"In celebration of legendary chef Jacques Pépin's legacy and two premier passions in life, a stunning, curated collection of his favorite recipes and signature artworks"-- Provided by publisher.
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Pepin Jacks
"All great chefs know not to waste ingredients, time, or effort--and for master chef Jacques Pépin, this means thinking efficiently about cooking, even at home. In Jacques Pépin Cooking My Way, the legendary cooking teacher offers expert insights on cooking economically at home...
From legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens, featuring dozens of his celebrated paintings and more than 50 recipes, along with a treasure trove of poignant and often humorous stories.
"For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Pepin has earned a reputation as a champion o...
"250 of master chef Jacques Pépin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup"-- Provided by publisher.
Marcella Hazan didn't just teach Italian cooking she changed the way America eats. Fearless, passionate, and exacting, she introduced authentic recipes to millions. Julia Child called Marcella "my mentor in all things Italian." The intimate portrait reveals the beloved woman who ...
Discover the story of Chef Jacques Pépin (b. December 18, 1935), a young immigrant with movie-star looks, a charming Gallic accent, and a mastery of cooking and teaching so breathtaking he became an early food icon-joining James Beard and Julia Child among the handful of America...
Host Lidia Bastianich and special guest Jacques Pépin are the perfect pairing for a lively program that showcases each chef's remarkable ability to teach from a lifetime of experience on-air and in the kitchen. Their combined knowledge doubles the fun when these two 'good-nature...
Jacques and his daughter Claudine prepare the Christmas feast of their dreams, starting with oysters on the half-shell served over rice with a tangy mignonette sauce, home smoked salmon with cucumber salad, baked foie gras in cognac aspic, salt cured foie gras with nuts and sea s...
In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Awardwinning superstar who taught millions of Americans how to cook and shaped the natio...
"In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of pâté de foie gras, especially when it's sprea...