JacquesPepin news

Grilled Swordfish With Spicy Yogurt Sauce

NPR - Jan 25, 2012
Jacques Pepin says he rubs the swordfish steaks with oil and coats them with herbes de Provence prior to grilling. He grills the steaks for 4 to 5 minutes and then finishes them in a warm oven. This recipe is adapted from his book Essential Pepin ...

Watch Jacques Pépin's 'Essential' Charlie Rose Interview

Eater National - Jan 3, 2012
Jacques Pépin swung by Charlie Rose last week to discuss his new cookbook, Essential Pépin and talked about how America has changed since he came to the States in 1959. When he first arrived, one couldn't buy shallots or leeks at the store, ...

Broth vs. stock: What's the difference?

Chicago Tribune - Jan 26, 2012
I used to think homemade stock was a pain until I talked it over with Jacques Pepin. The Connecticut-based chef, author and television personality tosses his bones into a container in his freezer. When the box is full, he plans an afternoon and makes a ...

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Julia Child Jacques Pepin Autographed Cooking Poster

Cuisine Economique by Jacques Pepin (1992, Hardcover)

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Jacques Pepin books

Fast Food My Way

by: Jacques Pepin
In Jacques Pépin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes.
In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time.
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Jacques Pepin More Fast Food My Way

by: Jacques Pepin
From “a great teacher and truly a master technician” (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant “minute” recipes

Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it “fabulous,” “chic,” and “elegant.” Now America’s first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated.
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Fundamental Techniques of Classic Cuisine

by: French Culinary Institute
In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world, boasting a list of alumni that includes the likes of Matthew Kenney and Bobby Flay and a faculty of such luminaries as Jacques Pepin, Andrea Immer, and Jacques Torres. But perhaps the greatest achievement of the FCI is its Total Immersionsm curriculum, in which the classes prepare a student to cook in any type of kitchen for any kind of cuisine.
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Jacques Pepin's Simple and Healthy Cooking

by: Jacques Pepin
World-famous chef Jacques Pepin presents a selection of over two hundred healthy recipes. Included are lighter versions of favourite recipes, and low-fat menu plans for every occasion.

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