{"product_id":"essential-pepin-more-than-700-all-time-favorites-from-my-life-in-food-with-dvd","title":"Essential Pépin: More Than 700 All-Time Favorites from My Life in Food [With DVD]","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"With a searchable DVD demonstrating every technique a cook will ever need\"--Cover.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e500 to 700 recipes revised and updated from out of print books and new recipes created for this book, plus 300 line illustrations by the author.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJacques Pepin has been a constant inspiration to me. This book is a distillation of the very best of his creations, showing both the remarkable breadth of his cooking and the beautiful continuity of his dishes over the past sixty years. He makes food the way it should be made: \n\u003cb\u003esimple, seasonally ripe, pure, and impossible to resist. Alice Waters\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Jacques Pepin is the Master. The undisputed authority on . . . well, just about everything relating to food. If Jacques Pepin tells you this is the way to make an omelet or to roast a chicken, then for me, the matter is settled. As with all his works, this is a \n\u003cb\u003evital, essential volume\u003c\/b\u003e that should live in your kitchen forever. Nobody knows more or does it better. \n\u003cb\u003eAnthony Bourdain\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e If there s a \n\u003cb\u003e best of the best \u003c\/b\u003e in cookbooks, this is it a lifetime of greatest hits from our favorite ambassador of French cuisine. These recipes are more than just mouthwatering; they are as lively, unpretentious, and appealing as the man behind them, reminding us (as if we needed reminding) why we fell in love with French food, and with Jacques Pepin, in the first place. An essential collection from an essential chef. \n\u003cb\u003e Dan Barber\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Jacques Pepin is a true artist and a masterful one at that. \n\u003ci\u003eEssential Pepin\u003c\/i\u003e reflects \n\u003cb\u003ean incredible body of work\u003c\/b\u003e in an important achievement, and we, his pupils, are ever so fortunate to benefit from the breadth of knowledge within its pages. With Jacques Pepin, whether in print or on television, I walk away from my time with him having learned a little something more, and I feel a bit richer for that. \n\u003cb\u003eLidia Bastianich\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eIntroduction xi \u003cbr\u003eSoups 1 \u003cbr\u003eSalads 35 \u003cbr\u003eEggs and Cheese 63 \u003cbr\u003ePasta, Rice, Grains, and Potatoes 87 \u003cbr\u003eBreads, Sandwiches, and Pizzas 125 \u003cbr\u003eShellfish and Fish 149 \u003cbr\u003ePoultry and Game 245 \u003cbr\u003eMeat 311 \u003cbr\u003eCharcuterie and Offal 371 \u003cbr\u003eVegetables and Side Dishes 401 \u003cbr\u003eFruit Desserts 469 \u003cbr\u003ePuddings, Sweet Soufflés, and Crepes 513 \u003cbr\u003eCakes, Cookies, and Candies 539 \u003cbr\u003eTarts, Pies, and Pastries 571 \u003cbr\u003eFrozen Desserts 601 \u003cbr\u003eBasics 609 \u003cbr\u003eProducer's Acknowledgments 627 \u003cbr\u003eIndex 631 \u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eJacques Pépin \u003c\/b\u003ehas written twenty-five cookbooks, including the best-selling \u003ci\u003eJacques Pépin Fast Food My Way, More Fast Food My Way, \u003c\/i\u003eand his memoir, \u003ci\u003eThe Apprentice\u003c\/i\u003e. He has also starred in numerous acclaimed cooking series on public television and is a contributing editor to \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e. He has won multiple James Beard Awards, several IACP Cookbook Awards, and the Legion of Honor, France's highest distinction. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"A must-have for any cookbook fan.\"\u003cbr\u003e--Edward Ash Millby for \u003cem\u003eUSA Today\u003c\/em\u003e \"...\u003cstrong\u003esimple without being dumbed down; approachable yet still adventurous\u003c\/strong\u003e... Whether he's explaining how to make Escoffier quenelles with mushroom sauce, black sea bass gravlax...or tarte tatin, \u003cstrong\u003e[Pepin] makes it seem doable and shares tidbits of wisdom \u003c\/strong\u003eto boost confidence and kitchen knowledge... For serious cooks and beginners alike, \u003cstrong\u003ethis is an instant classic that would enhance almost any collection.\"\u003cbr\u003e\u003c\/strong\u003e-\u003cem\u003ePublishers Weekly\u003c\/em\u003e, starred \"Jacques Pépin has been a constant inspiration to me. \u003cstrong\u003eThis book is a distillation of the very best of his creations, showing both the remarkable breadth of his cooking and the beautiful continuity of his dishes over the past sixty years.\u003c\/strong\u003e He makes food the way it should be made: Simple, seasonally ripe, pure, and impossible to resist.\"\u003cbr\u003e--Alice Waters \"Jacques Pepin is The Master. The undisputed authority on . . . well, just about everything relating to food. If Jacques Pepin tells you this is the way to make an omelet -- or to roast a chicken, then for me, the matter is settled. As with all his works, \u003cstrong\u003e this is a vital, essential volume that should live in your kitchen forever.\u003c\/strong\u003e Nobody knows more or does it better.\"\u003cbr\u003e--Anthony Bourdain \"\u003cstrong\u003eIf there's a 'best of the best' in cookbooks, this is it\u003c\/strong\u003e--a lifetime of greatest hits from our favorite ambassador of French cuisine. \u003cstrong\u003eThese recipes are more than just mouthwatering; they are as lively, unpretentious, and appealing as the man behind them\u003c\/strong\u003e, reminding us (as if we needed reminding) why we fell in love with French food, and with Jacques Pépin, in the first place. An essential collection from an essential chef.\"\u003cbr\u003e--Dan Barber \"Jacques Pepin is a true artist and a masterful one at that. His commitment to excellence and dedication to quality education are evident throughout his storied career. \u003cstrong\u003e\u003cem\u003eEssential Pepin\u003c\/em\u003e reflects his incredible body of work in what feels like an important literary achievement\u003c\/strong\u003e, and we, his pupils, are ever so fortunate to benefit from the breadth of knowledge within its pages. I often find that with Jacques Pepin, whether in print or on television, I walk away from my time with him having learned a little something more, and I feel a bit richer for that.\"\u003cbr\u003e--Lidia Bastianich\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eFor the first time ever, the legendary chef collects and updates the best recipes from his six-decade career.\u003c\/p\u003e\n\u003cp\u003eIn his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eNow, in a book that celebrates his life in food, the world's most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé's Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cem\u003eEssential P\u003c\/em\u003eé\u003cem\u003epin\u003c\/em\u003e spans the many styles of Jacques's cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eThis truly is the \u003cem\u003eessential\u003c\/em\u003e Pépin. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/18\/2011 (EAN 9780547232799, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/15\/2011 pg. 102 (EAN 9780547232799, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eKirkus Reviews\u003c\/span\u003e 09\/15\/2011 (EAN 9780547232799, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly Best Books\u003c\/span\u003e 11\/07\/2011 pg. 35 (EAN 9780547232799, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 12\/04\/2011 pg. 22 (EAN 9780547232799, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/22\/2011 (EAN 9780547232799, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780547232799, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003ePépin, Jacques\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eThe winner of sixteen James Beard Awards and author of over thirty cookbooks, including \u003cem\u003eThe Apprentice\u003c\/em\u003e, \u003cem\u003eEssential Pépin\u003c\/em\u003e, and \u003cem\u003eJacques Pépin Quick \u0026amp; Simple\u003c\/em\u003e, \u003cstrong\u003eJacques Pépin \u003c\/strong\u003eis a chef, author, television personality, educator, and artist, and has starred in twelve acclaimed PBS cooking series. His dedication to culinary education led to the creation of the Jacques Pépin Foundation in 2016.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Pépin, Jacques\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2011-10-18\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|French|Cooking|Methods|General|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Reference|Cooking|Entertaining|General|Cooking|Regional \u0026amp; Cultural|Soul Food|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Courses \u0026amp; Dishes|Soups \u0026amp; Stews|Cooking|Specific Ingredients|Natural Foods|Cooking|Essays \u0026amp; Narratives\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Cookbooks|Cooking, French\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.8 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780547232799\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780547232799\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51154477908246,"sku":"SP-9780547232799","price":62.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780547232799_spiral.png?v=1774946848","url":"https:\/\/lusper.myshopify.com\/products\/essential-pepin-more-than-700-all-time-favorites-from-my-life-in-food-with-dvd","provider":"Lusperbooks","version":"1.0","type":"link"}