Jacques Pepin Fast Food My Way

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Table of Contents: Contents 1 Introduction 4 Menus 11 More ideas for quick dishes 19 Appetizers and first courses 44 Soups 57 Eggs 64 Salads 83 Vegetables 104 Rice, potatoes, and pasta 115 Fish and...

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Description

Table of Contents:
Contents 1 Introduction 4 Menus 11 More ideas for quick dishes 19 Appetizers and first courses 44 Soups 57 Eggs 64 Salads 83 Vegetables 104 Rice, potatoes, and pasta 115 Fish and shellfish 142 Poultry 155 Meat 172 Desserts 223 Acknowledgments 229 Index

Brief Description:
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 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.

Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches.

With Jacques Pépin Fast Food My Way at your side, the best food is always the simplest.

Publisher Marketing:

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.

Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches.

With Jacques Pépin Fast Food My Way at your side, the best food is always the simplest.



Review Citations:

  • Publishers Weekly 08/30/2004 pg. 47 (EAN 9780618393121, Hardcover)
  • Library Journal 09/15/2004 pg. 78 (EAN 9780618393121, Hardcover)

Contributor Bio:Pépin, Jacques

The winner of sixteen James Beard Awards and author of over thirty cookbooks, including The Apprentice, Essential Pépin, and Jacques Pépin Quick & Simple, Jacques Pépin is 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.



Contributor Bio:Fink, Ben
BEN FINK is an award-winning photographer whose work has been featured in Saveur, Bon Appetit, and Food & Wine magazines, as well as in several books, including the James Beard Award-winning Artisan Baking Across America. He is a member of Who's Who in American Photography and resides in New York City.

Author: Pépin, Jacques
Publisher: Harvest Publications
Binding: Hardcover
Pub Date: 2004-09-01
BISAC: Cooking|Methods|Quick & Easy|Cooking|Regional & Cultural|French|Cooking|Methods|Special Appliances|Cooking|Holiday|General|Cooking|Comfort Food|Cooking|Entertaining|General|Cooking|Courses & Dishes|Appetizers|Cooking|Courses & Dishes|Bread|Cooking|Courses & Dishes|Desserts|Cooking|Courses & Dishes|Soups & Stews|Cooking|Individual Chefs & Restaurants|Cooking|Specific Ingredients|Poultry|Cooking|Seasonal|Cooking|Specific Ingredients|Meat
Subjects: Quick and easy cookery
Weight: 1.92 lbs
ISBN: 9780618393121
ASIN: -
SKU: SP-9780618393121