Jacques Pepin

In the companion to a new twenty-six-part PBS series, the master chef applies his skills to more simple meals that can be prepared quickly, in a sequel to Jacques Pépin Fast Food My Way that includes such dishes as scallop pancakes, cured salmon morsels, stuffed pork fillet on grape tomatoes, and mini almond cakes in raspberry sauce.

"Jacques Pépin shares his techniques and philosophy of delicious, healthy, and stylish cooking with his daughter Claudine."--Cover.

From Amazon.com: 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 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. Now, 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.

This comprehensive, authoritative presentation includes more than 500 techniques and 160 recipes, demonstrated by master chef Jacques Pepin in 2,000 of step-by-step photographs. A comprehensive culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife or peel an onion), to the practical (how to properly bone a chicken), to the whimsical (how to make decorative swans and flowers out of fruits and vegetables), to the complex (how to lard a pheasant pate and encase it in a decorative crust of breading, or how to break down a saddle of lamb).

"This compelling new account traces the origins and development of the most dramatic and destructive disease epidemic of modern times. Jacques Pepin looks back to the early twentieth-century events in Africa that triggered the emergence of HIV/AIDS and the subsequent evolution and transmission of the disease before it was first officially identified in 1981. The book focuses on the specific circumstances in Leopoldville, the capital of the Belgian Congo, where urbanization, the spread of prostitution, and medical interventions to control the incidence of tropical diseases interconnected to fuel the communication of HIV-1 in the 1960s, as the country struggled to adapt to its newfound independence. With a unique synthesis of historical, political and medical elements, this book adds a coherent and necessary historical perspective to recent molecular studies of the chronology of the HIV/AIDS pandemic"--Provided by publisher.

The world renowned French cooking instructor teams up with his granddaughter to prepare plain but elegant dishes, including curly hot dogs with pickle relish, marinated Chinese mushroom salad, and blueberries in honey sauce.