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Books > Cookbooks, Food & Wine > Cooking Methods > B001H55N0E
  1. Chez Jacques: Traditions and Rituals of a Cook
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  2. Chez Jacques: Traditions and Rituals of a Cook

    Delivery: 10-20 Working Days
    Customer Ratings (41 reviews)
    Price R1047.00

Additional Information

Of the 20-plus cookbooks Jacques Pépin has written, Chez Jacques is his most personal and engaging. Now starring in his tenth PBS series, Pépin ranks among America’s most beloved cooking teachers, and this book shows us why.

The book’s 100 recipes—for soups and appetizers, main courses, side dishes, and desserts—are Pépin’s own favorites among the thousands he has created over a lifetime of cooking. Using readily available ingredients and relying upon familiar techniques, these are the dishes he makes when preparing food at his Connecticut home. But Chez Jacques is more than a collection of well-liked recipes; it’s also a captivating sentimental journey. Each dish is introduced by a recollection—of picking dandelion greens for a spring salad, of buying fresh eggs from the local farmer—that invites readers to share in the traditions and rituals of Pépin’s most intimate circle.

This treasury of great food, lore, and memory is exquisitely illustrated with a sampling of Pépin’s paintings, as well as hundreds of color photographs of the finished dishes and of Pépin in all his “natural habitats”—pitching boules with a group of friends, savoring a glass of chilled rosé in the afternoon sun, painting landscapes, designing menus, and, of course, working in his kitchen.

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Most Helpful Customer Reviews

Jacques Pepin needs no introduction to American cooking enthusiasts. He is probably the most well known TV cooking personality after Julia Child, not counting Emeril, who is probably better known as an entertainer to feedbag eaters who like to watch food being cooked than he is as a chef speaking about and showing cuisine to cooks who like cooking.

After living for over thirty years in the USA Pepin still radiates and personifies "French Chef" to many Americans. That more of his professional life has been spent in America than in France, and that his food has become a smooth hybrid of classical French and contemporary American sensibilities, and so would not be seen as really "French" by audiences in France, is beside the point. He brings, in every moment of his being, and in his approach to culture and life, a timeless French appreciation for not only the better but also the more genuine things in life.

Pepin's charm and indelible Frenchness are not his only... Read more
The pictures are wonderful, but what I like the best is the way that the book shows the connection between the cook and the garden and the forest and the sea. Jacques Pépin is not just someone who knows the kitchen. He knows where the food he cooks comes from and he loves that connection. Julia Child knew that one needed good ingredients, but Jacques goes out into the natural world and gets them. And all with his wry sense of humor.
Even if I never cook a thing from his books, I love reading them I always learn something, 'cause my family is from the same area Jacques is from, and I've never gotten to go there. So I learn alot about the ancestral home from his books.
I'll try the simple things often, and I always find recipes in his books that become favorites. I recommend "The Essential Pepin" for the first timer.
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