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Jacques Pepin S Table by Jacques Pepin

Title Jacques Pepin s Table
Author Jacques Pepin
Publisher Bay Books
Release Date 2003-04-01
Category Cooking
Total Pages 519
ISBN 1579595251
Language English, Spanish, and French
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Book Summary:

Emphasizing lower-calorie, health-conscious cooking, a collection of more than three hundred recipes from all three seasons of the PBS series, "Today's Gourmet," includes menu and wine suggestions and culinary techniques.

Jacques P Pin Quick Simple by Jacques Pépin

Title Jacques P pin Quick Simple
Author Jacques Pépin
Publisher Houghton Mifflin
Release Date 2020-10-06
Category Cooking
Total Pages 384
ISBN 9780358352556
Language English, Spanish, and French
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Book Summary:

250 of master chef Jacques Pépin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup You don't need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pépin. Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. So, he came up with Jacques Pépin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprêmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques' timeless food and advice, and now includes beautiful photographs.

Menus by Jacques Pépin

Title Menus
Author Jacques Pépin
Publisher Rux Martin/Houghton Mifflin Harcourt
Release Date 2018-09-04
Category
Total Pages 176
ISBN 9781328497666
Language English, Spanish, and French
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Book Summary:

For more than fifty years, Jacques Pépin has chronicled his menus for parties for friends, birthdays, anniversaries, and holidays in handsome hand-illustrated books. On one side, inside a painted border featuring produce, flowers, or birds, he lists the dishes he served. On the opposite side, his guests sign their names and memorialize the occasion. ForMenus, Jacques selected his favorite illustrations of the last half-century, where hosts can document their own celebratory meals and the wines that accompany them. With an introduction by Pépin, this dinner diary is both a practical register of what dishes were served to which guests and an invaluable archive of memories.

Title Jacques P pin Heart Soul in the Kitchen
Author Jacques Pépin
Publisher Houghton Mifflin Harcourt
Release Date 2015-10-06
Category Cooking
Total Pages 448
ISBN 9780544302266
Language English, Spanish, and French
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Book Summary:

In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

La Technique by Jacques Pepin

Title La Technique
Author Jacques Pepin
Publisher Random House Value Pub
Release Date 1986-04-01
Category Cooking
Total Pages 86
ISBN 0517324199
Language English, Spanish, and French
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Book Summary:

Catalogues nearly two hundred of the most useful culinary techniques, providing detailed, step-by-step descriptions and illustrations of basic skills and procedures in kitchen and dining room

Title Cooking with the Stars
Author Rick Ameil
Publisher Barrons Educational Series Incorporated
Release Date 1999
Category Cooking
Total Pages 149
ISBN 0764111140
Language English, Spanish, and French
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Book Summary:

Includes Tim Allen's recipe for Swedish meatballs, Matt Biondi's recipe for lentil curry soup, and Mario Cuomo's recipe for spinach frittata

Essential P Pin by Jacques Pépin

Title Essential P pin
Author Jacques Pépin
Publisher Houghton Mifflin Harcourt
Release Date 2011-10-18
Category Cooking
Total Pages 704
ISBN 9780547607382
Language English, Spanish, and French
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Book Summary:

For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. Featuring DVD clips 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. Essential Pépin 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. In the DVD clips included in the ebook, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.

Title Jacques P pin New Complete Techniques
Author Jacques Pépin
Publisher Open Road Media
Release Date 2012-11-13
Category Cooking
Total Pages 728
ISBN 9781480401600
Language English, Spanish, and French
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Book Summary:

The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.

1996 Food Wine by American Express Food & Wine Magazine Corporation

Title 1996 Food Wine
Author American Express Food & Wine Magazine Corporation
Publisher Amer Express Publishing Company
Release Date 1996
Category Cooking
Total Pages 480
ISBN 091610334X
Language English, Spanish, and French
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Book Summary:

Jacques Pepin Celebrates by Jacques Pépin

Title Jacques Pepin Celebrates
Author Jacques Pépin
Publisher Knopf
Release Date 2001
Category Cooking
Total Pages 458
ISBN 9780375412097
Language English, Spanish, and French
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Book Summary:

Shares two hundred recipes for dishes, organized from soup to dessert, that range from simple meals to elaborate menus for holiday celebrations, accompanied by special sections on the techniques of working with bread and pastry doughs.

Latino Wisdom by Cathy Areu

Title Latino Wisdom
Author Cathy Areu
Publisher Barricade Books Incorporated
Release Date 2006
Category Social Science
Total Pages 191
ISBN 1569803099
Language English, Spanish, and French
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Book Summary:

A compendium of inspirational quotes and tips from an array of Hispanic celebrities shares the struggles and successes of such individuals as Albert Gonzalez, Daisy Fuentes, and John Leguizamo, in a volume that includes a "Who's Who" section profiling top Latin-American role models. Original.

Title Jacques Pepin s Simple and Healthy Cooking
Author Anonim
Publisher Rodale
Release Date 1999-10-29
Category Cooking
Total Pages 368
ISBN 0875963625
Language English, Spanish, and French
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Book Summary:

A collection of two hundred simple, low-fat recipes includes such dishes as Light Double-Fluff Omelets, Blackened Swordfish, Stuffed Red Peppers, and Raspberry Souffles

The Gathering Place by Graham Kerr

Title The Gathering Place
Author Graham Kerr
Publisher Unknown
Release Date 1997
Category Cooking
Total Pages 234
ISBN 096576060X
Language English, Spanish, and French
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Book Summary:

Brings together a collection of low-calorie, low-fat recipes from around the world, complete with helpful preparation hints, serving suggestions, cooking techniques, and an in-depth index. TV tie-in. 40,000 first printing. $40,000 ad/promo. Tour. IP.

Jacques P Pin S Kitchen by Jacques Pépin

Title Jacques P pin s Kitchen
Author Jacques Pépin
Publisher Bay Books (CA)
Release Date 2002-10-01
Category Cooking
Total Pages 280
ISBN 1579595219
Language English, Spanish, and French
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Book Summary:

The famous chef collaborates with his daughter once again to serve up a new collection of 110 recipes organized into twenty-six menus covering a broad spectrum of special occasions and cooking styles. Reprint.

Title American Book Publishing Record
Author Anonim
Publisher Unknown
Release Date 2003
Category American literature
Total Pages 86
ISBN UOM:39015066043210
Language English, Spanish, and French
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Book Summary:

Public Library Catalog by Juliette Yaakov

Title Public Library Catalog
Author Juliette Yaakov
Publisher Hw Wilson Company
Release Date 2004
Category Language Arts & Disciplines
Total Pages 1434
ISBN 0824210395
Language English, Spanish, and French
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Book Summary:

Highly recommended reference works in all subject areas and non-fiction books for adults, plus information on electronic editions when available. More than 8,000 books in the main volume. More than 2,400 new titles in annual paperbound supplements. More than 2,000 analytic entries for items in collections and anthologies.

Video Sourcebook by Thomson Gale

Title Video Sourcebook
Author Thomson Gale
Publisher Gale Cengage
Release Date 2007-10
Category Performing Arts
Total Pages 4000
ISBN 1414400993
Language English, Spanish, and French
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Book Summary:

From classroom aids to corporate training programs, technical resources to self-help guides, children's features to documentaries, theatrical releases to straight-to-video movies, The Video Source Book continues its comprehensive coverage of the wide universe of video offerings with more than 130,000 complete program listings, encompassing more than 160,000 videos. All listings are arranged alphabetically by title. Each entry provides a description of the program and information on obtaining the title. Six indexes -- alternate title, subject, credits, awards, special formats and program distributors -- help speed research.

The Food Wine Holiday Cookbook by American Express Food & Wine Magazine Corporation

Title The Food Wine Holiday Cookbook
Author American Express Food & Wine Magazine Corporation
Publisher Amer Express Food & Wine Corporation
Release Date 1996
Category Cooking
Total Pages 320
ISBN 0916103323
Language English, Spanish, and French
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Book Summary:

Title Jacques P pin New Complete Techniques
Author Jacques Pépin
Publisher Open Road Media
Release Date 2012-11-13
Category Cooking
Total Pages 728
ISBN 9781453295083
Language English, Spanish, and French
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Book Summary:

The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.

Poulets L Gumes by Jacques Pépin

Title Poulets L gumes
Author Jacques Pépin
Publisher Houghton Mifflin Harcourt
Release Date 2018
Category Cooking (Chicken)
Total Pages 128
ISBN 9780544920934
Language English, Spanish, and French
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Book Summary:

A collection of chicken and vegetable recipes from the world-renowned chef Jacques Pépin