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The Apprentice

Author: Jacques Pepin
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618444113
Size: 59.50 MB
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The popular television cooking show host traces his rise from an intimidated thirteen-year-old apprentice to a famous chef, recounting his work under prestigious teachers, his journey to America, and his experiences with contemporaries.

A Grandfather S Lessons

Author: Jacques Pépin
Publisher: Houghton Mifflin Harcourt
ISBN: 0544824407
Size: 17.21 MB
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The grand master of cooking has a new apprentice in the kitchen: his granddaughter. Jacques Pépin is one of the nation’s most famous cooking teachers, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs. Curly hot dogs, spinach with croutons, sushi salmon cakes, skillet bread and homemade butter, raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly—even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family.

My Life In France

Author: Julia Child
Publisher: Gerald Duckworth & Co
ISBN: 0715639927
Size: 24.81 MB
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When Julia Child arrived in Paris in 1948, a 'six-foot-two-inch, thirty-six-year-old, rather loud and unserious Californian', she spoke barely a few words of French, and didn't know the first thing about cooking. 'What's a shallot?' she asked her husband Paul, as they waited for their sole meunière during their very first lunch in France, which she was to describe later as 'the most exciting meal of my life'. As she fell in love with French culture, buying food at local markets, sampling the local bistros and taking classes at the Cordon Bleu, her life began to change forever, and we follow her extraordinary transformation from kitchen ingénue to internationally renowned (and internationally loved) expert in French cuisine. Bursting with Child's adventurous and humorous spirit, My Life in France captures post-war Paris with wonderful vividness and charm.

Essential P Pin

Author: Jacques Pépin
Publisher: Houghton Mifflin Harcourt
ISBN: 0547607385
Size: 44.63 MB
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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. 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 accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.

Four Kitchens

Author: Lauren Shockey
Publisher: Grand Central Publishing
ISBN: 0446576123
Size: 22.91 MB
Format: PDF, Kindle
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At the French Culinary Institute, Lauren Shockey learned to salt food properly, cook fearlessly over high heat, and knock back beers like a pro. But she also discovered that her real culinary education wouldn't begin until she actually worked in a restaurant. After a somewhat disappointing apprenticeship in the French provinces, Shockey hatched a plan for her dream year: to apprentice in four high-end restaurants around the world. She started in her hometown of New York City under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50, then traveled to Vietnam, Israel, and back to France. From the ribald kitchen humor to fiery-tempered workers to tasks ranging from the mundane (mincing cases of shallots) to the extraordinary (cooking seafood on the line), Shockey shows us what really happens behind the scenes in haute cuisine, and includes original recipes integrating the techniques and flavors she learned along the way. With the dramatic backdrop of restaurant life, readers will be delighted by the adventures of a bright and restless young woman looking for her place in the world.

Life On The Line

Author: Grant Achatz
Publisher: Avery
ISBN: 1592406971
Size: 75.32 MB
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An award-winning chef describes how he lost his sense of taste to cancer, a setback that prompted him to discover alternate cooking methods and create his celebrated progressive cuisine.

Jacques P Pin Heart Soul In The Kitchen

Author: Jacques Pépin
Publisher: Houghton Mifflin Harcourt
ISBN: 0544302265
Size: 37.46 MB
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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.

The Short Cut Cook

Author: Jacques Pepin
Publisher: Harper Collins
ISBN: 0060936924
Size: 18.57 MB
Format: PDF, ePub
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Jacques PÉpin, America's favorite French chef, makes your cooking easier with 150 timesaving recipes. Make crackers by spritzing wonton wrappers with oil and bake until golden. Use frozen butternut squash for quick soup. Freeze salmon and cream cheese appetizer rollups for easy slicing. Prepare cheese straws appetizers with frozen puff pastry. Need an elegant entrÉe in record time? SautÉ pork cutlets with prunes and steak sauce. Spoon a rich-tasting sauce of wine, ketchup, and mustard over grilled steak Mix melted chocolate with whipped cream for quick chocolate mousse. Fill a store-bought, hollowed-out pound cake with quick food processor lemon buttercream.

Jacques P Pin New Complete Techniques

Author: Jacques Pépin
Publisher: Open Road Media
ISBN: 1480401609
Size: 33.15 MB
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The cooking guide Anthony Bourdain hails as “indispensable,” with methods from a James Beard Award–winning chef, TV star, and New York Times–bestselling author. 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.

Back Of The House

Author: Scott Haas
Publisher: Penguin
ISBN: 1101619279
Size: 66.31 MB
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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef—and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws’ restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives. A lens into what motivates and inspires all chefs—including Thomas Keller, Andrew Carmellini, whose stories are also shared here—Back of the House will change the way you think about food—and about the complicated people who cook it and serve it.