{"product_id":"essential-pepin-more-than-700-all-time-favorites-from-my-life-in-food-with-dvd-hardcover","title":"Essential Pépin: More Than 700 All-Time Favorites from My Life in Food [With DVD] - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJacques Pépin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFor 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn 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. \u003cp\u003e\u003c\/p\u003eNow, 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. \u003cp\u003e\u003c\/p\u003e\u003cem\u003eEssential P\u003c\/em\u003eé\u003cem\u003epin\u003c\/em\u003e 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. \u003cp\u003e\u003c\/p\u003eIn the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the \u003cem\u003eessential\u003c\/em\u003e Pépin. \u003cbr\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eJacques Pepin has been a constant inspiration to me. This book is a distillation of the very best of his creations, showing both the remarkable breadth of his cooking and the beautiful continuity of his dishes over the past sixty years. He makes food the way it should be made: \u003cb\u003esimple, seasonally ripe, pure, and impossible to resist. Alice Waters\u003c\/b\u003e\u003c\/p\u003e Jacques Pepin is the Master. The undisputed authority on . . . well, just about everything relating to food. If Jacques Pepin tells you this is the way to make an omelet or to roast a chicken, then for me, the matter is settled. As with all his works, this is a \u003cb\u003evital, essential volume\u003c\/b\u003e that should live in your kitchen forever. Nobody knows more or does it better. \u003cb\u003eAnthony Bourdain\u003c\/b\u003e If there s a \u003cb\u003e best of the best \u003c\/b\u003e in cookbooks, this is it a lifetime of greatest hits from our favorite ambassador of French cuisine. These recipes are more than just mouthwatering; they are as lively, unpretentious, and appealing as the man behind them, reminding us (as if we needed reminding) why we fell in love with French food, and with Jacques Pepin, in the first place. An essential collection from an essential chef. \u003cb\u003e Dan Barber\u003c\/b\u003e Jacques Pepin is a true artist and a masterful one at that. \u003ci\u003eEssential Pepin\u003c\/i\u003e reflects \u003cb\u003ean incredible body of work\u003c\/b\u003e in an important achievement, and we, his pupils, are ever so fortunate to benefit from the breadth of knowledge within its pages. With Jacques Pepin, whether in print or on television, I walk away from my time with him having learned a little something more, and I feel a bit richer for that. \u003cb\u003eLidia Bastianich\u003c\/b\u003e\"\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJacques Pépin \u003c\/b\u003ehas written twenty-five cookbooks, including the best-selling \u003ci\u003eJacques Pépin Fast Food My Way, More Fast Food My Way, \u003c\/i\u003eand his memoir, \u003ci\u003eThe Apprentice\u003c\/i\u003e. He has also starred in numerous acclaimed cooking series on public television and is a contributing editor to \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e. He has won multiple James Beard Awards, several IACP Cookbook Awards, and the Legion of Honor, France's highest distinction. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 704\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.9 x 10.7 x 8.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 18, 2011\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2012)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52009171550509,"sku":"9780547232799","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/NlRTZjNYNnhYYXFKbWZGWmgzVHFUdz09.webp?v=1776826258","url":"https:\/\/ishookbooks.com\/products\/essential-pepin-more-than-700-all-time-favorites-from-my-life-in-food-with-dvd-hardcover","provider":"iShook Books","version":"1.0","type":"link"}