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Chez Jacques: Traditions and Rituals of a Cook Hardcover – April 1, 2007


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Hardcover, April 1, 2007
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Chez Jacques: Traditions and Rituals of a Cook + Essential Pepin: More Than 700 All-Time Favorites from My Life in Food + Jacques Pépin More Fast Food My Way
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Product Details

  • Hardcover: 272 pages
  • Publisher: Stewart, Tabori and Chang; Edition Unstated edition (April 1, 2007)
  • Language: English
  • ISBN-10: 1584795719
  • ISBN-13: 978-1584795711
  • Product Dimensions: 1.1 x 11.1 x 10.1 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #605,989 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

JACQUES PÉPIN has been cooking professionally and teaching others how to cook for more than 50 years. Before moving to America in 1959, he was the personal chef to three French heads of state. In America, Pépin shared the spotlight with Julia Child on their series Julia and Jacques Cooking at Home. He has published more than 20 cookbooks, is currently a dean at the French Culinary Institute, and teaches culinary arts at Boston University. In 2004, he was awarded the French Legion of Honor. He lives in Madison, Connecticut, with his wife, Gloria.

Photographer TOM HOPKINS has enjoyed a friendship with Jacques Pépin since they met working on The Art of Cooking together 20 years ago. In addition to food, Hopkins shoots fashion and travel for catalogs and advertising. He lives in Madison, Connecticut.

More About the Author

Jacques Pepin is the author of twenty-one cookbooks, including the best-selling The Apprentice and the award-winning Jacques Pepin Celebrates and Julia and Jacques Cooking at Home (with Julia Child). He has appeared regularly on PBS programs for more than a decade, hosting over three hundred cooking shows. A contributing editor for Food & Wine, he is the dean of special programs at the French Culinary Institute in New York City. Before coming to the United States, he served as personal chef to three French heads of state.

Customer Reviews

4.9 out of 5 stars
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If you are a Jacques admirer this one you must have.
Verlebena
This is a beautiful book, with lovely photographs and charming narrative and captivating sketches by Jacques and of course many of his must-cook recipes.
Mary Beaudry
Wonderful, uncomplicated recipes beautiful photographs of dishes.
Anthony A. Onder

Most Helpful Customer Reviews

111 of 116 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on April 3, 2007
Format: Hardcover Verified Purchase
`Chez Jacques, Traditions and Rituals of a Cook' by Cooking teacher extraordinare, Jacques Pepin is one of those culinary books for which foodie readers pray for, and celebrate when they arrive. As a veteran of very high end professional cooking in France (he was personal chef to French president Charles DeGaulle) and the United States; bourgeoisie American cooking as a research chef for Howard Johnson's; teacher to professional chefs at the French Culinary Institute and author of the very best manual of professional techniques available in English; and penultimate teacher to home cooks (second only to Julia Child) on his PBS cooking shows, Pepin may easily be the most important living teacher of cooking in America.

After all that gushing over Pepin's credentials, a brief word of warning is necessary. This is a far more important book on the teaching and the learning about how to cook and about the nature of cooking itself than it is a book of recipes. Thus, if you are reluctant to lie out a premium price for only 100 recipes, check out one of his many other books, especially the delightful `Fast Food My Way' or `Julia and Jacques Cooking at Home'.

One of the most endearing insights I get from Pepin's book is that there is simply no perfect way to write a recipe. There are only good approaches for all the various different cookbook audiences.
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26 of 28 people found the following review helpful By Typical Consumer VINE VOICE on May 15, 2007
Format: Hardcover
More than a collection of recipes and description of techniques this book explains the creativity and personal history behind each recipe in entertaining and captivating vignettes. Useful as a traditional cookbook in recreating the dishes described, this book is also a pleasure to sit and read as a journal or personal history of one man's cooking career. The stories readily bring you into personal experiences and thoughts allowing you to enjoy the pleasure of the author existentially.
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14 of 14 people found the following review helpful By Ronda Lawson on May 24, 2007
Format: Hardcover
Leafing through this book is like sitting down and having a long conversation with Monsieur Pepin. His knowledge and charm are in every delightful story about how and why he loves a particular dish, from fried chicken to escargot, and the photography by Tom Hopkins is superb. Together they have created a coffee table book that you will want to have on your lap more than on your table... preferably with a glass of rose on the side. I highly, highly recommend this book.
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8 of 8 people found the following review helpful By APC Reviews TOP 1000 REVIEWER on October 1, 2009
Format: Hardcover
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 assets. There are many charming people in the world, many of them French, presenting themselves smoothly all the time. What makes Pepin different is his biography and the singular grace, humility, good humor, common sense and perceptive understanding that he has shown in translating the essentials of the classical French cooking in which he was schooled into the world of the America that he immigrated to in the early 1960s.
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4 of 4 people found the following review helpful By Born in Wrong Century on October 8, 2009
Format: Hardcover Verified Purchase
When Jacques was on Emeril recently, they talked about his new book. I was not anxious for a coffee table book but when they said it contained his favorite recipes that he frequently makes at home, I had to have it. The recipes are delightful, the art is amazing (I had no idea he was such a great artist), and the very personal straight opinions are interesting and educational. A must have for anyone who enjoys Jacque's talent and instructional recipes. The book is beautifully done. Would make a great Christmas gift for anyone who loves to cook.
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4 of 4 people found the following review helpful By Shade on July 17, 2008
Format: Hardcover Verified Purchase
If you know a serious French cook, I'm sure they know Jaques Pepin. The Book comes in a fabric covered box with gilded lettering. It's full of narrative about the recipes that are interspersed within the text. This is more a book about how the French and in particular Mr. Pepin live their lives with food as an intertwining and important part of life.

At the time I bought this book, Amazon had it at the bargain price of $30. I doubt I would have paid $100 or more for it sight unseen.
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