A great cook shows readers how to create delicious, well-cooked meals with speed, organization, intelligence, and very little money.pin's columns and recipes from The New York Times includes 170 recipes arranged in menus to capitalize on seasonal riches.
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Editorial Reviews
From Publishers Weekly
This timely collection of recipes and menus by columnist and TV teacher Pepin ( Today's Gourmet ) is devoted to the art of producing "good, well-cooked food with speed, organization, cleanliness and economy." The author is a consummate instructor, never assuming readers are practiced cooks yet never patronizing them, either. The book is valuable as much for its footnotes as for its foods. The reader learns time- and money-saving techniques: how to double the yield of costly asparagus and how to cook beans without soaking, as well as how to make the fresh breadcrumbs often called for in contemporary recipes but not always included in the recipe section. Recipes here are grouped by season--foods in season being most economical--and many reflect Pepin's provincial French roots. Some of the more unusual include fromage fort, made with leftover bits of cheese, and grand aioli, a flan of green herbs, and a black-eyed pea and kale ragout. While this is not a low-calorie book, Pepin recommends canola oil wherever possible and uses fruit as a base for most desserts.
Copyright 1992 Reed Business Information, Inc.
Copyright 1992 Reed Business Information, Inc.
From Library Journal
Pepin's "cuisine economique" refers to a style of cooking that produces good food with a minimum of time, effort, and expense. The seasonal menus he includes here, many of them from his New York Times column, are home cooking in its best sense: A Simple Country Dinner, Comforting Food for a Cold Winter Day. Many dishes are French or French inspired, but there are also recipes that draw on his wife's Puerto Rican heritage as well as, of course, the author's unique American/French creations. The text is written in Pepin's familiar warm style, and there are suggestions for variations, "bonus recipes," and practical tips scattered throughout. Sure to be in demand. BOMC HomeStyle main selection; Better Homes & Gardens alternate; previewed in Prepub Alert, LJ 2/1/92.
Copyright 1992 Reed Business Information, Inc.
Copyright 1992 Reed Business Information, Inc.
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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.
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Most Helpful Customer Reviews
10 of 10 people found the following review helpful:
5.0 out of 5 stars
Good food and good sense,
By bunnyfricassee (New York, NY United States) - See all my reviews
This review is from: Cuisine Economique (Hardcover)
Jacques Pepin never fails me, but this book makes me feel somehow more closely connected to him than his other work. I suppose the philosophy of this book feels very true to his roots--seasonal cooking using good technique with a respect for the economics of a home cook, the way his mother probably cooked. I think America may finally be ready for this book--as more and more chefs tout seasonal ingredients, not just because they're cheaper but because they're BETTER, the American home cook may finally adopt what has been common sense for the French for centuries. It was common sense for Americans, too, until the entire processed food plague devastated our connection to nature and our food supply. Well, we're finally healing from that, and this book can be our salve. I agree that not all of the recipes are "cheap," but they do stretch good, high quality ingredients far, so they do tend to be cheaper per plate.
7 of 7 people found the following review helpful:
5.0 out of 5 stars
A Lovely Book of Simple Fare from Jacques Pepin,
By A Customer
This review is from: Cuisine Economique (Hardcover)
Since my first encounter with Jacques Pepin, I've loved his recipes and good sense. He taught me how to bone a chicken without wanting to run out of the kitchen, and he taught me how to make good dishes from economical cuts of meat. Some of the cuts of meat in this cookbook wouldn't necessarily be considered economical by some Americans, but there are still a lot of recipes that are hearty and cheap to make.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Cuisine Economique,
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Amazon Verified Purchase(What's this?)
This review is from: Cuisine Economique (Hardcover)
Book arrived in appropriate time. The condition was excellent and as described. This has been well used already with some great recipes. Thanks.
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