The third volume in Pepin's bestselling Today's Gourmet series offers an irresistible collection of more than 100 recipes reflecting Pepin's own style of fresh, contemporary cooking rooted in French cuisine. This volume includes all the recipes, menus, and techniques introduced in the third season of Today's Gourmet, which begins airing on PBS in November 1994. Photos and illustrations.
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Editorial Reviews
From Publishers Weekly
Fans of the PBS series featuring Pepin as "Today's Gourmet" will rave about this third companion cookbook. The author captures the joie de vivre that characterizes his on-screen persona in the chapter prefaces to the volume. A chapter on menus is followed by featured recipes, clustered as first courses, main courses, side dishes, desserts, breads and basics. Pepin does not outlaw butter or chickens with skins intact: he favors a more modest approach to cultivating good health through a varied diet that is full in flavor yet not overly rich. A salad of braised shiitake mushrooms, glazed with garlicky dressing and served atop a bed of radicchio and Belgian endive, presents the meaty texture of the mushrooms to full advantage. Many of the main courses stretch the calorie-rich meats and shellfish with the addition of grains, legumes and vegetables, as in a stew of lima beans, mussels and spinach. Complete nutritional information accompanies recipes, even the simplest. Pepin satisfies sweet tooths with desserts that emphasize fresh or dried fruits, such as a farina Bavarian cream cake with apricot sauce. When appropriate, recipes include portion sizes and suggested garnishes.
Copyright 1994 Reed Business Information, Inc.
Copyright 1994 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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Inside This Book
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First Sentence:
ON THE FOLLOWING PAGES I LIST THE TWENTY-SIX MENUS THAT ARE FEATURED ON MY CURRENT TELEVISION SERIES, TODAY'S GOURMET WITH JACQUES PEPIN. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cantaloupe sauce, olive shavings, cups homemade unsalted, large country bread, broccoli stuffing, nectarine sauce, lettuce packages, happy cooking, coffee frozen yogurt, raspberry velvet, ravigote sauce, four dessert plates, snow eggs, defatted chicken stock, farmer bread, granulated yeast, tablespoon virgin olive oil, strong boil, teaspoon herbes, peach sauce, tarragon butter, stainless steel saucepan, fruity red wine, apricot sauce, teaspoon freshly ground black pepper Key Phrases - Capitalized Phrases (CAPs): (learn more)
Grand Marnier, Red Beans, Slow-Cooked Roast of Lamb, Today's Gourmet, United States New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
ON THE FOLLOWING PAGES I LIST THE TWENTY-SIX MENUS THAT ARE FEATURED ON MY CURRENT TELEVISION SERIES, TODAY'S GOURMET WITH JACQUES PEPIN. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cantaloupe sauce, olive shavings, cups homemade unsalted, large country bread, broccoli stuffing, nectarine sauce, lettuce packages, happy cooking, coffee frozen yogurt, raspberry velvet, ravigote sauce, four dessert plates, snow eggs, defatted chicken stock, farmer bread, granulated yeast, tablespoon virgin olive oil, strong boil, teaspoon herbes, peach sauce, tarragon butter, stainless steel saucepan, fruity red wine, apricot sauce, teaspoon freshly ground black pepper Key Phrases - Capitalized Phrases (CAPs): (learn more)
Grand Marnier, Red Beans, Slow-Cooked Roast of Lamb, Today's Gourmet, United States New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 4
books:
- Today's Gourmet: Light and Healthy Cooking for the 1990s by Jacques Pepin on page 197, and Back Cover
- The Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort by Jacques Pepin on page 197
- Today's gourmet II: Light and healthy cooking for the '90s (Jacques Pepin's Today's Gourmet) by Jacques Pepin on page 197
- Art of Cooking by Jacques Pepin on page 197
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