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Jacques Pépin More Fast Food My Way Hardcover – August 12, 2008
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"More Fast Food My Way" accompanies a PBS series of the same name, which as it implies is the second such series. The book has chapters on soups; eggs; salads; fish and shellfish; poultry and meat; vegetables; potatoes, rice, pasta, pizza and bread; and desserts. Most of the hundred-or-so recipes have photos (which I know matters to some people).
After watching one or two of the PBS episodes and saying, "Yum! That looks delicious!" I grabbed the book from my local library. And I soon discovered an oddity in this collection: The recipes aren't incredibly appealing until you see Jacques make them.
For example, his "roasted split chicken with mustard crust" seemed just slightly weird when I read the recipe. The chicken is coated with a paste of garlic, Dijon mustard, white wine, soy sauce, olive oil, Tabasco, salt, and herbes de Provence -- not a combination that elicits a "Wow, I have to try that!" response. But after watching Pepin make it on TV, I reached for my grocery list and scribbled in the ingredients (which didn't take much -- you probably have most of these ingredients in your pantry, just as I do). The results were, to summarize, wonderful. And ready in an hour, during which I made his fricassee of Brussels sprouts and bacon.Read more ›
But the Washington Post printed a few recipes. They made sense. I tried one and it was good. It was fast, simple, and delicious. I tried another, and so was it. I went to Borders and poked around the book and there were some clever, simple, and imaginative combinations of ingredients.
I bought it from Amazon and have cooked about 10 recipes and they have all been winners. I've made a few of them twice, but I'm always tempted to try something new. My family thinks I'm a better cook, and I've gotten the kids to eat foods they didn't think they would like -- kale, brocollini, green peas, anchovies.
I've also watched some of the TV shows which the book is based on, and while the shows aren't necessary to cook the recipes, they do provide additional perspectives and insights. They also present Jacques Pepin, and now I can see why the 'my way' isn't pompous (or Pompidou) but is useful information. Having read the book and seen the man, I'm ready for more cooking his way.
Perhaps the most important facet of this cookbook is that it's a companion volume to Jacques' terrific PBS Cooking Show. The DVDs are available too: Jacques Pepin: More Fast Food My Way. While the video is both fascinating and entertaining, it's really not essential to carrying out the details of these superb recipes. The directions in the cookbook are plenty clear.
While this work is not really a foundational or general cookbook, the dishes herein will help you pull off supper when you're stumped. The book is also invaluable for those who entertain as there are some really magnificent appetizers and desserts in here.
In summary, I highly recommend this one, as I do Jacques' earlier companion volume: Fast Food My Way.
Most Recent Customer Reviews
Got this for a gift and they seem to really like the book. Said there are a lot of great stories and great and easy recipes. I plan on getting one for myself.Published 2 months ago by Phoenix
This cookbook is easy to understand. The recipes are wonderful. My family is most happy to sample the recipes I cookPublished 4 months ago by Terryjo Cox
I never realized Jscques is/was a CIA graduate. Always though he is/was an awesome French chef; maybe there is still hope for the rest of us!Published 4 months ago by Charles Fabrycky
Love Jacques on TV, and since we can look up the recipes, we've actually made some of them!Published 6 months ago by K. Brock