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Jacques Pepin More Fast Food My Way Hardcover – Bargain Price, August 12, 2008

172 customer reviews

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Hardcover, Bargain Price, August 12, 2008
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Editorial Reviews

From School Library Journal

This follow-up to Fast Food My Way (the companion volume to Pépin's long-running PBS series of the same name) offers dozens of new recipes that are easy to prepare but elegant enough for company. The first chapter, "Minute Recipes," is devoted to quick appetizers and hors d'oeuvres that often can be made from pantry staples (Pépin thinks of the supermarket as his prep cook). The recipes in the other chapters range from Bay Scallops in Mignonnette Sauce, a sort of French seviche, to Risotto with Broccoli Stems to old-fashioned Peach Melba. For most collections.
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"Fans of his last book, as well as any cooks looking for ideas on faster, but still appealing dishes, will find much to enjoy." (Publishers Weekly )

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Product Details

  • Hardcover: 256 pages
  • Publisher: Houghton Mifflin Harcourt; Complete Numbers Starting with 1, 1st Ed edition (August 12, 2008)
  • Language: English
  • ISBN-10: 0618142339
  • ASIN: B004TE6PZM
  • Product Dimensions: 7.2 x 0.6 x 9 inches
  • Shipping Weight: 1.9 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (172 customer reviews)
  • Amazon Best Sellers Rank: #636,219 in Books (See Top 100 in Books)

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

Most Helpful Customer Reviews

76 of 77 people found the following review helpful By Esther Schindler TOP 500 REVIEWERVINE VOICE on May 9, 2009
Format: Hardcover
I can't argue with cookbook publishers' recent trend of "healthy fast food" books. Most of us have limited time to fuss in the kitchen, particularly on a weeknight when there's something else to do. Happily, one participant in this batch of books is Jacques Pepin, who's been a professional chef and teacher for as long as I've been alive. (That would probably make him feel old. Sorry.)

"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.
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61 of 62 people found the following review helpful By i4abuy on February 6, 2009
Format: Hardcover Verified Purchase won me over, and without much of a fight. I was basically put off by 'fast food' and 'my way.' I don`t want fast food I want delicious food. And 'my way' sounds like the guy is full of himself.

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.
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65 of 68 people found the following review helpful By Patrick W. Crabtree VINE VOICE on November 8, 2008
Format: Hardcover
One typically encounters a diminution of quality in "follow-up" cookbooks, but that's not at all true in this instance. I'm convinced at this point that Jacques Pépin could cook an appetizing groundhog if he set his mind to do so.

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.
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19 of 19 people found the following review helpful By Philly Shaw on April 4, 2009
Format: Hardcover
Okay, I work for a living and I'm assuming most of you do, too. I grew up with the boring and the usual. Fried chicken, mashed potatoes, liver and onions...Midwest blah blah blah. Lots of fat and not a lot of excitement. Excitement, however, generally takes a like of time to infuse into a dish. So when I saw Jacques Pepin on PBS fixing very good dishes in a short amount of time, I was hooked. I don't buy a cookbook for its layout, but for functional recipes that suit my lifestyle. This one meets my requirements. My 20 year old son made the "Ragout of Broccolini, Beans, and Sausage"....twice! We both loved it. 30-45 minutes and the dish was ready to eat. It's worthy of serving in any restaurant, which supported another aim of mine - eat out less. These are not difficult recipes and Jacques makes use of pre-packaged ingredients when they won't denigrate the character of the dish. Definitely a great addition for the home cook who's interested in food as more than just fuel.
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18 of 18 people found the following review helpful By julie on June 11, 2009
Format: Hardcover
Jacques Pepin is BY FAR one of the best chefs ever. This book has so many amazing recipes that he has skillfully made simple, but delicious. He makes the dishes from this book on a tv show with the same name (on public television). I am probably going to get the dvds from the series as well because watching him cook is wonderful. When he cooks, I feel like I am sitting outside on a patio in a big house in France eating his food. It's basic, but elegant. Everything I have made so far only takes minutes to prepare and doesn't use a million ingredients that are hard to find. One of my favorites is salmon burgers/patties made with fresh salmon (not canned). You throw the salmon into the food processor, add some mushrooms, scallions, bread, salt, pepper, etc. and you mix it up and form the burgers and you are ready to cook them. So simple and delicious. There is a recipe for a stovetop flat bread that takes two minutes to make and is very good. Every recipe is like this. He is brilliant and this book is a must have. Get the dvds too because if you have never watched him cook, you need to. He has so much experience with food and he isn't pretentious about it...he cooks homey food that is very accessible and practical. The book also has some great urls in the back, as well as menu planners that organize the recipes into whole meals. There are also some really quick and useful appetizer ideas - great for when you have people over.
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