Customer Reviews

Jacques Pepin More Fast Food My Way

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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.

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.

I had similar experiences with other recipes, such as "crusty chicken thighs with mushroom sauce" and "lamb burgers with feta cheese and yogurt-cucumber sauce" (which we made with beef, as we aren't into lamb). All really are weeknight-cooking ready, just about everything can be made from a trip to your local grocery store (no special market required), and these dishes are *so* not "same old, same old."

I really like this cookbook. I think you will, too.

...it 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.

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.

As a very busy professional woman - time is a premium commodity - so cooking has in the past not been a top priority. I love excellent tasting French and Italian food and for years, like many of us, simply gave up cooking most evenings because of the time required to do the shopping, prepping and then cooking and cleaning. Yikes - it was simply more cost effective to go to restaurants - even if it meant taking it home and eating it. As many of us start to learn more about nutrition and the incredible importance of organic vegetables, fruit and meat - if we want longevity and health - we naturally realize we need to make a time investment in preparing good, healthy food. So then came how to do it without getting frustrated about the time and making sure we truly enjoy our sense of taste. As someone who has travelled so much in Europe the bar is high. So imagine my delight when I found Jacque Pepin's book - Fast Food My Way - I could not get enough - so thrilled now to have this new cook book as well. I have already hosted multiple dinner parties with real "foodies" who could not believe how easy and delicious everything tasted. So, I have probably been a major cookbook distribution channel for Jacque! I also bought the accompanying DVD's - why Because as a business person, you certainly get the importance of not just taste but presentation - so watching his preparation and presentation really made a giant difference in both my skill and confidence. On my last business trip, my airplane seatmate delivered a very quirky expression when he saw me in my biz suit - switching from updating an Excel spreadsheet to watching a DVD on how to cut and prepare smoked salmon...pretty funny. "Cooking dinner for an important client..." was my response. He smiled and nodded in sympathetic understanding. If you like butternut squash - try the soup - its is a fantastic, delicious and actually cost effective starter - as many are looking to cut costs but still want to entertain - you dont have to cut taste or quality or feel exhausted at the end of the day. Get these books and you will feel and look like a star chef! Strongly suggest practicing on dishes beffore you serve them to company however....

I fell in love with Jacques Pépin the first time I saw him cooking with Julia Child but I really had no idea who he was; I just figured he was another successful restaurateur/entrepreneur. Turns out Jacques has always been more interested in teaching than running restaurants and he might be the only published French chef who truly understands the way Americans think about food. If you are thinking about buying this book, consider also ordering The Apprentice: My Life in the Kitchen and you too will fall in love with this unassuming and very humble man.

The recipes turn out exactly as photographed and they are truly delicious.

I have tried most of them with excellent results. Some favorite quick fixes:

- Eggs and anchovies (if you don't like anchovies just leave them out but do try this tasty appetizer).
- Chicken persillade (a super easy and tasteful way to doctor up rotisserie chicken - no one will ever guess the bird was store-bought!)
- Asparagus with mustard sauce (yellow mustard works with this recipe just as nicely).
- Tomato surprise (you MUST try this lovely way to serve salad! So unique and pleasing to the eye).
- Peas, mushrooms and endives (again, so simple to make yet so very flavorful).
- Fricassee of Brussels sprouts and bacon (if think you *don't* like Brussels sprouts, try this recipe).
- Romesco sauce (page 78), a fantastic sauce made of chili peppers, tomato, garlic and almonds that goes great with grilled fish.
- Pork medallions with grapes in pomegranate sauce (I didn't think I'd like this but I'm so glad I made it, it's simply delicious).
- Lamb stew (it's not really a stew but rather a sauté and a great quick way to serve lamb; I've substituted beef/pork with lovely results).
- Scallops Grenobloise (oh so good and you may substitute fish or shrimp).
- Shrimp with cabbage (wait until you try this and it takes 10 minutes to make).
- Butternut squash velvet soup (just perfect).
- Butternut squash sauté (the squash caramelizes beautifully, perfect quick side for chicken or fish).

These three desserts are wonderful for family and unexpected company:

- Apricot clafoutis (no need to refrigerate the batter overnight with this recipe; I've made it with peaches, pears, etc.).
- Popover with apricot jam (as lovely as the clafoutis and perfect for when all you have in your pantry is a jar of jam).
- Skillet apple charlotte.

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.

I bought this book after seeing Jacques Pepin cooking on TV. It all looked so easy. It is! I've had the book only a couple of weeks but I keep picking it up and making something new. I've been pleased with everything so far and delighted with the pressure cooker chili.

My new cookbooks often get shelved after a few recipes, but I'm motivated to work my way through this one. I'm eating well and making every day a little bit special without spending any more time or money. When I run out of an ingredient the recipes tolerate substitutions well. This is my kind of cookbook.

Several weeks later: still going strong. Tonight's dinner was baked chicken with mustard crust and for dessert, pears bonne femme. It was all simple to make and omigosh amazing. I don't think I've ever had so much benefit from one book. It's making me into a better cook and I can't recommend it highly enough.

I have Pepin's other book, Fast Food My Way, which I love and have made nearly every single recipe with great success. My fingers were crossed that his sequel would be just as good, and it is! I've made about a dozen recipes so far and all were delicious. I would suggest that you have a food processor, though, since many recipes require one, which is one reason they are so quick to make. This is a great book for people who think they have no time to cook healthful, flavorful, quick meals for their family.

Jacques is my absolute favorite american chef. His recipes, with the shadows of France and Italy, entice me the way few other chefs do.

This book is beyond good, it's a continual declaration of Jacques' dedication to his art. His production quality is high, like always, and when you sit back and *read* the book, well, it hits the mark.

Which mark? How to make great food on a Tuesday night, in no time at all.