Product Details

• Actors: Jacques Pepin
• Directors: KQED-Tv
• Format: Color, NTSC
• Language: English
• Region: Region 1 (U.S. and Canada only. Read more about DVD formats.)
  
• Aspect Ratio: 1.33:1
• Number of discs: 1
• Rated: NR (Not Rated)
• Studio: Janson Media
• DVD Release Date: March 1, 2005
• Run Time: 90 minutes
• ASIN: B0007N1JGY
• Amazon Best Sellers Rank: #65,784 in Movies & TV (See Top 100 in Movies & TV)

Editorial Reviews

Review

The editors of Southwest Airlines inflight magazine Spirit have voted Jacques Pepin the Best Television Chef from a Top Ten list which included Emeril Lagasse, G. Garvin, Lidia Bastianinch, Wolfgang Puck, Tina Nordstrom, Mario Batali, Alton Brown, Ming Tsai and Rachael Ray. Spirit said His french-inspired recipes are always solid, and he s one of the best technique teachers on television. Celebrate Easter the Jacques Pépin way as the famed television chef offers a variety of innovative ideas on how to spice up those holiday meals and throw a little something new into the mix. From a Caviar appetizer featuring Buckwheat Blini and frozen vodka, to salmon steaks with fresh sorrel sauce and tasty cucumber balls, Pépin offers a variety of ideas to work up those appetites with a variety of tasty treats. Lamb loins coated in Ambush, drenched in lamb and vegetable mousse, and served on a bed of fresh fava beans offer a delectable main course, with leek and mushroom pie, eggplant cushions, and stuffed artichoke hearts providing the ideal compliment to a scrumptious main course. Caramel snow eggs in custard cream and oatmeal cookies dipped in chocolate top the meal off perfectly, giving the meal a sweet final touch after a hearty Easter dinner. --Jason Buchanan, All Movie Guide

Product Description

In this surprise-filled celebration of Spring, Jacques and Claudine prepare a sumptuous Easter dinner for friends, starting with Caviar served with Buckwheat Blini and Frozen Vodka the perfect adult answer to Easter eggs. Salmon Steaks with a tangy, fresh Sorrel Sauce and delicate little cucumber balls make an easy first course. And of course, there s lamb in this case, spring Lamb Loins in Ambush, coated with a ground lamb and vegetable mousse, served over fresh fava beans. Jacques Leek-and-Mushroom Pie brings just the right earthy flavors to go with the lamb. And on the side, there are Eggplant Cushions garnished with lightly stewed tomatoes; and Artichoke Bottoms stuffed with brown-butter spinach, topped with a golden-brown gratin sauce. The meal ends as it began, with more grown-up Easter eggs: fluffy Caramel Snow Eggs floating in custard cream. In a classic Pépin pairing, this ethereal dessert is served with Jacques down-to-earth, old-fashioned Oatmeal Cookies dipped in sumptuous chocolate.

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