Master chef Jacques Pepin offers nearly 250 recipes for easy, elegant dishes that don't require major time or attention. Includes recipes for hardy, one-pot dishes, homemade stples and salad dressings in bulk, great desserts, fabulous pizzas, and truly creative ideas for leftovers in the best French style. Illustrated.
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Book Description
Editorial Reviews
From Publishers Weekly
Master chef Pepin ( La Technique ), multiple IACP/Tastemaker Award recipient, has built a considerable reputation on his teaching of classic culinary skills. Forthwith he takes a new approach. Billed as a celebration of "a cuisine that is rewarding without being demanding," this book may shock his fans. Staples here come from cans, bottles, freezer cases and packages; some recipes are eerily reminiscent of back-of-the-box concoctions--borscht made with canned beets; a split pita bread butttered and sprinkled with Parmesan before a run into the toaster oven. Regardless, Pepin achieves his aim: to cook with minimal effort while providing zesty meals. Some recipes call for costly fresh ingredients (lobster, veal chops). More affordable yet still adventurous are black bean hummus with smoked oysters and sour cream, a salad of sardines augmented with ripe tomatoes, and Bartlett pears baked in puff pastry shells. "If something tastes good, it doesn't matter whether it is 'authentic' or prepared 'correctly'--what works, works," Pepin declares. All the same, the audience of working parents who most need fast meals may balk at paying $20 for a cookbook when equally simple-to-fix recipes can indeed be found on the backs of bottles, cans and jars for a song. Author tour.
Copyright 1990 Reed Business Information, Inc.
Copyright 1990 Reed Business Information, Inc.
From Library Journal
When Pepin is not creating elaborate recipes like those in his masterful The Art of Cooking ( LJ 10/15/87), he makes simple, but not unsophisticated, dishes like Garlic Salad or Braised Short Ribs in Red Wine. Most of these recipes are quickly prepared or can be made in advance (a few are based on convenience foods--it's somehow disheartening to find that his daughter's favorite cake is frosted with instant pudding and whipped cream); and he includes many imaginative, time-saving tips. With his usual flair, Pepin has come up with dishes undemanding enough to suit the busiest cook, elegant enough for company.
Copyright 1990 Reed Business Information, Inc.
Copyright 1990 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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Most Helpful Customer Reviews
7 of 7 people found the following review helpful:
5.0 out of 5 stars
Use it often,
By A Customer
This review is from: The Short-Cut Cook (Hardcover)
This book is very realistic. It doesn't use exotic ingredients or extraordinary efforts, but the results are excellent.
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Gourmet cooking is not that hard; Pepin shows you how.,
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This review is from: The Short-Cut Cook (Hardcover)
This handsome book covers the full range: Appetizers you just "whipped up" for guests; sandwiches; imaginative pastas; all the meats & fish in easy to make dishes; on to gourmet desserts with no tears. This could be the book that eliminates your fear of caviar, too. The secret is in the shortcuts that do not affect the real quality of the dishes; but do save you hours of time preparing them.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Excellent,
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Amazon Verified Purchase(What's this?)
This review is from: The Short-Cut Cook (Hardcover)
This another of Jacques Pepin's cookbooks. All of his are always a winner. glad I could find it. Thanks Jerrie Strom
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