Jacques Pepin's Kitchen: Encore With Claudine (Hardcover)

~ (Author) "Claudine loves the country bread that we buy in the shop next to her grandmother's house in France; light and airy, it makes delicious sandwiches..." (more)
Key Phrases: pignola nuts, handheld immersion blender, carbohi drate (more...)

Editorial Reviews

Amazon.com Review

Pleasure and practicality are combined in Jacques Pépin's Kitchen: Encore with Claudine, from world-renowned chef and cooking teacher Jacques Pépin. This book, along with its prequel, Jacques Pépin's Kitchen: Cooking with Claudine, is a companion to the PBS series of the same name, but they each stand on their own. Both emphasize the pleasure of cooking with and for family and friends. For this second course in daughter Claudine's culinary education, consummate teacher Pépin introduces her (and the reader) to more techniques--from basics, like how to clean salad greens or trim an artichoke, to how to bone and stuff a quail. The 110 original recipes take shape in 26 menus, each with its own chapter, complete with 4 or 5 well-laid-out recipes, some of which are accompanied by full-color photographs. The menus have different themes, with titles such as "Fall Colors Feast," "The Fish Connection," "A Graduation Party," or "The Adventurous Cook."

Although the dishes often highlight Pépin's French training, they have a contemporary American feel, with their minimal ingredient list, streamlined directions, accessible ingredients, and attention to attractiveness without the fuss. Most, like Chicken with Saffron Rice, take a single page, but a few, such as the Filet of Sole in Artichoke Bottoms, will attract the more accomplished cook. For health-conscious readers, each recipe (many of which are quite light) comes with a nutritional analysis. The recipes are thorough and clearly written, all infused with Pépin's warmth and enthusiasm. They will attract any cook interested in cooking quality meals at home. --Amy Cotler

From Booklist

Pepin's cuisine continues to evolve with America's changing tastes. His first cookbooks explained classic French techniques in pictorial detail to cooks determined to learn the ways of French master chefs. Then Pepin turned to California cuisine, with its emphasis on calorie control. After that, he demonstrated how one could prepare perfectly acceptable family meals in less than 30 minutes. Now he has turned his instructional attention to young cooks, personified by his daughter and kitchen companion Claudine. This book, based on his television shows, demonstrates that even college students can prepare attractive meals with an eye to both flavor and nutritional substance. By organizing recipes into menus, he overcomes beginning cooks' reluctance to entertain their friends. And the nutritionally conscious will appreciate each recipe's calorie and fat analyses. Tie-in with Pepin's newest PBS television series will create demand for this volume. Mark Knoblauch

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Product Details

• Hardcover: 280 pages
• Publisher: Kqed Books; 1 edition (November 1998)
• Language: English
• ISBN-10: 0912333863
• ISBN-13: 978-0912333861
• Product Dimensions: 9.4 x 8.4 x 1.1 inches
• Shipping Weight: 2.6 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #712,857 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

37 of 38 people found the following review helpful:

5.0 out of 5 stars French Cooking made easy!, January 25, 1999

By	[e-mail] (California, US) - See all my reviews

This is the companion book to the PBS series of the same title, also the "sequel" to "Cooking w/ Claudine", the celebrated French chef Jacques Pepin's first cooking show w/ his daughter. Having seen both shows and read both books, I have to say this is a even better one. Recipes are written w/ clear instructions, each one marks w/ time to prepare, nutrition information, and possible alternative menus. I have made several dishes out of this book and they all taste wonderful. One of the best and easiest dessert I have ever had is in this book (warm chocolate tartlet w/ nuts). Jacques' signature is not only to make French cooking easy, he also modernizes his dishes such that they are healthy as well. A must buy for any gourmet home chef.

36 of 37 people found the following review helpful:

4.0 out of 5 stars A must have Book for anyone who enjoys complex flavours., July 18, 1999

By	[e-mail] (Ottawa, Ontario Canada) - See all my reviews

A must have book for anyone who enjoys complex flavours, which not only work together, but, are staisfying, and lighter in in fat. The PBS master of French cuisine has done it again! In this Offering Jacques and (his daughter) Claudine, put together meals which are not only satisfying, but, appealing to all the senses. This is done in a manner in which the novice can accomplish, without being condescending to the more experienced home gastronome.

Colourful photos, and artwork, as well as, straight forward directions, and descriptions (of both menus and ingredients), motivate the reader into the creation of a cullinary frenzy, wether it be for family, or home entertaining.

This is a "MUST HAVE", for anyone who enjoys good food, with a healthy twist!

7 of 7 people found the following review helpful:

5.0 out of 5 stars Excellent, September 9, 2004

By	M. Coppedge (North Carolina) - See all my reviews (REAL NAME)

Delicious French cooking for the home. Chef Pepin relies on technique and not on extravagant ingredients. Each of the 26 sections in the book features a complete menu. All recipes are well explained and easy to follow, the final dishes are shown in photographs. I have tried several of the dishes and liked every single one. Some of the dishes are very simple with a nice twist, as in the Scallop and Potato Napoleons where simple baking potatoes are turned into an elegant dish, or in the Stuffed Butternut Squash where an otherwise sweet vegetable becomes piquant. Other dishes are more involved but not complicated at all. And all ingredients are readily available on farmers' markets and in grocery stores.