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Houghton Mifflin Harcourt
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Jacques Pépin Quick & Simple Kindle Edition
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From the Publisher
Raspberry Gratin from JACQUES PÉPIN QUICK & SIMPLE
This tasty dessert can be made with fresh berries or IQF (Individually Quick Frozen) berries. I always have a few packages of frozen unsweetened berries in my freezer. Serve the gratin warm, with crème fraîche or sour cream.
Preheat the oven to 375 degrees. Place the berries in a 5-cup gratin dish.
Place the pastry pieces in a bowl. Add the melted butter and brown sugar and mix well. Sprinkle on top of the berries.
Bake for about 25 minutes, until the gratin is nicely browned on top. Serve warm, with crème fraîche.
Keep a supply of IQF (Individually Quick Frozen) berries in your freezer for use in fruit desserts.
- One 16-ounce bag frozen unsweetened raspberries, or 1 pint fresh raspberries
- 3 croissants or Danish pastries, or leftover cake, cut into ½-inch pieces (2 cups)
- 3 tablespoons unsalted butter, melted
- ½ cup packed light brown sugar
- Crème fraîche or sour cream, for serving
“A comprehensive collection of everyday recipes that will encourage anyone who is short on time, but still interested in cooking fabulous food at home.”
—Library Journal, starred review
"You might just learn a few breezy techniques for weeknight French-style dining with this new one from Pépin."
—Epicurious --This text refers to the hardcover edition.
About the Author
The winner of sixteen James Beard Awards and author of twenty-nine cookbooks, including A Grandfather’s Lessons, Jacques Pépin Heart & Soul in the Kitchen, and Essential Pépin, JACQUES PÉPIN has starred in twelve acclaimed PBS cooking series. He was awarded France’s highest distinction, the Legion of Honor.
- Word Wise : Enabled
- Publication date : October 6, 2020
- Print length : 376 pages
- File size : 63109 KB
- Language: : English
- ASIN : B081TQ99FN
- Publisher : Houghton Mifflin Harcourt; Illustrated edition (October 6, 2020)
- Text-to-Speech : Enabled
- Enhanced typesetting : Enabled
- Page numbers source ISBN : 035835255X
- X-Ray : Enabled
- Screen Reader : Supported
- Lending : Not Enabled
- Best Sellers Rank: #23,299 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from the United States
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(1) The Physical Book is Better. Specifically, the paper is better quality--coated and perfectly cut, not a deckled long edge like the hardback I have of the previous title. The coated paper (what they use to print colored inks) should not yellow as quickly as the older version has.
(2) The format of the book is better. Specifically, each recipe begins on a new page, the ingredients have been placed on the outside edge of each page and identified in a different color--a deeper blue ink, not a hard-to-read-when-the-flour-is-flying pale color (THANK you Editors!). These things make using the book in the kitchen a little easier. The old title did identify the recipe in different typeface (italic), but often you had to flip back and forth between ingredients and instructions when the recipe started mid=way in a page and continued on the the next page. That is far less frequent in the new book.
(3) There are photographs and colored artwork--not every page, not every recipe, but some folks feel they "need" the photos for inspiration and they are there. The old book was entirely black ink, and only had few tiny bits of art drawings.
(4) The grouping of recipes is more selective (more chapters). I compared three chapters in the new book to the old, (the chapters are broken up differently in the new book and some recopies have been reclassified (e.g. cheese tart went from the appetizer chapter to a bread chapter, etcetera).
(5) Each chapter lists the recipes. The old title only had the index.
(6) There are new recipes. In my chapter compare of the fish & seafood, I found a dozen new recipes and 2 recipes that were dropped from the new edition. I checked 2 other chapters, (appetizers and soups) and found just 3 new recipes, and 2 drops (example: a consume soup was dropped, though a different consume based soup was among those added).
The "Bad" (honestly, in this case, I would say unfortunate, not actually bad):
(1) Some recipes dropped (like a broiled snapper and a Herring Lyonnaise). Looking at what dropped vs what added, this may reflect changes in availability/sustainability, and/or simple changes in taste (new fish available, a different red snapper treatment was added).
(2) Chapter introductions were dropped--but each recipe still maintained it's own introduction.
The Different--neither good nor bad, just a change:
(1) Much of the text is unaltered, save in some very subtle ways-- a phrase moved, sentences arranged into different paragraphs. The most significant case i found, a clam recipe cleaning the beards is now done in the first instruction, whereas before it was done after boiling. Other changes are VERY minor.
(2) Some recipes have changed ingredients: Example: The cheese tart originally used allspice and tabasco--the new suggests either a salsa (recipe provided) or a bottled siracha sauce. Not bad, just different.
(3) The new book is substantially longer: 283(last numbered page) vs 376(last printed page)--this does NOT reflect a huge number of new entries (but there are several), but rather other factors: Each recipe starting on a new page; The introduction of photographs (lots of them full page); Full page artworks of Jacques; and now each chapter lists the recipes contained therein.
1. Jaques pépin is a National treasure
2. I opened this book like it was Xmas morning
3. As an experienced home cook this book is like a love letter to by everyday. Elevating semi homemade to quick slices of foodie heaven
4. I’m very excited to get my bookplate
5. If you grew up on Jaques and Julia just get this book.
It dishonors it's beloved author, Jacques Pepin.
I'm very disappointed, as this book is for the same person I bought a book for last year and found duplicate pages, printing ink smears, etc and had to return it.
I know we have gone digital, but some of us also truly enjoy and love real books in your hand, the beauty and workmanship and the smell of a real book. It's sad.
This one looked like a cheap knock off, but it's not. It is a publishing house I respect. What is going on?
Update: Replacement was sent and is ~40% better. It’s disappointing as is so important to me. Seems to be a manufacturer’s problem. Thank you Amazon for always trying to make things right.
Note to Chef: Thank you! I have your new book, also sending one to my son. We are going to discover new, wonderful quick and scrumptious meals together (remotely) with you as our guest and teacher! Thank you so much for all you do, and who you are! You have impacted three generations in our family so far, as my mother loved your cooking, too. And more to follow! You are a beloved part of the family, Chef, and most appreciated. 💙