Read Jacques Pépin More Fast Food My Way by Jacques Pépin Tom Hopkins Online

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From “a great teacher and truly a master technician” (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant “minute” recipesJacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it “fabulous,” “chic,” and “elegant.” Now America’s first and most enduring celebrity chef does himself one better,From “a great teacher and truly a master technician” (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant “minute” recipesJacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it “fabulous,” “chic,” and “elegant.” Now America’s first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated.“Minute recipes”: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage BitsSmashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes)Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)...

Title : Jacques Pépin More Fast Food My Way
Author :
Rating :
ISBN : 9780618142330
Format Type : Hardcover
Number of Pages : 256 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

Jacques Pépin More Fast Food My Way Reviews

  • Rebecca
    2019-03-10 22:38

    I love that there are cook books on Good Reads. I really enjoy reading cook books and this was no exception. If you ever watch his series "Fast Food My Way" on PBS you will be hooked. Jacques Pepin is a world renown French classical chef but in this book he uses simple techniques and pantry ingredients to create wonderful dishes. He even uses store bought sugar cookie dough to make a tart. My kind of chef. So if you are looking for simple recipes and great taste get this book! I especially like the sweet potato soup with apples.

  • Black Heart
    2019-03-01 00:42

    Pepin is, like Bittman, a bit of a minimalist, but his concentration is on "fast food" made fresh from good ingredients. This is definitely not your McDonald's fast food! It's healthy yet indulgent. I'm not sure what's up with all his damn fruit-for-dessert recipes (fruit is not a dessert, in my opinion), but aside from that, he's got lots of unique recipes that can be whipped up in about 20-30 minutes. Plus there's plenty of food porn pix here to get you salivating. Looking forward to trying them!

  • Correen
    2019-03-11 00:03

    Pepin uses a traditional format and provides interesting options for easy cooking. I tried a couple of recipes and found them tasty, easy, and useful. I plan to purchase the book.

  • Robert
    2019-02-21 23:39

    Jacques Pepin is a true national treasure. He is more than a master chef and more than a TV personality. At the very heart of it, he is a teacher. He educates more than entertains. The real delight in watching Jacques Pepin cook on television is the personal instruction he provides. It is as if he is cooking just for you and giving you personal one on one time with him in the kitchen.This particular book, in conjunction with the TV show, is perfect for both the novice cook as well as the more advanced. It is meant to provide ideas for quick meals that do not require a lot of prep time and can be served to family and friends without seeming to be rushed or hurried. In short, these are recipes for easy yet sophisticated meals. The chef is not ashamed to utilize canned ingredients for convenience along with fresh ingredients.One very simple recipe, Spinach, Macadamia Nuts and Raisinsbest exemplifies how varied flavors and textures can be developed from just a few main ingredients. Further, Pepin's recipe for the classic Peach Melba utilizes canned peaches and frozen raspberries for convenience with the results being both simple an sophisticated.

  • Jen
    2019-03-21 21:46

    I had to check the copyright of this book because the recipes & photos look like they were published in one of those 1960s cookbooks full of jello molds & horrifying meat dishes! One of the recipes is even called "tomato surprise." Most of the dishes sound & look downright foul, like the Harlequin salad: tomato halves stuffed with jiggly hard-boiled eggs, on a bed of mayonnaise, sprinkled with olives, and bordered with anchovies. Revolting!

  • Lynda
    2019-03-03 17:56

    I tried the "Chocolate rochers with hazelnuts" and it was delicious. My husband ended up having those for breakfast as well! The rochers were very easy to make, and the outcome makes you feel that you are ready to open up a chocolate store. Very delicious.

  • Kristina
    2019-02-28 23:03

    Easy, delicious. Some of the appetizers would be great to take to parties; people will think you spent lots of time, but in reality, the dishes come together in just minutes. I really appreciate how his recipes are conscientious of minimizing waste and fully maximizing flavor.

  • Angela Burkholder
    2019-03-14 20:46

    We have enjoyed all of the recipes I've tried so far from this cookbook. Some of the ingredients are hard to find in our area, so I haven't (and probably won't) tried everything. Really good, and relatively simple fast food.

  • CM
    2019-03-12 00:46

    I have watched Jacques cook most of these recipes on PBS, but to now have the book with them in hand is just delightful! The anticipation of being able to replicate these dishes is something I am looking forward to and know I will enjoy for many days ahead!!

  • Lynda
    2019-02-21 18:48

    Simple food, simply prepared. The emphasis is on fresh ingredients which is difficult for us in the northern climes.

  • Abby
    2019-02-26 01:55

    This man deserves the title culinary genius!

  • Chris
    2019-03-11 23:48

    It's the small things, the small techniques, and the personal whimsy of the author that make this book enjoyable.

  • Carol
    2019-03-07 20:41

    Very nice. Lovely color plates. I have watched him do some of these recipes on Create TV (part of PBS.org)

  • Megan
    2019-03-21 21:51

    While returning this book to the publisher, I perused through it. It has a lot of good looking recipes... and If I find it for less than $32 I will most likely grab it.

  • Alisa
    2019-03-12 02:03

    Been watching the PBS series and now looking forward to making all this delicious food! Chef Pepin is brilliant.

  • Leslie
    2019-02-26 21:59

    Easy, delicious, complex (in flavor) recipes. I <3 Jacques Pépin!