A New York Timesbestseller! 250 of master chef Jacques Pepins classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup You dont need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pepin. Just like the rest of us, he doesnt always have as much time or energy as hed like to put together a satisfying meal. So, he came up with Jacques Pepin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques timeless food and advice, and now includes beautiful photographs.

A New York Timesbestseller! 250 of master chef Jacques Pepins classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup You dont need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pepin. Just like the rest of us, he doesnt always have as much time or energy as hed like to put together a satisfying meal. So, he came up with Jacques Pepin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques timeless food and advice, and now includes beautiful photographs.