Jacques Pépin – författare

Jacques Pepin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pepin's Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques.A culinary masterclass taught by the master himself, Jacques Pepin's New Complete Techniques includes more than 600 cooking techniques and methods along with 160 recipes. Each recipe and technique is explained using step-by-step instructions accompanied by photographs featuring Pepin himself.Follow along as this culinary legend demonstrates every aspect of classic cooking, from start to finish. Whether you're a home cook interested in learning basic skills, or a seasoned professional looking for pro-tips, Jacques Pepin's New Complete Techniques has something for everyone. An example of the range of topics covered includes:- How to sharpen a knife- How to peel an onion- How to bone a chicken- How to make decorative swans and flowers out of fruits and vegetables- How to use an old refrigerator as a smoker for troutThe time-tested recipes in this volume teach everyone, from the greenest home cook to the most wizened professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs and is redesigned to make it even easier to follow the step-by-step techniques.

BARNES & NOBLE BEST COOKBOOKS OF 2025NPR BOOKS WE LOVE 2025TASTING TABLE 25 ABSOLUTE BEST COOKBOOKS OF 2025In celebration of legendary chef Jacques Pépin’s legacy and two premier passions in life, a stunning, curated collection of his favorite recipes and signature artworks.Just in time for his 90th birthday, The Art of Jacques Pépin celebrates master chef Jacques Pépin and his life of cooking and painting, with 99 of his all-time favorite and most-cooked recipes paired with pieces of his signature artworks spanning the last 60 years. Chapters cover all courses for a satisfying meal at home, including desserts, and his artworks are thoughtfully curated accordingly.The recipes are authentic Pépin essence—timelessly classic, delicious, and surprisingly achievable, including: Bread and Onion SoupRadicchio Salad with Garlic DressingStew of Spring VegetablesBaked Salmon with Pesto ButterChicken Legs with YamsPork Roast with RatatouilleChocolate SouffléOranges in Caramel A true creative expression of Jacques Pépin, this beautifully illustrated cookbook will inspire you to cook and create as Jacques does.As Jacques Pépin always signs off, happy cooking.

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.

Master chef Jacques Pépin shares his expert insights on cooking economically at home—how to save money, time, and effort—in Jacques Pépin Cooking My Way, with over 150 budget-friendly recipes.All great chefs know not to waste ingredients, time, or effort—and for master chef Jacques Pépin, this means thinking efficiently about cooking, even at home. In Jacques Pépin Cooking My Way, the legendary cooking teacher offers expert insights on a no-waste cooking philosophy, with techniques that save money, time, and cleanup effort, without sacrificing taste.Shop for ingredients seasonally when they’re the most affordable, flavorful, and full of nutrition. Don’t overlook inexpensive cuts of meat and poultry. Use up as much of your ingredients up as possible, like saving your meat and vegetable trimmings for a stock, soup, or eventually, a sauce. Transform leftovers into an entirely new, pleasurable meal.With more than 150 easy recipes for the home cook, along with an illustrated menu for each season, Jacques Pépin Cooking My Way equips you with everything you need to cook the way Jacques Pépin does. Recipes include:Garlicky Romaine with CroutonsGrits and Cheese SouffléBlack-Eyed Peas and Kale RagoutSkillet Butternut SquashZucchini-Tomato GratinBaked Salmon with Pesto ButterClam FrittersScaloppine of Turkey Breast in Mushroom Cream SauceStrawberries with Sour Cream and Brown SugarThis beautifully revised, updated, and completely repackaged edition of Pépin Economique is an instant classic and a necessity for any home cook looking to make high-quality dishes with minimal time, effort, and money, now with full-color photographs and Jacques’ celebrated paintings.

Master chefJacquesPpin shares his expert insights on cooking economically at homehow to save money, time, and effortinJacquesPpin Cooking My Way, with over 150 recipes. All great chefs know not to waste ingredients, time, or effortand for master chef Jacques Ppin, this means thinking efficiently about cooking, even at home. InJacques Ppin Cooking My Way,the legendary cooking teacher offers expert insights on cooking economically at home, with techniques that save money, time, and cleanup effort, without sacrificing taste. Shop for ingredients seasonally when theyre the most affordable, flavorful, and full of nutrition. Dont overlook inexpensive cuts of meat and poultry. Use up as much of your ingredients up as possible, like saving your meat and vegetable trimmings for a stock, soup, or eventually, a sauce. Transform leftovers into an entirely new, pleasurable meal. With more than 150 recipes, along with an illustrated menu for each season,Jacques Ppin Cooking My Wayequips you with everything you need to cook the way Jacques Ppin does. Recipes include:Garlicky Romaine with CroutonsGrits and Cheese SoufflBlack-Eyed Peas and Kale RagoutSkillet Butternut SquashZucchini-Tomato GratinBaked Salmon with Pesto ButterClam FrittersScaloppine of Turkey Breast in Mushroom Cream SauceStrawberries with Sour Cream and Brown SugarThis beautifully revised, updated, and completely repackaged edition ofPpin Economiqueis an instant classic and a necessity for any home cook looking to make high-quality dishes with minimal time, effort, and money, now with full-color photographs and Jacques celebrated paintings.

A NEW YORK TIMES BESTSELLERFrom legendary chef Jacques Pepin, abook celebrating his lifelong love of chickensfeaturing dozens of his celebrated paintings, a treasure trove of poignant and oftenhumorousstories, and sprinkled with recipes throughout.Chicken may not be an extravagant ingredient, but for master chef Jacques Ppin, it is the one he turns to most frequentlyto cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as hismamanturned them into herpoulet la crme, to his demanding apprenticeship and long, illustrious careercooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFKs White House Chef for a job at Howard Johnsons, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques stunning paintings of chickens. If it clucks or scratches, its likely that Jacques has painted it. This unique book is the next best thing to a visit to Jacques home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.

A NEW YORK TIMES BESTSELLERFrom legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens—featuring dozens of his celebrated paintings, a treasure trove of poignant and often humorous stories, and sprinkled with recipes throughout.Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career—cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK’s White House Chef for a job at Howard Johnson’s, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques’ favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques’ stunning paintings of chickens. “If it clucks or scratches, it’s likely that Jacques has painted it.” This unique book is the next best thing to a visit to Jacques’ home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.

In the companion book to his final PBS series, the renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.  For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.“Over the course of his years on PBS, Pepin has likely appeared in your house, and through these recipes, which he cooks at home for family and friends, he invites us into his.” —Entertainment Weekly“Charming and cheerfuf . . . His recipes are of the moment, his techniques timeless.” —The Atlantic “When Pépin cooks, we pay attention. The world-renowned French chef’s latest release is shaping up to be the next Dinner Party Bible, with simple, elegant dinners to make for friends and family.” —People

The legendary cooking teacher whom GQ calls “the most impactful living chef in America” shares his favourite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet à la Crème and Baker’s Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark Pépin touch: made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelised Tomatoes Provençal. Charmingly illustrated with Pépin’s paintings, this little compendium is perfect for revitalising every cook’s repertoire.

It is now forty years since the discovery of AIDS, but its origins continue to puzzle doctors, scientists and patients. Inspired by his own experiences working as a physician in a bush hospital in Zaire, Jacques Pépin looks back to the early twentieth-century events in central Africa that triggered the emergence of HIV/AIDS and traces its subsequent development into the most dramatic and destructive epidemic of modern times. He shows how the disease was first transmitted from chimpanzees to man and then how military campaigns, urbanisation, prostitution and large-scale colonial medical interventions intended to eradicate tropical diseases combined to disastrous effect to fuel the spread of the virus from its origins in Léopoldville to the rest of Africa, the Caribbean and ultimately worldwide. This is an essential perspective on HIV/AIDS and on the lessons that must be learned as the world faces another pandemic.

It is now forty years since the discovery of AIDS, but its origins continue to puzzle doctors, scientists and patients. Inspired by his own experiences working as a physician in a bush hospital in Zaire, Jacques Pépin looks back to the early twentieth-century events in central Africa that triggered the emergence of HIV/AIDS and traces its subsequent development into the most dramatic and destructive epidemic of modern times. He shows how the disease was first transmitted from chimpanzees to man and then how military campaigns, urbanisation, prostitution and large-scale colonial medical interventions intended to eradicate tropical diseases combined to disastrous effect to fuel the spread of the virus from its origins in Léopoldville to the rest of Africa, the Caribbean and ultimately worldwide. This is an essential perspective on HIV/AIDS and on the lessons that must be learned as the world faces another pandemic.

On one side, inside a painted border featuring produce, flowers, or birds, he lists the dishes he served. On the opposite side, his guests sign their names and memorialise the occasion.For Menus, Jacques selected his favorite illustrations of the last half-century, where hosts can document their own celebratory meals and the wines that accompany them. With an introduction by Pépin, this dinner diary is both a practical register of what dishes were served to which guests and an invaluable archive of memories.