In his more than 60 years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Pépin enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Pépin; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Pépin’s cooking: homey country French, haute cuisine, fast food Pépin-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or Asia.
In the accompanying searchable DVD, Pépin shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
The Food Corps co-founder
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