Download PDF Jacques Pépin Heart & Soul in the Kitchen
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Jacques Pépin Heart & Soul in the Kitchen
Download PDF Jacques Pépin Heart & Soul in the Kitchen
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Review
“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 cheerful… His recipes are of the moment, his techniques timeless.” --TheAtlantic.com "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.com "Pépin...extends 'an invitation to come over to our house for a meal' in his latest recipe collection, the companion cookbook to his 13th and final PBS TV series. These 200 recipes reflect Pépin’s 'culinary heart and soul' and are low-fuss dishes promoting enjoyment of 'wine, food, and companionship.' Pépin draws from his childhood and family table, travels, and reminiscences...[and] encourages tinkering with recipes, appreciating them as living things that can evolve according to every cook’s heart and soul."--Publishers Weekly
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About the Author
JACQUES PÉPIN has published twenty-five cookbooks, including the best-selling Essential Pépin, Jacques Pépin Fast Food My Way, and his memoir, The Apprentice. He has also starred in twelve acclaimed cooking TV series. He has won multiple James Beard Awards and several IACP Cookbook Awards.
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Product details
Hardcover: 448 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt; 1 edition (October 6, 2015)
Language: English
ISBN-10: 0544301986
ISBN-13: 978-0544301986
Product Dimensions:
7.9 x 1.2 x 10 inches
Shipping Weight: 3.4 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
462 customer reviews
Amazon Best Sellers Rank:
#45,584 in Books (See Top 100 in Books)
A few weeks ago I googled famous chefs and stocked up on cookbooks from chefs who I have never heard of aka don't have a TV show.This was one of them. If you're looking for an everyday cookbook that is family friendly I would say this is not it. More than likely, I will not use this cookbook unless I am having a fancy dinner which includes candle light or the fancy silverware. The items I have seen so far are not hard to come by but you won't have some of the at Krogers or HEB. You will have to drive to Central Market or Whole Foods which is quite a hike for me personally.But if you're wanting to impress your man or woman than this will probably do the trick.
This is my favorite cook book of all time. Every recipe in here is approachable yet still elegant. He finds a way to make a recipe simple, with common ingredients, but the end result is like a fine dining experience. So far I have made 8 recipes out of this book and they've all been wonderful, the linguine with clams was great, the black lentil salad is amazing, and I can't remember what it was called but there's a simple chicken thigh in a mushroom cream sauce recipe that I used as a starting point for one of my own recipes. I can't stress enough the simplicity of the ingredients he uses, that's the problem I have with a lot of chefs on TV, they have an unlimited budget so they use ingredients that are way beyond the price range of the average person, so people don't even bother making them. Pepin doesn't do that for the most part, every recipe I've made so far I've been able to get everything at the regular grocery store.
I got this as a gift from my son for my bday, per my request. I have 2 other books by J.Pepin. Lots of illustrations of finished recipes in here, and enough white space on the page to read the recipe and steps w/o needing strong glasses.My first recipe I made was the easiest thing I could find to jump in, the Coffee Panna Cotta. I made it for company recently bc it turned out great during my test batch. I have seen recipes for panna cotta in every flavor and combination of dairy imaginable. This was so simple, with few ingredients, I love it. Serve it with a drizzle of chocolate syrup on top, or a few curls of shaved chocolate or a shot of whipped cream. When I get a cookbook with lots of personal narratives inside, I tend to skim over it... but this one was different. His anecdotes were interesting w/o being overbearing. I learned a lot of tidbits of his life story and understand why his tastes in food have developed beyond French cuisine. This book is a compilation of that life journey, presented as it were, on a plate. It is not just about French food. So if that's what you want, look elsewhere. The recipes are many, and with much variety; so you will find an array of the most recognizable ingredients to a few 'strange' ones as defined by the American commonplace diet. There are many simple seafood, shellfish, recipes that are 10 mins to whip up and the usual suspects, chicken, beef, pork, vegetables, etc...it is common that in the majority of cookbooks out there, you will find some recipes you'll never do while jumping into others. Some simple dessert recipes too...I want to try the brittle using seeds bc my g'daughter is allergic to nuts. Although he says you can use a pot on the stove to make this, he gives instructions to use the microwave to do it, which shows you, he doesn't mind using something that is usually relegated to just heating up tea or water. He has nice simple gratin recipes using various veggies--tomatoes, endive, etc..Jacques is not stuffy or fru fru. He is so down to earth in his outlook on food as in life, and his comments bear that out... I always remember how he once said on TV that it's not a question as to washing mushrooms, adding, simply, that if they are dirty, you MUST wash them... it's just a matter of when. Just do it right before you cook with them. So many cooks and chefs say NEVER to run them under water, like it's a cardinal sin to do that, subscribing instead to a damp cloth or soft-bristled brush at most. I wash them under a faucet and dry them off and cook away. If it's ok for Jacques, it's ok by me! My kind of guy. This is just an example of what I mean. He does not stand on ceremony, he uses common sense and is comfortable in his approach to food, cooking, and methods.... His cooking is as easy and relaxed and approachable as he is. In fact, the message he makes clear in this book is that food should taste like what it is, not to disguise it or gussy it up so much that you lose what the food is. He says, with both food and wine, he just wants to enjoy what he eats and drinks--not to over analyze it. I love that. In short, as on his TV series and these books, that is what you get...a straightforward and refreshingly simple approach to food. No tricks nor gimmicks, no fancy foamy garnishes on food here. I have many pages in his new book tagged. And as Jacques would say, it's not a matter of will I cook some more recipes--it's just a matter of WHEN I will. And I will. I'll report back later when I do.Dec 22: I made the "chocolate pistachio brittle" and it turned out fabulous. It is all made in one bowl in a microwave! I made half a recipe using walnuts (I had no pistachios) and chocolate chips and it was so good, easy and fast and ready to eat in about an hour! I then made a full recipe using chocolate chips and sunflower seeds. It too was great. My 9 yr old g'daughter has never had peanut brittle bc of her serious allergy to peanuts, now she can have a faux peanut brittle made to order for her and using all safe ingredients. The taste was delish. I am dealing with many huge dental issues and I too was taking a huge risk making brittle! I was glad I did, bc the brittle is not SO brittle and hard as to break your teeth, it has just the perfect crunch and taste. Plan on putting this out along with pie and cookies at the Christmas table.Feb 2016: Made his simple red cabbage slaw, uses vinaigrette, not a mayo base, simple to make, great for summer when you don't want to risk mayo going sour. He added blue cheese at end, I used goat cheese which I prefer.Feb. 2017: There are 2 desserts easy breezy, baked apple which I made last night to use up less than perfect eating apples, and then I saw a chocolate soufflé recipe simpler than one I had. Uses only egg whites, no flour, and that makes it also gluten free if needed. I can't wait to try it. I love the way Jacques finds the simpler way to do things.
Great book. The stories, the artwork and the recipies are all what you would expect from this man. I love how simple ingredients make delicious meals and like most of us over the year Mr. Pepin has expanded his repotoire to include international flavors as well as those he grew up loving. Isn't that true of all our lives in the kitchen? We update and recreate our favorites growing up and learn new ingredients, techniques, and flavors from our own experiences which we share through our food with loved ones. It doesn't have to be complicated or difficult to be delicious. So adventure out with a new ingredient, Mr. Pepin will lovingly guide you to add some new flavors, techniques, or recipies to your own. Unlike many new cookbooks from star-chefs, you will be able to make these recipies without lots of gadgets and gizmos, and still have time to spend with your guests because as Mr. Pepin recognizes that is the most important part of any meal, the fellowship.
This book is a must own for home cooks. The best thing about these recipes is that they are down to earth, not hard to execute while at the same time being complete and sophisticated. I also LOVE that most recipes don't require special trips to the store.Jacque's intros to each recipe are helpful and usually explain or teach something that is useful in more than just the dish on that page. It is also nice to have such a variety of recipes and different proteins to choose from.If you are looking for a book with wonderful recipes that will improve how you cook, this is it.
I have only the best cooks represented in my cookbook collection. I waited a long time to add Jacques Pepin, simply because I didn't know which of his books would best exemplify his amazing art of cooking. This is such an amazing book, complete with some of his artwork and his beautiful granddaughter cooking beside him. He has shared such personal moments, and I feel honored to learn from him. Thank you, Jacques Pepin, for sharing your talent with us.
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