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Chez Jacques : Traditions and Rituals of a Cook: With 100 Recipes by Jacques Pepin (2007, Hardcover)
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About this product
Product Identifiers
PublisherStewart, Tabori & Chang
ISBN-101584795719
ISBN-139781584795711
eBay Product ID (ePID)57166340
Product Key Features
Book TitleChez Jacques : Traditions and Rituals of a Cook: with 100 Recipes
Number of Pages272 Pages
LanguageEnglish
Publication Year2007
TopicRegional & Ethnic / French, General, Methods / General
IllustratorYes
GenreCooking
AuthorJacques Pepin
FormatHardcover
Dimensions
Item Height1.1 in
Item Weight61.4 Oz
Item Length11.5 in
Item Width10.2 in
Additional Product Features
Intended AudienceTrade
LCCN2006-028401
Dewey Edition22
Grade FromEighth Grade
Photographed byHopkins, Tom
Dewey Decimal641.5944
Grade ToCollege Graduate Student
SynopsisOf the 20-plus cookbooks Jacques Ppin has written, "Chez Jacques" is his most personal and engaging. Now starring in his tenth PBS series, Ppin ranks among Americas most beloved cooking teachers, and this book shows us why. The books 100 recipesfor soups and appetizers, main courses, side dishes, and dessertsare Ppins own favorites among the thousands he has created over a lifetime of cooking. Using readily available ingredients and relying upon familiar techniques, these are the dishes he makes when preparing food at his Connecticut home. But Chez Jacques is more than a collection of well-liked recipes; its also a captivating sentimental journey. Each dish is introduced by a recollectionof picking dandelion greens for a spring salad, of buying fresh eggs from the local farmerthat invites readers to share in the traditions and rituals of Ppins most intimate circle. This treasury of great food, lore, and memory is exquisitely illustrated with a sampling of Ppins paintings, as well as hundreds of color photographs of the finished dishes and of Ppin in all his natural habitatspitching "boules" with a group of friends, savoring a glass of chilled ros in the afternoon sun, painting landscapes, designing menus, and, of course, working in his kitchen., Jacques Pepin (born December 18, 1935) is a French chef working in the United States. Pepin was born in Bourg-en-Bresse near Lyon, and began cooking in his parents' restaurant, Le Pelican, at the age of 12. He went on to work in Paris, training under Lucien Diat at the Plaza Athenee. He eventually served as a personal chef for Charles De Gaulle and two other French premiers. Upon immigration to the United States in 1959, Pepin turned down a job offer at the White House, and instead accepted a position as the director of research and new development for the Howard Johnson chain of hotels. He stayed at Howard Johnson for ten years. In 1970, Pepin graduated from Columbia University School of General Studies and in 1972 earned a Master of Arts in 18th Century French poetry from Columbia.", This treasury of great food, lore, and memory is exquisitely illustrated with a sampling of Pepin's paintings, as well as hundreds of color photographs of the finished dishes, and of the chef's own sentimental recollections that introduce each recipe.
LC Classification NumberTX719.P4575 2007
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Ratings and Reviews
Most relevant reviews
- Nov 27, 2019
Lovely Book
I ordered this for a friend, and it was not a disappointment. Just beautiful!Verified purchase: YesCondition: New
