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Jacques Pépin Quick & Simple

Jacques Pépin Quick & Simple
A Book

by Jacques Pépin

  • Publisher : Houghton Mifflin
  • Release : 2020-10-06
  • Pages : 384
  • ISBN : 035835255X
  • Language : En, Es, Fr & De
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250 of master chef Jacques Pépin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup You don't need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pépin. Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. So, he came up with Jacques Pépin 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, Suprêmes 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.

Jacques Pépin Quick & Simple

Jacques Pépin Quick & Simple
A Book

by Jacques Pépin

  • Publisher : Houghton Mifflin Harcourt
  • Release : 2020-10-06
  • Pages : 384
  • ISBN : 0358352568
  • Language : En, Es, Fr & De
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250 of master chef Jacques Pépin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup You don't need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pépin. Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. So, he came up with Jacques Pépin 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, Suprêmes 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.

Jacques Pépin's Simple and Healthy Cooking

Jacques Pépin's Simple and Healthy Cooking
A Book

by Jacques Pépin

  • Publisher : Unknown Publisher
  • Release : 1994
  • Pages : 354
  • ISBN : 9780875962344
  • Language : En, Es, Fr & De
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World-famous chef Jacques Pepin presents a selection of over two hundred healthy recipes. Included are lighter versions of favourite recipes, and low-fat menu plans for every occasion.

Jacques Pepin's Complete Techniques

Jacques Pepin's Complete Techniques
More Than 1,000 Preparations and Recipes, All Demonstrated in Thousands of Step-by-step Photographs

by Jacques Pépin

  • Publisher : Black Dog & Leventhal Pub
  • Release : 2001
  • Pages : 830
  • ISBN : 9781579121655
  • Language : En, Es, Fr & De
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Provides instructions for hundreds of culinary techniques including separating eggs, lining cake pans, preparing chicken for broiling, and making rib roast.

Jacques Pépin New Complete Techniques

Jacques Pépin New Complete Techniques
A Book

by Jacques Pepin

  • Publisher : Black Dog & Leventhal
  • Release : 2012-11-13
  • Pages : 736
  • ISBN : 9781579129118
  • Language : En, Es, Fr & De
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Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin?s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based on Pépin?s 1978 and 1979 archetypal works La Méthode and La Technique,Jacques Pépin'sComplete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pépin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout). The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.

Jacques Pepin's Fast Food My Way

Jacques Pepin's Fast Food My Way
A Book

by Jacques Pépin

  • Publisher : Houghton Mifflin Harcourt
  • Release : 2004
  • Pages : 240
  • ISBN : 9780618393121
  • Language : En, Es, Fr & De
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The master chef applies his skills to simple meals that can be prepared quickly, from instant beef tenderloin stew to pumpkin soup with toasted walnuts, that rely on pantry staples and canned goods.

Jacques Pépin New Complete Techniques

Jacques Pépin New Complete Techniques
A Book

by Jacques Pépin

  • Publisher : Open Road Media
  • Release : 2012-11-13
  • Pages : 728
  • ISBN : 1453295089
  • Language : En, Es, Fr & De
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The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.

The Short-Cut Cook

The Short-Cut Cook
Make Simple Meals with Surprisingly Little Effort

by Jacques Pepin

  • Publisher : Harper Collins
  • Release : 2001-10-09
  • Pages : 288
  • ISBN : 0060936924
  • Language : En, Es, Fr & De
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Jacques PÉpin, America's favorite French chef, makes your cooking easier with 150 timesaving recipes. Make crackers by spritzing wonton wrappers with oil and bake until golden. Use frozen butternut squash for quick soup. Freeze salmon and cream cheese appetizer rollups for easy slicing. Prepare cheese straws appetizers with frozen puff pastry. Need an elegant entrÉe in record time? SautÉ pork cutlets with prunes and steak sauce. Spoon a rich-tasting sauce of wine, ketchup, and mustard over grilled steak Mix melted chocolate with whipped cream for quick chocolate mousse. Fill a store-bought, hollowed-out pound cake with quick food processor lemon buttercream.

Jacques Pepin's Simple and Healthy Cooking

Jacques Pepin's Simple and Healthy Cooking
A Book

by Anonim

  • Publisher : Rodale
  • Release : 1999-10-29
  • Pages : 368
  • ISBN : 9780875963624
  • Language : En, Es, Fr & De
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A collection of two hundred simple, low-fat recipes includes such dishes as Light Double-Fluff Omelets, Blackened Swordfish, Stuffed Red Peppers, and Raspberry Souffles

How To Cook Everything

How To Cook Everything
Simple Recipes for Great Food

by Mark Bittman

  • Publisher : Wiley
  • Release : 2006-03-20
  • Pages : 960
  • ISBN : 9780471789185
  • Language : En, Es, Fr & De
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Great Food Made Simple Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results. Praise for How to Cook Everything by Mark Bittman: "In his introduction to How to Cook Everything, Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will -- this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food." -- Lynne Rossetto Kasper, host of the international public radio show "The Splendid Table with Lynne Rossetto Kasper" "Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I've seen." -- Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges "Useful to the novice cook or the professional chef, How to Cook Everything is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook." -- Jacques Pepin, chef, cookbook author, and host of his own PBS television series "Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have How to Cook Everything, a cookbook that will inspire American home cooks not only today but for years to come." -- John Willoughby and Chris Schlesinger, coauthors of License to Grill

Jacques Pépin Heart & Soul in the Kitchen

Jacques Pépin Heart & Soul in the Kitchen
A Book

by Jacques Pépin

  • Publisher : Houghton Mifflin Harcourt
  • Release : 2015-10-06
  • Pages : 448
  • ISBN : 0544302265
  • Language : En, Es, Fr & De
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In the companion book to his final PBS series, the world-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.

Jacques Pepin Celebrates

Jacques Pepin Celebrates
A Book

by Jacques Pepin

  • Publisher : Unknown Publisher
  • Release : 2001-01-01
  • Pages : 329
  • ISBN : 9785559441078
  • Language : En, Es, Fr & De
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The companion book to a new 26-part PBS series debuting in the fall of 2001, "Jacques Ppin Celebrates" offers foolproof instructions and hundreds of how-to photos demonstrating the 200 dishes from the show. Full color.

Jacques Pépin's Kitchen

Jacques Pépin's Kitchen
Cooking with Claudine

by Jacques Pépin

  • Publisher : KQED Books & Tapes
  • Release : 1996
  • Pages : 267
  • ISBN : 9780912333878
  • Language : En, Es, Fr & De
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The master chef instructs his daughter in simple, elegant meals and cooking techniques that compliment both her graduate student budget and busy lifestyle with recipes for special occasions, lean feasts, and Pepin family favorites

Essential Pepin Desserts

Essential Pepin Desserts
160 All-Time Favorites from My Life in Food

by Jacques Pépin

  • Publisher : HMH
  • Release : 2012-11-06
  • Pages : 100
  • ISBN : 0547394012
  • Language : En, Es, Fr & De
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Pie or pastry, fruit or frozen, homey or haute cuisine—160 recipes for sweet treats from the legendary James Beard Award–winning chef. For over four decades, French culinary master Jacques Pépin has been delighting taste buds and teaching home cooks how to dazzle their loved ones with classic and innovative recipes alike. Now collected together in one volume are Pépin’s best confections from his long and luminous career in cooking. Essential Pépin Desserts is filled with unbelievable treats, from Fruit Desserts (such as Apple Fritters and Cold Peach Soup); to Puddings, Sweet Soufflés, and Crepes (including Chocolate Mousse and Baked Alaska); to Cakes, Cookies, and Candies (like Orange Tuiles and Candied Citrus Peels); to Tarts, Pies, and Pastries (with Tarte Tatin and Croquembouche); to Frozen Desserts (featuring Blood Orange Sorbet and French Vanilla Ice Cream). Sprinkled with Pépin’s time-honored tips on how to master each technique, this is the dessert cookbook every baking aficionado needs in his or her collection.

Diabetes Snacks, Treats, & Easy Eats for Kids

Diabetes Snacks, Treats, & Easy Eats for Kids
150 Recipes for the Foods Kids Really Like to Eat

by Barbara Grunes,Linda R. Yoakam

  • Publisher : Agate Publishing
  • Release : 2017-03-14
  • Pages : 176
  • ISBN : 1572847921
  • Language : En, Es, Fr & De
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Child-friendly recipes that fit into your busy lifestyle and offer healthy—and tasty—alternatives to today’s fast food meals and sugary snacks. This redesigned and expanded third edition of Diabetes Snacks, Treats, and Easy Eats for Kids offers even more simple, delicious recipes for healthy, well-balanced diets. Since the book was first published in 2006, the prevalence of diabetes in children has continued to increase. Children under age nineteen have seen a twenty-one percent increase in Type 1 cases, and children ages ten to nineteen have seen a thirty percent increase in cases of Type 2—a disease that used to be considered an adult condition. But kids will be kids, and when they come home from school, they want a snack that’s simple, satisfying, and occasionally sweet. When it comes to dinner, they usually don’t have the time or the taste for fancy meals. With this in mind, author Barbara Grunes has developed more than 150 recipes for snacks and meals that kids really like and that stay within diabetic guidelines. Grunes’s goal is to help all kids enjoy food that is good for them—even if they have diabetes. Each recipe includes the nutritional information readers need, whether they count carbs or use the exchange method. With recipes like Pizza Puffs, Spud Pancakes, Chicken Fajitas, Ice Cream Cone Cupcakes, and Fruit Turnovers, this book proves that everyone can enjoy familiar and delicious food together. After all, it’s not about “good,” “bad,” or “forbidden” foods—it’s about readers feeding their families sensibly.

The Cookbook Review

The Cookbook Review
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1992
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Gourmet

Gourmet
A Book

by Pearl Violette Metzelthin,Ruth Reichl

  • Publisher : Unknown Publisher
  • Release : 1996
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Top Chef: The Quickfire Cookbook

Top Chef: The Quickfire Cookbook
A Book

by The Creators of Top Chef

  • Publisher : Chronicle Books
  • Release : 2012-06-08
  • Pages : 224
  • ISBN : 081187589X
  • Language : En, Es, Fr & De
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The much-anticipated follow-up to the New York Times best-selling Top Chef: The Cookbook is here! Drawing from the first 5 seasons of the show, Top Chef: The Quickfire Cookbook features 75 of the best recipes—from Spike's Pizza alla Greek to Stephanie's Bittersweet Chocolate Cake—culled from the Top Chef Quickfire Challenges. Everything the home chef needs to assemble an impressive meal and channel the energy of the Quickfire kitchen is collected here, including advice on hosting a Quickfire Cocktail Party and staging Quickfire Challenges—at home. Best of all, this book is spilling over with sidebar material, including tips for home chefs, interviews with contestants, fabulous photos, and fun trivia related to the chefs, dishes, and ingredients that make Top Chef a favorite.

So Fast, So Easy Pressure Cooker Cookbook

So Fast, So Easy Pressure Cooker Cookbook
More Than 725 Fresh, Delicious Recipes for Electric and Stovetop Pressure Cookers

by Beth Hensperger,Julie Kaufmann

  • Publisher : Stackpole Books
  • Release : 2015-12-15
  • Pages : 600
  • ISBN : 0811714772
  • Language : En, Es, Fr & De
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The only pressure cooker cookbook—for electric and stovetop pressure cookers—you'll ever need! What's not to love about the pressure cooker? Using pressure created by super-heated steam, the pressure cooker can cut cook times by 70 percent, meaning dinner is on the table faster, and with significantly less energy use. Your dinner will be more nutrient-rich because vitamins and other good things won't be lost in evaporating steam. And it will taste delicious and succulent because none of the food's moisture has been allowed to escape. Finally, today's modern pressure cooker has been re-engineered for safety and ease of use, including the development of the electric pressure cooker. Because no moisture evaporates during cooking, conventional stovetop recipes do not work in the pressure cooker. For success, the pressure cooker requires different food to liquid ratios and because of that superheated pressure, cook times are very precise. With this comprehensive guide, the busy cook can use fresh ingredients to create more than 700 tasty recipes developed for and scrupulously tested and retested for the pressure cooker. • Chapters on Poultry, Pork, Beef & Veal, Lamb & Game, and Seafood include Zinfandel-braised short ribs that cook in just 30 minutes, herb-stuffed whole turkey breast and braised lamb shanks ready in 25 minutes, and baby back ribs that pressure-cook in just 15 minutes. • Individual chapters on grains, beans, rice dishes (including risotto and breakfast rice), potatoes, chili, and tomato sauces (with and without meat), as well as on soups, vegetables, desserts, making your own baby food, and much more. • An introductory chapter explains the ins and outs of the pressure cooker, with valuable tips and advice. The authors also include recipes for lots of basics, such as how to cook different types of rice and varieties of dried beans.

Public Library Catalog

Public Library Catalog
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1999
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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