Jacques Pépin





Jacques Pépin

Author profile


born
in Bourg-en-Bresse, France
December 18, 1935

gender
male

website

genre


About this author

Jacques Pépin is a French chef, television personality, and author working in the United States.


Average rating: 4.17 · 8,036 ratings · 487 reviews · 49 distinct works · Similar authors
The Apprentice: My Life in ...
4.12 of 5 stars 4.12 avg rating — 3,737 ratings — published 2003 — 12 editions
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Jacques Pépin's Complete Te...
4.42 of 5 stars 4.42 avg rating — 830 ratings — published 2001 — 3 editions
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Jacques Pépin Fast Food My Way
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4.12 of 5 stars 4.12 avg rating — 783 ratings — published 2004 — 3 editions
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Essential Pepin: More Than ...
4.38 of 5 stars 4.38 avg rating — 255 ratings — published 2011 — 3 editions
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Jacques Pépin More Fast Foo...
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4.11 of 5 stars 4.11 avg rating — 143 ratings — published 2008 — 5 editions
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La Technique: An Illustrate...
4.64 of 5 stars 4.64 avg rating — 106 ratings — published 1976 — 11 editions
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Chez Jacques: Traditions an...
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4.08 of 5 stars 4.08 avg rating — 61 ratings — published 2007 — 4 editions
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Jacques Pépin's Kitchen: Co...
3.84 of 5 stars 3.84 avg rating — 56 ratings — published 1996 — 4 editions
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Jacques Pépin's Simple and ...
3.81 of 5 stars 3.81 avg rating — 48 ratings — published 1999 — 2 editions
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Jacques Pépin New Complete ...
4.24 of 5 stars 4.24 avg rating — 62 ratings — published 2012 — 6 editions
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“Fortunately, I knew the cardinal rule of getting on with one’s fellow cooks. It applies in any kitchen and can be summed up in two short words: bust ass. Restaurant kitchens are the ultimate levelers. When you’re slammed and orders are starting to back up, you could care less about the color of the hands of the cook who is working next to you, as long as they are moving fast and effectively. Personal life, sexual preferences, accent, addictions, criminal record—none of them matter. Conversely, if he isn’t holding up his end, he could be your blood brother and you’d fire him in a second. That I had been chef at the “French White House” didn’t mean anything to these HoJo line chefs.”
Jacques Pépin, The Apprentice: My Life in the Kitchen

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