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29th out of 54 books
—
6 voters
Essential Pepin: More Than 700 All-Time Favorites from My Life in Food
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.
In his more than sixty years as a chef, Jacques Pepin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding...more
In his more than sixty years as a chef, Jacques Pepin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding...more
ebook, 704 pages
Published
October 18th 2011
by Houghton Mifflin Harcourt (HMH)
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Apr 09, 2012
Brixton
rated it
2 of 5 stars
·
review of another edition
Recommends it for:
Norwegians
Disclaimer: I am veg(etari)an and so cannot speak to the quality or interestingness of the recipes in the chapters involving animals. I can only report seeing a few recipes with names like "Turkey Carcass with..." or "Calf Brains and..." before quickly looking away in horror.
I'm not sure I understand this as a cookbook (even less do I understand the plethora of 5-star reviews here on goodreads). For instance, in the vegetables section, each vegetable has a recipe that goes like this: steam or bo...more
I'm not sure I understand this as a cookbook (even less do I understand the plethora of 5-star reviews here on goodreads). For instance, in the vegetables section, each vegetable has a recipe that goes like this: steam or bo...more
In “Essential Pepin: More Than 700 All-Time Favorites from My Life in Food,” world-renowned chef Pepin, popularly known for his cooking show, shares his recipes—which are divided into categories like soups, salads, eggs and cheese, pasta/rice/grains/potatoes, breads/sandwiches/pizzas, shellfish and fish, poultry and game, meat, charcuterie and offal, vegetables and side dishes, fruit desserts, puddings/sweet soufflés/ crepes, cakes/cookies/candles, tarts/pies/pastries, frozen desserts, and basic...more
This is Jacques Pepin's magnum opus. Not just a collection of his recipes, but a complete re-imagining, reworking and updating of all of his recipes spanning 70 years. Everything from humble "Tuna on Toast" to "Fresh Fole Gras with Cognac Aspic."
At first glance, I was disappointed that there were no pictures. However, Jacques's own illustrations beautifully make up for this. And, the included bonus DVD is a absolutely FANTASTIC! Jacques demonstrates techniques for working with everything from ch...more
At first glance, I was disappointed that there were no pictures. However, Jacques's own illustrations beautifully make up for this. And, the included bonus DVD is a absolutely FANTASTIC! Jacques demonstrates techniques for working with everything from ch...more
This is a compilation of Pepin's favorites, as anyone can tell from the title. He gives a concise introduction to the book, telling how his cooking gradually moved from being very French to being "American." I might quibble with that "American" label if one takes it to be typically so. However, in the sense that he now takes his favorite dishes and lets them morph the way his palate and techniques desire, then it is quintessentially American.
As a bonus, most of the recipes have a brief lead-in w...more
As a bonus, most of the recipes have a brief lead-in w...more
Out of all the Jacques Pepin books that I own and love, I love this one the least. It's not that it isn't good; it's VERY good but it's basically a rehashing of everything he's ever written previously. This is not a cookbook for the novice and you will not learn any of the complicated techniques here. The accompanying CD is very good, addresses basic techniques on the best knives, sharpening knives, holding knives, and there are separate chapters for vegetables, fish, poultry, meat, desserts, eg...more
In his 60-year career as a chef, Jacques Pépin has created thousands of recipes, trying different foods, methods, styles, procedures, and techniques. He is the author of 26 cookbooks, a cooking teacher and has been the host of several TV shows. Now he has sorted through his vast collection of recipes and assembled the best of the best in this new cookbook. While these recipes are “essentially” the way he has always cooked, they have been updated for the modern kitchen and today’s cook.
The books...more
The books...more
Apr 28, 2011
Jennifer Rinehart
rated it
4 of 5 stars
·
review of another edition
Shelves:
books-i-d-read-again
I have just one complaint about this cookbook and I'll state it upfront before I go into full on fangirl swoon, no pictures. Not a single blurry polaroid. I received this as a galley, so maybe my copy wasn't complete, I hope not, but even without the pictures, this cookbook falls into a very small category of food books that I love.
Here's the shortlist of other books I love, just to give some context; 1,000 Indian Recipes, The Pioneer Woman Cooks, From Emeril's Kitchens, The Way to Cook (by Jul...more
Here's the shortlist of other books I love, just to give some context; 1,000 Indian Recipes, The Pioneer Woman Cooks, From Emeril's Kitchens, The Way to Cook (by Jul...more
Exactly what you would expect from the consummate French gourmet chef, the incredibly likeable Jacques Pépin.
Starting with a brief history of his early years in the culinary industry and ending with a DVD showing simple cooking techniques and tips, this great treasure trove of fast and easy French haute-cuisine is exceptional.
Essential Pépin is broken down into chapters that cover the entire spectrum of edible delights, including soups, salads, breads, seafood, meats, vegetables and several diff...more
Starting with a brief history of his early years in the culinary industry and ending with a DVD showing simple cooking techniques and tips, this great treasure trove of fast and easy French haute-cuisine is exceptional.
Essential Pépin is broken down into chapters that cover the entire spectrum of edible delights, including soups, salads, breads, seafood, meats, vegetables and several diff...more
Im having a hard time returning this one to the library. Pepin gives simple French suggestions on standards and comfort foods. So far I have stained about four pages with eager ingredient laden fingers. I love the warm bean and bacon salad (eaten like a stew), ricotta dumplings in red pepper sauce, and the cauliflower gratin with gruyere and a rich bechemel. All of those made it to the table together to bloat my guests. I look forward to sampling many more from this book. The section on sandwich...more
This is the first book in a long time that I'm paging through to read each recipe. There are no color photos, just 700 recipes, and illustrations by Pepin. The work is charming and informative. You have to imagine the flavors and textures. Essential Pepin reminds me of cookbooks I used to read and dream by when I was a kid and fell in love with cookbooks.
1 like
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like
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Honestly, this is one of the best cookbooks I've ever read or used. Pepin explains techniques clearly, and includes a DVD for the trickier bits that he feels require a demonstration. Pepin makes it easy to be successful in the kitchen; this is an outstanding addition to my collection of French cookery books.
If there was ever a cook that made you want to make things way out of your comfort zone, this would be the chef. I love that his recipes are accessible and unpretentious. He is welcome in my kitchen any day!
**Small note that this book is best for people who don't make food out of a box.
**Small note that this book is best for people who don't make food out of a box.
Good essentials cookbook. Recipes are surprisingly unfussy but teach solid techniques - I'd recommend this as a good first cookbook for people who already know their way around the kitchen. Also, he's Julia Child-affiliated so I'm bound by law to not say anything negative.
Easy, medium, and difficult recipes, ones that I will try and ones that I'll enjoy reading and imagining.
The only problem with this book is the weight - it is heavy!
The only problem with this book is the weight - it is heavy!
This encyclopedic cookbook is my new favorite dinner companion. Recently I found very affordable post-Thanksgiving cuts of turkey at Whole Foods, so on a whim I bought a few and brought them home. I immediately turned to Pepin, confident that he would have the answer for how to cook them. My instinct was right on the money. In fact, he even says as an introduction, "After Thanksgiving, turkey parts are available for very little money at the supermarket." I also agree with him that his dark turke...more
Signed copy!
Apr 02, 2013
Peter Dyer
added it
ok
In the writeup I read before buying this, they called it Pepin's magnum opus. It is.
Dec 05, 2011
Meredith
marked it as to-read
for al
I love the way he talks to the reader, it feels like he's in the room with me. And I haven't even looked a the video yet. Can't wait.
This is a fantastic repository of recipes for any home chef. The recipes are pretty simple, yet incredibly delicious. I've made about 3 of the soups so far, and they have been terrific. A must for any serious home chef.
Yeah!! I've missed you Jacques.
May 04, 2013
Mariah
marked it as to-read
Apr 28, 2013
Jeff Weeden
marked it as to-read
Apr 28, 2013
Lisa Stolzer
marked it as to-read
Apr 27, 2013
Robyn
marked it as to-read
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Jacques Pépin is a French chef, television personality, and author working in the United States.
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Mar 16, 2012 07:51pm