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Jacques Pépin Fast Food My Way
In Jacques Pepin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes.
In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time.
Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches.
With Jacques Pepin Fast Food My Way at your side, the best food is always the simplest.
In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time.
Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches.
With Jacques Pepin Fast Food My Way at your side, the best food is always the simplest.
240 pages, Hardcover
First published September 1, 2004
527 people are currently reading
988 people want to read
About the author
Jacques Pépin
83 books227 followersLibrarian note: There is more than one author in the Goodreads database with this name. For the epidemiologist, see Jacques Pepin.
Jacques Pépin (born December 18, 1935) is a French-born American chef, author, culinary educator, television personality, and artist. Since the late 1980s, he has appeared on American television and has written for The New York Times, Food & Wine and other publications. He has authored over 30 cookbooks, some of which have become best sellers. Pépin was a longtime friend of the American chef Julia Child, and their 1999 PBS series Julia and Jacques Cooking at Home won a Daytime Emmy Award. He has been honored with 24 James Beard Foundation Awards, five honorary doctoral degrees, the American Public Television’s lifetime achievement award, the Emmy Award for Lifetime Achievement in 2019 and the Légion d'honneur, France's highest order of merit in 2004. --Wikipedia
Jacques Pépin (born December 18, 1935) is a French-born American chef, author, culinary educator, television personality, and artist. Since the late 1980s, he has appeared on American television and has written for The New York Times, Food & Wine and other publications. He has authored over 30 cookbooks, some of which have become best sellers. Pépin was a longtime friend of the American chef Julia Child, and their 1999 PBS series Julia and Jacques Cooking at Home won a Daytime Emmy Award. He has been honored with 24 James Beard Foundation Awards, five honorary doctoral degrees, the American Public Television’s lifetime achievement award, the Emmy Award for Lifetime Achievement in 2019 and the Légion d'honneur, France's highest order of merit in 2004. --Wikipedia
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Displaying 1 - 30 of 57 reviews
November 14, 2015
This is the single best cookbook I've ever read. Yes, there are some recipes that won't appeal to everyone, but this is FAST FOOD Jacques's way. Yes, it is not a huge book. And I'll never have mint in my peas again, but I can see how some folks might like it. But the simplicity of the recipes is fantastic. I've made the chorizo and cannellini bean soup more times than I care to admit, and every time we all love it. Delicious.
The recipes are generally super easy and simply delicious. I'll be using this cookbook for another 20 years. (Or until I croak.) ;-)
Annette bought me this years ago and it deserves a favorable review.
The recipes are generally super easy and simply delicious. I'll be using this cookbook for another 20 years. (Or until I croak.) ;-)
Annette bought me this years ago and it deserves a favorable review.
February 8, 2021
The venerable Jacques Pépin, the chef who, along with Julia Child, introduced French cuisine to millions of Americans, also wrote a book to get dinner on the table quickly if not always easily. There are some lovely dishes in this cookbook. Originally released in 2004, some of the recipes are dated in the era of low-carb and artificial ingredients, but fresh, wholesome French food never goes out of style, especially as Pépin doesn’t lard on the fat as was common in the 1960s. A wonderful trove of recipes.
October 5, 2022
Two stars, because after reading every recipe in this book, we only liked five of the ones we tried -- and only three of those well enough to add the recipes to our collection.
We were very excited to try this cookbook, owing to the mouthwatering photos and the author's great reputation. Alas, the shine wore off quickly, once we actually started reading recipes and cooking.
First of all, the "fast food" designation in the title is misleading. Most of the dishes we tried out required a fair amount of utensils and dishes. Not something you want when you're going for fast food. Generally speaking, while the recipes aren't super time consuming, I definitely wouldn't call them fast food either. Including prep and clean-up, the time requirement is probably a little above average. I should add that we cook from scratch daily, and that we like to experiment with new dishes, some of them quite complex. If you're a novice cook, or someone with a small (or sparsely equipped) kitchen, I think you will be overwhelmed.
The recipes seem too fussy for inexperienced cooks, yet too simple and low-quality for experienced ones. There are a couple great recipes, surrounded by a sea of others that didn't appeal to us at all — either while reading recipes or while actually eating the dish. Also, some ingredients (ketchup, tabasco sauce, button mushrooms, olives; relishes & salsas) show up in too many places, and sometimes in places where they don't belong at all. Pépin seems to really, really love tabasco sauce… and ketchup. I imagine his French ancestors spinning in their graves.
Things We'll Definitely Make Again
Instant Vegetable Soup: A fun take on “Fridge Cleanout Soup.” Grating the vegetables made the soup light and easy to eat. Overall this was quick and easy to make, unless you have to grate everything by hand because you don't have a food processor. This is the kind of pleasantly inoffensive soup you want on a hot day, or when recovering from an illness. Since we weren’t recovering from an illness, we paired the soup with deviled eggs for a more substantial meal.
Instant Beef Tenderloin Stew (shown in the cover photo): Straightforward comfort food. This one really does cook up quite quickly, since it uses an already-tender cut of meat, but obviously beef tenderloin will be much more expensive than regular stew meat. Also good with a side salad.
Herbed Cream Sauce. We used this sauce on a green salad with steak. (The recipe has the sauce on poached tilapia.) It was finger-licking good.
Things We Enjoyed, But Won't Make Again
Asian Eggplant Salad: This recipe almost made it into our permanent rotation, but after the third time we decided we'd had enough of it. We ate this with a side of stir-fried pork we had left over from another meal, and the entire thing was quite delicious. There's a wonderful contrast between the fresh, green watercress and the tender roasted eggplant + dressing with their dark caramel flavors. Two things I never would have thought to combine! The problem with this dish is that it is much too salty, and in our attempts at reducing the saltiness we ended up losing a lot of the soy sauce umami.
Asparagus Custards: These were visually impressive, with a decent taste and pleasant texture. We ate them with steak. As an aside, I find it amusing that there's no photo of this gorgeous dish, but the rather unappealing mushroom/walnut salad with sour cream, a few pages earlier, got a close-up. Talk about missed opportunities! I thought this was pleasant, but it's a lot of work and ultimately is not an improvement over fresh asparagus served whole.
Things We Won't Make Ever Again
Broccoli Puree with Brown Butter is not an improvement on plain broccoli quick-steamed in the microwave. A lot of effort and clean-up for zero benefit. The same goes for the Chicken Breast with Garlic and Parsley: this was okay, but nothing to write home about.
Grilled Striped Bass with Pimiento Relish: The cooking time was way off. The fish was supposed to be cooked on the grill, 1.5 minutes on each side, and then kept warm in the oven until serving. This approach will give you medium-rare fish. We ended up finishing ours in the frying pan. You could leave it on the grill longer (and lose half the nice crispy skin), or finish it in the oven at a higher temperature. The relish by itself tastes okay, but our lovely fish was absolutely overpowered by those strong flavors. Overall this was a waste of all the wonderful ingredients. That said: if you're trying to eat more fish for health reasons, but don't care for the flavor... you just might love this.
Skillet Endives: We had these as a side with hamburger patties. The endives were sort of middle-of-the-road… not bad, but not memorable either. Ultimately, endives are far better in their crunchy, juicy raw state.
Codfish in Walnut-Cilantro Sauce: Somewhere between so-so and inedible. The sauce is seriously unappealing to look at, and has an unpleasant mealy texture. The cilantro loses all its lovely fresh brightness (both visually and taste-wise) when blended with the walnuts.
Glazed Salmon in Mirin: A rather sad take on Japanese cuisine, which feels out of place in this cookbook. The cooking method did not do the salmon any favors. We ate the fish with spinach sauteed in garlic. The fish earned a “eh, it’s okay” from one of us, and a “We are never cooking another thing from this cookbook!” from the other.
A special mention goes to the Chicken Bouillabaisse for the weird ratings it got in our household. This was declared finger-licking good by M., who hates saffron but couldn't get enough of this very saffrony dish; and it was declared inedible by S., who expected to love it. A very strange combo of ingredients. One thing we agreed on: the chicken & sausage should be cut up before serving, because as the recipe is written, you'll end up having to constantly switch between a knife & fork for the meat, and a spoon for the rest of the stew. Not a fun eating experience. Also M. did not like this much the second around.
The dessert section is very promising, but we're not looking for desserts right now so I can't say how well they would turn out.
We were very excited to try this cookbook, owing to the mouthwatering photos and the author's great reputation. Alas, the shine wore off quickly, once we actually started reading recipes and cooking.
First of all, the "fast food" designation in the title is misleading. Most of the dishes we tried out required a fair amount of utensils and dishes. Not something you want when you're going for fast food. Generally speaking, while the recipes aren't super time consuming, I definitely wouldn't call them fast food either. Including prep and clean-up, the time requirement is probably a little above average. I should add that we cook from scratch daily, and that we like to experiment with new dishes, some of them quite complex. If you're a novice cook, or someone with a small (or sparsely equipped) kitchen, I think you will be overwhelmed.
The recipes seem too fussy for inexperienced cooks, yet too simple and low-quality for experienced ones. There are a couple great recipes, surrounded by a sea of others that didn't appeal to us at all — either while reading recipes or while actually eating the dish. Also, some ingredients (ketchup, tabasco sauce, button mushrooms, olives; relishes & salsas) show up in too many places, and sometimes in places where they don't belong at all. Pépin seems to really, really love tabasco sauce… and ketchup. I imagine his French ancestors spinning in their graves.
Things We'll Definitely Make Again
Instant Vegetable Soup: A fun take on “Fridge Cleanout Soup.” Grating the vegetables made the soup light and easy to eat. Overall this was quick and easy to make, unless you have to grate everything by hand because you don't have a food processor. This is the kind of pleasantly inoffensive soup you want on a hot day, or when recovering from an illness. Since we weren’t recovering from an illness, we paired the soup with deviled eggs for a more substantial meal.
Instant Beef Tenderloin Stew (shown in the cover photo): Straightforward comfort food. This one really does cook up quite quickly, since it uses an already-tender cut of meat, but obviously beef tenderloin will be much more expensive than regular stew meat. Also good with a side salad.
Herbed Cream Sauce. We used this sauce on a green salad with steak. (The recipe has the sauce on poached tilapia.) It was finger-licking good.
Things We Enjoyed, But Won't Make Again
Asian Eggplant Salad: This recipe almost made it into our permanent rotation, but after the third time we decided we'd had enough of it. We ate this with a side of stir-fried pork we had left over from another meal, and the entire thing was quite delicious. There's a wonderful contrast between the fresh, green watercress and the tender roasted eggplant + dressing with their dark caramel flavors. Two things I never would have thought to combine! The problem with this dish is that it is much too salty, and in our attempts at reducing the saltiness we ended up losing a lot of the soy sauce umami.
Asparagus Custards: These were visually impressive, with a decent taste and pleasant texture. We ate them with steak. As an aside, I find it amusing that there's no photo of this gorgeous dish, but the rather unappealing mushroom/walnut salad with sour cream, a few pages earlier, got a close-up. Talk about missed opportunities! I thought this was pleasant, but it's a lot of work and ultimately is not an improvement over fresh asparagus served whole.
Things We Won't Make Ever Again
Broccoli Puree with Brown Butter is not an improvement on plain broccoli quick-steamed in the microwave. A lot of effort and clean-up for zero benefit. The same goes for the Chicken Breast with Garlic and Parsley: this was okay, but nothing to write home about.
Grilled Striped Bass with Pimiento Relish: The cooking time was way off. The fish was supposed to be cooked on the grill, 1.5 minutes on each side, and then kept warm in the oven until serving. This approach will give you medium-rare fish. We ended up finishing ours in the frying pan. You could leave it on the grill longer (and lose half the nice crispy skin), or finish it in the oven at a higher temperature. The relish by itself tastes okay, but our lovely fish was absolutely overpowered by those strong flavors. Overall this was a waste of all the wonderful ingredients. That said: if you're trying to eat more fish for health reasons, but don't care for the flavor... you just might love this.
Skillet Endives: We had these as a side with hamburger patties. The endives were sort of middle-of-the-road… not bad, but not memorable either. Ultimately, endives are far better in their crunchy, juicy raw state.
Codfish in Walnut-Cilantro Sauce: Somewhere between so-so and inedible. The sauce is seriously unappealing to look at, and has an unpleasant mealy texture. The cilantro loses all its lovely fresh brightness (both visually and taste-wise) when blended with the walnuts.
Glazed Salmon in Mirin: A rather sad take on Japanese cuisine, which feels out of place in this cookbook. The cooking method did not do the salmon any favors. We ate the fish with spinach sauteed in garlic. The fish earned a “eh, it’s okay” from one of us, and a “We are never cooking another thing from this cookbook!” from the other.
A special mention goes to the Chicken Bouillabaisse for the weird ratings it got in our household. This was declared finger-licking good by M., who hates saffron but couldn't get enough of this very saffrony dish; and it was declared inedible by S., who expected to love it. A very strange combo of ingredients. One thing we agreed on: the chicken & sausage should be cut up before serving, because as the recipe is written, you'll end up having to constantly switch between a knife & fork for the meat, and a spoon for the rest of the stew. Not a fun eating experience. Also M. did not like this much the second around.
The dessert section is very promising, but we're not looking for desserts right now so I can't say how well they would turn out.
January 7, 2021
Fantastic, simple and affordable recipes. Usually, Mr. Pepin's cookbooks leave me feeling like I don't know how to follow a recipe. So many of these recipes use ingredients I already have around and the steps are super easy to follow.
January 23, 2021
Fast Food My Way by Jacques Pepin
978-0618393121
240 Pages
Publisher: Houghton Mifflin
Release Date: September 1, 2004
Nonfiction, Food & Wine, Cooking
Never could I imagine Jacques Pepin and fast food to be linked in the sentence let alone a book title. I had to buy this book to see what it was all about. I had to explain the concept several times to my husband because he had the same reaction as me. The two do not go together. The book lists the chapters according to the meal or course it would be served. Following are menus that were also aired on public television. From these menus, you get a glimpse into the types of recipes found in the book.
I think my favorite recipes in the book are:
Cannellini and chorizo soup
Cold black bean soup
Pressure-cooker lamb with white bean stew
Beef short ribs, mushroom and potato stew
Vanilla praline dessert
Pear brown Betty
Crepes with banana-rum filling
Champagne over “rocks”
These dishes are so simple for a dinner at home or elegant for a dinner party. The recipes are written for four servings, but Jacques states you can double the recipe for more servings. Most of the ingredients needed are readily available at the grocery store or Asian market. If you enjoy Jacques’ recipes, this is another book to add to your collection.
978-0618393121
240 Pages
Publisher: Houghton Mifflin
Release Date: September 1, 2004
Nonfiction, Food & Wine, Cooking
Never could I imagine Jacques Pepin and fast food to be linked in the sentence let alone a book title. I had to buy this book to see what it was all about. I had to explain the concept several times to my husband because he had the same reaction as me. The two do not go together. The book lists the chapters according to the meal or course it would be served. Following are menus that were also aired on public television. From these menus, you get a glimpse into the types of recipes found in the book.
I think my favorite recipes in the book are:
Cannellini and chorizo soup
Cold black bean soup
Pressure-cooker lamb with white bean stew
Beef short ribs, mushroom and potato stew
Vanilla praline dessert
Pear brown Betty
Crepes with banana-rum filling
Champagne over “rocks”
These dishes are so simple for a dinner at home or elegant for a dinner party. The recipes are written for four servings, but Jacques states you can double the recipe for more servings. Most of the ingredients needed are readily available at the grocery store or Asian market. If you enjoy Jacques’ recipes, this is another book to add to your collection.
December 12, 2016
One of the great things about Chef Pepin is his ability to make dishes simple without making the person preparing them feel like a dolt. All of the included dishes in this book are very simple to prepare and in many cases, the ingredients you probably already have within your kitchen. It should be noted that this book does have more dishes in it than were part of the PBS series. A complete collection of all of his books geared towards the home cook would make a perfect gift for anyone who likes to cook.
June 20, 2007
So many great recipes here! Jaques includes all the tastiest version of the basics that I've tried...the best fried potatoes ever, lavash pizzas, and super easy beef stew. Then he layers on the frenchy foods...lots of gratins and my own favorite, supreme de volaille. Essentially, chicken in a rich and tangy balsamic/shallot sauce, served with peas and corn and mashed potatoes. Can't beat that, and if you cheat with fake mashed potatoes, it's really easy too.
October 22, 2018
I will be buying this cookbook, (Makes a wonderful gift for at-home chefs.).
There are so many delicious sounding recipes in this book. The wonderful thing is they are so doable and not time consuming.
Monsieur Pepin helps the everyday cook prepare gourmet meals in just about the same amount of time as he or she would have spent otherwise. Can’t wait to start preparing many of these dishes.
Merci, beaucoup, Jacques!
There are so many delicious sounding recipes in this book. The wonderful thing is they are so doable and not time consuming.
Monsieur Pepin helps the everyday cook prepare gourmet meals in just about the same amount of time as he or she would have spent otherwise. Can’t wait to start preparing many of these dishes.
Merci, beaucoup, Jacques!
August 25, 2021
Like being with Chef Pepin in his kitchen!
Reads like a novel. I've only ever read a few cookbooks through, but this one is the exception. Chef Pepin is an amazing person.
Reads like a novel. I've only ever read a few cookbooks through, but this one is the exception. Chef Pepin is an amazing person.
August 21, 2022
I love this cookbook! There are great ideas for full time working moms with school aged children.
May 8, 2021
My favorite chef in the world. This man is incredible, and I deeply admire his opinion about food: If it's edible, then EAT IT!
Jacques does not waste time on the best or most perfect, expensive ingredients, nor does he turn his nose up at dishes that didn't turn out the way they were planned. Food is about the people, the experience, the bonding. If you have not cooked before, you will never understand this, however it is an electrifying feeling. While others are worrying about how grand they want to look when they serve this 7-dollars-a-pound-rhubarb, Jacques Pépin is focusing on the heart of the matter.
The second rules of his: Do not waste! This goes along with the first, if it's edible, why are we taking for granted and throwing good food away? I was raised like this, where any leftovers (even just a bite) go into the fridge for later. Leftover spaghetti for dinner- whip up an egg and turn it into spaghetti frittata! (Quite delicious I must admit, I would highly recommend.)
And lastly: Do not apologize for the food you serve. So it doesn't turn out the way you planned- Don't let your stress and nervousness leak into dinner time! Simply serve the food with a smile. I am very guilty of this one, constantly flittering around people as they taste and offering up excuses for why they might not like it. Just let it be!
If anything, try to think about how the person might feel; if you're sending them signals that you are unhappy, they will try to fill your cup and spend most of dinner telling you how it is delicious and amazing and don'tevenworryIt'sperfect!
There you have it. I will be returning to this cookbook constantly. A hearty thanks to Jacques Pépin for teaching me the beauty of food. (Along with my mother of course. :)
Jacques does not waste time on the best or most perfect, expensive ingredients, nor does he turn his nose up at dishes that didn't turn out the way they were planned. Food is about the people, the experience, the bonding. If you have not cooked before, you will never understand this, however it is an electrifying feeling. While others are worrying about how grand they want to look when they serve this 7-dollars-a-pound-rhubarb, Jacques Pépin is focusing on the heart of the matter.
The second rules of his: Do not waste! This goes along with the first, if it's edible, why are we taking for granted and throwing good food away? I was raised like this, where any leftovers (even just a bite) go into the fridge for later. Leftover spaghetti for dinner- whip up an egg and turn it into spaghetti frittata! (Quite delicious I must admit, I would highly recommend.)
And lastly: Do not apologize for the food you serve. So it doesn't turn out the way you planned- Don't let your stress and nervousness leak into dinner time! Simply serve the food with a smile. I am very guilty of this one, constantly flittering around people as they taste and offering up excuses for why they might not like it. Just let it be!
If anything, try to think about how the person might feel; if you're sending them signals that you are unhappy, they will try to fill your cup and spend most of dinner telling you how it is delicious and amazing and don'tevenworryIt'sperfect!
There you have it. I will be returning to this cookbook constantly. A hearty thanks to Jacques Pépin for teaching me the beauty of food. (Along with my mother of course. :)
December 24, 2022
„Бърза кухня за всеки“ на Жак Пепен е първата готварска книга, която някога съм чел, затова ми е трудно да преценя оценката ми за книгата, тъй като нямам с какво да я сравня. Все пак книгата изглежда полезна, тъй като повечето рецепти са подходящи за динамичен живот. Естествено, въпреки моята тотална некомпетентност в сферата на кулинарията, си отбелязах някои рецепти, които ми направиха впечатление и които някой ден бих пробвал.
Много харесвам гледището на Пепен, тъй като противоречи на често срещани заблуди – „Знам, че „домашно приготвен“ не означава винаги забележително вкусна храна. Повечето французи дори не биха си и помислили да опекат у дома хляб или кроасани или да направят пастет, след като могат да си ги купят – качествени – от близкия супермаркет.“. Подобно Жак Пепен ни най-малко не изпитва ужас от микровълновата фурна, от която се отричат страшно много хора по напълно нерационални причини, като той я използва в практиката си като готвач.
Като интересен факт извън книгата попаднах на информацията, че Пепен е бил главен готвач на президента Шарл де Гол и на 2 министър-председатели на Франция, което е много престижно.
Частта от книгата, която ми се стори доста забавна е, че покрай всички рецепти, на случайни места от книгата, Пепен упоменава жена си Глория, дъщеря си Клодин по такъв начин, все едно читателят е много близък семеен приятел с тях от страшно много време. Тъй като този принцип в книгата не важеше за мен, когато за първи път срещнах името Глория и някакъв допълнителен коментар, започнах да се питам: „Коя пък е тази и какво общо има със салатата от пушена пъстърва и сос с хрян‽“.
Много харесвам гледището на Пепен, тъй като противоречи на често срещани заблуди – „Знам, че „домашно приготвен“ не означава винаги забележително вкусна храна. Повечето французи дори не биха си и помислили да опекат у дома хляб или кроасани или да направят пастет, след като могат да си ги купят – качествени – от близкия супермаркет.“. Подобно Жак Пепен ни най-малко не изпитва ужас от микровълновата фурна, от която се отричат страшно много хора по напълно нерационални причини, като той я използва в практиката си като готвач.
Като интересен факт извън книгата попаднах на информацията, че Пепен е бил главен готвач на президента Шарл де Гол и на 2 министър-председатели на Франция, което е много престижно.
Частта от книгата, която ми се стори доста забавна е, че покрай всички рецепти, на случайни места от книгата, Пепен упоменава жена си Глория, дъщеря си Клодин по такъв начин, все едно читателят е много близък семеен приятел с тях от страшно много време. Тъй като този принцип в книгата не важеше за мен, когато за първи път срещнах името Глория и някакъв допълнителен коментар, започнах да се питам: „Коя пък е тази и какво общо има със салатата от пушена пъстърва и сос с хрян‽“.
December 21, 2024
I usually love Jacques’ cookbooks and own several hard copies . I’m glad I got this one via ebook as part of a subscription since the title is a bit of a misnomer. It’s comprised of some quick food preps but many are make ahead foods that instruct you how to store and pull them out to serve at a later time. I hate leftovers! I only saw a couple of recipes that interested me (not as a leftover) but not enough to even keep the recipe. Sorry Jacques it’s clearly me, not you, as you are a phenomenal chef.
February 25, 2021
Have you been watching the cooking videos of Jacques Pépin that I’ve been
posting on my Facebook page (https://www.facebook.com/AuthorLauraB...)? They are truly a balm for the soul.
His simplicity, sense of humor, and sincere love for food just gushes out and make
me feel instantly better when life feels unmanageable. I love everything that
Jacques does, but particularly adore his take on “fast food” which is not like any
fast food you’ve ever come across (i.e. way better).
posting on my Facebook page (https://www.facebook.com/AuthorLauraB...)? They are truly a balm for the soul.
His simplicity, sense of humor, and sincere love for food just gushes out and make
me feel instantly better when life feels unmanageable. I love everything that
Jacques does, but particularly adore his take on “fast food” which is not like any
fast food you’ve ever come across (i.e. way better).
May 7, 2022
French cooking doesn't have to be daunting, nor expensive. The author is a renowned chef, known around the world. In this cookbook, he shares recipes basic to simple French cooking, using easily found and reasonably priced ingredients. As I'm clearing out my cookbook collection, I will be writing down several of his recipes and passing the book on so someone else can discover its' merits.
January 4, 2024
Pepin for the Home Cook
I found quite a few recipes I would like to try and a lot of ideas to use.
It is wonderful when chefs create cookbooks using easy to find or in our pantries ingredients. These are especially good recipes because I have these things at home already.
Jacques Pepin, what's not to love?!
I found quite a few recipes I would like to try and a lot of ideas to use.
It is wonderful when chefs create cookbooks using easy to find or in our pantries ingredients. These are especially good recipes because I have these things at home already.
Jacques Pepin, what's not to love?!
January 27, 2021
Love Jacque
This is a great book of super good which is easy to make. Of course easier for Jacque than us amateurs but still easy. Be sure and read his notes as he gives alternative things to do with each recipe.
I was fortunate to meet Jacque in Seattle years ago and what a terrific guy.
This is a great book of super good which is easy to make. Of course easier for Jacque than us amateurs but still easy. Be sure and read his notes as he gives alternative things to do with each recipe.
I was fortunate to meet Jacque in Seattle years ago and what a terrific guy.
May 24, 2019
Excellent book!
January 21, 2021
Wonderful Chef and cook book.
August 13, 2021
Love Pepin and his cooking!
November 4, 2021
Nice easy to do recipes
Down to earth doable recipes. They look like I’ll be making some great dishes for myself and my husband. Great book!
Down to earth doable recipes. They look like I’ll be making some great dishes for myself and my husband. Great book!
October 3, 2022
I like watching Jacques, but his cookbooks aren't in the format I prefer. Nice recipes, but not so much my style.
October 24, 2022
Everything I've come to expect from Jacques Pepin - informative, interesting, mouth-watering, and practical recipes.
December 8, 2018
this book were totally unique!!
June 24, 2014
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"Continuing the legacy left behind by his friend and frequent collaborator Julia Child, Jacques Pepin uses his soft, unassuming public television persona and perfect French technique to simplify and demystify restaurant favorites into easy weekday meals. My husband and I have cooked through this book by "Grandpa Jacques" several times over, which empowered us in our early twenties to tackle such cost-effective and efficient favorites like asparagus with croutons and chorizo, supreme of chicken with balsamic vinegar and shallot sauce, and pineapple wedges in caramel. You may never go out to dinner again when you can eat this well at home!"
"Continuing the legacy left behind by his friend and frequent collaborator Julia Child, Jacques Pepin uses his soft, unassuming public television persona and perfect French technique to simplify and demystify restaurant favorites into easy weekday meals. My husband and I have cooked through this book by "Grandpa Jacques" several times over, which empowered us in our early twenties to tackle such cost-effective and efficient favorites like asparagus with croutons and chorizo, supreme of chicken with balsamic vinegar and shallot sauce, and pineapple wedges in caramel. You may never go out to dinner again when you can eat this well at home!"
September 9, 2023
They truly are fast cooking methods without using too many "out there" ingredients. He seems to favor a well stocked pantry. I thought I would be focusing more on entrees or salads or soups, and in the end, it was his desserts that caught my eye. If I summed them up by saying, "chocolate, fruits, almonds, cookies," it would be close.
Having forgotten that I had read this, I checked it out again from the library. I realized there wasn't one recipe I had any interest in attempting to create. Not a good sign in a cookbook. Let's hope I don't forget again.
Having forgotten that I had read this, I checked it out again from the library. I realized there wasn't one recipe I had any interest in attempting to create. Not a good sign in a cookbook. Let's hope I don't forget again.
November 1, 2007
A pressure cooker is a must to realize the beauty of some of these recipes but there are some very elegant solutions to life's most important question contained in this little book. I don't have a pressure cooker and so haven't experimented with some of the meats. I will add that his Frenchness comes through here - these recipes haven't been edited for the average American palette. (I consider this a good thing, just in case that wasn't obvious)
January 29, 2010
Companion book to the PBS series. I watched it a lot while I was sick, as it's on in the middle of the day (followed by a round of "Julia and Jacques").
Mostly inedible for me, unfortunately, but for wheat-eaters, perhaps of some use. This is definitely a 'feature' cooking book, rather than a book intended to provide basics, but it's got some weird overlap (a chicken stock recipe, for example).
Mostly inedible for me, unfortunately, but for wheat-eaters, perhaps of some use. This is definitely a 'feature' cooking book, rather than a book intended to provide basics, but it's got some weird overlap (a chicken stock recipe, for example).
February 1, 2012
I love Jacques Pepin, I remember him cooking with Julia Childs on her show once or twice, or maybe that was on The Today Show or something. His food is delicious and so, so simple, made with things I usually have on hand. My favorite thing in this book is hardly a recipe at all, just directions to take good bread, meltable cheese, and pour boiling stock over it for a quick soup. Brilliant fast food.
March 6, 2009
I was surprised at how little I was interested in his meats and fishes. However, there was much joy to be had in the appetizers and vegetables. There are several things worth trying here, as well as a long list of cooks shorthand sort of things. The sort of non-recipe suggestions of what to do with random ingredients that has become the way I often cook these days.
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