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Chez Jacques : traditions and rituals of a cook : with 100 recipes

Author: Jacques Pépin; Tom Hopkins
Publisher: New York : Stewart, Tabori & Chang, 2007.
Edition/Format:   Book : English
Database:WorldCat
Summary:

An autobiography of Jacques Pepin, one of America's most beloved cooking teachers, cookbook authors, and television personalities. It presents 100 of his favorite recipes culled from a lifetime of  Read more...

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Jacques Pépin; Tom Hopkins
ISBN: 1584795719 9781584795711
OCLC Number: 71241917
Notes: Includes index.
Description: 271 p. : ill. (chiefly col.) ; 27 x 29 cm.
Contents: First courses --
Chicken stock, brown stock, and demi-glace --
Cooking with water --
Onion soup gratinée --
Clam chowder and small oatmeal breads --
Potage parmentier --
Gaudes --
Cold country omelet --
Melon and prosciutto --
Tortilla pizzas --
Oysters Rockefeller --
Clam fritters --
Snails in artichoke bottoms --
Frog legs with garlic and parsley --
Codfish brandade with mollet eggs and mouillettes --
Fried whitebait with fried parsley --
Smoked trout and scrambled eggs --
My merguez with pork and grilled tortilla bread --
Truffle and pistachio sausage with buttered fingerling potatoes --
Knockwurst with warm potato salad --
Parfait of rosé mushrooms with sherry-truffle sauce --
Pâté of foie gras with rose hip jam --
Headcheese Jean-Victor with ravigote sauce --
Saucisson of pork tenderloin --
The legacy of nouvelle cuisine --
Main courses --
Linguine with basil and walnut pesto --
Pasta with mussels and shrimp --
Fusilli with poutargue --
Fettuccine with chicken livers --
Codfish with black butter --
Lobster soufflé --
Steamed lobster with herb sauce, lobster bisque, corn, and fingerling potatoes --
Roast chicken with boiled potatoes and Boston lettuce salad --
Fried chicken Southern-style with corn and corn bread sticks --
Chicken with morel sauce and rice --
Chicken with rice --
Rice galette --
Chicken liver timbale with tomato-olive sauce --
On cocktails and wine --
Roasted squab with pea-and-lettuce stew --
Sautéed duck with sweet potatoes and kohlrabi --
Roast rabbit with mustard crust --
Pork and beans stew --
Bean soup --
Pork roast with pig's feet, rutabaga, and chestnuts --
Tripe with polenta and spicy tomato sauce --
Tripe gras-double lyonnaise --
Tripe tablier de sapeur --
Crispy sweetbreads --
Pot-au- feu --
Beef soup --
Beef salad --
Grilled spicy leg of lamb --
Veal roast with shiitakes in tarragon cream sauce --
Corn beef with potatoes, onions, and cabbage --
Corned beef hash with eggs --
Grilled rib-eye steak with tarragon butter and haricots verts with shallots --
Beef stew in red wine sauce --
The food critic --
Side dishes --
Fromage fort --
Tapenade --
Tangy herb mayonnaise --
Salade santé --
Dandelion salad --
Tomato and zucchini salad --
Red cabbage salad with anchöiade dressing --
Asparagus with hazelnut sauce and croutons --
Cauliflower gratin --
Zucchini flower fritters --
Marinated summer mushrooms --
Gratin dauphinois --
Mashed potatoes --
Golden hill potatoes --
Risotto with tomato brouillade --
Gratin of pasta --
Home cooking versus restaurant cooking --
Desserts and other sweets --
Berry potpourri --
Pannequets (crêpes) with strawberry-rhubarb nectar --
Crêpes with trout caviar --
Apple tart with hazelnut frangipane --
Chocolate tartlets with candied grapefruit peel --
Bugnes --
Cannelé --
Caramels --
Caramel custard --
Cheesecake with peach and blueberry sauce --
Pound cake --
Peach jam --
Cheese, fruit, and nut platter --
Apricot and raspberry pâte de fruits --
The most frequently asked questions in cooking classes.
Responsibility: Jacques Pépin ; photographs by Tom Hopkins.
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