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Pépin, Claudine

Overview
Works: 11 works in 15 publications in 1 language and 2,028 library holdings
Roles: Teacher, Author
Classifications: TX714, 641.5
Publication Timeline
Key
Publications about Claudine Pépin
Publications by Claudine Pépin
Most widely held works by Claudine Pépin
Jacques Pépin celebrates by Jacques Pépin( Book )
1 edition published in 2001 in English and held by 626 libraries worldwide
Shares two hundred recipes for dishes, organized from soup to dessert, that range from simple meals to elaborate menus for holiday celebrations, accompanied by special sections on the techniques of working with bread and pastry doughs
Jacques Pepin's Thanksgiving celebration ( visu )
2 editions published between 2004 and 2005 in English and held by 223 libraries worldwide
Jacques Pepin, his daughter Claudine and his wife Gloria fix a Thanksgiving dinner which includes home cured salmon, salmon tartare with cucumber salad and salmon caviar, and salmon gravlax with cucumber, sweet onion and rye bread, turkey with apple cider glaze and bread and mushroom stuffing, brussels sprouts, gratin of butternut squash, a spicy cherry ginger chutney, and finishing with chocolate-bourbon-prune cake, and pears poached in citrus juice
Jacques Pepin's Christmas celebration ( visu )
3 editions published between 2004 and 2007 in English and held by 201 libraries worldwide
Celebrated chef Jacques Pépin, assisted by his wife and daughter, prepares a Christmas feast consisting of: oysters on the half-shell served over rice with a tangy mignonette sauce; home smoked salmon with cucumber salad; baked foie gras in cognac aspic; salt cured foie gras with nuts and sea salt; braised duck with tangy honey sauce; glazed shallots; honey sweet potatoes; black truffle salad; noël log; Christmas pudding
The complete Pépin techniques and recipes by Jacques Pépin( visu )
1 edition published in 2007 in English and held by 186 libraries worldwide
Presents a complete cooking course that features dozens of techniques that Jacques Pépin has sharpened over his decades in the kitchen. Covers all the essential skills required to become a confident and daring chef, from the proper way to chop an onion to serving fruit salad in a graceful swan carved from a melon. Many of the recipes are accompanied by video of Jacques and his daughter, Claudine, preparing the dish on one of his television shows
Jacques Pepin's summer celebration ( visu )
1 edition published in 2005 in English and held by 170 libraries worldwide
A tribute to two cultures and national holidays, as Jacques Pepin and daughter Claudine create a French-American feast marking Independence Day and Bastille Day, which includes: poached salmon with a light, creamy mousseline sauce; rillettes of rabbit; shoulder of veal served with lemon-herb butter; creamy potato-and-corn packages; sponge cake in berries and brandy with a custard sauce; chocolate mousse. Emphasizes the importance of preparing ahead
Jacques Pepin's Chanukah celebration ( visu )
2 editions published between 2004 and 2005 in English and held by 169 libraries worldwide
Celebrated chef Jacques Pépin, assisted by daughter Claudine, creates a French-inspired Chanukah feast, including: a sparkling consommé printanier; miniature chicken quenelles; cold mousse of chicken and pistachios with a garnish set in aspic; veal roast with buttery braised lettuce; vegetable pancakes tempura; frozen citrus soufflé surrounded by a crown of freshly-baked lady fingers; rum-soaked holiday fruit cake; homemade candied fruit
Jacques Pépin the essential Pépin ; produced by KQED ; director, Bruce Franchini ( visu )
1 edition published in 2011 in English and held by 153 libraries worldwide
A new HD cooking series with Jacques Pepin, featuring whole episodes based on subjects such as poultry, shellfish, soup, fruit desserts, and easy recipes that are practical for the home chef
Jacques Pepin's Easter celebration ( visu )
1 edition published in 2005 in English and held by 148 libraries worldwide
Celebrated chef Jacques Pépin and daughter Claudine prepare a sumptuous Easter dinner consisting of: caviar served with buckwheat blini and frozen vodka; salmon steaks with sorrel sauce; cucumber balls; lamb loins in ambush, coated with ground lamb and vegetable mousse, served over fava beans; leek-and-mushroom pie; eggplant garnished with stewed tomatoes; artichoke bottoms, stuffed with brown-butter spinach, topped with gratin sauce; caramel snow eggs in custard cream
Jacques Pepin's graduation celebration ( visu )
1 edition published in 2005 in English and held by 126 libraries worldwide
French chef Jacques Pépin uses the college graduation of a family friend as the occasion for a lavish alfresco buffet lunch, which includes: smoked trout with a creamy egg-and-pepper salad; chicken galantine (i.e., a boneless chicken stuffed with pork, black mushrooms, pistachios, and armagnac, poached in a rich stock and served in its own aspic); baked ham Georgia with a tangy apricot-mustard glaze and a sweet-savory peach sauce; buttered red Swiss chard; fresh herb fromage blanc served with roasted garlic; chocolate cloud cake (i.e., a confection of fluffy sponge cake, cognac whipped cream, and crunchy chocolate cookie crust, topped with a bittersweet chocolate glaze); cherry-raspberry pillow of fresh cherries and berries baked in a puff-pastry pie
Jacques Pepin celebrates ( visu )
1 edition published in 2007 in English and held by 23 libraries worldwide
Celebrate the Jewish "Festival of Lights" with a light, French-inspired Chanukah dinner menu
Kids cook french : les enfants cuisinent a la francaise by Claudine Pépin( Book )
1 edition published in 2015 in English and held by 3 libraries worldwide
 
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Languages
English (15)
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