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Pépin, Jacques

Overview
Works: 130 works in 288 publications in 2 languages and 16,972 library holdings
Genres: Cookbooks  Biography  Recipes  Instructional films  Instructional television programs  Pictorial works  Handbooks and manuals  Television programs  Television cooking shows 
Roles: Author, Teacher, Other
Classifications: TX714, 641.5
Publication Timeline
Key
Publications about Jacques Pépin
Publications by Jacques Pépin
Most widely held works by Jacques Pépin
Julia and Jacques cooking at home by Julia Child( Book )
3 editions published in 1999 in English and held by 1,317 libraries worldwide
Julia Child and Jacques Pepin demonstrate different cooking techniques, offer advice on creating the most delicious dishes, and describe how to create different recipes
Essential Pepin : more than 700 all-time favorites from my life in food by Jacques Pépin( Book )
4 editions published between 2011 and 2012 in English and held by 755 libraries worldwide
"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 complicated techniques. Now, in a book that celebrates his life in food, the world's most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Meme's Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Souffle, part cake, part pudding, part souffle, and pure bliss. Essential Pepin spans the many styles of Jacques's cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East. In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pepin."--
Jacques Pépin more fast food my way by Jacques Pépin( Book )
2 editions published in 2008 in English and held by 702 libraries worldwide
In the companion to the twenty-six-part PBS series, the master chef applies his skills to more simple meals that can be prepared quickly, in a sequel to his previous collection of the same title. This book includes such dishes as scallop pancakes, cured salmon morsels, stuffed pork fillet on grape tomatoes, and mini almond cakes in raspberry sauce. From "a great teacher and truly a master technician" (Julia Child), this is a cookbook full of faster than ever food, including dozens of elegant "minute" recipes. The author does himself one better, with recipes that are faster, fresher, and easier than ever. Only he could have come up with dishes so innovative and uncomplicated such as: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits ; Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes) ; Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes) ; Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes) ; Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)
Jacques Pepin's fast food my way by Jacques Pépin( Book )
3 editions published between 2004 and 2008 in English and held by 697 libraries worldwide
The master chef applies his skills to simple meals that can be prepared quickly, from instant beef tenderloin stew to pumpkin soup with toasted walnuts, that rely on pantry staples and canned goods
La technique : the fundamental techniques of cooking : an illustrated guide by Jacques Pépin( Book )
20 editions published between 1976 and 1985 in English and French and held by 662 libraries worldwide
Shellfish and fish - Vegetables - Poultry and meat - Carving - Desserts and pastry - French cookery
Jacques Pépin's simple and healthy cooking by Jacques Pépin( Book )
4 editions published between 1994 and 2000 in English and held by 659 libraries worldwide
Presents easy, economical, homemade stocks, sauces, and dressings that store well, plus provides recipes for many imaginative appetizers, main courses, side dishes, and sweets. Includes hand-drawn illustrations and eighty-eight color photographs
Heart & soul in the kitchen by Jacques Pépin( Book )
3 editions published in 2015 in English and held by 645 libraries worldwide
"In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family"--Amazon.com
Jacques Pépin celebrates by Jacques Pépin( Book )
1 edition published in 2001 in English and held by 601 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 the art of cooking by Jacques Pépin( Book )
3 editions published between 1988 and 1992 in English and held by 486 libraries worldwide
Recipes with step-by-step directions and photographs present the most important cooking techniques, covering charcuterie and salads, breads, pastries, cakes, and other desserts
Jacques Pépin's kitchen : encore with Claudine by Jacques Pépin( Book )
4 editions published between 1996 and 2002 in English and held by 484 libraries worldwide
A collection of menus and recipes created by chef Jacques Pepin that are designed to teach people how to use economy, resourcefulness, creativity, and originality in cooking
Cuisine economique by Jacques Pépin( Book )
2 editions published in 1992 in English and held by 446 libraries worldwide
120 recipes are organized into seasonal menus
The short-cut cook by Jacques Pépin( Book )
2 editions published between 1990 and 2001 in English and held by 441 libraries worldwide
Everyday cooking with Jacques Pépin by Jacques Pépin( Book )
3 editions published between 1982 and 1989 in English and held by 404 libraries worldwide
Chez Jacques : traditions and rituals of a cook : with 100 recipes by Jacques Pépin( Book )
2 editions published in 2007 in English and held by 356 libraries worldwide
Jacques Pepin's complete techniques : more than 1,000 preparations and recipes, all demonstrated in thousands of step-by-step photographs by Jacques Pépin( Book )
3 editions published in 2001 in English and held by 313 libraries worldwide
Provides instructions for hundreds of culinary techniques including separating eggs, lining cake pans, preparing chicken for broiling, and making rib roast
La methode : an illustrated guide to the fundamental techniques of cooking by Jacques Pépin( Book )
7 editions published between 1979 and 1984 in English and held by 306 libraries worldwide
Fast food my way ( visu )
8 editions published in 2005 in English and held by 293 libraries worldwide
Jacques Pépin shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes. These recipes require little work and fit nicely into the fast-paced lifestyles of today. Adapted from the PBS television series
Today's gourmet by Jacques Pépin( Book )
4 editions published between 1991 and 1993 in English and held by 261 libraries worldwide
Jacques Pepin's Thanksgiving celebration ( visu )
4 editions published between 2004 and 2007 in English and held by 241 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 new complete techniques by Jacques Pépin( Book )
4 editions published in 2012 in English and held by 241 libraries worldwide
This comprehensive, authoritative presentation includes more than 500 techniques and 160 recipes, demonstrated by master chef Jacques Pepin in 2,000 of step-by-step photographs. A comprehensive culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife or peel an onion), to the practical (how to properly bone a chicken), to the whimsical (how to make decorative swans and flowers out of fruits and vegetables), to the complex (how to lard a pheasant pate and encase it in a decorative crust of breading, or how to break down a saddle of lamb)
 
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Alternative Names
Jacques Pépin Chef from France
Jacques Pépin Frans chefkok
Jacques Pépin französischer Chefkoch
Жак Пепен
ז'אק פפין
자크 페팽
雅克·贝潘
Languages
English (116)
French (2)
Covers
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