Essential Pépin: More Than 700 All-Time Favorites from My Life in Food

Essential Pépin: More Than 700 All-Time Favorites from My Life in Food

by Jacques Pépin

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Overview

500 to 700 recipes revised and updated from out of print books and new recipes created for this book, plus 300 line illustrations by the author.

Product Details

ISBN-13: 9780547607382
Publisher: HMH Books
Publication date: 10/18/2011
Sold by: Houghton Mifflin Harcourt
Format: NOOK Book
Pages: 704
Sales rank: 711,444
File size: 620 MB
Note: This product may take a few minutes to download.

About the Author

Jacques Pépin has written twenty-five cookbooks, including the best-selling Jacques Pépin Fast Food My Way, More Fast Food My Way, and his memoir, The Apprentice. He has also starred in numerous acclaimed cooking series on public television and is a contributing editor to Food & Wine. He has won multiple James Beard Awards, several IACP Cookbook Awards, and the Legion of Honor, France's highest distinction.


The winner of sixteen James Beard Awards and author of twenty-nine cookbooks, including A Grandfather’s Lessons, Jacques Pépin Heart & Soul in the Kitchen, and Essential Pépin, JACQUES PÉPIN has starred in twelve acclaimed PBS cooking series. He was awarded France’s highest distinction, the Legion of Honor.
 

Read an Excerpt

Tomato Chowder
with Mollet Eggs and Croutons
Serves 4

A French favorite, mollet (moll-ay) eggs are similar to poached eggs in texture, with runny yolks and soft whites. The eggs are cooked in their shells in barely boiling water for about 6 minutes, then thoroughly cooled and carefully shelled. This basic tomato soup, topped with the eggs and large croutons made from country-style bread, can be made vegetarian by replacing the chicken stock with vegetable stock or water.

 2  tablespoons olive oil
 1  medium onion, coarsely chopped
(1 1/4 cups)
 6  scallions, trimmed (leaving some green) and chopped (3/4 cup)
 1  carrot, peeled and coarsely chopped
(1/2 cup)
 3  garlic cloves, crushed and chopped
 2  tablespoons all-purpose flour
 3  cups homemade chicken stock
(page 612) or low-salt canned
chicken broth
 12  ounces cherry tomatoes
 1  teaspoon salt, or to taste
 1/2  teaspoon freshly ground black pepper
 1  teaspoon dried thyme
 1/4  teaspoon dried sage
 1  28-ounce can plum tomatoes
GARNISHES
 4   slices country-style bread, preferably stale, for croutons
 2  teaspoons olive oil
 1  small garlic clove
 4  large eggs
 1/4   cup grated Gruyère or Emmenthaler cheese

 Heat the olive oil in a large stainless steel saucepan. When the oil is hot but not smoking, add the onion, scallions, carrot, and garlic and cook over high heat, stirring constantly, for 4 to 5 minutes. Sprinkle the flour on top of the mixture, stir thoroughly, and cook for 1 minute longer, stirring. Mix in the stock.
 Add the cherry tomatoes to the soup, along with the salt, pepper, thyme, and sage. Process the can of plum tomatoes for 5 seconds, and add to the soup. Bring to a boil, stirring occasionally, then cover, reduce the heat to low, and cook for 20 minutes.
 Using a hand blender, blend the soup for 15 to 20 seconds (or process in a food processor and return to the pan).
 
MEANWHILE, PREPARE THE GARNISHES: Preheat the oven to 400 degrees.
 Brush the bread slices with the olive oil and arrange them in a single layer on a cookie sheet. Bake for 10 to 12 minutes, or until nicely browned. Rub one side of the croutons with the garlic clove, and set them aside.
 Using a thumbtack or pushpin, make a hole in the rounded end of each egg. Gently lower the eggs into a pan containing enough boiling water to cover them and cook for about 6 minutes in barely boiling water. Drain the hot water from the pan and shake the pan to crack the shells of the eggs on all sides. Fill the pan with ice and water and set the eggs aside to cool completely.
 When the eggs are cool, peel them carefully (so as not to damage the yolks, which are still runny) under cool running water. Keep the eggs in cold water until just before serving. (The eggs can be cooked up to a few hours ahead and refrigerated in the cold water.)
 At serving time, drain the cold water from the eggs and replace it with hot tap water. Let stand for 5 minutes, so the eggs are lukewarm inside.
 Bring the soup to a strong boil, and ladle it into four bowls. Place an egg in the center of each bowl, and wait for a couple of minutes for the eggs to warm in the center. Place a crouton in each bowl and serve, sprinkled with the cheese.

Grilled Veal Chops
with Caper and Sage Sauce
Serves 4

This is a good summer recipe. I sear the chops briefly on a very hot grill and then transfer them to a warm oven, where they continue to cook slowly in their own residual heat. The sauce, a simple mixture of onion, capers, lemon juice, and olive oil, is made separately and the chops are coated with it before they are served.
 Be sure you don’t overcook the chops. Although veal is not served rare, as beef is, it should be slightly pink inside and juicy throughout.
 Chicken or even a piece of fish also goes well with the caper and sage sauce.

 4  veal rib chops trimmed of excess fat (about 10 ounces each), and 1 inch thick
 1  teaspoon canola oil
 1/4  teaspoon salt
 1/4  teaspoon freshly ground black pepper

SAUCE
 1/2  cup diced (1/4-inch) red onion
 2  tablespoons drained capers
 1  tablespoon minced fresh sage
 2  teaspoons julienned lemon zest
 1  tablespoon fresh lemon juice
 2  tablespoons olive oil
 2  tablespoons chopped fresh parsley
 1/4  teaspoon freshly ground black pepper
 1/4  teaspoon salt, or to taste
 2  tablespoons homemade chicken
stock (page 612) or low-salt canned chicken broth

 Heat a grill until it is very hot. Preheat the oven to 150 degrees.
 Rub the chops with the oil and sprinkle them with the salt and pepper. Put the chops on the clean grill rack and cook for about 2 1/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the oven for up to 30 minutes).
 
MEANWHILE FOR THE SAUCE: Mix all the ingredients in a bowl.
 At serving time, place a chop on each of four plates and coat with the sauce.


Iced Grand Marnier Soufflé
Serves 6 to 8

Iced soufflés are not real soufflés that cook and inflate in the oven, but look-alike frozen desserts. A collar of aluminum foil or parchment paper 3 to 4 inches higher than the rim of the soufflé dish is attached to the dish, so the mixture can be molded higher than the sides. When the collar is removed, the soufflé looks as though it has just emerged from the oven. It’s a perfect dessert for a party, and it must be made ahead. After the soufflé is prepared and its collar secured, wrap it tightly in plastic wrap and then aluminum foil so it doesn’t pick up tastes from the freezer.

 1  cup sugar
 1/3  cup water
 1  tablespoon grated orange rind
 6  large egg yolks
 1/2  cup Grand Marnier or Cointreau
 2 1/2  cups heavy cream
 6-8  ladyfingers or the same amount of sliced génoise or pound cake
 1  tablespoon unsweetened cocoa powder

 Combine the sugar, water, and orange rind in a saucepan, bring to a boil, and boil for 3 to 4 minutes, until it turns into a light syrup.
 Meanwhile, put the yolks in the bowl of an electric mixer.
 While beating at high speed, pour the hot syrup in a steady stream over the yolks and continue beating for 12 to 15 minutes. The mixture should be thick, smooth, and pale yellow. Add 1/4 cup of the Grand Marnier or Cointreau and beat for another 30 seconds on high speed.
 Whip the cream in a large bowl to a soft peak. With a rubber spatula, fold the whipped cream into the soufflé mixture. Cover the bottom of a 1-quart soufflé dish with a thick layer of the mixture (about 2 inches thick). Arrange the ladyfingers or cake slices on top. Sprinkle with the remaining 1/4 cup Grand Marnier. Fill the mold right to the top with the cream mixture; refrigerate the remainder.
 Using a doubled long sheet of aluminum foil or parchment paper, make a collar around the mold, extending 2 to 3 inches above the rim, and tie securely with a string. Place the mold in the freezer for 1 hour, or until it is firm.
 When the frozen soufflé mixture is firm, add the remainder of the mixture, which should bring the soufflé to at least 2 inches above the rim of the mold. Return to the freezer until frozen.
 Transfer the soufflé to the refrigerator about 30 minutes before serving.
 Just before serving, sprinkle the top with the cocoa. Remove the collar and serve.

Table of Contents

Introduction  xi
Soups  1
Salads  35
Eggs and Cheese  63
Pasta, Rice, Grains, and Potatoes  87
Breads, Sandwiches, and Pizzas  125
Shellfish and Fish  149
Poultry and Game  245
Meat  311
Charcuterie and Offal  371
Vegetables and Side Dishes  401
Fruit Desserts  469
Puddings, Sweet Soufflés, and Crepes  513
Cakes, Cookies, and Candies  539
Tarts, Pies, and Pastries  571
Frozen Desserts  601
Basics  609
Producer's Acknowledgments 627
Index  631

Customer Reviews

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Essential Pepin: More Than 700 All-Time Favorites from My Life in Food 3.9 out of 5 based on 0 ratings. 13 reviews.
kimwad More than 1 year ago
I was surprised by how much I like this cookbook. I expected it to be interesting, but didn't expect it to be as accessible for the ordinary cook. Sure there are some "exotic" recipes, but there are many down-to-earth ones, too. Also, if you have an interest in recipes for wild game you might want to check out Essential Pepin. Even if you don't end up trying any of the recipes, the book makes a great read for a foodie.
PabloMartin More than 1 year ago
What a great cookbook! Jacques not only cooks and writes, he does the quirky little drawings throughout the book. Who knew he worked for the home of fried clam strips, Howard Johnson's? Directions are easy to follow and he gives explanations when there is some difficulty involved. Cooking a smoked ham in hot water and then baking it the next day caught my attention and I'm looking forward to trying it. He even has recipes for sausages and salami! Even if you don't cook a lot, this is a good read.
TheEdDoolittle More than 1 year ago
Over 700 recipes by a classic chef is reason enough to buy this book, but it's the generous number of personal comments Pepin includes with the recipes that make it plain these are the foods Jacques Pepin has eaten and cooked all his life. It's fun to read; I spent a couple of hours reading the egg recipes and discussing them with friends. I haven't even tried the DVD yet, and this is already my favorite cookbook.
UnderMyAppleTree on LibraryThing More than 1 year ago
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 is arranged in sections beginning with Soups, followed by Salads, Breads, Pasta, Fish, Meats, Vegetables, and Desserts to name a few, plus an introduction written by the author. A searchable DVD demonstrating cooking techniques is included with the book. (My copy is a galley and does not have the DVD so I am unable to comment on it.) There are also interesting sidebars scattered about the book with information on food safety, mini-tutorials on things like how to open an oyster, how to trim an asparagus or even the right way to melt chocolate.One thing I will note is there are no photos of the preparation or the completed dish. Today, so many cookbooks come with photos that I felt I should mention it so no one is disappointed. If the book did have photos, I¿m sure there is no way it could include 700 recipes. Instead, a DVD is provided to demonstrate the various cooking techniques.I dove right in and tried a few of the recipes last week. I needed something quick and easy for dinner and Grilled Chicken with Tarragon Butter caught my eye. It was quick, simple and easy to make. Fresh tarragon is growing a few steps away in my herb garden but it should also be available at many supermarkets for a last minute dish.Yesterday I made the Pumpkin Soup. Since it¿s October, fresh pumpkins are plentiful. This was a little more work but worth the effort. Some of the recipes are more complex or contain exotic ingredients which for me, living near a large city, are readily available. But many are quick and easy with ingredients usually found in your pantry. Detailed instructions are provided so even if a recipe is something new one should feel comfortable attempting it. I¿ve never made pumpkin soup before and it turned out delicious.With over 700 recipes to choose from and a wide range of levels of difficulty and preparation time, there is something here for everyone. I recommend this book as a valuable resource to add to any kitchen or cookbook collection.
4fish on LibraryThing More than 1 year ago
Jacques Pepin's had a long illustrious career and in this book, he reminisces about his life, the people he's known and the food he's created, in the headnotes and in sidebars between a lot of fantastic recipes. He includes a lot of tips on technique, too. If you're looking for a book to help you learn to be a better cook, start here.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
I was very disappointed to find out that this is not available to to read except on the web nook. My nook and nook app on my iPad will not read it!!!
Anonymous More than 1 year ago
Anonymous More than 1 year ago
I love Jacque Pepin's shows, but this book has little to offer that feels like Jacque Pepin. 700 recipes--way too many. Quantity, not quality. And speaking of quality, the book has NONE. It is CHEAP. The cover is just formed from paper, the pages are cheap paper (probablyi recylced material). There are NO color plates. Nothing. I paid $4 for it, plusabout $6 for shipping. I got what I paid for. Maybe the recipes will be good.
hannah-0605 More than 1 year ago
Love Jacque Pepin, All his cookbooks are great, who better to to help you with good cooking than a man who worked with Julia Child and was the chef for a French president, Charles De Gaulle.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago