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

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    Notes about this Book

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    Notes about Recipes in this Book

    • Broccoli and rice stew

      • Cheri on April 11, 2012

        This was excellent! Be careful with the stock amt, 3 cups is plenty, I had to cook a bit of the liquid off with the pan lid off at the end, before adding the cheese. I substituted a combination of grated swiss/gruyere, and used more like a cup of grated cheese. It was yummy, and quite filling. Served with grilled pork chops.

    • Carrot and celery root salad in mustard dressing

      • Cheri on April 25, 2012

        This was ok. Would be a decent BBQ side. I cheated and just used the suggested mayo/dijon mustard combo for dressing, which was a little too rich. Mr. C did not like this. Served with roasted chicken, but would like it with grilled sausage better. Very quick to put together. A little goes a long way on this one, don't over dress.

    • Chicken African-style with couscous

      • Sally on January 08, 2012

        The crispy chicken was succulent and enhanced by the caramelized onions and the flavors of marinade (some acidity, sweetness and a little heat from the red pepper flakes). The next time I might make the whole marinade so we have more of the sauce and onions. The couscous (made with a touch of melted butter) made this a complete meal. We served this with Glazed Carrots with Olives – not sure if it was the perfect pairing, but delicious nonetheless.

    • Chicken chasseur

      • Breadcrumbs on January 29, 2012

        p. 264 With some boneless, skinless chicken thighs defrosting in the fridge and some fresh pasta to use up, an EYB search of Pepin's recipes didn't really produce a pasta dish that inspired me. I remembered Goblin's post on Chowhound and thought I'd adapt this dish and use it as a pasta sauce vs a stew-like meal. To make this dish pasta friendly, I chopped my chicken thighs and, substituted chopped canned tomatoes for whole ones. Other ingredients worth noting...I used Vidalia onions which imparted a lovely sweetness to the sauce that balance the acidity of the tomatoes and wine. My mushrooms were cremini so the sauce also had an earthy flavour. I opted to garnish with fresh tarragon since we love all things anise flavoured! This is quite a "saucy" dish so it really did lend itself well to pasta. Everyone really enjoyed the dish and there were no leftovers at all. Happy to recommend this quick and tasty recipe.

    • Broccoli velvet puree

      • Breadcrumbs on January 29, 2012

        p. 417 - The rich and creamy results achieved with only 2 tbsp of butter came as quite a surprise and transformed this dish from good to great! I added 1 heaped tbsp of jalapeno vs the 1tsp suggested by JP and, wouldn't change that at all next time around. The subtle heat and freshness of the pepper really balanced the pungency of the broccoli and brightened the puree. Thoroughly enjoyed by all and the big shocker was the the broccoli-hating mr bc LOVED this dish! Definitely a keeper. Happy to recommend.

    • Chicken in tarragon sauce

      • Breadcrumbs on January 08, 2012

        p. 262 - I added about 3/4 cup of chicken stock in addition to JP’s suggested poaching ingredients to ensure my plump (chicken) breasts cooked properly. This also meant I needed to spend a little more time reducing the cooking liquid to 1 cup however the flavours of the broth concentrated nicely and the splash of cream was just enough to take the somewhat bitter edge off the vermouth-infused stock and, soften all the flavours. We really enjoyed this dish and the gentle tarragon infused cream sauce over the tender chicken that really impressed us. A very nice dish indeed.

      • TrishaCP on March 28, 2012

        A beautiful delicately flavored chicken dish- the tarragon flavor isn't too strong for those that are only "iffy" about its flavors. (And for those that love tarragon, you may want to go a bit stronger.) I served with roasted potatoes and a salad. I followed Breadcrumb's lead and added additional chicken stock since I also had fat chicken breasts that needed covering, and that amendment works well. A final note- before the cream and tarragon are added, the poaching liquid tastes very bitter- but don't let that throw you, all will be well in the end.

    • Ziti with sausage and vegetables

      • Breadcrumbs on January 08, 2012

        p. 94 - After a very busy January Saturday I needed a quick and tasty dinner solution and I’m happy to report JP delivered, on both counts, even if I did make an omission to his recipe. Our last stop before heading home was at an Italian market where I picked up some hot Italian Sausage and some rapini w a pretty traditional pasta dish in mind. Just prior to doing this my way, I decided to do a quick EYB search and found this recipe. Since corn is neither in season or, my freezer, I decided to carry on w the recipe and, omit the corn. The sweetness of the tomatoes balanced the bitterness of rapini. We really enjoyed JP’s twist of using pecorino Romano. The earthiness of this cheese added a new and delightful flavour profile to the dish. Quick, simple and delicious, I’ll happily recommend this one and, will most definitely make it again. I definitely look forward to trying it w the corn during the summertime.

    • Stewed crinkled kale

      • Breadcrumbs on January 08, 2012

        p. 436 - The ingredients in this dish are pretty common however the preparation method was new to me. Kale is washed and trimmed, garlic is chopped then oil is placed in a pan over medium heat along with the chopped garlic and hot pepper flakes. Once the garlic sizzles and starts to brown, the kale is tossed in along w 1.5 cups of water. The mixture is then brought to a boil over medium-high heat until the water has almost evaporated. JP indicates it can be served hot or, at room temp.We opted to serve it at room temp alongside our NY Strip Roast (an Epi recipe). This was a tasty dish and I can’t honestly say I noticed anything particularly different in terms of flavour vs other kale dishes I’ve made without stewing the greens. I will say that the greens were much softer for the boiling process - a feature that appealed to mr bc (who’s not a lover of anything green unless it’s furniture or paint). I wouldn’t repeat this recipe as I prefer a simpler prep and crisper greens.

    • Chicken legs with wine and yams

      • okcook on March 26, 2012

        I agree. Very easy and fast to make and a little different with the yams.

      • BlytheSpirit on February 27, 2012

        This is an easy and homey weeknight meal - very satisfying and inexpensive.

    • Fromage fort

      • mfto on December 29, 2011

        This is a very good way to use up bits and pieces of cheese for an appetizer.

    • "Cream puff" potato fritters

      • marthadumptruck on February 14, 2012

        Deelightful! Would benefit from the addition of some chives.

    • Asparagus in mustard sauce

      • kath on April 23, 2012

        The Mustard Sauce is super quick and easy and is absolutely phenomenal. It was very good with the asparagus, but my family all added it to the Easter ham as well, and everyone was thinking of all of the delicious ways it could be used. This could be a staple in my refrigerator!!

    • Puerto Rican pork and beans

      • AOski on January 08, 2012

        Usually I'm leery of any recipe whose primary braising liquid is water...things have ended blandly in the past...but rest assure that isn't a problem here! The process for making this braise is dead simple and the ingredients play wonderfully together. Some thoughts and changes: 1) I omitted the cilantro. I like it...but the boyfriend doesn't. Whatda ya gonna do? 2) I added an additional jalapenos. 3) Pulled the pork. I think the presentation looks a little more grown up and country-style ribs can be pretty fatty...even with the best trimming. 4) In the absence of cilantro, I used some green onion as a garnish. 5) Be aware that while the method was easy that, like any braise, this does take some time. A lovely, simple dish I look forward to making again!

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    Reviews about this Book

    • Publishers Weekly

      ...700 of his best French and French-accented dishes from decades of cooking and teaching. They're simple without being dumbed down; approachable yet still adventurous.

      Full review

    • Seattle Weekly

      There he is--thick French accent and all--showing you how to truss a chicken, hold a knife and chop properly, make butter roses, mayonnaise, and Melba toast. He even shows you how to tie your apron!

      Full review

    Reviews about Recipes in this Book

    • Roast duck with orange sauce

      • Kate Cooks the Books

        There is really nothing too difficult to this dish. Duck is so fatty it’s hard to over-cook, so in that sense it’s much easier than, say, a turkey.

        Full review

    • Sandwich assortment: cheese sandwich

      • Kate Cooks the Books

        I love sandwiches for dinner and I’m always looking for new combinations. Why I can’t think them up on my own...I would never, in a million years, put salsa, pecans and cucumber together like this.

        Full review

    • Red snapper fillets in potato jackets

      • Kate Cooks the Books

        ...this is quick and the potato jackets protect the fish from over-cooking and drying and seriously, when are potatoes not welcome?

        Full review

    • Carrot and sunflower seed salad on red leaf lettuce

      • Kate Cooks the Books

        So good. Make it now. I love these kinds of salads. Crunchy, sweet, tangy and nutty. I probably ate three servings worth in the form of pre-dinner nibbling.

        Full review

    • Crab cakes with avocado salsa

      • Kate Cooks the Books

        ...absolutely delicious, ready in less than 30 minutes (including cooking time), and use ingredients readily available to mere mortals at ordinary stores right here in North America...What a guy.

        Full review

    • Risotto with vegetables

      • Kate Cooks the Books

        ...eating a huge bowl of creamy, buttery, cheesy rice seems like something that will eventually end in ones’ skirts doing an intervention on one. Adding lots of vegetables makes one feel virtuous...

        Full review

    • Chicken with saffron rice

      • Kate Cooks the Books

        I just love recipes like this: saute some chicken, remove and saute some aromatics, throw the chicken back in with some other lovely things including rice and liquid, and cook for a while.

        Full review
    • ISBN 10 0547232799
    • ISBN 13 9780547232799
    • Published Oct 18 2011
    • Format Hardcover
    • Language English
    • Countries United States
    • Publisher Houghton Mifflin Harcourt (HMH)
    • Imprint Houghton Mifflin Harcourt (HMH)

    Publishers Text

    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 Pépin 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; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.

    Essential Pépin 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 Pépin.

    Other cookbooks by this author

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

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