Fast Food My Way by Jacques Pépin

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  • Chicken breasts with garlic and parsley

    • Cheri on January 07, 2012

      One of our quick weeknight favorites. Use Wondra flour to get perfect crust on chicken. Served with carrot nib orzo, and steamed broccoli. Very good.

    • kjwright on April 24, 2012

      A favorite recipe at our house. Quick, tasty, and garlicky! We serve with rice or mashed potatoes.

    • we10mom on March 20, 2012

      This is one of my favorite quick dinners. It's very good and 20 minutes from start to table, you can't beat that. I serve it with rice.

  • Chicken tonnato sandwich

    • Gio on September 08, 2014

      Pg. 149. 9.3.14. Delicious sandwich. Used left over roast chicken, took a short cut and used Trader Joe's organic jarred mayo with the tuna and anchovies. Worked a treat. For the sandwiches we used Italian rolls. The filling included tomato slices, arugula, thinly sliced sweet onion, the capers and chives. Rather messy to eat so I used a knife and fork. Definitely repeatable.

  • Lobster bisque

    • firecooked on December 10, 2014

      Used 6 small frozen lobster tails.. Removed meat and added to soup at end. Used fish broth instead of lobster broth.

  • Supreme of chicken with balsamic vinegar and shallot sauce

    • jbuchman on March 24, 2014

      Fast and delicious. The sauce and garnish are both great. Our sons make this at college for friends and get rave reviews. Looks nice on the plate.

  • Wonton cannelloni in tomato sauce

    • BlytheSpirit on June 28, 2012

      This was one of the fastest weeknight meals I've ever made. Added some fresh basil on top when it came out of the oven. Fresh and tasty.

    • stef on October 27, 2017

      When Jacques says bake 15 minutes with cheese, believe him. I baked 15 minutes and then put on cheese and then baked 10 minutes more. As a result the cannelloni was overcooked. This will be a great dish when grandsons visit.

  • Pork chops with zesty sauce

    • chawkins on May 22, 2014

      So tasty and so easy. Who knew a mix of odd ingredients (chile, soy, A1 and Tabasco sauces) would make such a delicious sauce. My chops were thicker than an inch, so I cooked them 5 minutes per side, I also brown the edges a bit. Company worthy weeknight dinner.

  • Sausage and potato packet

    • KissTheCook on April 05, 2016

      4.2016 - p. 168 Easy, but could use more flavor. Try adding green peppers, 2-3X onions, subbing bacon grease for olive oil, and more fresh herbs.

  • Pressure-cooker lamb and white bean stew

    • KissTheCook on November 08, 2012

      Excellent flavor, although I used cranberry beans instead of the smaller white beans and they were not quite cooked through after the 40 minutes. A keeper. --KissTheCook 11/07/12

  • Chocolate hazelnut brownie cake

    • KissTheCook on April 05, 2016

      Flour may have been omitted in error. Cake has no structure. Recommend using favorite brownie recipe instead. Whipped cream could use a bit more flavor.

  • Egg and tomato gratin

    • Rinshin on February 02, 2016

      Just perfect for quick light lunch using what we normally have on hand. And not only that, the taste is so satisfying and delicious. As I've gotten older I relish these quick, frugal, and perfect serving sized portions of deliciousness. I added a little leftover miso salmon pieces from night before.

  • Instant vegetable soup

    • Rinshin on February 03, 2016

      I make very similar soups whenever I have ingredients I want to use up and I think Jacques Pepin included this recipe as an inspiration. By itself, it's a plain soup for sure but what a great base for making it your own. I started out by using some pork and chicken bones I saved from bbq night before as a stock. Simmered for 20 min and added the vegetables including Parmesan rind I always have on hand for adding to soups. He gives us options for different starch to add the volume and I added broken angel hair pasta instead of grits. Added a bit of sugar and pronto, very satisfying instant soup in 30 min.

  • Chickpea ragout

    • kitchen_chick on May 07, 2019

      This is a great fast weeknight recipe. I brown some Italian sausages in a separate pan, let them rest a bit, slice them on a slight diagonal, then add to the ragout during the last few minutes of cooking. It's super delicious with sausage in it.

  • Puree of peas with mint and cilantro

    • kitchen_chick on March 22, 2019

      I’ve had this cookbook for years. Why haven’t I tried this recipe before? Extremely fast and simple. Great as a dip. Utterly delicious!

  • Cauliflower with scallions and sesame oil

    • GiselleMarie on February 20, 2021

      This tastes similar to the basic way I usually prepare cauliflower (Chinese style), just another method. This is quite good but I probably will continue making it my usual way because it’s second nature and I don’t have to follow directions.

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  • ISBN 10 0618393129
  • ISBN 13 9780618393121
  • Linked ISBNs
  • Published Sep 01 2004
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Inc.

Publishers Text

2005 IACP Award Finalist - General Category

Cooks in a hurry, take heart! Memorable dishes are only moments away with Jacques Pépin's stunning new cookbook. The most celebrated chef in the world - the man who taught millions of Americans how to cook - applies his skills to the food he loves best: simple, special meals that can be prepared quickly. Fast food Jacques's way is as effortless as seasoning a salmon with fresh herbs and nutty bread crumbs and cooking it right on the serving platter in a low oven. And it doesn't get any easier than his Instant Beef Tenderloin Stew, quickly sautéed steak combined with an array of colorful vegetables - brighter, fresher, and far faster than traditional versions. Pumpkin Soup with Toasted Walnuts, Quick Cassoulet, and Caramelized Peaches rely on canned goods (what Jacques calls "treasures in the pantry") and take just moments to make.

With Jacques Pépin Fast Food My Way, even a succulent roast can be on the table in thirty minutes. Every dish in this beautifully photographed cookbook is special enough to serve to company.

With no tricks, no gimmicks, and no compromises in flavor or appearance, just honest techniques and the lessons of a lifetime of experience, Jacques Pépin Fast Food My Way proves that the best food is the simplest.

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