Jacques Pépin Celebrates by Jacques Pépin

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    from Jacques Pépin Celebrates Jacques Pépin Celebrates by Jacques Pépin

    • Categories: Stocks; French
    • Ingredients: beef bones; chicken bones; whole cloves; leeks; celery; carrots; thyme; bay leaves
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Notes about this book

  • Eat Your Books

    2002 James Beard Award Winner

Notes about Recipes in this book

  • Onion soup gratinée Lyonnaise

    • mharriman on December 31, 2019

      This was okay but not as good as ones I’ve had in Europe or the one my husband used to make when we were first married. He used beef stock and may have followed a James Beard recipe, since that’s one of the few cookbooks he owned. This recipe was detailed in its instructions but I had to make a couple changes. First change was that 5-6 slices of toasted baguette per serving would have taken up half of the 12 oz. bowl. I used 2 1/2. I also found that at 425 degrees, my soup tops were brown and bubbling over at 8 minutes, not 30. We thought this version of French onion soup was heavy on bread (even with reduced amount) and heavy on cheese with the chicken stock too weak to complement the other ingredients. I’m going to try the James Beard version with beef stock before I’ll try this again.

  • Wild-mushroom-and-herb-stuffed chicken

    • mharriman on March 03, 2019

      I loved the mushroom stuffing for this dish. I also loved the mushroom gravy. But I didn’t love these two with the roast chicken. The combination was good but not great. My husband’s not as big of a fan of mushrooms as I am, so his reaction was not even as enthusiastic as mine. The dried porcini mushrooms were expensive, so this dish was also a splurge. My expectations were high because of the money I’d put into the ingredients. Because this roast chicken takes more time and preparation than others I’ve made, the bottom line is that’s it’s not good enough to repeat. Additional notes: My recipe ingredients, on pages 133 and 135 don’t have carrots or celery as listed here. I think those are a mistake in EYB. Prep: The best parts of this recipe are the specific and visual instructions for 1) taking the wishbone out, 2) separating skin from the meat, 3) stuffing between the skin and meat and 4) trussing the chicken.

  • Lamb curry with pear chutney, brown rice, and okra

    • mharriman on September 17, 2021

      I only made the brown rice (recipe on separate page in cookbook but not separate in EYB index). I followed the ingredients and timing exactly except for the chicken stock- used broth as I didn’t have stock. The finished rice was wonderful just the same. We really liked the butter sautéed onions and raisins in the rice. This rice side dish went well with sautéed chicken in Fig sauce (Cooking Light recipe). The rice is a keeper recipe.

  • Salad tulipe with walnut dressing

    • mharriman on December 31, 2017

      Although way more involved than just putting a tossed Salad together, the time involved was worth it. A refreshing and tasty salad. I used Boston lettuce and arranged dish in a semi-circle. A pretty dish.

  • Gratin of butternut squash

    • kbrooks on December 09, 2024

      Really delicious and simple. I used delicata squash which has a very thin skin and doesn't need peeling. I think any winter squash would work.

  • Whole-wheat bread with raisins

    • kbrooks on November 13, 2024

      This is a lovely bread! It comes together quickly but plan ahead as it needs at least 4 hours rising time altogether. I only had 1/2 cup of dark raisins so added 1/2 cup Zante currants to make up the difference. It makes a very large loaf. I think I will halve the recipe next time I make this.

  • Cheese bread

    • kbrooks on March 31, 2023

      This works well with other dried fruit. I made it with tart dried cherries and it was great with the extra sharp cheddar.

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  • ISBN 10 0375412093
  • ISBN 13 9780375412097
  • Published Sep 18 2001
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

The companion book to a 26-part public television series shown in the fall of 2001.


A fabulous book for people who love to cook! To Jacques Pepin, every meal is a celebration. And his delight in creating delicious offerings for family and friends is contagious as he shares the secrets of meals he has prepared over the years for holidays, special occasions, and family gatherings.


Organized soup-to-dessert, this enormously appealing book contains all the dishes demonstrated in Pepin's 26-part TV series. Some menus are elaborate, such as the dazzling Christmas dinner of Oysters on the Half Shell with Mignonette Sauce, and Braised Duck, Black Truffle Salad, and a Chocolate Yule Log; others are relatively simple; and one can mix and match from a wide range of exquisite and earthy flavors. Two chapters are devoted to mastering the techniques of bread and pastry doughs and putting them to use in savory and sweet creations. And throughout, Jacques is at your side every step of the way, with foolproof instructions and hundreds of how-to photographs.


So, don your apron, fill your kitchen with good smells, and make every occasion a celebration.

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