A Grandfather's Lessons: In the Kitchen with Shorey by Jacques Pépin

  • Hummus with feta and sunflower seeds (page 14)

    from A Grandfather's Lessons: In the Kitchen with Shorey A Grandfather's Lessons by Jacques Pépin

    • Categories: Children & baby food; Dips, spreads & salsas; Appetizers / starters; Canapés / hors d'oeuvre; Children's parties; Cooking ahead; Middle Eastern; Vegetarian
    • Ingredients: cooked chickpeas; garlic; hot chile sauce; smoked paprika; feta cheese; sunflower seeds; carrots; celery; scallions
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Notes about Recipes in this book

  • Cucumber-dill sandwiches

    • chawkins on August 03, 2020

      Very simple and elegant sandwich, showcasing the cucumber and the dill but kind of fussy to make. I would never allow a child to even attempt to split a slice of toast horizontally in two.

  • Sausage, potatoes, onions, and mushrooms en papillote

    • chawkins on July 13, 2021

      One pot wonder. Very high return to effort ratio. I made half a recipe using baby bliss potatoes and tiny frozen pearl onions.

  • Cottage cheese pancakes with blueberries

    • Rinshin on November 26, 2017

      Similar in texture and shape to Swedish pancakes. Simple to make with small amount of sour cream and cottage cheese. A little tangy and eggy which was nice.

  • Seafood bread

    • Rinshin on November 18, 2017

      I really wanted to like this, but I thought there was very little taste to this and felt like I was eating toasted ciabatta with lightly dressed seafood on top. Although I thought the amount of garlic, butter and olive oil would be enough, it was bland. Needed something else ie perhaps vinegar, citrus, mayo, hot sauce. I don't know, but this did not come through for me. I like the concept of using whole bread to make stuffed bread but this needs more taste from the sauce. My husband who has very mild palate liked it fine though.

  • Fried green tomatoes

    • kitchen_chick on June 25, 2020

      I will lightly salt the tomato slices next time. The tiny amount of salt in the coating is not enough. My large egg was not quite enough to coat the tomatoes. I’ll use an extra large or two smallish large ones next time. Otherwise a great simple and fast fried green tomato recipe!

  • Swiss chard gratin

    • mjes on September 08, 2021

      I much prefer the white ribbed Swiss chard so in its ingredient list, this recipe already had one point. I used kudzu for my thickener and used about half the salt. I was very pleased with the results.

  • Crunchy chicken thighs with zucchini

    • Ecngreg5 on October 06, 2020

      We really liked this dish. The chicken was good, and the zucchini was wonderful! We put it over rice, and we all wanted seconds!

  • Oven-roasted bass in cream, horseradish, and caper sauce

    • Ecngreg5 on January 15, 2021

      This was delicious and easy! Never have I liked sea bass more!

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  • ISBN 10 0544824393
  • ISBN 13 9780544824393
  • Published Sep 12 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Rux Martin/Houghton Mifflin Harcourt

Publishers Text

The grand master of cooking has a new apprentice in the kitchen: his granddaughter.

Jacques Pépin is one of the nation’s most famous cooking teachers, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Curly hot dogs, spinach with croutons, sushi salmon cakes, skillet bread and homemade butter, raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly—even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family.

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