The Short-Cut Cook: How to Make Simply Wonderful Meals with Surprisingly Little Effort by Jacques Pépin

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Notes about this book

  • casun on April 16, 2015

    1st ed. ISBN 0688094481

Notes about Recipes in this book

  • Steak à l'Orientale

    • Breadcrumbs on September 22, 2012

      p. 194 I had a tri-tip steak (not a cut that’s widely available in Canada it seems) so I did an EYB search for a recipe since I hadn’t worked w that cut before and landed here. Only as I type this now do I realize that the recipe doesn’t suggest a tri-tip at all, rather it calls for a NY strip or sirloin tip. I think this may have been my downfall as although we loved the flavour of the rub and Asian-style sauce, the steak was as tough as nails and super-chewy. I suspect a tri-tip may need a long marinating time and this recipe calls for a quick dusting of a 5 spice rub and right into the pan it goes. I’d definitely make the dish again w the right cut of beef as the flavours and aromas were incredible. Too bad about the meat itself! We served this alongside a great bean and mushroom dish from World Vegetarian by Madhur Jaffrey. Note to self, read book carefully even if EYB search yields a recipe! Photos here:

  • Steamed cauliflower with lemon butter

    • KissTheCook on July 21, 2019

      P. 208 - very good; worthwhile. No need to leave whole.

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  • ISBN 10 0688094481
  • ISBN 13 9780688094485
  • Published Nov 01 1990
  • Format Hardcover
  • Page Count 283
  • Language English
  • Countries United States
  • Publisher William Morrow & Company
  • Imprint William Morrow & Company

Publishers Text

Master chef Jacques Pepin offers nearly 250 recipes for easy, elegant dishes that don't require major time or attention. Includes recipes for hardy, one-pot dishes, homemade stples and salad dressings in bulk, great desserts, fabulous pizzas, and truly creative ideas for leftovers in the best French style. Illustrated.

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