Today's Gourmet: Light and Healthy Cooking for the '90's by Jacques Pépin

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  • Irish lamb stew

    • chawkins on March 28, 2020

      I used this recipe only as a guideline, as I cooked it in the IP and I used cut up lamb shoulder steaks. I browned the steaks first on Saute, then cut into bite-size pieces, returned to the pot together with a bit of onion, carrots, celery, c-bliss and a cup of chicken broth and water mix, HP for 20 minutes, NR for 15 minutes, removed the mushy vegetables, added cut up fresh ones, HP for another 5 minutes, QR, added back the mashed up mushy veggies to thicken the sauce and then the peas and parsley. Quite good.

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  • ISBN 10 0912333081
  • ISBN 13 9780912333083
  • Published Aug 01 1994
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Kqed Books
  • Imprint Kqed Books

Publishers Text

Jacques Pepin, world-renowned chef, author and host of the National Public Television series Today's Gourmet, offers readers a modern approach to classic cooking for today's health-conscious gourmet.



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