Chez Jacques: Traditions and Rituals of a Cook by Jacques Pépin

  • Chicken stock, brown stock, and demi-glaze

    from Chez Jacques: Traditions and Rituals of a Cook Chez Jacques by Jacques Pépin

    • Categories: Stocks; French
    • Ingredients: chicken carcass; chicken necks; chicken giblets; chicken wings; whole cloves; thyme; bay leaves; leeks; celery; chicken bones; carrots; dried oregano; tomatoes; tomato ketchup; potato starch
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  • ISBN 10 1437637302
  • ISBN 13 9781437637304
  • Published Apr 01 2007
  • Format Hardcover
  • Page Count 272
  • Language English
  • Publisher Stewart, Tabori & Chang

Publishers Text

Of the 20-plus cookbooks Jacques Pépin has written, Chez Jacques is his most personal and engaging. Now starring in his tenth PBS series, Pépin ranks among America’s most beloved cooking teachers, and this book shows us why.

The book’s 100 recipes—for soups and appetizers, main courses, side dishes, and desserts—are Pépin’s own favorites among the thousands he has created over a lifetime of cooking. Using readily available ingredients and relying upon familiar techniques, these are the dishes he makes when preparing food at his Connecticut home. But Chez Jacques is more than a collection of well-liked recipes; it’s also a captivating sentimental journey. Each dish is introduced by a recollection—of picking dandelion greens for a spring salad, of buying fresh eggs from the local farmer—that invites readers to share in the traditions and rituals of Pépin’s most intimate circle.

This treasury of great food, lore, and memory is exquisitely illustrated with a sampling of Pépin’s paintings, as well as hundreds of color photographs of the finished dishes and of Pépin in all his “natural habitats”—pitching boules with a group of friends, savoring a glass of chilled rosé in the afternoon sun, painting landscapes, designing menus, and, of course, working in his kitchen.

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