Everyday Cooking with Jacques Pépin by Jacques Pépin

  • Vegetable soup and corn dumplings

    from Everyday Cooking with Jacques Pépin Everyday Cooking with Jacques Pépin by Jacques Pépin

    • Categories: Soups; Cooking ahead; Fall / autumn; Summer
    • Ingredients: salt pork; onions; celery; scallions; leeks; green peppers; carrots; eggplants; butternut squash; kohlrabi; potatoes; zucchini; string beans; lettuce; spinach; cornmeal; all-purpose flour; oil
    • Accompaniments: Pistou
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Notes about Recipes in this book

  • Chicken liver pâté

    • inflytur on December 08, 2018

      An easy recipe for a silky, smooth pate. Clear instructions for decorating for a classic presentation. This is one of my go-to recipes for cocktail or appetizer parties. I cut the 1 ½ cups of butter back to slightly over 1 cup.

  • Roast lamb breast Provençal

    • arl8058 on January 29, 2023

      This was a multi day project, but worth it. The lamb breast plates were fairly inexpensive at the grocery store, so I decided to give them a try. The recipe suggests using the water that the breasts are poached in for scotch barley soup, and I'm glad I did. The soup was fantastic (Pepin's recipe on NY Times cooking). I added the two smallest ribs from each breast to the soup. After I poached the breasts for an hour, I allowed the lamb to cool and then refrigerated. Two days later, I allowed the lamb breasts to reach room temperature, and then started the roasting. I used cilantro instead of parsley in the bread crumb mixture. I also baked the onions suggested in the recipe. I added them about 20 minutes into the first roast, and then kept them in for the final 30 minutes. I actually added about 10 minutes to the roasting of the lamb. I had trouble cutting the ribs apart, so they were messy, but delicious.

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  • ISBN 10 0333365666
  • ISBN 13 9780333365663
  • Published Mar 22 1984
  • Format Paperback
  • Page Count 194
  • Language English
  • Edition New Ed
  • Countries United States
  • Publisher Pan Macmillan

Publishers Text

Jacques Pepin, the master French chef, shares his recipes for the simple, good, satisfying food from his family's country kitchen.

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