WorldCat Identities

Pépin, Jacques

Overview
Works: 182 works in 315 publications in 1 language and 16,524 library holdings
Genres: Biography  Recipes 
Roles: Teacher , Author of introduction
Classifications: TX719, 641.5
Publication Timeline
Key
Publications about  Jacques Pépin Publications about Jacques Pépin
Publications by  Jacques Pépin Publications by Jacques Pépin
Most widely held works by Jacques Pépin
Julia and Jacques cooking at home by Julia Child ( Book )
3 editions published between 1999 and 2000 in English and held by 1,341 WorldCat member libraries worldwide
Julia Child and Jacques Pepin demonstrate different cooking techniques, offer advice on creating the most delicious dishes, and describe how to create different recipes
Essential Pepin : more than 700 all-time favorites from my life in food by Jacques Pépin ( Book )
3 editions published between 2011 and 2012 in English and held by 734 WorldCat member libraries worldwide
"For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Pepin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Now, in a book that celebrates his life in food, the world's most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Meme's Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Souffle, part cake, part pudding, part souffle, and pure bliss. Essential Pepin spans the many styles of Jacques's cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East. In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pepin. "--
Jacques Pepin's fast food my way by Jacques Pépin ( Book )
2 editions published in 2004 in English and held by 732 WorldCat member libraries worldwide
The master chef applies his skills to simple meals that can be prepared quickly, from instant beef tenderloin stew to pumpkin soup with toasted walnuts, that rely on pantry staples and canned goods
Jacques Pépin's simple and healthy cooking by Jacques Pépin ( Book )
3 editions published between 1994 and 2000 in English and held by 727 WorldCat member libraries worldwide
Presents easy, economical, homemade stocks, sauces, and dressings that store well, plus provides recipes for many imaginative appetizers, main courses, side dishes, and sweets. Includes hand-drawn illustrations and eighty-eight color photographs
Jacques Pépin more fast food my way by Jacques Pépin ( Book )
2 editions published in 2008 in English and held by 721 WorldCat member libraries worldwide
In the companion to the twenty-six-part PBS series, the master chef applies his skills to more simple meals that can be prepared quickly, in a sequel to his previous collection of the same title. This book includes such dishes as scallop pancakes, cured salmon morsels, stuffed pork fillet on grape tomatoes, and mini almond cakes in raspberry sauce. From "a great teacher and truly a master technician" (Julia Child), this is a cookbook full of faster than ever food, including dozens of elegant "minute" recipes. The author does himself one better, with recipes that are faster, fresher, and easier than ever. Only he could have come up with dishes so innovative and uncomplicated such as: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits ; Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes) ; Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes) ; Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes) ; Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)
La technique : the fundamental techniques of cooking : an illustrated guide by Jacques Pépin ( Book )
12 editions published between 1976 and 1982 in English and held by 704 WorldCat member libraries worldwide
Shellfish and fish - Vegetables - Poultry and meat - Carving - Desserts and pastry - French cookery
Jacques Pépin celebrates by Jacques Pépin ( Book )
1 edition published in 2001 in English and held by 639 WorldCat member libraries worldwide
Shares two hundred recipes for dishes, organized from soup to dessert, that range from simple meals to elaborate menus for holiday celebrations, accompanied by special sections on the techniques of working with bread and pastry doughs
Jacques Pepin's the art of cooking by Jacques Pépin ( Book )
5 editions published between 1988 and 1992 in English and held by 532 WorldCat member libraries worldwide
Recipes with step-by-step directions and photographs present the most important cooking techniques, covering charcuterie and salads, breads, pastries, cakes, and other desserts
Cuisine economique by Jacques Pépin ( Book )
2 editions published in 1992 in English and held by 511 WorldCat member libraries worldwide
120 recipes are organized into seasonal menus
The short-cut cook by Jacques Pépin ( Book )
2 editions published between 1990 and 2001 in English and held by 486 WorldCat member libraries worldwide
Everyday cooking with Jacques Pépin by Jacques Pépin ( Book )
4 editions published between 1982 and 1989 in English and held by 445 WorldCat member libraries worldwide
The master French chef shares his recipes for the simple, good, satisfying food from his family's country kitchen. - Cover
Chez Jacques : traditions and rituals of a cook : with 100 recipes by Jacques Pépin ( Book )
1 edition published in 2007 in English and held by 381 WorldCat member libraries worldwide
Jacques Pepin's complete techniques : more than 1,000 preparations and recipes, all demonstrated in thousands of step-by-step photographs by Jacques Pépin ( Book )
2 editions published in 2001 in English and held by 332 WorldCat member libraries worldwide
Provides instructions for hundreds of culinary techniques including separating eggs, lining cake pans, preparing chicken for broiling, and making rib roast
La methode : an illustrated guide to the fundamental techniques of cooking by Jacques Pépin ( Book )
6 editions published between 1979 and 1984 in English and held by 327 WorldCat member libraries worldwide
Jacques Pépin's kitchen : encore with Claudine by Jacques Pépin ( Book )
3 editions published between 1998 and 2002 in English and held by 300 WorldCat member libraries worldwide
A collection of menus and recipes created by chef Jacques Pepin that are designed to teach people how to use economy, resourcefulness, creativity, and originality in cooking
Fast food my way ( Visual )
2 editions published between 2004 and 2005 in Undetermined and English and held by 299 WorldCat member libraries worldwide
Jacques Pépin shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes. These recipes require little work and fit nicely into the fast-paced lifestyles of today. Adapted from the PBS television series
Today's gourmet by Jacques Pépin ( Book )
2 editions published between 1991 and 1993 in English and held by 286 WorldCat member libraries worldwide
Jacques Pépin's New complete techniques by Jacques Pépin ( Book )
5 editions published between 2001 and 2012 in English and held by 284 WorldCat member libraries worldwide
This comprehensive, authoritative presentation includes more than 500 techniques and 160 recipes, demonstrated by master chef Jacques Pepin in 2,000 of step-by-step photographs. A comprehensive culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife or peel an onion), to the practical (how to properly bone a chicken), to the whimsical (how to make decorative swans and flowers out of fruits and vegetables), to the complex (how to lard a pheasant pate and encase it in a decorative crust of breading, or how to break down a saddle of lamb)
Jacques Pépin's kitchen : cooking with Claudine by Jacques Pépin ( Book )
1 edition published in 1996 in English and held by 257 WorldCat member libraries worldwide
"Jacques Pépin shares his techniques and philosophy of delicious, healthy, and stylish cooking with his daughter Claudine."--Cover
Julia and Jacques cooking at home ( Visual )
4 editions published between 2000 and 2003 in English and held by 256 WorldCat member libraries worldwide
Two of the world's most talented and engaging chefs, Julia Child and Jacques Pepin, gather in Julia's famous kitchen to present the essence of great home cooking. Includes all 22 episodes
 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.17 (from 0.10 for Julia and ... to 0.47 for Chef's sto ...)
Languages
English (98)
Covers