Jacques Pepin Celebrates
by Jacques Pepin
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Book Summary Information
Author: Jacques PepinEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2001-09-18
ISBN: 0375412093
Number of pages: 480
Publisher: Knopf
Book Reviews of Jacques Pepin Celebrates
Book Review: Excellent book...
Summary: 5 Stars
Lucky owners of Pepin's "The Art of Cooking, vol. 1, 2", La Technique" and "La Methode" (the latter two now in "Complete Techniques") will recognize many of the recipes and techniqes in "Jacques Pepin Celebrates". This is not a replacement for those (or other) books. It is, however, his most general book to date in terms of mixing techniques and recipes. An avid reader of Pepin will also recognize how some techniques and recipes have evolved and improved since the early 70s.Many techniques are illustrated with step-by-step photographs, while recipes are mostly made up of illustrative descriptions accompanied by a photo of the dish. Not only does Pepin tell you what to do and how to do it, he also tells you _why_ to do it from a rational and scientific perspective. This is something that is hard to find in most cookbooks. Some recipes also have different techniques or ingredients listed, or even several versions depending on what you want to do and how much time you have on your hands. For example, there are three different versions of how to make puff-pastry.
Each recipe (appetizers, main courses and deserts) is included in a suggested menu, accompanied by suggested wines. Most of the wines are readily available anywhere in the US. There are also enjoyable tidbits of information and thoughts in between recipes by Jacques and his daughter, Claudine.
"Jacques Pepin Celebrates" is a carefully planned and beautifully designed book. You will greatly enjoy it even if you own most of Pepin's previous books. If you only own one or two of them, this is almost a must!
Summary of Jacques Pepin Celebrates
A fabulous book for people who love to cook. Or for those who want to cook well and are afraid to try.To Jacques Pépin, every meal is a celebration. And his delight in creating delicious offerings for family and friends is contagious. Moreover, as he shares here the secrets of the meals he has prepared over the years,
his careful instruction and his appreciation of ingredients and techniques that make a difference are so persuasive that you want to jump right in and join him at the stove.
Here you?ll find all the dishes that make up the celebratory menus Jacques demonstrates in his new twenty-
six-part television series?plus many more. Most of the recipes have been drawn from Jacques Pépin?s The Art of Cooking (now out of print), with many of them updated and refined for today?s home cook.
Although the book is organized in chapters from soups to sweets, many main-course recipes are offered with one or two accompaniments that are an integral part of the presentation?and Jacques carefully walks you through the preparations so everything comes out on time. Some are more ambitious, such as a splendid dinner of Chateaubriands with Madeira-Truffle Sauce, Mushroom Timbales, and Crêpe Shells with Corn Puree; others are simple family fare, like Tuna Steaks with Potato-and-Zucchini Salad. All are delicious, representing a range of exquisite and earthy flavors that you can, of course, mix and match at will to create
your own menus.
Two chapters are devoted to mastering the techniques of making bread and various pastry doughs, and are followed by recipes?both savory and sweet?that utilize these essential culinary skills. Once you?ve learned how to make a crusty baguette, you?ll be confidently whipping up a round of Black Pepper Bread with Walnuts, or Brioche Mousseline, or Cheese Bread. Master the relatively simple pâte à choux and you can make gougères, gnocchi, profiteroles, and a Paris-Brest cake, all with the same basic dough. The same goes for puff pastry, for which Jacques offers three versions: classic, quick, and instant.
Embedded throughout the text are Christopher Hirsheimer?s vivid step-by-step photographs of Jacques demonstrating specific essential techniques. With his splendid knifework to guide you, you?ll soon be boning out your own salmon and home-curing it, or creating a beautiful coral tree out of carrots and scallions. Jacques is an artist (his drawings embellish many of these pages), and he inspires you to make your own food visually enticing. Particularly inviting are the chapters devoted to sweet creations, which will bring out the artist in you.
Above all, the message here is that cooking is a joy and that your food is a gift to others. So don your apron, fill your kitchen with good smells, and make every occasion a celebration à la Jacques.
Like Julia Child, Jacques Pépin offers readers delectable French-based recipes while teaching vital, confidence-building techniques. Jacques Pépin Celebrates is another winning signature venture that offers 200 recipes with terrific color-photo-illustrated techniques. Containing largely updated recipes from Pépin's out-of-print Art of Cooking, and the companion to his eponymous public television series, the book provides formulas for a wide range of celebratory as well as everyday dining occasions. This is not a resource for last-minute cooking, but one that rewards cooks not only with great food, but with the tools they need to expand their repertoires gloriously.
Organized in chapters from soups to sweets, "Celebrations" offers both single-dish recipes, such as Salmon in Sorrel Sauce, and "multi-dish" main-course specialties, including Venison Steaks with Black Current Sauce, Chestnut Purée in Zucchini Boats, and Cranberry Relish. Homey dishes abound, and readers will want to make the likes of Cocotte Veal Shanks, Gratin of Butternut Squash, and Ham Georgia with Peach Garnish. A detailed section on bread making yields such treasures as Black Pepper Bread with Walnuts, while two dessert chapters offer such delights as Chocolate-Orange Tart with Candied Orange Peels, Caramel Snow Eggs, and Mocha Success Cake. With the step-by-step photos, which treat subjects as diverse as pan lining and pepper peeling; useful asides by Pépin's daughter and colleague, Claudine; and instructive commentary throughout, the book is another Pépin hit. --Arthur Boehm
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