Jacques Pépin

Barrington Books is honored to welcome internationally acclaimed French chef Jacques Pépin back to the store for a signing of his latest cookbook, Jacques Pépin: New Complete Techniques, on Friday, November 23 from 2-3pm. The venerable chef will be in-store for just one hour, so guests are encouraged to be there promptly at 2pm for the opportunity to meet Jacques and pick up a signed copy of his all-new book. About “New Complete Techniques” Jacques Pépin is universally hailed by professional chefs and hom e cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin’s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based on Pépin’s 1978 and 1979 archetypal works La Méthode and La Technique, Jacques Pépin's Complete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pépin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken) to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout). The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.

Location: Street: 184 County Rd City: Barrington, Province: Rhode Island Postal Code: 02806 Country: United States (tillagd från IndieBound)… (mer)

Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin’s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based on Pépin’s 1978 and 1979 archetypal works La Méthode and La Technique, Jacques Pépin's Complete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pépin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife or peel an onion) and the practical (how to properly bone a chicken) to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout). The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques. Jacques Pépin has published 26 cookbooks and hosted 12 public television cooking series. One of the best-known culinary teachers in the world, he's earned a place in the James Beard Foundation's Cookbook Hall of Fame, captured the foundation's Who's Who of Food and Beverage in America award, been recognized for Best TV Cooking Segment and Best Culinary Video, and earned the foundation's Lifetime Achievement Award in 2005. Chef Jacques won a daytime Emmy award for a television show he co-hosted with Julia Child and is among an elite group that has received the Chevalier de L'Ordre des Arts et des Lettres and Chevalier de L'Ordre du Mérite Agricole, two of the highest honors bestowed by the French government. The founder of the American Institute of Wine and Food, he shares his knowledge through teaching at The French Culinary Institute. A former columnist for The New York Times, Jacques writes a quarterly column for Food & Wine. He also participates regularly in that magazine’s Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. He lives with his wife in Madison, CT.

Location: Street: 768 Boston Post Rd. City: Madison, Province: Connecticut Postal Code: 06443 Country: United States (tillagd från IndieBound)… (mer)

Barrington Books is honored to host internationally acclaimed French chef Jacques Pépin for a signing of his latest cookbook, Essential Pépin: More Than 700 All-Time Favorites from My Life in Food, on Saturday, April 7, from 3:30-5:00 pm. About ‘Essential Pépin’ For the... first time ever, the legendary chef collects and updates the best recipes from his six-decade career, with an accompanying searchable DVD demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Pépin 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; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss. Essential Pépin 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 Pépin. About Jacques Pépin Jacques Pépin is world-renowned as a chef and the host of his acclaimed and popular cooking programs on public television, and as a respected instructor, a prolific author and gifted artist. Pépin has been awarded the highest honor by the French Government and holds the title of CHEVALIER DE L’ORDRE NATIONAL DE LA LEGION D’HONNEUR. Pépin currently hosts public television series, Essential Pépin. Featuring recipes for fast, healthy meals, this is the thirteenth series hosted by Pépin and produced by KQED Public Television in San Francisco. It is being broadcast over public television stations nationwide. Pepin will be signing the companion cookbook to the series, also called Essential Pépin at the October 31st event. Pépin’s memoir, The Apprentice: My Life in the Kitchen, is also available at Barrington Books along with several others of his classic cookbooks. Pépin was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents’ restaurant, Le Pelican. At age thirteen, he began his formal apprenticeship at the distinguished Grand Hotel de L’Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, Pépin was the personal chef to three French heads of state, including Charles de Gaulle. Moving to the United States in 1959, Pépin worked first at New York’s historic Le Pavillon restaurant, then served for ten years as director of research and new development for the Howard Johnson Company, a position that taught him about mass production, marketing, food chemistry and American food tastes. He studied at Columbia University during this period, earning an M.A. degree in 18th-century French literature in 1972. In 1997, on the 50th anniversary of the creation of the School of General Studies at Columbia, Pépin was honored along with four other distinguished alumni of the School, each representing a different decade in its history. Pépin shared the spotlight with Julia Child in a PBS series that still appears on public television stations. The twenty-two episode series, Julia and Jacques Cooking at Home, was the winner of The James Beard Foundation’s award for Best National Cooking Show — 2001, and the duo received a 2001 Daytime Emmy Award from The National Academy of Television Arts and Sciences. There are companion cookbooks to the series with Child and to two earlier public television series he co-hosted with his daughter — Jacques Pépin’s Kitchen: Encore with Claudine (1998) and Jacques Pépin’s Kitchen: Cooking with Claudine (1998). A former columnist for The New York Times, Pépin writes a quarterly column for Food & Wine. He also participates regularly in that magazine’s prestigious Food & Wine Classic in Aspen and at other culinary festivals and fundraising events worldwide. In addition, he is a popular guest on such commercial TV programs as The Late Show with David Letterman, The Today Show, and Good Morning America. Pépin is the recipient of three of the French government’s highest honors: he is a Chevalier de L’Ordre National de la Legion d’ Honneur, Chevalier de L’Ordre des Arts et des Lettres (1997) and a Chevalier de L’Ordre du Mérite Agricole (1992). He is the Dean of Special Programs at The French Culinary Institute (New York), and an adjunct faculty member at Boston University. Pépin is a founder of The American Institute of Wine and Food, a member of the International Association of Cooking Professionals, and is on the board of trustees of the James Beard Foundation. He is also a proud grandfather of his daughter Claudine’s first child, Shorey. He and his wife Gloria live in Madison, Connecticut.

Location: Street: 184 County Rd City: Barrington, Province: Rhode Island Postal Code: 02806 Country: United States (tillagd från IndieBound)… (mer)

Jacques Pepin , Jacques Pepin More Fast Food My Way.

Calling all foodies! We're starting a new year and looking for new member who love to cook--and eat! Straight from her TV debut, Ruthi Rogers will lead this group through a year of culinary delights, discovering new recipes, making new friends. Our first cookbook is More Fast Food My Way by Jacques Pepin. Please join us! (booksense)… (mer)

Jacques Pepin , Jacques Pepin More Fast Food My Way.

Calling all foodies! We're starting a new year and looking for new member who love to cook--and eat! Straight from her TV debut, Ruthi Rogers will lead this group through a year of culinary delights, discovering new recipes, making new friends. Our first cookbook is More Fast Food My Way by Jacques Pepin. Please join us! (booksense)… (mer)

Jacques Pepin , Jacques Pepin More Fast Food My Way.

World-renowned chef Jacques Pepin launches a new television show and a new book. Pepin has cooked for French heads of state and also with Julia Child. Purchase one copy of More Fast Food My Way from Left Bank Books and receive two tickets to the event.
A UMSL Great Rivers Author Event (booksense)… (mer)

Jacques Pepin signerar More Fast Food My Way.

One of the world’s best known chefs and cooking teachers, Jacques Pépin, will sign his newest book, Jacques P&ecute;pin: More Fast Food My Way. The companion book to his new 26-part PBS series offers delicious recipes that are faster, fresher and easier than ever.

A ticket to the signing line is included with your copy of Jacques Pépin: More Fast Food My Way when you purchase it from any Schwartz bookshop or online at schwartzbooks.com. (alphaorder)… (mer)