Most Popular Books by Jacques Pepin

250 of master chef Jacques Pépin''s classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup

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''sComplete 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.

The master chef and PBS superstar presents this comprehensive volume of more than 300 recipes presented on many of his public television shows. Dishes are brought to life through 72 stunning color photographs and hundreds of Ppin''s own line drawings.

Covers stocks, soups, eggs, shellfish, fish, poultry, game, and meat, with vegetables as accompaniments.

Numbered limited edition with Clothbound slipcase Of the 20-plus cookbooks Jacques Pépin has written,Chez Jacquesis 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”—pitchingbouleswith 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.

It is now thirty years since the discovery of AIDS but its origins continue to puzzle doctors and scientists. Inspired by his own experiences working as an infectious diseases physician in Africa, Jacques Pepin looks back to the early twentieth-century events in Africa that triggered the emergence of HIV/AIDS and traces its subsequent development into the most dramatic and destructive epidemic of modern times. He shows how the disease was first transmitted from chimpanzees to man and then how urbanization, prostitution, and large-scale colonial medical campaigns intended to eradicate tropical diseases combined to disastrous effect to fuel the spread of the virus from its origins in Léopoldville to the rest of Africa, the Caribbean and ultimately worldwide. This is an essential new perspective on HIV/AIDS and on the lessons that must be learnt if we are to avoid provoking another pandemic in the future.

Jacques PÉpin, America''s favorite French chef, makes your cooking easier with 150 timesaving recipes. Make crackers by spritzing wonton wrappers with oil and bake until golden. Use frozen butternut squash for quick soup. Freeze salmon and cream cheese appetizer rollups for easy slicing. Prepare cheese straws appetizers with frozen puff pastry. Need an elegant entrÉe in record time? SautÉ pork cutlets with prunes and steak sauce. Spoon a rich-tasting sauce of wine, ketchup, and mustard over grilled steak Mix melted chocolate with whipped cream for quick chocolate mousse. Fill a store-bought, hollowed-out pound cake with quick food processor lemon buttercream.

L''histoire du sida ne commence pas avec sa découverte en 1981. Elle débute aux alentours de 1921, quelque part entre les forêts du sud-Cameroun et le pool du fleuve Congo, dans les territoires contrôlés par la France et la Belgique. Elle implique un chimpanzé et un chasseur maladroit, des entreprises avides et une main-d''œuvre surexploitée, des médecins déterminés à éradiquer les endémies infectieuses d''Afrique centrale à travers des campagnes de lutte aussi ambitieuses qu''imprudemment menées, des hommes célibataires massés dans une ville-champignon gérée comme un camp de travail, des " femmes libres " sombrant dans une prostitution à haut risque alors que l''accession mouvementée de l''ex-Congo belge à l''indépendance en 1960 précipitait la débâcle économique du pays. Sans la conjonction tragique de ces circonstances et les péripéties ultérieures qui ont entraîné, via Haïti, l''exportation du pathogène puis la globalisation du VIH, l''infection d''un individu par ce virus d''origine simienne n''aurait, à l''instar de ses antécédents probables au cours des siècles, jamais enclenché une telle chaîne de transmission dans notre espèce. Fondé sur des recherches épidémiologiques et une enquête historique inédites, cet ouvrage retrace pour la première fois de manière probante l''enchaînement des événements qui ont conduit à la pire pandémie de l''époque récente. Près de quarante millions de morts plus tard, l''effarement que suscite la lecture de ce récit tient moins, rétrospectivement, à la nature imprévisible du désastre humain qu''il décrit qu''à son caractère évitable. Infectiologue et épidémiologiste, Jacques Pépin a commencé sa carrière de médecin dans un hôpital de brousse du Zaïre avant de devenir professeur au Département de microbiologie et de maladies infectieuses de l''Université de Sherbrooke.

The first dessert cookbook by one of America''s favorite chefs, full of ideas for elegant and healthful ways to finish a meal. 35 color photos. Author signings.

Jacques Pepins many fans can now have both of his PBS companion books in one set. In Cooking with Claudine, a Julia Child Cookbook Award winner, Pepin proves his skill as a teacher and food authority, presenting simple, effective techniques for preparing a feast of delicious, French-inspired dishes. Encore with Claudine takes Pepins daughter, and the reader, beyond the basics to a new repertoire of skills and recipes. With over 100 color photos, the book is organized into 26 menus of 110 recipes that cover both daily cooking and special events.

The companion book to a new 26-part PBS series debuting in the fall of 2001, "Jacques Ppin Celebrates" offers foolproof instructions and hundreds of how-to photos demonstrating the 200 dishes from the show. Full color.

"Healthy cooking should taste good, & Jacques has done it in this very attractive new book full of good ideas."-Pierre Franey, author of Cooking in France & host of the television series of the same name "It is with the greatest pleasure...that I recommend this delightful book of Jacques Pepin to anybody who wants to cook, live, & eat well."-Barbara Kafka, author of Party Food, columnist for Gourmet magazine, & television personality "This book is a definite must for those who enjoy cooking & eating simple & delicious food."-Martin Yan, author of Yan Can Cook & host of the television series of the same name "...recipes that anyone can make & that everyone will savor."-McNaughton Book Service

The former chef de cuisine to Charles de Gaulle presents instructions for creative dishes he serves family and friends