Books by Jacques Pepin

Released: Oct. 19, 2011

"Showcases a lifetime of remarkable achievements by the ambassador of French cuisine."
The world-famous chef returns with more than 700 handpicked recipes retooled for the vicissitudes of today's kitchen and garnered from more than 60 years of experience. Read full book review >
THE APPRENTICE by Jacques Pepin
Released: April 10, 2003

"Prose as joyful and rich as the author's food. (Photos, not seen)"
From chef, author, and cooking-show veteran Pépin (The Short-Cut Cook, 1990, etc.), an easygoing but proud memoir of his journey through the stations of the kitchen and the food world. Read full book review >
Released: June 1, 1992

TV-chef PÇpin's cookbooks have ranged from the imposing two- volume The Art of Cooking to The Short-Cut Cook (1990), which stooped to unimpressive quickie concoctions using frozen convenience components. This entry emphasizes economy of time as well as money, and some recipes are recycled with minimal change from the last book, but the instant ingredients are gone and some sense of style prevails throughout the eclectic collection. Despite the title, the food is not necessarily French: dishes include ratatouille, pot-au-feu, and a good variation on French garlic soup, but also grits and cheese soufflÇ, corn pancakes ``tempura,'' and a hot chile with beef and kidney beans. With some novelties and much familiar fare, this doesn't differ notably from a whole class of existing collections of smart, appealing, unintimidating recipes; but the combination of flair and realistic demands, plus the author's name recognition, gives it an edge. (Forty color illustrations—not seen.) Read full book review >
THE SHORT-CUT COOK by Jacques Pepin
Released: Nov. 16, 1990

Who is Jacques Pepin and where does he stand? That's a baffling question for anyone who tries to reconcile his imposing, if not pretentious, two-volume Art of Cooking with this undiscriminating mishmash of dishes whose only common characteristic is their ease of preparation. With the dubiously applicable justification that "In France it is quite common for even great home cooks to buy certain prepared foods," Pepin offers here some perfectly good but not uncommon simple dishes (grilled pork chops with rosemary; broiled red mapper with lemon vinagrette; broiled eggplant slices with a soy-based sauce); some fast but fancy creations (bread rolls stuffed with scallops, ginger, and cilantro and baked; brie tortilla croque-monsieur), some Betty Crocker-ish practicalities (leftover turkey salad), and a surprising lot of quickie concoctions, from pardonable to tacky, that use frozen pie-crusts, bread dough, puff pastry, mixed vegetables, and even frozen hashed-brown potatoes. Nor does Pepin miraculously redeem these conveniences with transforming "techniques," as his subtitle promises; he merely lends his name to an undistinguished performance. Today, far more thoughtful and attractive quick-cooking books abound. Read full book review >