Synopsis
"Chez Jacques" is a visual autobiography of one of America's most beloved cooking teachers, cookbook authors, and television personalities. Here, Jacques Pepin presents 100 of his favorite recipes culled from a lifetime of cooking professionally. The book highlights the food rituals that have shaped Pepin's life, from picking the first dandelion greens for a spring salad to mushrooming in the woods in summer. This storytelling format allows Pepin to present the recipes in a narrative way. The recipes follow the organisation of the simple meals Pepin enjoys at home. From the special truffle and pistachio sausage to a variation on the elegant lobster souffle he first made while working at the Plaza Athenee in Paris as a young man. Scattered throughout are fascinating essays in which Pepin shares his thoughts on various aspects of food history and cooking. With more than 200 stunning photographs, the book is a sentimental journey, a treasury of wonderful recipes and a gorgeous gift for food lovers.
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À propos de l?auteur
Jacques Pepin has been cooking professionally and teaching others how to cook for more than 50 years. Before moving to America in 1959, he was the personal chef to three French heads of state, including Charles deGaulle.. Pepin is a dean at the French Culinary Institute, the founder of The American Institute of Wine and Food and is on the board of trustees for The James Beard Foundation. In 2004, Pepin was awarded France's highest civilian honor, the French Legion of Honor. In April 2006, the International Association of Culinary Professionals honored Pepin with the Lifetime Achievement Award. He lives in Madison, Connecticut, with his wife, Gloria.
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