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Jacques Pepin Celebrates: 200 of His Most Cherished Recipes for Memorable Meals with Family and Friends, by Jacques Pepin
Download PDF Jacques Pepin Celebrates: 200 of His Most Cherished Recipes for Memorable Meals with Family and Friends, by Jacques Pepin
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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.
- Sales Rank: #479249 in Books
- Color: Black
- Published on: 2001-09-18
- Released on: 2001-09-18
- Original language: English
- Number of items: 1
- Dimensions: 10.26" h x 1.42" w x 8.33" l, 3.80 pounds
- Binding: Hardcover
- 480 pages
Amazon.com Review
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
From Publishers Weekly
In this companion to a new PBS series, Pepin builds on a broad definition of celebrations encompassing holidays, special occasions, and simply nice weather to present a collection of typically solid French recipes and numerous useful tips and techniques. As on his television series, P‚pin's daughter, Claudine, pipes up with the comments of a novice, although these tend to the banal, as when, to accompany recipes for Velvet of Carrot with Browned Almonds and Farmer'sStyle Soup, she gushes, "Soup soup soup! I love making any and all kinds of soup." Recipes for French classics such as Cold Mousse of Chicken and Pistachios and Parsleyed Ham with R‚moulade Sauce, and for more untraditional fare like Broiled Lobster Benjamin with Caramelized Corn and Potato Flats and Chateaubriands with Madeira-Truffle Sauce, Mushroom Timbales, and Crˆpe Shells with Corn Puree are complex, but broken down into more manageable components. More valuable than the recipes, however, are the many notes on chopping, garnishing, carving and so forth. Pepin provides step-by-step instructions and often illustrative photographs for everything from how to make a melon swan with a cunning peppercorn eye to how (and why) to rinse chopped onions. (Sept.)Forecast: Pepin is a deservedly successful television host, and his easy manner and impressive skills are well represented here. Although at $40 this is a pricey book, the full-color instructional photos lend much value. This is likely to be a solid seller.
Copyright 2001 Cahners Business Information, Inc.
From Library Journal
Pepin's big new cookbook is the companion volume to his latest PBS series, which features 13 half-hour shows with menus for various occasions (e.g., "Dinner Party al Fresco"), six one-hour specials highlighting different holidays, and seven hour-long theme shows ("Puff Pastry Showcase"). The recipes, however, are more accessibly organized by course. Many of these are drawn from Pepin's earlier two-volume The Art of Cooking (o.p.), and although there are more contemporary dishes here, too, some of them, unfortunately, seem rather dated (deep-fried eggs, cream puff swans, etc.). However, Pepin has always been a wonderful teacher, and this book is filled with innumerable cooking tips and valuable techniques, many of which are illustrated by color photographs (there is a helpful index of these step-by-step photos at the back of the book). An essential purchase for most collections.
Copyright 2001 Reed Business Information, Inc.
Most helpful customer reviews
4 of 4 people found the following review helpful.
Freedom
By S. Peterson
As a budding foodie, I have watched this excellent PBS series many times. This last run through I noticed something that completely freed my perfectionist cooking tendencies. It's just amazing watching Pepin at work. He's excellent but certainly not always precise or perfectionist. A little of this, a bit of that, or a pan a little too hot has all shown me that good cooking is like what a great artist told me once. "Being a good artist has nothing to do with perfection. It's just a long series of covering up your mistakes." Having the companion book to the series has helped me tremendously to lighten up and have fun. This book is filled with great recipes, many of which can be customized to your personal tastes. The photos are an excellent teaching tool and reference. Start with good quality ingredients, have everything prepared and ready to go, follow along in the book and have great time. This book has been worth every penny.
16 of 16 people found the following review helpful.
Jacques Pepin's Greatest Hits. Familiar, but still Great
By B. Marold
Jaques Pepin may be unique among American culinary figures, as he is both a widely recognized master chef who is also a leading culinary educator to both professionals at the French Culinary Institute and to laymen through many books and PBS series. He is also closely connected to American culinary aristocracy by association with Julia Child, Craig Claiborne, and Pierre Franey, with whom he worked for many years. One small sign of his renown is that when he happened to appear on the Rocco DiSpirito reality show, `The Restaurant', both Rocco and the executive chef of the restaurant literally fell over one another to show Jaques their regard for his work.
This volume, `Jaques Pepin Celebrates' is, in many ways, the album of a live show of his greatest hits, where recipes and techniques from many earlier books are reprised, with new arrangements. This means the value of the book to you will directly depend on how many other of Pepin's books you already have and how much you specifically like his take on cooking. In other words, how big a Jaques Pepin fan are you?
The 26 episodes in the PBS series on which this book is based are based on menus for major holidays and other special occasions. The material in the book, however, is very wisely organized around the traditional French cuisine headings of `Stocks and Soups', `Eggs', `Shellfish and Fish', `Poultry and Game', `Meat', `Appetizers, Salads, Side Dishes', `Breads', `Pastries', and `Cakes and Desserts'.
There are simple recipes in this book, especially some of the famous French egg and salad recipes, but a large number of the recipes here are relatively complicated. That is not the same as being difficult. As Jaques very honestly states, the bread recipes in the book are relatively straightforward, but achieving a superior result is very difficult, because so much depends on subtleties in your flour, environmental conditions, and oven. Jaques is a better than average source of knowledge on bread baking and pastries, but I would suggest you read what he has to say on the matter and get books by baking specialists such as Nick Malgieri, Flo Braker, Sherry Yard, or Rose Levy Beranbaum to guide you through these subtleties.
Unlike books by other major chefs such as Daniel Boulud on cooking for entertaining, Pepin's dishes are almost all standards of the French cuisine. There is very little here which was not cooked in France fifty or more years ago. This is entirely in keeping with this being a `greatest hits' book. A consequence of this selection is that the book offers superior recipes for dishes such as cassolet, leg of lamb, pastry encrusted baked fish, roasted chicken, blinis with caviar, and galantines, mousses, and pates which are very familiar to a large number of people, especially to the foodies among your friends and acquaintances.
Like other very good culinary writers such as James Beard, Julia Child, Shirley Corriher, and Tom Colicchio, you must weigh every word, as there is no telling when the next sentence will contain an important tip on culinary technique, such as the little device of rolling hard boiled eggs around in the pot after cooking to crack the shells then cover with cool water to improve ease of peeling the eggs when they cool down. This attention to detail that is so thrilling to find is also so disappointing when you find obvious little mistakes in well respected writers work. There are no disappointments here.
With a list price of $40, this is Jaques' coffee table book that you can get to join your other big volumes from Eric Rippert, Thomas Keller, and Jeremiah Tower. In keeping with the celebratory theme, the menus include many wine recommendations, many of which are somewhat fussy, but for all of which Jaques freely allows any reasonable substitution of a wine with similar affinities. Not being a major wine fan, I found the wine suggestions very easy to overlook.
Pepin is the gold standard for active American culinary writers. There is practically no room for arguing with his technique and recipes. So, the issue with this book comes down to how well you like French recipes and how many Pepin books do you already own.
My personal opinion is that this is not his most valuable volume. For pure technique, I think the `Complete Techniques' volume offers a lot more culinary wisdom for the money. And, I think the `Julia and Jaques Cook at Home' volume offers much more entertainment for the money. So, I would rate this third after these volumes. This is no reflection on the PBS TV series, it is only an evaluation of the book. If you loved the series and wish to preserve these memories, get the book. It will not disappoint you. The book is certainly a lot better than his quick cooking, economic cooking, and healthy cooking titles, as these smack of being titles prepared to ride current trends in cookbooks. Although, Pepin does have special credentials for fast cooking recipes, as his partner, Pierre Franey was a long time expert on the subject.
Highly recommended if you are a big Pepin fan, like to cook to entertain, or have no other books by Pepin.
25 of 25 people found the following review helpful.
Excellent book...
By Jorgen L Dahl
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!
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