Traditions and Rituals of a Cook
Stewart, Tabori and Chang
On Sale: April 1, 2007
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Of the 20-plus cookbooks Jacques Pépin has written, Chez
Jacques is 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”—pitching boules with 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.
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