Imagen del editor
Título: Jacques Pepin's Kitchen: Encore with ...
Editorial: San Francisco, CA, U.S.A.: Bay Books (CA)
Año de publicación: 2002
Encuadernación: Soft cover
Condición del libro: As New
Ejemplar firmado: Inscribed by Author(s)
Edición: 1st Edition...
A fine copy in a pictorial wraps. Inscribed and signed by author on half title page. 1st Paperback Edition/1st printing. 8vo., 280 pages Language: eng Language: eng Language: eng. N° de ref. de la librería 24479
Sinopsis: In this sequel to Jacques Pepin’s Kitchen: Cooking with Claudine, the famous chef again collaborates with his daughter on a selection of dishes designed to teach lessons in resourcefulness, and creativity. Featuring over 110 original recipes organized into 26 menus with 60 full-color photographs, this book covers many occasions and cooking styles, such as Flavors of Italy, Fall Colors Feast, A Graduation Party, and Modern American Cuisine. Each includes a menu plan and a selection of ingredients. With its combination of practicality and variety from the simple (Pita Pizzas) to the fancy (Stuffed Butternut Squash), this cookbook will find a treasured place in any kitchen.
Críticas: Pleasure and practicality are combined in Jacques Pépin's Kitchen: Encore with Claudine, from world-renowned chef and cooking teacher Jacques Pépin. This book, along with its prequel, Jacques Pépin's Kitchen: Cooking with Claudine, is a companion to the PBS series of the same name, but they each stand on their own. Both emphasize the pleasure of cooking with and for family and friends. For this second course in daughter Claudine's culinary education, consummate teacher Pépin introduces her (and the reader) to more techniques--from basics, like how to clean salad greens or trim an artichoke, to how to bone and stuff a quail. The 110 original recipes take shape in 26 menus, each with its own chapter, complete with 4 or 5 well-laid-out recipes, some of which are accompanied by full-color photographs. The menus have different themes, with titles such as "Fall Colors Feast," "The Fish Connection," "A Graduation Party," or "The Adventurous Cook."
Although the dishes often highlight Pépin's French training, they have a contemporary American feel, with their minimal ingredient list, streamlined directions, accessible ingredients, and attention to attractiveness without the fuss. Most, like Chicken with Saffron Rice, take a single page, but a few, such as the Filet of Sole in Artichoke Bottoms, will attract the more accomplished cook. For health-conscious readers, each recipe (many of which are quite light) comes with a nutritional analysis. The recipes are thorough and clearly written, all infused with Pépin's warmth and enthusiasm. They will attract any cook interested in cooking quality meals at home. --Amy Cotler
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