In Jacques Pépin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes.
Jacques prepares a beautiful room temperature buffet in which all of the dishes can be prepared ahead. A menu of Pico de Gallo, Asparagus with Croutons and Chorizo, Melon and Pros…
Jacques takes the traditional long-cooked cassoulet of southwestern France and turns it into a Thirty-Minute Cassoulet that can be made for family or company on a weeknight. It's …
At the end of a long day, a large bowl of an earthy soup or stew like Corn and Hominy Chowder or Red Snapper with Mussels and Chorizo can be the perfect meal. In addition, Jacques…
Jacques, having grown up in France during the war, hates waste! The cooking liquid, juices and bodies of lobsters used in Lobster Salad with Tarragon can be used for Lobster Bisqu…
After more than fifty years in the kitchen, Jacques still finds new ways to cook a chicken. For Chicken Breasts on Mashed Cauliflower with Red Salsa, the cooking method is classic…
After a busy day, dinner shouldn't be another challenge. Jacques shares the Shrimp Burger he discovered at Dr. Taco in Playa del Carmen and a great improvisational Bean Purée with…
Jacques believes culinary inspiration can come from an infinite number of sources. French classics inspire his Codfish Brandade and Chicken Breasts with Garlic and Parsley. He use…
Jacques was born hungry so many of his first courses are easily adapted to main courses. Baby Mozzarella Salad, Scrambled Eggs with Mushrooms and Truffles, Sautéed Quail with Rait…
Jacques has gone foraging for mushrooms since childhood, but in Mushroom Velouté with Almonds, Instant Beef Tenderloin Stew, and Mushroom and Raisin Chutney he uses older, store-b…
A pressure cooker is a means of fast, efficient cooking as in Jacques' Veal Roast. To serve with it, Skillet Endives quickly provide a more concentrated taste. Two great starters,…
Jacques gets inspired at the market. Scrambled Eggs on Tomato Jus can be enhanced by the addition of cheeses, vegetables, and herbs. Grilled Striped Bass with Pimento Relish can b…
When guests stop by and leave little time for preparation, there are easy fix-its. Tuna Tomatoes and Salmon Tartare on Cauliflower Salad are beautiful "do ahead" dishes for lunch …
Jacques believes in great food everyday. As long as the ingredients are on hand, Prosciutto and Figs or Crab Cakes in Red Sauce need not be saved for special occasions. Pasta, Ham…
Inspired by his mother, Jeannette, Jacques prepares an Egg and Tomato Gratin and Greens with Quick Cream Dressing. His wife Gloria inspired the first course, Smoked Whitefish Tart…
A sit-down dinner with family and friends doesn't have to be formal. Devil Shrimp, Sausage and Potato Packets with Homemade Mustard, Mushroom and Walnut Salad in Sour Cream Dressi…
Sometimes the key to fast food is a well-stocked refrigerator and pantry. Leftover vegetables become a Pépin favorite with Jacques' Instant Vegetable Soup, also known as "fridge s…
On a chilly evening, what could be better for dinner than a cup of soup or a casserole? Jacques shows how homey, comforting foods like Silky Tomato Soup with Spinach Coulis, Littl…
Jacques has no favorite dishes when it comes to cooking and eating; he likes it all! Guava Delicioso, Chopped Chicken Livers with Spinach Salad, Glazed Salmon in Mirin, Silky Ches…
Jacques proves how fast and easy it can be to use a pressure cooker to make Beef Short Rib, Mushroom, and Potato Stew. Meanwhile, there is plenty of time to prepare a starter of S…
Take a little extra time at the grocery store or specialty market and introduce new ingredients to the pantry. Mirin, a sweet Japanese rice wine, adds crisp, light flavor to Sea B…
Jacques has spent more than forty years in the United States, but still embraces the French style of eating eggs for lunch or dinner. Bowtie Pasta with Fried Eggs and Cheese or an…
Classic combinations shine in Jacques' dishes. Cannellini and Chorizo Soup combines flavorful chorizo and beans. A fennel salad works well alone or as the base of Salmon Rolls on …
One of Jacques' all time favorite desserts easily becomes two and is a snap to make. Two Raspberry Gratins need little more than frozen raspberries and cookies. It's the perfect e…
Jacques loves to cook with the seasons, but many ingredients are actually available year-round. A Smoked Salmon Plate using Scottish or Irish salmon, Soupy Rice with Peas using fr…
Once again, Jacques demonstrates techniques to help you spend less time in the kitchen. Asparagus Custards and an Apple Skillet Cake can be done ahead, and re-heated. A quick Cold…
Summertime and the cooking should be easy. Keep the heat in the tortillas and out of the kitchen with a quick, spicy Quesadilla. Check the farmers' market for the freshest tomatoe…
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