Product Description

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.

Product Details

• Amazon Sales Rank: #334900 in Books
• Published on: 2001-09-18
• Released on: 2001-09-18
• Original language: English
• Number of items: 1
• 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.