Jacques Pepin's Kitchen: Encore with Claudine
|In this companion volume to a new season of the popular PBS series "Jacques Pepin's Kitchen", Jacques teaches his daughter Claudine how to make delicious meals for all occasions in a way that is creative and resourceful. Includes 100+ recipes. 104 color photos.|
|Jacques Pepin's Kitchen: Encore With Claudine
by Jacques Pepin
Hardcover - 288 pages (November 1998)
A KQED Books and Tapes publication
Dimensions (in inches): 1.09 x 9.62 x 8.50
List Price: $27.95 Our estimated Price: $19.57
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|Armed with an understanding of basic techniques and a solid foundation of experience,
Claudine enthusiastically dons her apron for the next level of her culinary education.
First and foremost, Jacques re-emphasizes his fundamental belief that cooking is fun.
Additionally, he teaches his daughter--and his fans--that economy and resourcefulness are
integral to the success of any good cook. Taking into account today's time- and
health-conscious lifestyles, these lessons can be applied on a daily basis.
To demonstrate these lessons, Jacques developed several menus for Encore with Claudine like the one for "Everyday Cooking." This menu provides a quick and delicious meal for four and encourages the creative use of ingredients that most people keep in their pantry or refrigerator. A recipe for Stuffed Tomatoes Emilia, a dish utilizing readily available items, also provides an excellent way to use leftover bread. Preparing a recipe for Pita Pizzas, in which he substitutes pita bread for the crust--by far the most challenging part of pizza making--Jacques teaches Claudine that ingenuity can serve as a great time saver. Knowing that life's festive occasions sometimes call for more sophisticated fare, Claudine eagerly learns how to highlight a "Special Celebration" with Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce, or to start "Puttin' on the Ritz" with Scallop and Potato Napoleons with Chive Sauce.
Encore with Claudine not only imparts Jacques' essential culinary wisdom, impeccable technique, and exceptional originality, but encourages us to infuse our own creativity into our meals. By trying the new, respecting the old, and above all, rediscovering the pleasure of bringing family and friends together, Jacques teaches us to delight in what's for supper--FOOD.
Next: World of Culinary Supervision, Training & Management
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