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It is now forty years since the discovery of AIDS, but its origins
continue to puzzle doctors, scientists and patients. Inspired by
his own experiences working as a physician in a bush hospital in
Zaire, Jacques Pepin looks back to the early twentieth-century
events in central Africa that triggered the emergence of HIV/AIDS
and traces its subsequent development into the most dramatic and
destructive epidemic of modern times. He shows how the disease was
first transmitted from chimpanzees to man and then how military
campaigns, urbanisation, prostitution and large-scale colonial
medical interventions intended to eradicate tropical diseases
combined to disastrous effect to fuel the spread of the virus from
its origins in Leopoldville to the rest of Africa, the Caribbean
and ultimately worldwide. This is an essential perspective on
HIV/AIDS and on the lessons that must be learned as the world faces
another pandemic.
Jacques Pepin is universally hailed by professional chefs and
home cooks as the grand master of cooking skills and methods. Now,
his classic seminal work, "Jacques Pepin s Complete Techniques," is
completely revised and updated with more than 1,000 color
photographs and 30% new techniques.
Based on Pepin s 1978 and 1979 archetypal works "La Methode "and
"La Technique," "Jacques Pepin's" "Complete Techniques" has become
a cookbook classic in its own right, selling more than 140,000
copies. Comprehensive and authoritative, "New Complete Techniques"
includes more than 600 techniques and methods and 160 recipes that
are demonstrated by Pepin in thousand of step-by-step photographs.
It is a culinary course on every aspect of classic cooking, from
the basics (how to sharpen a knit or peel an onion) and the
practical (how to properly bone a chicken (to the whimsical (how to
make decorative swans and flowers out of fruits and vegetables) and
the complex (how to use an old refrigerator as a smoker for
trout).
The time-tested recipes show everyone, from the greenest home
cook to the seasoned professional, how to put techniques into
practice. This completely revised edition includes thousands of
color and black-and-white photographs throughout and is redesigned
to make it even easier to follow the step-by-step techniques."
From "a great teacher and truly a master technician" (Julia Child),
a new cookbook full of faster-than-ever food, including dozens of
elegant "minute" recipes
Jacques Pepin Fast Food My Way was an immediate sensation,
captivating cooks and critics, who called it "fabulous," "chic,"
and "elegant." Now America's first and most enduring celebrity chef
does himself one better, with recipes that are faster, fresher, and
easier than ever. Only Jacques could have come up with dishes so
innovative and uncomplicated.
"Minute recipes": Nearly no-cook recipes fit for company: Cured
Salmon Morsels, Glazed Sausage Bits
Smashing appetizers: Scallop Pancakes, zipped together in a blender
(10 minutes)
Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)
Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18
minutes)
Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15
minutes)
On one side, inside a painted border featuring produce, flowers, or
birds, he lists the dishes he served. On the opposite side, his
guests sign their names and memorialise the occasion. For Menus,
Jacques selected his favorite illustrations of the last
half-century, where hosts can document their own celebratory meals
and the wines that accompany them. With an introduction by Pepin,
this dinner diary is both a practical register of what dishes were
served to which guests and an invaluable archive of memories.
For the first time ever, the legendary chef collects and updates
the best recipes from his six-decade career. With a searchable DVD
demonstrating every technique a cook will ever need.
In his more than sixty years as a chef, Jacques Pepin has earned a
reputation as a champion of simplicity. His recipes are classics.
They find the shortest, surest route to flavor, avoiding
complicated techniques.
Now, in a book that celebrates his life in food, the world's most
famous cooking teacher winnows his favorite recipes from the
thousands he has created, streamlining them even further. They
include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a
young chef while bar-crawling in Paris; Linguine with Clam Sauce
and Vegetables, a frequent dinner chez Jacques; Grilled Chicken
with Tarragon Butter, which he makes indoors in winter and outdoors
in summer; Five-Peppercorn Steak, his spin on a bistro classic;
Meme's Apple Tart, which his mother made every day in her Lyon
restaurant; and Warm Chocolate Fondue Souffle, part cake, part
pudding, part souffle, and pure bliss.
"Essential P"e"pin" spans the many styles of Jacques's cooking:
homey country French, haute cuisine, fast food Jacques-style, and
fresh contemporary American dishes. Many of the recipes are
globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as
he demonstrates all the techniques a cook needs to know. This truly
is the "essential" Pepin.
In Jacques Pepin 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.
In this companion volume to his new series on public television,
Jacques shows you how to create great-tasting dishes ranging from
stunning salads such as Tomato and Mozzarella Fans to Supreme of
Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking
Almond Cake with Berries, all special enough for company, yet easy
enough for those weekday evenings when you have no time.
Fast food Jacques's way involves no compromises in taste but saves
you hours in the kitchen. His Instant Beef Tenderloin Stew, for
instance, not only is far faster to make than traditional versions,
but tastes brighter and fresher. With concise, clear directions,
Jacques shares the secrets of his kitchen. He teaches you how to
season a salmon fillet perfectly and cook it in a low oven, right
on the serving platter. You'll learn how to make a satisfying
homemade vegetable soup in seconds, a baked potato in half the
usual time, and a succulent roast that takes minutes, not hours, to
prepare. He also shows you how to create elegant meals from
convenience foods: a bean dip that will keep guests coming back for
more, silky soups, and caramelized peaches made from canned
peaches.
With Jacques Pepin Fast Food My Way at your side, the best food is
always the simplest.
The legendary cooking teacher whom GQ calls "the most impactful
living chef in America" shares his favourite chicken and vegetable
recipes from a half-century career spanning two continents. Some,
like Poulet a la Creme and Baker's Wife Potatoes, recall the
country French dishes of his childhood, while Chicken with Cognac
Sauce and Velvet Spinach come from his days in fine French
restaurants. Most, though, are born in his contemporary Connecticut
kitchen. All have that trademark Pepin touch: made with just a few
steps but sublime enough for company, from Roast Split Chicken with
Mustard Crust to Caramelised Tomatoes Provencal. Charmingly
illustrated with Pepin's paintings, this little compendium is
perfect for revitalising every cook's repertoire.
2016 IACP Award Finalist! According to Jacques Pepin, "the moment
for a child to be in the kitchen is from the moment they are born."
Previously published under the title Kids Cook French, Let's Cook
French, written by his daughter Claudine Pepin, is a fun,
interactive, bilingual family cookbook that introduces the art and
joy of French cooking-featuring 30 classic recipes, along with
notes on French culture and suggested menus for your next family
soiree. With an emphasis on fresh ingredients and hands-on
preparation, Let's Cook French, A Family Cookbook offers a total
immersion in French culinary culture. Each left-hand page in
English is mirrored in French on the right and food terms are
called out bilingually throughout, creating the perfect format for
language learning. Featured are authentic French recipes that are
easy for young chefs to follow, including starters, main courses,
sides, and desserts. Sweet illustrations by Claudine's father,
legendary chef Jacques Pepin, and daughter Shorey, add charm to the
pages throughout. Prepare with your family: Vichyssoise Boeuf
Bourguignon Salade Nicoise Spinach in Bechamel Creme brulee Crepes
With this interactive cookbook and cultural guide, your child's
imagination and creativity will be sparked, as will your deeper
connection with them. Also available in this series: Let's Cook
Spanish and Let's Cook Italian. Selon Jacques Pepin, " la place
d'un enfant dans la cuisine doit se faire des sa naissance ". Ecrit
par sa fille Claudine Pepin et precedemment publie sous le titre
Les enfants cuisinent a la francaise, Cuisinons francais est un
livre de recettes familiales amusant, interactif et bilingue et une
introduction a l'art et au bonheur de la cuisine francaise - il
comprend 30 recettes classiques, des anecdotes sur la culture
francaise et des suggestions de menus pour vos prochaines soirees
en famille. Avec un accent mis sur les ingredients frais et des
preparations pratiques, Cuisinons francais offre une immersion
complete dans la culture culinaire francaise. Chaque page de gauche
redigee en anglais est traduite en francais sur celle de droite,
les termes culinaires sont mentionnes dans les deux langues tout au
long du livre, ce qui cree le format parfait pour un apprentissage
bilingue. Sont mises a l'honneur des recettes francaises
authentiques faciles a suivre pour les jeunes chefs, contenant des
entrees, des plats, des accompagnements et des desserts. De
savoureuses illustrations realisees par le pere de Claudine, le
legendaire chef Jacques Pepin, et Shorey, sa fille, ajoutent du
charme au fil des pages. Preparez en famille : Une Vichyssoise Un
boeuf bourguignon Une salade nicoise Des epinards a la bechamel De
la creme brulee Des crepes Ce livre de recettes et guide culturel
ludique eveillera l'imagination et la creativite de vos enfants et
vous rapprochera encore plus d'eux. Egalement disponible dans cette
serie : Cuisinons espagnol et Cuisinons italien.
It is now forty years since the discovery of AIDS, but its origins
continue to puzzle doctors, scientists and patients. Inspired by
his own experiences working as a physician in a bush hospital in
Zaire, Jacques Pepin looks back to the early twentieth-century
events in central Africa that triggered the emergence of HIV/AIDS
and traces its subsequent development into the most dramatic and
destructive epidemic of modern times. He shows how the disease was
first transmitted from chimpanzees to man and then how military
campaigns, urbanisation, prostitution and large-scale colonial
medical interventions intended to eradicate tropical diseases
combined to disastrous effect to fuel the spread of the virus from
its origins in Leopoldville to the rest of Africa, the Caribbean
and ultimately worldwide. This is an essential perspective on
HIV/AIDS and on the lessons that must be learned as the world faces
another pandemic.
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