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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
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 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.
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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