Jacques Pépin Heart & Soul In The Kitchen

By Jacques Pépin

In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.

Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce.
 
Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.  For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

• Language: English
• Publisher: HarperCollins
• Release date: Oct 6, 2015
• ISBN: 9780544302266

Jacques Pépin

The winner of sixteen James Beard Awards and author of over 30 cookbooks, including The Apprentice, Essential Pépin, and Jacques Pépin Quick & Simple, JACQUES PEPIN is a chef, author, television personality, educator, and artist, and has starred in 12 acclaimed PBS cooking series. His dedication to culinary education led to the creation of the Jacques Pépin Foundation in 2016.

Reviews for Jacques Pépin Heart & Soul In The Kitchen

[ladycato · Rating: 2 out of 5 stars]

I borrowed this through Prime Reads.Jacques Pepin has published tons of cookbooks over the years. In this one, he says he wanted to collect the recipes that he likes to make. The emphasis here is on foods for entertaining and savory meals. There are very few recipes for breads or desserts, and many of those are shortcut-style recipes (use existing brioche or madelines, that kind of thing) rather than making them from scratch.Many of the recipes do look good. However, they also heavily reflect his level of prestige and the area where he now resides in New England. I live in Arizona. So many involve ingredients that I cannot get at all, or if I did, they would be terribly expensive. I look at a lot of recipes and thought, "Well, I might order that in a fancy restaurant" but I'd never make it myself at home--my husband sure wouldn't eat it.I prefer cookbooks that have pictures of the finished results, too. There were few photographs. I did, however, enjoy Pepin's frequent paintings. That personal touch added to the pleasantness of his voice throughout the text.In the end, I only found a couple recipes I might be willing to try, but nothing I want to rush out and make right away. This would be a fine cookbook for someone in the northeast US or with a willingness to spend extra on kitchen experimentation, but not for me.