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.

About the Author
Jacques Pepin is a legendary chef and author of over thirty cookbooks, including A Grandfather's Lessons, Jacques Pepin Heart & Soul in the Kitchen, Essential Pepin, and the New York Times bestselling Jacques Pepin Quick & Simple and Jacques Pepin Art of the Chicken. He has won sixteen James Beard awards and was awarded France's highest distinction, the Legion of Honor. Jacques has starred in twelve acclaimed PBS cooking series, winning a Daytime Emmy Lifetime Achievement Award. He currently lives in Connecticut.


Book Information
ISBN 9780544920934
Author Jacques Pepin
Format Hardback
Page Count 128
Imprint Rux Martin/Houghton Mifflin Harcourt
Publisher Houghton Mifflin Harcourt Publishing Company
Weight(grams) 391g
Dimensions(mm) 210mm * 182mm * 10mm