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.

About the Author

Many of you have watched CLAUDINE PA0/00PIN in partnership with her father, world-renown chef, Jacques Pepin, preparing delicious meals and sharing cooking techniques on Public Television. All three of their series have received the notable James Beard Award. In addition, Claudine has had numerous television appearances including "Cooking Live with Sara Moulton,""Good Morning America," and "Multo-Mario." Claudine and Jacques Pepin appear together for a final cooking series "Jacques Pepin: Heart & Soul."

With an undergraduate degree in Political Science and Philosophy, and graduate work in International Relations from Boston University, Claudine spent a great deal of time in the wine industry. She spent two years as the 'Brand Ambassador' for Moet & Chandon and Dom Perignon Champagne in New York while also teaching food and wine pairing for both the French Culinary Institute and the Sommelier Society in New York.

In 2002, Claudine was named "Woman of the Year" by the Academie Culinaire de France - Filiale des Etas Unis. She continues to do television as well as events including The Metropolitan Cooking & Entertaining Show, and the Aspen, Newport, Kohler and Pebble Beach Food & Wine Magazine weekends and is a guest instructor and host for Food University which tours nationally. Claudine, her husband Rollie, a Faculty Member at Johnson and Wales University in Providence, along with their daughter Shorey, and two mischievous cats, have relocated from Colorado to Rhode Island.

Her philosophy for food is closely tied to family. Claudine cooks at home almost every day, believing that sharing a meal with family and friends, eating, laughing and spending time together at the table is one of the most enjoyable and rewarding things in life. "Food doesn't have to be complicated. It needs to be wholesome, nutritious and preferably well seasoned. And, it's always best when shared with those you love."

Reviews

"Claudine Pepin came to cooking naturally; her father is the chef and teacher Jacques Pepin. In this concise, elegant cookbook for children - written in English and French, and illustrated by Mr. Pepin - she does not cook down to youngsters. The recipes are simple but serious and go well beyond kid food." - The New York Times

Book Information
ISBN 9780760371930
Author Claudine Pepin
Format Paperback
Page Count 96
Imprint Quarry Books
Publisher Quarto Publishing Group USA Inc
Dimensions(mm) 254mm * 216mm * 13mm