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Chez Jacques: Traditions and Rituals of a Cook [Hardcover]

By Jacques Pepin & Tom Hopkins (Photographer)
Our Price $ 42.50  
Retail Value $ 50.00  
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Item Number 447313  
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Item Specifications...

Pages   271
Est. Packaging Dimensions:   Length: 1" Width: 11.5" Height: 10.25"
Weight:   3.9 lbs.
Binding  Hardcover
Release Date   Apr 1, 2007
Publisher   Stewart, Tabori & Chang
ISBN  1584795719  
EAN  9781584795711  

Availability  0 units.

Item Description...
Of the 20-plus cookbooks Jacques Ppin has written, Chez Jacques is his most personal and engaging. Now starring in his tenth PBS series, Ppin ranks among America's most beloved cooking teachers, and this book shows us why.

The book's 100 recipes---for soups and appetizers, main courses, side dishes, and desserts---are Ppin's own favorites among the thousands he has created over a lifetime of cooking. Using readily available ingredients and relying upon familiar techniques, these are the dishes he makes when preparing food at his Connecticut home. But Chez Jacques is more than a collection of well-liked recipes; it's also a captivating sentimental journey. Each dish is introduced by a recollection---of picking dandelion greens for a spring salad, of buying fresh eggs from the local farmer---that invites readers to share in the traditions and rituals of Ppin's most intimate circle.

This treasury of great food, lore, and memory is exquisitely illustrated with a sampling of Ppin's paintings, as well as hundreds of color photographs of the finished dishes and of Ppin in all his "natural habitats"---pitching boules with a group of friends, savoring a glass of chilled ros in the afternoon sun, painting landscapes, designing menus, and, of course, working in his kitchen.

Buy Chez Jacques: Traditions and Rituals of a Cook by Jacques Pepin & Tom Hopkins from our Christian Books store - isbn: 9781584795711 & 1584795719

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More About Jacques Pepin & Tom Hopkins

Register your artisan biography and upload your photo! JACQUES PEPIN has published twenty-five cookbooks, including the best-selling Essential Pepin, Jacques Pepin Fast Food My Way, and Jacques Pepin More Fast Food My Way. He has also starred in twelve acclaimed cooking TV series. He has won multiple James Beard Awards and several IACP Cookbook Awards.

Jacques Pepin currently resides in Madison, in the state of Connecticut. Jacques Pepin was born in 1958 and has an academic affiliation as follows - Universite de Sherbrooke, Canada.

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Product Categories
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Reviews - What do our customers think?
It Got Me Back Into The Kitchen  Sep 9, 2008
As a mom of two young children I am very busy. The time for long elegant meals, taking my time in the kitchen are - well, on hold it seems.

Anyone who knows me knows I love and admire Jacques Pépin, so I bought this book. Disclaimer here: Jacques Pépin has been a culinary hero and I have several of his other books. He is a Master. His background is impressive and he is truly a skilled and amazing chef. He is not full of ego and pomp. Jacques Pépin, is a chef with a lifetime of training and techniques.

This book is somewhat different from his others -- I think this may be the most beautiful by far. It includes some of his paintings, there are also photographs of him cooking, collecting mushrooms, and fishing. That coupled with excerpts about his philosophy on food and life make it more interesting than just a cookbook. It has 100 recipes, yes -- but even more valuable for me, he reminded me how important it is to enjoy food.

In one section he writes:
"For me, the greatest taste may be a perfect crunchy baguette slathered generously with the very best sweet butter, and the greatest dessert (besides dark, bitter chocolate) may be a succulent apricot or strawberry jams made with very ripe fruits and spread thickly on pieces of warm brioche. My favorite ritual is sitting every night at the dining-room table with my wife and sharing our meal and one, sometimes two bottles of wine and discussing the events of the day. Throughout the last four decades, this daily ritual has been ingrained so profoundly within us that we could not live without it."

What can I say? It inspired me. I needed a nudge back "in" the kitchen and this book did that for me. The recipes are simple and not too difficult. A busy mom even has time to try a thing or two. The recipe for Saucisson of pork tenderloin is as simple as can be, but when Pepin says he dicovered it at a market in Provence I think I have found a culinary gem. I want to try it soon.

We recently harvested red cabbage from the garden. I have been at a loss at what to do with it. I have sautéed it with olive oil, Dijon mustard and apple cider vinegar, which I love. I also sliced it thinly at put it in a salad. But when I browsed through the book I was excited to see something simple and delicious to try: red cabbage salad with anchoïde dressing. Jacques handwriting at the bottom of the page says: cabbage and anchoïde is your standard French coleslaw. It is basically red cabbage with a garlic anchovy dressing. You probably either love or hate anchovies but there is no disputing it, anchovies really adds a new dimension to the food it is combined with. The recipe is basic and simple, as are alot of the others in the book. But that is great. They are not too intimidating and fit with a busy lifestyle.

I am enjoying the book and the photos, insights into life with good food. It is beautiful enough to place in the center of your living room for all to admire.

If you want to read more about my adventures with food and kids you can find me at [...]
Chez Jacques  Apr 22, 2008
I am sorry to say that I cannot review this item since it was never shipped to me although my credit card has been charged. I emailed the seller 2 times and never had a response from him. I don't know what my recourse is at this point. Is there a way for this site to contact the seller. I am very disappointed. I have ordered books many times through this site and never had a problem.
Excellent Read  Apr 17, 2008
This is just what a real chef or home cook should read. Jacques's insight as to how recipes happen and the outcome of them is fascinating and sooooooooo true! They should be personal adaptations of the written recipe. Except when baking, there is plenty of room for creativity. Even in baking, one can be creative if they follow the basic rules and substitute favorite flavors of fruit, nuts, extracts. You'll only like it more. This book gives you room to make his favorites......your favorites. Wonderful ideas abound here. I want to try all of the recipes in the book. The narrative warms your heart and you feel like he wrote this book especially for you.
True Gourmet  Oct 19, 2007
This book illustrates the accessibility of fine gourmet cooking. The step-by-step instructions assure success for the average cook.
Chez Jacques  Sep 14, 2007
Wonderful, uncomplicated recipes beautiful photographs of dishes. Gorgeous photos of his artwork and graphics. Overall a lovely volume that you will find yourself using again and again.

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