Books: Cooking by Cuisine -> Cooking French
Jacques Pepin Fast Food My Way
Fink, Ben (Photographer)
Published: September 1, 2004
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Over time, in his cookbooks, and on his TV series, Jacques Pépin has taught people how to cook simple, fully flavored dishes--food that reflects his French training while embracing American informality. Jacques Pépin: Fast Food My Way takes
this approach one step further by providing 100-plus recipes for a wide range of delicious, meant-to-be fast dishes. These include Stuffed Scallops on Mushroom Rice; Chicken Breasts on Mashed Cauliflower with Red Salsa; Pasta, Ham, and Vegetable Gratin;
and Apple, Pecan, and Apricot Crumble. The "my way" of the title can mean the use of time-saving tools (Pépin uses pressure cookers to achieve easy stews like his beef short-rib, mushroom, and potato dish) and convenience foods (canned black bean soup or
sweet potatoes for new soup versions). Generally, though, the Pépin approach emphasizes the use of foods that are themselves quickly cooked, like chicken breasts or beef fillet and that can be made flavorful with equally fast-to-fix accompaniments, like
his salsa mayonnaise or his tomato-olive sauce.
Fast is, of course, a relative term, and readers will find more than a few dishes in the book that may require more time or attention than they're willing to spend on a daily basis. But overall, the
book offers enough easily made recipes, and super-time-saving formulas, like Instant Vegetable Soup, to make it a true cooking resource. --Arthur Boehm
In Jacques Pépin 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.
\tIn this companion volume to his new series on public television, Jacques shows you how to
create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Suprand#234;me of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough
for those weekday evenings when you have no time.
\tFast food Jacques"s way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions,
but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a
satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests
coming back for more, silky soups, and caramelized peaches made from canned peaches.
\tWith Jacques Pépin Fast Food My Way at your side, the best food is always the simplest.
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