Product DescriptionFor the first time ever?? the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.
In his more than sixty years as a chef?? Jacques P?pin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest?? surest route to flavor?? avoiding complicated techniques.
Now?? in a book that celebrates his life in food?? the world??s most famous cooking teacher winnows his favorite recipes from the thousands he has created?? streamlining them even further. They include Onion Soup Lyonnaise-Style?? which Jacques enjoyed as a young " bar-crawling in Paris; Linguine with Clam Sauce and Vegetables?? a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter?? which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak?? his spin on a bistro classic; M?m???s Apple Tart?? which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Souffl??? part cake?? part pudding?? part souffl??? and pure bliss.
Essential P?pin spans the many styles of Jacques??s cooking: homey country French?? haute cuisine?? fast food Jacques-style?? and fresh contemporary American dishes. Many of the recipes are globally inspired?? from Mexico?? across Europe?? or the Far East.
In the accompanying searchable DVD?? Jacques shines as a teacher?? as he demonstrates all the techniques a cook needs to know. This truly is the essential P?pin.
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Amazon.com Review Serves 8
Ingredients
8 ounces mild Italian sausage meat
2 small onions cut into 1-inch-thick slices (1 ? cups)
6 scallions trimmed (leaving some green) and cut into ?-inch pieces (1? cups)
6 cups water
1 pound potatoes peeled and cut into ?-inch-thick slices
8 ounces savoy cabbage cut into 1 ?-inch pieces (4 cups)
1? teaspoons salt
Crusty French bread
Break the sausage meat into 1-inch pieces and place it in a saucepan over high heat. Saut? stirring and scraping the bottom of the pan with a wooden spoon to keep the meat from sticking for 10 minutes or until the sausage is well browned.
Add the onions and scallions and cook for 1 minute. Stir in the water potatoes cabbage and salt and bring to a boil. Cover reduce the heat to low and cook for 45 minutes.
Serve the soup in bowls with chunks of crusty French bread.
Bakers Wife Potatoes This classic potato gratin is made in France in many places as is the famous dauphinois gratin which is made with cream milk?? and garlic. The dauphinois has many more calories than this one?? which is flavorful and ideal with any type of roast?? from a roast c