Jacques Ppin More Fast Food My Way by Jacques P?pin (English) Hardcover Book

Description: Jacques Ppin More Fast Food My Way by Jacques Pépin From "a great teacher and truly a master technician" (Julia Child) comes a new cookbook full of faster-than-ever dishes, including dozens of recipes that are easier than ever to prepare. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description From "a great teacher and truly a master technician" (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant "minute" recipes Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it "fabulous," "chic," and "elegant." Now Americas first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated. "Minute recipes" Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes) Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes) Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes) Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes) Author Biography The winner of sixteen James Beard Awards and author of over 30 cookbooks, including The Apprentice, Essential Pépin, and Jacques Pépin Quick & Simple, JACQUES PEPIN is a chef, author, television personality, educator, and artist, and has starred in 12 acclaimed PBS cooking series. His dedication to culinary education led to the creation of the Jacques Pépin Foundation in 2016. Review Quote "Fans of his last book, as well as any cooks looking for ideas on faster, but still appealing dishes, will find much to enjoy." Excerpt from Book Contents Introduction xi Minute Recipes 1 Soups 24 Eggs 39 Salads 46 Fish and Shellfish 59 Poultry and Meat 93 Vegetables 123 Potatoes, Rice, Pasta, Pizza, and Bread 140 Desserts 171 The Menus 218 Authors Acknowledgments 223 Producers Acknowledgments 226 Index 231 Introduction When I wrote Fast Food My Way, I hoped that many of my friends would prepare my recipes and feel comfortable cooking this way. It turned out better than I had expected and now more people cook from this book than any other of the twenty or so books that I have written in the last thirty years. Friends, family, neighbors, students, and colleagues alike tell me how happily surprised they are by the results, especially given the minimal investment of time. It amazes many cooks that a few simple and uncomplicated steps can produce such great dishes, and they often say, "Thats it!? Thats all there is to it?" Yes, simplicity was one of the main assets of Fast Food My Way, and the same is true of More Fast Food My Way: simplicity of thinking, techniques, ingredients, combinations, and presentation. The best, freshest ingredients are essential as well for this "fast food," even though great use is made in the book of the pantry and canned food. This is not a paradox: your canned sardines will be better served on a bed of the freshest baby arugula with a sprinkling of great olives, and a can of cannellini beans that you have transformed into a soup will be accented and improved with great sausage, fresh herbs, mild onion, and roasted croutons from an earthy country bread. Using the supermarket the right way, you can buy good-quality partially cooked or prepared food and make that food personal with a few additions or changes. Its a gratifying way to cook and it makes you feel that you have created something. This is the easiest of my cookbooks for beginners, for people afraid to cook, for people pressed for time or limited by a poorly stocked supermarket or by a family of finicky eaters, or for anyone who wants great food quickly. When I think about "fast food" cooking, I realize that I have always cooked this way. My mother did so and so occasionally do my professional chef friends. We all have moments when, pressed by time, well use a can of tuna and a tomato to make a first course or well transform frozen raspberries into a scrumptious dessert in minutes. Its a question of choosing the right recipes. On a leisurely weekend I may take my time making long-simmering stocks, puff pastry, and slow-cooked stews. A couple of days later, I may be stuck in traffic, come home late, and be hungry and short of time, so Ill concoct a few fast dishes with what is available in my pantry and fridge--often with as much success as a long-planned, time-consuming meal. These recipes are as much a part of my culinary past and as much a part of my cuisine as are the more complex, longer-to-make recipes from my other books. In a restaurant, the food is ready in minutes because of thorough beforehand preparation. The work is always divided into two parts, the preparation (called the mise en place) and the mealtime finishing touches at the stove (called le service). The prep cook bones the chicken, fillets the fish, minces the shallots, slices the mushrooms, cleans the spinach, peels the tomatoes, and chops the herbs ahead, all to be ready for mealtime. Then, if a customer orders a fish dish, it takes the cook at the stove only seconds to combine the fish with presliced mushrooms, chopped shallots, peeled tomatoes, and wine, and a couple of minutes to cook the dish and finish it with a pat of butter and fresh herbs. The supermarket is my modest, efficient prep cook, there specifically to make my life easier. At my disposal are prewashed baby greens and spinach, presliced mushrooms, skinless and boneless chicken breasts and thighs, fish fillets, shelled peas and beans, precooked beets, precleaned vegetables for soup, and much more. At the deli counter, many varieties of olives, marinated mushrooms, pimientos, and all kinds of grated, crumbled, or sliced cheeses stand ready to be used in salads or as garnishes. I find rolled sushi, raw stuffed roasts of veal, stuffed chickens, and marinated ribs. As I see the products, recipes pop into my head. I can make rotisserie chickens my own by cutting them up and placing them on a bed of Boston lettuce sprinkled with saut Details ISBN0618142339 Short Title JACQUES PEPIN MORE FAST FOOD M Language English ISBN-10 0618142339 ISBN-13 9780618142330 Media Book Format Hardcover DEWEY 641.555 Year 2008 Photographer Tom Hopkins DOI 10.1604/9780618142330 Country of Publication United States AU Release Date 2008-08-12 NZ Release Date 2008-08-12 US Release Date 2008-08-12 UK Release Date 2008-08-12 Illustrations Frontispiece; Illustrations, color Imprint Harvest Publications Pages 256 Publisher Harvest Publications Publication Date 2008-08-12 Audience General Imprint US Harvest Publisher US HarperCollins Author Jacques Pépin We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:16802457;

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