MARC Record from Library of Congress

LEADER: 02892cam a22003254a 4500
001 2011016057
003 DLC
005 20111209172426.0
007 vd |v||||
008 110531s2011 maua 001 0 eng
010 $a 2011016057
020 $a9780547232799 (hardback)
020 $a0547232799 (hardback)
035 $a(OCoLC)ocn694830096
040 $aDLC$cDLC$dYDX$dBTCTA$dYDXCP$dMLY$dJRS$dDLC
042 $apcc
043 $ae-fr---
050 00 $aTX719$b.P4578 2011
082 00 $a641.5944$223
084 $aCKB000000$aCKB023000$aCKB031000$aCKB101000$aCKB071000$aCKB029000$aCKB034000$2bisacsh
100 1 $aPépin, Jacques.
245 10 $aEssential Pepin :$bmore than 700 all-time favorites from my life in food /$cJacques Pépin.
260 $aBoston :$bHoughton Mifflin Harcourt,$c2011.
300 $axv, 685 p. :$bill. ;$c27 cm. +$e1 DVD (sd., col. ; 4 3/4 in.)
500 $aIncludes index.
520 $a"For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Pepin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Now, in a book that celebrates his life in food, the world's most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Meme's Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Souffle, part cake, part pudding, part souffle, and pure bliss. Essential Pepin spans the many styles of Jacques's cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East. In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pepin. "--$cProvided by publisher.
505 0 $aSoups -- Salads -- Eggs and cheese -- Pasta, rice, grains, and potatoes -- Breads, sandwiches, and pizzas -- Shellfish and fish -- Poultry and game -- Meat -- Charcuterie and offal -- Vegetables and side dishes -- Fruit desserts -- Puddings, sweet soufflés, and crepes -- Cakes, cookies, and candies -- Tarts, pies, and pasteries -- Frozen desserts -- basics.
650 0 $aCooking, French.
650 0 $aCooking.
655 0 $aCookbooks.