|
||||||||||||||||||
|
||||||||||||||||||
|
||||||||||||||||||
Frequently Bought Together
Product Details
|
Product Description
From Publishers Weekly
Longtime fans of Pepin may cherish their copies of La Méthode, a gorgeously lush cookbook that devotes pages to his elaborate knife technique. But no one can accuse Pepin of falling behind the times. If the great French chef and popular peer to the late Julia Child misses the days of food as elaborate edible sculpture, he's keeping it to himself, cheerfully hosting a PBS series (Fast Food My Way) and now penning this companion book. "More often than not, I prefer simple, straightforward food that can be prepared quickly," Pepin swears, and most of the recipes stick to that statement, sometimes to excess: recipes that do little more than suggest readers add boiling water to couscous or try microwaving their potato probably add little to the repertoire of even minimally experienced chefs. The cookbook's best sections take traditional French food—braised endive, beef stew—and show readers how to skip steps to achieve a different but similarly pleasing result. Although Pepin has always packaged himself brilliantly, some of his recipe names could use a redesign: Soupy Rice and Peas hardly stimulates the appetite, and Tomato Tartare with Tomato Water Sauce actively turns it off. Other charming recipes, however, invoke the same aspirational lifestyle that older, elaborate cookbooks do, but with a different spin: Pepin says his recipe for Banana Bourbon Coupe was just something he whipped up one afternoon fresh off the slopes, making the best of the few ingredients on hand. French cooking, Pepin reminds us, is not just a matter of technique; it's a matter of chic.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
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.
Longtime fans of Pepin may cherish their copies of La Méthode, a gorgeously lush cookbook that devotes pages to his elaborate knife technique. But no one can accuse Pepin of falling behind the times. If the great French chef and popular peer to the late Julia Child misses the days of food as elaborate edible sculpture, he's keeping it to himself, cheerfully hosting a PBS series (Fast Food My Way) and now penning this companion book. "More often than not, I prefer simple, straightforward food that can be prepared quickly," Pepin swears, and most of the recipes stick to that statement, sometimes to excess: recipes that do little more than suggest readers add boiling water to couscous or try microwaving their potato probably add little to the repertoire of even minimally experienced chefs. The cookbook's best sections take traditional French food—braised endive, beef stew—and show readers how to skip steps to achieve a different but similarly pleasing result. Although Pepin has always packaged himself brilliantly, some of his recipe names could use a redesign: Soupy Rice and Peas hardly stimulates the appetite, and Tomato Tartare with Tomato Water Sauce actively turns it off. Other charming recipes, however, invoke the same aspirational lifestyle that older, elaborate cookbooks do, but with a different spin: Pepin says his recipe for Banana Bourbon Coupe was just something he whipped up one afternoon fresh off the slopes, making the best of the few ingredients on hand. French cooking, Pepin reminds us, is not just a matter of technique; it's a matter of chic.
(Publishers Weekly )
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.
(Amazon.com Review -Arthur Boehm )Longtime fans of Pepin may cherish their copies of La Méthode, a gorgeously lush cookbook that devotes pages to his elaborate knife technique. But no one can accuse Pepin of falling behind the times. If the great French chef and popular peer to the late Julia Child misses the days of food as elaborate edible sculpture, he's keeping it to himself, cheerfully hosting a PBS series (Fast Food My Way) and now penning this companion book. "More often than not, I prefer simple, straightforward food that can be prepared quickly," Pepin swears, and most of the recipes stick to that statement, sometimes to excess: recipes that do little more than suggest readers add boiling water to couscous or try microwaving their potato probably add little to the repertoire of even minimally experienced chefs. The cookbook's best sections take traditional French food—braised endive, beef stew—and show readers how to skip steps to achieve a different but similarly pleasing result. Although Pepin has always packaged himself brilliantly, some of his recipe names could use a redesign: Soupy Rice and Peas hardly stimulates the appetite, and Tomato Tartare with Tomato Water Sauce actively turns it off. Other charming recipes, however, invoke the same aspirational lifestyle that older, elaborate cookbooks do, but with a different spin: Pepin says his recipe for Banana Bourbon Coupe was just something he whipped up one afternoon fresh off the slopes, making the best of the few ingredients on hand. French cooking, Pepin reminds us, is not just a matter of technique; it's a matter of chic.
(Publishers Weekly )
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product)
|
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most helpful customer reviews
5.0 out of 5 stars
Un livre très intéressant,
By
This review is from: Jacques Pepin Fast Food My Way (Hardcover)
Un livre à la hauteur de mes attentes. J'aime sa présentation avant chaque recette, et on peut aller voir la video de la recette sur yutube, ce qui complète très bien. j'achèterai peut-être les dvd pour tout avoir à la portée de la main.Ce chef est d'une simplicité désarmante. Il ne fait pas du spectacle comme plusieurs chefs font. On est capable et on a le goût de faire ses recettes.
2 of 2 people found the following review helpful
5.0 out of 5 stars
Superb, Fast and Elegant Recipes,
By
This review is from: Jacques Pepin Fast Food My Way (Hardcover)
I own over 60 cookbooks (including 3 or Jacques Pepin's) and am pleased when I get one good or great recipe from a book. Thus far I've made four recipes from this book that are exceptional (Salmon with Salsa Mayonnaise, Chicken Supreme with Balsamic reduction, Crab Cakes and the shrimp in individual ramekins). The premise of the book is that fast food can be made that is nutritious, tasty and elegant. All of the recipes in this book are simple to make (less than 30 minutes prep in the ones I tried), have a limited number of ingredients (most of which are common in many people's kitchens although I did have to go out and get a tube of Wasabi paste for the crab cakes), and do not involve complex cooking techniques. None of the recipes I've tried would be out of place at a fancy dinner party. Many have suprising twists (the hazelnut and bread crumb topping on the salmon and the ketchup in the balsamic reduction). These suprises can seem odd or different, but taste wonderful. I've only tried some of the recipes in the book and look forward to trying most of the rest. If you're looking for recipes that you will love, that will impress any dinner guest, and won't take the whole day in the kitchen to make, this cookbook is for you.
5.0 out of 5 stars
Cookbook shelf FAVOURITE,
By
This review is from: Jacques Pepin Fast Food My Way (Hardcover)
This is such a fantastic cookbook - all the recipes are easy and fast just as the title suggests but also very adjustable for one person or other ingredients depending on what's in the store cupboard when coming in after work and no time for a trip to the grocery store. The series on PBS is excellent and the cookbook is as well. Simple ingredients, no fussy prep or long-winded recipes, plus vibrant colour pictures that your own food WILL turn out like.
Share your thoughts with other customers: Create your own review
Want to see more reviews on this item?
|
Most recent customer reviews |
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
Would you like to update product info or give feedback on images?
|
