Jacques Pepin More Fast Food My Way [Hardcover]

I can't argue with cookbook publishers' recent trend of "healthy fast food" books. Most of us have limited time to fuss in the kitchen, particularly on a weeknight when there's something else to do. Happily, one participant in this batch of books is Jacques Pepin, who's been a professional chef and teacher for as long as I've been alive. (That would probably make him feel old. Sorry.)

"More Fast Food My Way" accompanies a PBS series of the same name, which as it implies is the second such series. The book has chapters on soups; eggs; salads; fish and shellfish; poultry and meat; vegetables; potatoes, rice, pasta, pizza and bread; and desserts. Most of the hundred-or-so recipes have photos (which I know matters to some people).

After watching one or two of the PBS episodes and saying, "Yum! That looks delicious!" I grabbed the book from my local library. And I soon discovered an oddity in this collection: The recipes aren't incredibly appealing until you see Jacques make them.

For example, his "roasted split chicken with mustard crust" seemed just slightly weird when I read the recipe. The chicken is coated with a paste of garlic, Dijon mustard, white wine, soy sauce, olive oil, Tabasco, salt, and herbes de Provence -- not a combination that elicits a "Wow, I have to try that!" response. But after watching Pepin make it on TV, I reached for my grocery list and scribbled in the ingredients (which didn't take much -- you probably have most of these ingredients in your pantry, just as I do). The results were, to summarize, wonderful. And ready in an hour, during which I made his fricassee of Brussels sprouts and bacon.

I had similar experiences with other recipes, such as "crusty chicken thighs with mushroom sauce" and "lamb burgers with feta cheese and yogurt-cucumber sauce" (which we made with beef, as we aren't into lamb). All really are weeknight-cooking ready, just about everything can be made from a trip to your local grocery store (no special market required), and these dishes are *so* not "same old, same old."

I really like this cookbook. I think you will, too.

One typically encounters a diminution of quality in "follow-up" cookbooks, but that's not at all true in this instance. I'm convinced at this point that Jacques Pépin could cook an appetizing groundhog if he set his mind to do so.

Perhaps the most important facet of this cookbook is that it's a companion volume to Jacques' terrific PBS Cooking Show. The DVDs are available too: Jacques Pepin: More Fast Food My Way. While the video is both fascinating and entertaining, it's really not essential to carrying out the details of these superb recipes. The directions in the cookbook are plenty clear.

While this work is not really a foundational or general cookbook, the dishes herein will help you pull off supper when you're stumped. The book is also invaluable for those who entertain as there are some really magnificent appetizers and desserts in here.

In summary, I highly recommend this one, as I do Jacques' earlier companion volume: Fast Food My Way.

...it won me over, and without much of a fight. I was basically put off by 'fast food' and 'my way.' I don`t want fast food I want delicious food. And 'my way' sounds like the guy is full of himself.

But the Washington Post printed a few recipes. They made sense. I tried one and it was good. It was fast, simple, and delicious. I tried another, and so was it. I went to Borders and poked around the book and there were some clever, simple, and imaginative combinations of ingredients.

I bought it from Amazon and have cooked about 10 recipes and they have all been winners. I've made a few of them twice, but I'm always tempted to try something new. My family thinks I'm a better cook, and I've gotten the kids to eat foods they didn't think they would like -- kale, brocollini, green peas, anchovies.

I've also watched some of the TV shows which the book is based on, and while the shows aren't necessary to cook the recipes, they do provide additional perspectives and insights. They also present Jacques Pepin, and now I can see why the 'my way' isn't pompous (or Pompidou) but is useful information. Having read the book and seen the man, I'm ready for more cooking his way.