Jacques Pepin's Table: The Complete "Today's Gourmet" Hardcover – Nov 1995
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I think the best cook in America is Jacques Pepin. "Jacques Pepin's Table" is a wonderful book. The recipes work, and they are terrific. His new fruit dessert cookbook is also terrific. (From an interview with Christopher Kimball, editor of "Cook's Illustrated" magazine.) -- Pittsburgh Post-Gazette, March 28, 1999
Top Customer Reviews
...It is a true indulgence tobe able to make and eat delicious food. This book permits bothpleasures without the guilt of unknown excesses of fat, cholesterol,sodium and the like. -- Eat what you like, but please...know what youare eating!
I have made nearly every beef, poultry and fish dish inthis volume with terrific and consistent results. -- The greatestthing is that the book teaches you how to spend your money wisely andget the most bang for your buck, usually with little more than a someminor attention to detail, which is free.
My mother-in-law who is avery well travelled, difficult to impress foodie consistently lavishesme with compliments when I whip up dinner with recipes culled fromthis book. She was so impressed with the stuffed chicken breast dish'Chicken Kiev Style' that she asked to watch me make it so that shecan serve it at her dinner parties! Very economical and easy for suchhigh praise!
The side dishes are exquisite, flavorful, andeasy. They are great to bring along when visiting, compliment avariety of meals, are generally inexpensive, and are a bit morespecial than other run of the mill recipes you might tend to fall backon.Read more ›
He achieves this goal. What I really enjoy and use is the first section, 40 pages of menus using recipes from the book. This is unique and very well done. This section gives one not only ideas for complete meals from the book, but just plain ideas on how to combine dishes for wonderful meals.
The recipes themselves show great variety, and care to do just what he setted out: elegance for reasonable health. As an example, this menu is entitled: The light side of Classic Cuisine: Grilled Swordfish with Spicy Yogurt Sauce, Poached Turkey in Vegetable Consomme' Salad, Creamy Rice Pudding with Fruit Sauce. Calories per serving: 758.
There are many sidelights to this cookbook: sidebars on foods and techniques, and nice photos.
Perfect cookbook for someone looking for lighter, gourmet quality food.
I really wish I could give this book more stars, but maybe Mr. Pepin needs to do some updating of his material in this particular work. It's not that there's something wrong with it, it's just that it could be better.
Most recent customer reviews
Jacque Pepin has masterfully created so many wonderful and unique dishes that this cookbook is one of the finest of the decade! Read morePublished on Aug. 1 1999
Have sampled several recipes, each of which is outstanding. Soups are wonderful. Most first-course items can be served as a full meal. Read morePublished on May 14 1999
What makes this cookbook stand out among the rest is the combination/selection of full menus provided (including wine and calorie count for each meal). Read morePublished on Feb. 23 1999 by BROOKCALM@AOL.COM
This is a wonderful cookbook. It contains great tasting recipes with concise instructions and an ease which will make anyone feel comfortable in the kitchen. Read morePublished on Feb. 11 1999