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Jacques Pepin's Table: The Complete "Today's Gourmet" Hardcover – Nov 1995

4.5 out of 5 stars 10 customer reviews

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Harry Potter and the Cursed Child
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Product Details

  • Hardcover: 544 pages
  • Publisher: Bay Books; 1st ed edition (November 1995)
  • Language: English
  • ISBN-10: 0912333197
  • ISBN-13: 978-0912333199
  • Product Dimensions: 24 x 21.3 x 3.6 cm
  • Shipping Weight: 717 g
  • Average Customer Review: 4.5 out of 5 stars 10 customer reviews
  • Amazon Bestsellers Rank: #734,413 in Books (See Top 100 in Books)
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Product Description

Review

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

Customer Reviews

4.5 out of 5 stars
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Top Customer Reviews

Format: Hardcover
There are so many things to say about this book that have notyet been said by other reviewers that I almost can't believe it. Firstof all, I love food and have been cooking for family and friends nowfor years and Jacques Pepin's books have been the most helpful to meby far. This particular book is wonderful because it not only providescomplete menus for every season and occasion you might imagine, but italso outlines how to prepare different recipes so that everything endsup on the table hot and in good time.
...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.
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Format: Hardcover
This book stemmed from his TV series "Today's Gourmet". His stated goal is to give some "commsense cusine, one that demonstrated a rational approach to cooking. . . . a cooking style that exhibits elegance and joy while emphasizing aspects of health in a reasonable way."
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.
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Format: Hardcover
I like the recipes in this book, but I got really irritated with the constant calorie counting, low-fat, 'a TINY bit of meat as a SPECIAL treat' tone. I bought this book because Pepin's a great cook, not a great dietician. And let's be honest, after years of low-fat this and that, America's not getting any thinner. I suppose that's what it takes to keep people watching your TV show, but I'd have preferred him to say 'this is what I like to eat, and use common sense as to how much and how often you eat any particular dish' - as the lady who wrote 'The Cook and the Gardener' did in her introduction. America treats food like a chemistry lesson - I'm sad to see Pepin going along. That said, his recipes are good basic ideas, but I'll tinker with them a bit before using them.
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Format: Hardcover
Okay, so far, I'm the only one who's given less than 5 stars on this book and I feel fairly alone as a dissenting voice. However, I've got a sizeable collection of cookbooks (30+) and this is one of the least opened. Why? Certainly not because of the recipes. They taste just fine. It just doesn't have the same zip as some of the newer cookbooks which have equal content but their presentation is much better, IMHO.
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.
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Format: Hardcover
I've got lots of cookbooks, and I find that in most of them only a few recipes are to my liking. Other books appear to have great recipes, but they're too complicated for me. This is the book I come back to again and again for great, and I mean great, food that is practical for me in the kitchen. I consistently get rave reviews from my guests and I don't have to cook all day to get them. His recipes are simply stated and always convey his love of the craft. I can't think of a way to improve this book. Period.
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