Essential Pepin

Starred review from July 18, 2011
One of the great cookbook masters of the world, Pepin has published 26 volumes of recipes (including one with Julia Child). In this, which might be considered his opus, he offers more than 700 of his best French and French-accented dishes from decades of cooking and teaching. They're simple without being dumbed down; approachable yet still adventurous. Whether he's explaining how to make Escoffier quenelles with mushroom sauce; black sea bass gravlax; chicken livers sautéed with vinegar; duck cassoulet; artichoke hearts with tarragon and mushrooms; or tarte tatin, he makes it seem doable and shares tidbits of wisdom to boost confidence and kitchen knowledge. His head notes are brief but informative, warm but not cloying. Pepin's own line drawings accompany the recipes, and they are, appropriately, at once homey and sophisticated. A DVD teaching a variety of cooking techniques accompanies the book, promising to make even the more challenging recipes less intimidating. For serious cooks and beginners alike, this is an instant classic that would enhance almost any collection.

Starred review from September 15, 2011

The world-famous chef returns with more than 700 handpicked recipes retooled for the vicissitudes of today's kitchen and garnered from more than 60 years of experience.

Pepin's latest (Jacques Pepin More Fast Food My Way, 2008, etc.) reflects the insouciant grandeur of a man whose phenomenal influence and success in modern cooking can hardly be exaggerated: the author of 18 bestselling books; winner of an Emmy Award for his syndicated PBS series; recipient of the Legion d'Honneur; etc. Yet he miraculously manages to convey with freshness and excitement his life's passion to equip home cooks of every stripe with something to please every palate. Soups, salads, puddings, souffles and crepes are all on display, as well as recipes for charcuterie and offal in addition to standard fare like poultry and game. The author organizes this wealth of information into a harmonious and fascinating read. Pepin's roots run deep and true, and he fittingly closes with a recipe for Mulled Wine and a tribute to his boyhood home: "On cold winter nights, this is the drink of choice for farmers in the Beaujolais area of Burgundy, where I come from."

Showcases a lifetime of remarkable achievements by the ambassador of French cuisine.

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September 15, 2011

Pepin's 26th cookbook is a companion volume to his new TV series of the same title. In a hefty tome that represents more than 60 years of cooking know-how, the revered French chef shares simple-yet-sophisticated favorites, updated for modern kitchens and diets. Pepin balances classics, like Roast Chicken, with such distinctive fare as Fried Roe with Garlic and Parsley. This versatile collection provides enough variety for everyday use. Readers who prefer practical cooking bibles to glossy pictorials will appreciate the book's minimal narrative and Pepin's decorative illustrations in lieu of photos. Visual learners can look to the TV show or the included DVD of techniques for additional guidance. [Twelve-city tour; see Prepub Alert, 4/18/11.]

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