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Original Essays | June 12, 2013
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More copies of this ISBNJacques Pepin More Fast Food My Wayby P
Synopses & ReviewsPublisher Comments:From “a great teacher and truly a master technician” (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant “minute” recipes Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it “fabulous,” “chic,” and “elegant.” Now Americas first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated. “Minute recipes”: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes) Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes) Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes) Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes) Review:"Ppin's latest incarnation as the refined face of quick and easy home cooking has worked as a public TV show and in his last book. This follow-up wisely sticks with the same model, highlighting dishes that can be assembled with relatively little effort, assuming the cook has some experience, and that seldom use more than 10 or 15 ingredients, often fewer. The sequel has more international flair, as in the spongy Tibetan flatbread and chili con carne, but his simple preparations of French classics like frise aux lardoons and pumpkin gratin shine brightest. The main addition is a section of prose-only 'minute recipes'; mostly hors d'oeuvres, they vary in adherence to the minute label from some that are less recipes than concepts like seasoning olives or shaving radishes over baguette slices to those like the pine nut — covered baked cheese balls that take as long to prepare as the regular recipes. Ppin encourages using supermarkets 'the right way,' to buy both ingredients that will minimize prep time, such as canned beans, and a small number of the best ingredients available, whether fresh shellfish or fish fillets, good olives or olive oil. Fans of his last book, as well as any cooks looking for ideas on faster but still appealing dishes, will find much to enjoy. Color photos not seen by PW." Publishers Weekly (Copyright Reed Business Information, Inc.)
About the AuthorJacques Ppin is the author of twenty-one cookbooks, including the best-selling The Apprentice and the award-winning Jacques Ppin Celebrates and Julia and Jacques Cooking at Home (with Julia Child). He has appeared regularly on PBS programs for more than a decade, hosting over three hundred cooking shows. A contributing editor for Food & Wine, he is the dean of special programs at the French Culinary Institute in New York City. Before coming to the United States, he served as personal chef to three French heads of state. What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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