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Jacques Pepin's Kitchen: Encore with Claudineby P
Synopses & Reviews
No longer a novice, Claudine Pepin is back in the kitchen with her famous father, Jacques, for the next course in her culinary education. Now that she has the basics under her belt, Claudine is taking on a fresh repertoire of recipes and skills in Encore with Claudine. Jacques has written over 110 original recipes and designed twenty-six new menus to teach lessons in economy and resourcefulness, creativity and originality. Instead of walking through the supermarket and looking for inspiration, Jacques encourages Claudine — and his readers — to have a plan and recognize the possibilities in the fresh ingredients that are available. "My concern is to create something people can do at home," he says, "I know people wants something light and healthful, but something a bit new, too. These are the same concerns I have for my own family."
With a keen sense for the modern cook's concerns, Jacques has carefully developed menus for a variety of occasions. From simple everyday cooking, with dishes like Pita Pizzas, Stuffed Tomato Emilia, and Stew of Eggplant and Chinese Sausage, to meals for entertaining with recipes for Scallop and Potato Napoleons with Chive Sauce, Grilled Steak with Lemon-Thyme Butter, and Stuffed Butternut Squash, Jacques has covered all the bases. A foundation of useful technique and practical advice enhances every recipe, making Jacques Pepin's Kitchen: Encore with Claudine a cookbook to turn to again and again.
"Jacques Pepin is a superchef, a master of technique." Saveur
"There is no better company and no better food than in the Pepin kitchen." Morley Safe, Food & Wine
In this sequel to "Jacques Ppin's Kitchen: Cooking with Claudine, " the famous chef again collaborates with his daughter on a selection of dishes designed to teach lessons in resourcefulness and creativity. Includes over 110 original recipes organized into 26 menus with 60 full-color photos.
In this sequel to Jacques Pepin?s Kitchen: Cooking with Claudine, the famous chef again collaborates with his daughter on a selection of dishes designed to teach lessons in resourcefulness, and creativity. Featuring over 110 original recipes organized into 26 menus with 60 full-color photographs, this book covers many occasions and cooking styles, such as Flavors of Italy, Fall Colors Feast, A Graduation Party, and Modern American Cuisine. Each includes a menu plan and a selection of ingredients. With its combination of practicality and variety from the simple (Pita Pizzas) to the fancy (Stuffed Butternut Squash), this cookbook will find a treasured place in any kitchen.
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Cooking and Food » Regional and Ethnic » French