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1 Home & Garden Cooking and Food- French

Jacques Pepin's Fast Food My Way

by

Jacques Pepin's Fast Food My Way Cover

ISBN13: 9780618393121
ISBN10: 0618393129
Condition: Standard
Dustjacket: Less Than Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

In Jacques Pépin's Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes. In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Suprême of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques Pépin's Fast Food My Way at your side, the best food is always the simplest.

Review:

"Longtime fans of Pepin may cherish their copies of La Methode, a gorgeously lush cookbook that devotes pages to his elaborate knife technique. But no one can accuse Pepin of falling behind the times. If the great French chef and popular peer to the late Julia Child misses the days of food as elaborate edible sculpture, he's keeping it to himself, cheerfully hosting a PBS series (Fast Food My Way) and now penning this companion book. 'More often than not, I prefer simple, straightforward food that can be prepared quickly,' Pepin swears, and most of the recipes stick to that statement, sometimes to excess: recipes that do little more than suggest readers add boiling water to couscous or try microwaving their potato probably add little to the repertoire of even minimally experienced chefs. The cookbook's best sections take traditional French food — braised endive, beef stew — and show readers how to skip steps to achieve a different but similarly pleasing result. Although Pepin has always packaged himself brilliantly, some of his recipe names could use a redesign: Soupy Rice and Peas hardly stimulates the appetite, and Tomato Tartare with Tomato Water Sauce actively turns it off. Other charming recipes, however, invoke the same aspirational lifestyle that older, elaborate cookbooks do, but with a different spin: Pepin says his recipe for Banana Bourbon Coupe was just something he whipped up one afternoon fresh off the slopes, making the best of the few ingredients on hand. French cooking, Pepin reminds us, is not just a matter of technique; it's a matter of chic. (Sept.)" Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)

Synopsis:

Cooks in a hurry, take heart! Memorable dishes are only moments away with Jacques Pépin's stunning new cookbook. The most celebrated chef in the world — the man who taught millions of Americans how to cook — applies his skills to the food he loves best: simple, special meals that can be prepared quickly.

Synopsis:

Memorable dishes are only moments away with Pépin's stunning new cookbook. The most celebrated chef in the world applies his skills to the food he loves best: simple, special meals that can be prepared quickly.

Synopsis:

The secret to cooking fast is cooking smartand#8212;how you choose and prepare your ingredients and make use of your time in the kitchen. In How to Cook Everything Fast, Mark Bittman'sand#160;latest innovative, comprehensive, must-have culinary reference,and#160;he shows how anyone can spend just a little time cooking and be able to make 2,000 innovative recipes that are delicious, varied, exciting, made from scratch, and ready in anywhere from 15 to 45 minutes.

Synopsis:

Homemade wonton soup in 30 minutes. Chicken Parmesan without dredging and frying. Fruit crisp on the stovetop. The secret to cooking fast is cooking smartandmdash;choosing and preparing fresh ingredients efficiently.

In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor.

How to Cook Everything Fast is a book of kitchen innovations. Time managementandmdash; the essential principle of fast cookingandmdash; is woven into revolutionary recipes that do the thinking for you. Youandrsquo;ll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Just cook as you readandmdash;and let the recipes guide you quickly and easily toward a delicious result.

Bittman overhauls hundreds of classics through clever (even unorthodox) use of equipment and techniquesandmdash;encouraging what he calls andldquo;naturally fast cookingandrdquo;andmdash;and the results are revelatory.

There are standouts like Cheddar Waffles with Bacon Maple Syrup (bold flavors in less time); Charred Brussels Sprout Salad with Walnuts and Gorgonzola (the food processor streamlines chopping); Spaghetti and Drop Meatballs with Tomato Sauce (no rolling or shaping); and Apple Crumble Under the Broiler (almost instant dessert gratification).

Throughout, Bittmanandrsquo;s commonsense advice and plentiful variations provide cooks with freedom and flexibility, with tips for squeezing in further shortcuts, streamlined kitchen notes, and illustrations to help you prep faster or cook without a recipe.

How to Cook Everything Fast puts time on your side and makes a lifetime of homemade meals an exciting and delicious reality.

About the Author

Jacques Pépin is the author of twenty-one cookbooks, including the best-selling The Apprentice and the award-winning Jacques Pépin 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.

Table of Contents

Contents 1 Introduction 4 Menus 11 More ideas for quick dishes 19 Appetizers and first courses 44 Soups 57 Eggs 64 Salads 83 Vegetables 104 Rice, potatoes, and pasta 115 Fish and shellfish 142 Poultry 155 Meat 172 Desserts 223 Acknowledgments 229 Index

What Our Readers Are Saying

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Average customer rating based on 2 comments:

Annie234, August 4, 2012 (view all comments by Annie234)
Jacques makes cooking quick, tasty and healthy meals a pleasure and a short task. I highly recommend his series of books to both beginning and advanced cooks.
Was this comment helpful? | Yes | No
richardsons15, October 17, 2009 (view all comments by richardsons15)
French food, for most people, conjures up hours in the kitchen, striving for perfection of sauces and presentation. Not so for Jacques Pépin, born and kitchen-trained in France. He wrote "Fast Food My Way" (Houghton Mifflin, $30, 250 pages) five years ago, and although it's not a beginner's cookbook (there are no notes on basic cooking techniques), most of the recipes are, as promised, fast - which translates as uncomplicated and straightforward. Pépin also has included many menus, which is a great help in balancing out a meal.
It's a small book, but has lovely and inviting photographs by Ben Fink, all in bounce-off-the-page color.
The cookbook has a wealth of vegetable recipes and salads, and a few recipes for most kinds of seafood and meats. A substantial dessert section includes a tiramisu that is not unlike the one I hit upon when assembling one for a dinner for 100, and I'm sure it is just as delicious.
Was this comment helpful? | Yes | No
(3 of 4 readers found this comment helpful)
View all 2 comments

Product Details

ISBN:
9780618393121
Author:
Fink, Ben
Publisher:
Houghton Mifflin
Photographer:
Fink, Ben
Author:
eacute
Author:
Bittman, Mark
Author:
Pepin, Jacques
Author:
&
Author:
Jacques Pand#233
Author:
pin, Jacques
Author:
P.
Author:
Fink, Ben
Author:
Pand#233
Author:
Pin
Author:
Jacques P
Location:
Boston
Subject:
French
Subject:
Quick & Easy
Subject:
Quick and easy cookery
Subject:
Methods - Quick & Easy
Subject:
Regional & Ethnic - French
Subject:
Cooking and Food-Quick and Easy
Copyright:
Edition Description:
Trade Cloth
Series Volume:
04-3
Publication Date:
September 2004
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
2-color illustrations
Pages:
256
Dimensions:
9.44x7.64x.98

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Related Subjects

Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Regional and Ethnic » French

Jacques Pepin's Fast Food My Way Used Hardcover
0 stars - 0 reviews
$8.95 In Stock
Product details 256 pages Houghton Mifflin Company - English 9780618393121 Reviews:
"Publishers Weekly Review" by , "Longtime fans of Pepin may cherish their copies of La Methode, a gorgeously lush cookbook that devotes pages to his elaborate knife technique. But no one can accuse Pepin of falling behind the times. If the great French chef and popular peer to the late Julia Child misses the days of food as elaborate edible sculpture, he's keeping it to himself, cheerfully hosting a PBS series (Fast Food My Way) and now penning this companion book. 'More often than not, I prefer simple, straightforward food that can be prepared quickly,' Pepin swears, and most of the recipes stick to that statement, sometimes to excess: recipes that do little more than suggest readers add boiling water to couscous or try microwaving their potato probably add little to the repertoire of even minimally experienced chefs. The cookbook's best sections take traditional French food — braised endive, beef stew — and show readers how to skip steps to achieve a different but similarly pleasing result. Although Pepin has always packaged himself brilliantly, some of his recipe names could use a redesign: Soupy Rice and Peas hardly stimulates the appetite, and Tomato Tartare with Tomato Water Sauce actively turns it off. Other charming recipes, however, invoke the same aspirational lifestyle that older, elaborate cookbooks do, but with a different spin: Pepin says his recipe for Banana Bourbon Coupe was just something he whipped up one afternoon fresh off the slopes, making the best of the few ingredients on hand. French cooking, Pepin reminds us, is not just a matter of technique; it's a matter of chic. (Sept.)" Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)
"Synopsis" by , Cooks in a hurry, take heart! Memorable dishes are only moments away with Jacques Pépin's stunning new cookbook. The most celebrated chef in the world — the man who taught millions of Americans how to cook — applies his skills to the food he loves best: simple, special meals that can be prepared quickly.
"Synopsis" by , Memorable dishes are only moments away with Pépin's stunning new cookbook. The most celebrated chef in the world applies his skills to the food he loves best: simple, special meals that can be prepared quickly.
"Synopsis" by , The secret to cooking fast is cooking smartand#8212;how you choose and prepare your ingredients and make use of your time in the kitchen. In How to Cook Everything Fast, Mark Bittman'sand#160;latest innovative, comprehensive, must-have culinary reference,and#160;he shows how anyone can spend just a little time cooking and be able to make 2,000 innovative recipes that are delicious, varied, exciting, made from scratch, and ready in anywhere from 15 to 45 minutes.
"Synopsis" by ,

Homemade wonton soup in 30 minutes. Chicken Parmesan without dredging and frying. Fruit crisp on the stovetop. The secret to cooking fast is cooking smartandmdash;choosing and preparing fresh ingredients efficiently.

In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor.

How to Cook Everything Fast is a book of kitchen innovations. Time managementandmdash; the essential principle of fast cookingandmdash; is woven into revolutionary recipes that do the thinking for you. Youandrsquo;ll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Just cook as you readandmdash;and let the recipes guide you quickly and easily toward a delicious result.

Bittman overhauls hundreds of classics through clever (even unorthodox) use of equipment and techniquesandmdash;encouraging what he calls andldquo;naturally fast cookingandrdquo;andmdash;and the results are revelatory.

There are standouts like Cheddar Waffles with Bacon Maple Syrup (bold flavors in less time); Charred Brussels Sprout Salad with Walnuts and Gorgonzola (the food processor streamlines chopping); Spaghetti and Drop Meatballs with Tomato Sauce (no rolling or shaping); and Apple Crumble Under the Broiler (almost instant dessert gratification).

Throughout, Bittmanandrsquo;s commonsense advice and plentiful variations provide cooks with freedom and flexibility, with tips for squeezing in further shortcuts, streamlined kitchen notes, and illustrations to help you prep faster or cook without a recipe.

How to Cook Everything Fast puts time on your side and makes a lifetime of homemade meals an exciting and delicious reality.

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