Rating: 
Summary: Fabulous!!!
Review: This beautiful book goes with the TV series perfectly. It is chock full of all sorts of extra hints and techniques, both basic and advanced. I just love this book.
Rating:
Summary: Fabulous!!!
Review: This beautiful book goes with the TV series perfectly. It is chock full of all sorts of extra hints and techniques, both basic and advanced. I just love this book.
Rating:
Summary: the marriage of technique and artistry
Review: True to the French culinary tradition, Pepin is a master of technique; but even more, he is a wonderful teacher. This comes through in his latest offering, Jacques Pepin Celebrates. The book is being published in conjunction with a 26-part PBS series (hurray!) and begins with the 26 menus which will make up the shows. These include thirteen half-hour shows, among them: Country Luncheon, Dinner Party al Fresco, A Festive New Year's Eve, and Cold Snap Comfort; seven theme shows, such as: Puff Pastry Showcase, Bridal Shower Confections, and Tea for Ten; and six one-hour specials devoted to Thanksgiving, Christmas, Hanukkah, Easter, Graduation and Independence/Bastille Day. Menus include suggested wines.The recipes are organized traditionally into chapters on: stocks and soups; eggs; fish; poultry; meat; appetizers and salads; breads; pastries; and desserts. These are not recipes for beginners, but the techniques used are explained clearly and many recipes include informative step-by-step color photographs and pictures of the finished dish. In addition to the index, there is a separate list of the techniques which are illustrated throughout the book. Monsieur Pepin seems to be a talented and genuinely nice man. The book is adorned with his lovely sketches, and the only thing that could improve it would be having the author as a dinner companion.
Rating:
Summary: the marriage of technique and artistry
Review: True to the French culinary tradition, Pepin is a master of technique; but even more, he is a wonderful teacher. This comes through in his latest offering, Jacques Pepin Celebrates. The book is being published in conjunction with a 26-part PBS series (hurray!) and begins with the 26 menus which will make up the shows. These include thirteen half-hour shows, among them: Country Luncheon, Dinner Party al Fresco, A Festive New Year's Eve, and Cold Snap Comfort; seven theme shows, such as: Puff Pastry Showcase, Bridal Shower Confections, and Tea for Ten; and six one-hour specials devoted to Thanksgiving, Christmas, Hanukkah, Easter, Graduation and Independence/Bastille Day. Menus include suggested wines. The recipes are organized traditionally into chapters on: stocks and soups; eggs; fish; poultry; meat; appetizers and salads; breads; pastries; and desserts. These are not recipes for beginners, but the techniques used are explained clearly and many recipes include informative step-by-step color photographs and pictures of the finished dish. In addition to the index, there is a separate list of the techniques which are illustrated throughout the book. Monsieur Pepin seems to be a talented and genuinely nice man. The book is adorned with his lovely sketches, and the only thing that could improve it would be having the author as a dinner companion.
| 
