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In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.
Jacques P�pin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate souffl�s. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce.���Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.� For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.
- Sales Rank: #8164 in Books
- Published on: 2015-10-06
- Released on: 2015-10-06
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.25" w x 7.94" l, 1.00 pounds
- Binding: Hardcover
- 448 pages
Review
“Over the course of his years on PBS, Pepin has likely appeared in your house, and through these recipes, which he cooks at home for family and friends, he invites us into his.”
--Entertainment Weekly
�
“Charming and cheerful… His recipes are of the moment, his techniques timeless.”
--TheAtlantic.com
"When P�pin cooks, we pay attention. The world-renowned French chef's latest release is shaping up to be the next Dinner Party Bible, with simple, elegant dinners to make for friends and family."�--People.com
�"P�pin...extends 'an invitation to come over to our house for a meal' in his latest recipe collection, the companion cookbook to his 13th and final PBS TV series. These 200 recipes reflect P�pin’s 'culinary heart and soul' and are low-fuss dishes promoting enjoyment of 'wine, food, and companionship.' P�pin draws from his childhood and family table, travels, and reminiscences...[and] encourages tinkering with recipes, appreciating them as living things that can evolve according to every cook’s heart and soul."--Publishers Weekly
About the Author
JACQUES P�PIN has published twenty-five cookbooks, including the best-selling Essential P�pin, Jacques P�pin Fast Food My Way, and his memoir, The Apprentice. He has also starred in twelve acclaimed cooking TV series. He has won multiple James Beard Awards and several IACP Cookbook Awards.
Most helpful customer reviews
57 of 60 people found the following review helpful.
No fru fru here
By Joanne
I got this as a gift from my son for my bday, per my request. I have 2 other books by J.Pepin. Lots of illustrations of finished recipes in here, and enough white space on the page to read the recipe and steps w/o needing strong glasses.
My first recipe I made was the easiest thing I could find to jump in, the Coffee Panna Cotta. I made it for company recently bc it turned out great during my test batch. I have seen recipes for panna cotta in every flavor and combination of dairy imaginable. This was so simple, with few ingredients, I love it. Serve it with a drizzle of chocolate syrup on top, or a few curls of shaved chocolate or a shot of whipped cream.
When I get a cookbook with lots of personal narratives inside, I tend to skim over it... but this one was different. His anecdotes were interesting w/o being overbearing. I learned a lot of tidbits of his life story and understand why his tastes in food have developed beyond French cuisine. This book is a compilation of that life journey, presented as it were, on a plate. It is not just about French food. So if that's what you want, look elsewhere. The recipes are many, and with much variety; so you will find an array of the most recognizable ingredients to a few 'strange' ones as defined by the American commonplace diet. There are many simple seafood, shellfish, recipes that are 10 mins to whip up and the usual suspects, chicken, beef, pork, vegetables, etc...it is common that in the majority of cookbooks out there, you will find some recipes you'll never do while jumping into others. Some simple dessert recipes too...I want to try the brittle using seeds bc my g'daughter is allergic to nuts. Although he says you can use a pot on the stove to make this, he gives instructions to use the microwave to do it, which shows you, he doesn't mind using something that is usually relegated to just heating up tea or water.
He has nice simple gratin recipes using various veggies--tomatoes, endive, etc..
Jacques is not stuffy or fru fru. He is so down to earth in his outlook on food as in life, and his comments bear that out... I always remember how he once said on TV that it's not a question as to washing mushrooms, adding, simply, that if they are dirty, you MUST wash them... it's just a matter of when. Just do it right before you cook with them. So many cooks and chefs say NEVER to run them under water, like it's a cardinal sin to do that, subscribing instead to a damp cloth or soft-bristled brush at most. I wash them under a faucet and dry them off and cook away. If it's ok for Jacques, it's ok by me! My kind of guy. This is just an example of what I mean. He does not stand on ceremony, he uses common sense and is comfortable in his approach to food, cooking, and methods.... His cooking is as easy and relaxed and approachable as he is. In fact, the message he makes clear in this book is that food should taste like what it is, not to disguise it or gussy it up so much that you lose what the food is. He says, with both food and wine, he just wants to enjoy what he eats and drinks--not to over analyze it. I love that. In short, as on his TV series and these books, that is what you get...a straightforward and refreshingly simple approach to food. No tricks nor gimmicks, no fancy foamy garnishes on food here.
I have many pages in his new book tagged. And as Jacques would say, it's not a matter of will I cook some more recipes--it's just a matter of WHEN I will. And I will. I'll report back later when I do.
Dec 22: I made the "chocolate pistachio brittle" and it turned out fabulous. It is all made in one bowl in a microwave! I made half a recipe using walnuts (I had no pistachios) and chocolate chips and it was so good, easy and fast and ready to eat in about an hour! I then made a full recipe using chocolate chips and sunflower seeds. It too was great. My 9 yr old g'daughter has never had peanut brittle bc of her serious allergy to peanuts, now she can have a faux peanut brittle made to order for her and using all safe ingredients. The taste was delish. I am dealing with many huge dental issues and I too was taking a huge risk making brittle! I was glad I did, bc the brittle is not SO brittle and hard as to break your teeth, it has just the perfect crunch and taste. Plan on putting this out along with pie and cookies at the Christmas table.
Feb 2016: Made his simple red cabbage slaw, uses vinaigrette, not a mayo base, simple to make, great for summer when you don't want to risk mayo going sour. He added blue cheese at end, I used goat cheese which I prefer.
44 of 47 people found the following review helpful.
No one writes better recipes than Pepin
By Mike Attebery
This is an exceptional cookbook. No one writes better recipes than Pepin. Clear, concise, often sharing invaluable tips for the recipe at hand, as well as countless other dishes. Pepin's latest is beautifully illustrated as always, and the recipes are all surefire winners. I just came back from a long weekend away, during which we cooked several of these recipes, and flipped through the book noting dishes to tackle in the coming months. If you know anyone who loves to cook, this book is the perfect gift.
51 of 59 people found the following review helpful.
The Perfect Cookbook!
By Margaret
Chef Jacques Pepin is a legendary chef and a wonderful person. I had the honor of interviewing him on my show Kitchen Chat http://kitchenchat.info/1414/chef-jacques-pepin-heart-and-soul-in-the-kitchen/ This book will forever be part of my special cookbook collection. The book features delicious recipes he makes for his family, and you will enjoy his wonderful stories of childhood and cooking with Julia Child. He is the first recipient of the Julia Child Foundation award. And you will love his original illustrations in the book, too. He is a great artist. Savor the day!
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