Heart & Soul in the Kitchen

Heart & Soul in the Kitchen

Jacques Pépin

Language: English

Pages: 232

ISBN: 2:00321237

Format: PDF / Kindle (mobi) / ePub

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 Pépin 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 soufflés. 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.

30 Minute Meals: 40 Quick Easy Recipes for Dinner & Lunch

The Indian Family Kitchen: Classic Dishes for a New Generation

Cakes to Dream On: A Master Class in Decorating

Atlas of American Artisan Cheese

Food Family Style: Simple and Tasty Recipes for Everyday Life

The Way We Ate: 100 Chefs Celebrate a Century at the American Table











design by Endpaper Studio v1.1015 To my mother, Jeannette, who taught me how to live and how to cook, and to my beautiful granddaughter, Shorey, who loves to cook, eat, and share and will carry on the family traditions. Acknowledgments The making of Heart & Soul, the book and the companion PBS TV series, was a complicated process that required the combined efforts of many, many good people and took several years. I always count on my wife, Gloria, for advice and ideas and, of course, Norma

pasilla peppers, which are long black dried chilies with crinkled skin. (These are called chilaca peppers when fresh.) They have a complex taste and smell of chocolate, tobacco, and earth. Lots of garlic, onions, tomato, olive oil, and a bit of flavorful Mexican oregano complete the ingredient list. The soup should be emulsified in a blender so it’s smooth, and you can strain it if you object to eating tiny pieces of chili pepper skin. I garnish the soup with croutons and pieces of avocado and

for future use. At serving time, heat a grill until hot or preheat a grill pan for about 3 minutes. Preheat the broiler. Toast the rolls on the grill or in a toaster oven and rub them with the garlic. Arrange the hamburgers on the hot grill or in the grill pan and cook for 3 to 4 minutes on each side. Put 1 slice of cheese on each patty and run the patties under the hot broiler (about 2 inches from the heat source) for 1 minute. Arrange the lettuce leaves on top of the bun bottoms, add the

ounces hot Italian sausage patties, bulk Italian sausage, or links, casings removed Preheat the oven to 400 degrees. Remove the stems of the tomatoes, if any, and reserve for decoration. Cut a thick slice (about � inch) from the stem end of each tomato. Using a sharp spoon (a metal measuring spoon is good), hollow out each tomato to make a receptacle, leaving a �- to �-inch-thick shell. Process the slices and insides of the tomatoes in a food processor. (You should have about 3 cups; if you

salmon. Splash with the tequila and sprinkle on the chives. Serve the tostadas whole or cut into pieces. Pressed Caviar Canapés Makes 8 canapés When Gloria and I dine at home, I like to prepare canapés with payusnaya, pressed caviar, a very smooth, concentrated paste made from the eggs of domestic sturgeon such as paddlefish, hackleback, or shovelnose from the Mississippi River. Although it is expensive, the cost is a trifle compared to imported beluga, osetra, or sevruga sturgeon caviar and

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