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| Author | : Jacques Pepin |
| Publisher | : KQED Books & Tapes |
| Total Pages | : 0 |
| Release | : 1994-08 |
| Genre | : Cooking |
| ISBN | : 9780912333083 |
This is a handsome reissue of a classic, bestselling cookbook by one of the best-known chefs in the world and the star of the PBS TV show Today's Gourmet--which has over 2 million viewers. Here, Pepin adapts the techniques and traditions of French cooking to the health-conscious '90s and explains how to prepare more than 115 delicious dishes. Color photos.
| Author | : Jacques Pepin |
| Publisher | : Bay Books (CA) |
| Total Pages | : 0 |
| Release | : 2004-05 |
| Genre | : Cooking |
| ISBN | : 9781579595258 |
The master chef and PBS superstar presents this comprehensive volume of more than 300 recipes presented on many of his public television shows. Dishes are brought to life through 72 stunning color photographs and hundreds of Ppin's own line drawings.
| Author | : Jacques Pépin |
| Publisher | : Kqed Books |
| Total Pages | : 196 |
| Release | : 1992 |
| Genre | : Cooking |
| ISBN | : 9780912333168 |
This newest offering from Pepin promotes the light, health-conscious approach to classic cooking that has become his trademark. The delicious dishes range from appetizers to desserts, including Lobster in Artichoke Bottoms; Tuna Steak au Poivre; Chicken in Coriander Sauce; Red Pepper Pasta with Walnuts; Spinach, Ham, and Parmesan Souffle; and more. 16 color photos; line drawings.
| Author | : Nao Hauser |
| Publisher | : |
| Total Pages | : 240 |
| Release | : 1991 |
| Genre | : Cooking |
| ISBN | : 9780848710569 |
This valuable cookbook is filled with timesaving recipes that are designed to be made ahead and served later. Includes tips on storage, how to reheat without loss of flavor, garnishing suggestions, and more.
| Author | : Jacques Pépin |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 349 |
| Release | : 2008-08-12 |
| Genre | : Cooking |
| ISBN | : 0547347561 |
From the man Julia Child called “a great teacher,” an elegant cookbook full of fast-yet-flavorful recipes that take only minutes to make. Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it “fabulous,” “chic,” and “elegant.” Now America’s first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated. You’ll find: “Minute recipes”: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes) Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes) Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes) Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)
| Author | : Jacques Pépin |
| Publisher | : KQED Books & Tapes |
| Total Pages | : 220 |
| Release | : 1994 |
| Genre | : Cooking |
| ISBN | : 9780912333274 |
The third volume in Pepin's bestselling Today's Gourmet series offers an irresistible collection of more than 100 recipes reflecting Pepin's own style of fresh, contemporary cooking rooted in French cuisine. This volume includes all the recipes, menus, and techniques introduced in the third season of Today's Gourmet, which begins airing on PBS in November 1994. Photos and illustrations.
| Author | : Matthew Kenney |
| Publisher | : Gibbs Smith |
| Total Pages | : 154 |
| Release | : 2008-03-28 |
| Genre | : Cooking |
| ISBN | : 142360766X |
Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Filled with luscious photography, Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner! Update! Ice Cream Cone recipe directions (pg 134): Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to 6-inch rounds on dehydrator Teflex sheets. Dehydrate 5 or 6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones; press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 more hours until crisp.
| Author | : Jeff Smith |
| Publisher | : Gramercy |
| Total Pages | : 0 |
| Release | : 1999 |
| Genre | : Low budget cookery |
| ISBN | : 9780517203651 |
All the incredients that make THE FRUGAL GOURMET one of the most popular cooking shows on television are in this bestselling cookbook, including: a complete range of cooking techniques, advice on kitchen equipment, special hints and tips, exciting ideas for vegetarian meals, PLUS more than100 illustrations of recipes and techniques. "From the Paperback edition."
| Author | : Gourmet |
| Publisher | : Random House Incorporated |
| Total Pages | : 576 |
| Release | : 1987 |
| Genre | : Cooking |
| ISBN | : 9780394564227 |
This collection of six hundred dessert recipes includes an assortment of tortes, layer cakes, pies, and cookies, and features contributions by James Beard and Elizabeth Colchie
