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Chez Jacques: Traditions and Rituals of a Cook | 
| Author: Jacques Pepin
Creator: Tom Hopkins
Publisher: Stewart, Tabori & Chang
Category: Book
List Price: $45.00
Buy Used: $10.29
You Save: $34.71 (77%)
New (30) Used (13) Collectible (5) from $10.29
Rating:  15 reviews
Sales Rank: 61840
Media: Hardcover
Pages: 272
Number Of Items: 1
Shipping Weight (lbs): 3.6
Dimensions (in): 11.2 x 10.2 x 1.2
ISBN: 1584795719
Dewey Decimal Number: 641.5944
EAN: 9781584795711
ASIN: 1584795719
Publication Date: April 1, 2007
Availability: Usually ships in 1-2 business days
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Product Description
Of the 20-plus cookbooks Jacques Pepin has written, Chez Jacques is his most personal and engaging. Now starring in his tenth PBS series, Pepin ranks among Americas most beloved cooking teachers, and this book shows us why.
The books 100 recipesfor soups and appetizers, main courses, side dishes, and dessertsare Pepins own favorites among the thousands he has created over a lifetime of cooking. Using readily available ingredients and relying upon familiar techniques, these are the dishes he makes when preparing food at his Connecticut home. But Chez Jacques is more than a collection of well-liked recipes; its also a captivating sentimental journey. Each dish is introduced by a recollectionof picking dandelion greens for a spring salad, of buying fresh eggs from the local farmerthat invites readers to share in the traditions and rituals of Pepins most intimate circle.
This treasury of great food, lore, and memory is exquisitely illustrated with a sampling of Pepins paintings, as well as hundreds of color photographs of the finished dishes and of Pepin in all his natural habitatspitching boules with a group of friends, savoring a glass of chilled rose in the afternoon sun, painting landscapes, designing menus, and, of course, working in his kitchen.
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| Customer Reviews: Read 10 more reviews...
 It Got Me Back Into The Kitchen September 9, 2008
Elizabeth Scherotter
As a mom of two young children I am very busy. The time for long elegant meals, taking my time in the kitchen are - well, on hold it seems.
Anyone who knows me knows I love and admire Jacques Pepin, so I bought this book. Disclaimer here: Jacques Pepin has been a culinary hero and I have several of his other books. He is a Master. His background is impressive and he is truly a skilled and amazing chef. He is not full of ego and pomp. Jacques Pepin, is a chef with a lifetime of training and techniques.
This book is somewhat different from his others -- I think this may be the most beautiful by far. It includes some of his paintings, there are also photographs of him cooking, collecting mushrooms, and fishing. That coupled with excerpts about his philosophy on food and life make it more interesting than just a cookbook. It has 100 recipes, yes -- but even more valuable for me, he reminded me how important it is to enjoy food.
In one section he writes:
"For me, the greatest taste may be a perfect crunchy baguette slathered generously with the very best sweet butter, and the greatest dessert (besides dark, bitter chocolate) may be a succulent apricot or strawberry jams made with very ripe fruits and spread thickly on pieces of warm brioche. My favorite ritual is sitting every night at the dining-room table with my wife and sharing our meal and one, sometimes two bottles of wine and discussing the events of the day. Throughout the last four decades, this daily ritual has been ingrained so profoundly within us that we could not live without it."
What can I say? It inspired me. I needed a nudge back "in" the kitchen and this book did that for me. The recipes are simple and not too difficult. A busy mom even has time to try a thing or two. The recipe for Saucisson of pork tenderloin is as simple as can be, but when Pepin says he dicovered it at a market in Provence I think I have found a culinary gem. I want to try it soon.
We recently harvested red cabbage from the garden. I have been at a loss at what to do with it. I have sauteed it with olive oil, Dijon mustard and apple cider vinegar, which I love. I also sliced it thinly at put it in a salad. But when I browsed through the book I was excited to see something simple and delicious to try: red cabbage salad with anchoide dressing. Jacques handwriting at the bottom of the page says: cabbage and anchoide is your standard French coleslaw. It is basically red cabbage with a garlic anchovy dressing. You probably either love or hate anchovies but there is no disputing it, anchovies really adds a new dimension to the food it is combined with. The recipe is basic and simple, as are alot of the others in the book. But that is great. They are not too intimidating and fit with a busy lifestyle.
I am enjoying the book and the photos, insights into life with good food. It is beautiful enough to place in the center of your living room for all to admire.
If you want to read more about my adventures with food and kids you can find me at [...]
 Chez Jacques April 22, 2008
Mary H. Davis
0 out of 11 found this review helpful
I am sorry to say that I cannot review this item since it was never shipped to me although my credit card has been charged. I emailed the seller 2 times and never had a response from him. I don't know what my recourse is at this point. Is there a way for Amazon to contact the seller. I am very disappointed. I have ordered books many times through Amazon and never had a problem.
 Excellent Read April 17, 2008
Victoria L. Frerichs
This is just what a real chef or home cook should read. Jacques's insight as to how recipes happen and the outcome of them is fascinating and sooooooooo true! They should be personal adaptations of the written recipe. Except when baking, there is plenty of room for creativity. Even in baking, one can be creative if they follow the basic rules and substitute favorite flavors of fruit, nuts, extracts. You'll only like it more. This book gives you room to make his favorites......your favorites. Wonderful ideas abound here. I want to try all of the recipes in the book. The narrative warms your heart and you feel like he wrote this book especially for you.
True Gourmet October 19, 2007
Bill G. Rogers
0 out of 3 found this review helpful
This book illustrates the accessibility of fine gourmet cooking. The step-by-step instructions assure success for the average cook.
Chez Jacques September 14, 2007
Anthony A. Onder (Chicago, IL United States)
1 out of 2 found this review helpful
Wonderful, uncomplicated recipes beautiful photographs of dishes. Gorgeous photos of his artwork and graphics. Overall a lovely volume that you will find yourself using again and again.
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