Kirjahaku

A New York Times bestseller 250 of master chef Jacques P pin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup You don't need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques P pin. Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. So, he came up with Jacques P pin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Supr mes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques' timeless food and advice, and now includes beautiful photographs.

Jacques P?pin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques P?pin?s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based on P?pin?s 1978 and 1979 archetypal works La M?thode and La Technique,Jacques P?pin'sComplete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by P?pin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout). The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.

The legendary cooking teacher whom GQ calls “the most impactful living chef in America” shares his favourite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet à la Crème and Baker’s Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark Pépin touch: made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelised Tomatoes Provençal. Charmingly illustrated with Pépin’s paintings, this little compendium is perfect for revitalising every cook’s repertoire.

It is now thirty years since the discovery of AIDS but its origins continue to puzzle doctors and scientists. Inspired by his own experiences working as an infectious diseases physician in Africa, Jacques Pepin looks back to the early twentieth-century events in Africa that triggered the emergence of HIV/AIDS and traces its subsequent development into the most dramatic and destructive epidemic of modern times. He shows how the disease was first transmitted from chimpanzees to man and then how urbanization, prostitution, and large-scale colonial medical campaigns intended to eradicate tropical diseases combined to disastrous effect to fuel the spread of the virus from its origins in Leopoldville to the rest of Africa, the Caribbean and ultimately worldwide. This is an essential new perspective on HIV/AIDS and on the lessons that must be learnt if we are to avoid provoking another pandemic in the future.

In his more than sixty years as a chef, Jacques Pepin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavour, avoiding complicated techniques. Now, in a book that celebrates his life in food, the world's most famous cooking teacher selects his favourite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Meme's Apple Tart, which his mother made every day in her Lyon restaurant; and, Warm Chocolate Fondue Souffle, part cake, part pudding, part souffle, and pure bliss. "Essential Pepin" spans the many styles of Jacques' cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.