JACQUES PPIN CELEBRATES

Jacques Pepin, Author, Jacques Pepin, Illustrator, Christopher Hirsheimer, Photographer . Knopf $40 (480p) ISBN 978-0-375-41209-7

In this companion to a new PBS series, Pépin builds on a broad definition of celebrations—encompassing holidays, special occasions, and simply nice weather—to present a collection of typically solid French recipes and numerous useful tips and techniques. As on his television series, Pépin's daughter, Claudine, pipes up with the comments of a novice, although these tend to the banal, as when, to accompany recipes for Velvet of Carrot with Browned Almonds and Farmer's­Style Soup, she gushes, "Soup soup soup! I love making any and all kinds of soup." Recipes for French classics such as Cold Mousse of Chicken and Pistachios and Parsleyed Ham with Rémoulade Sauce, and for more untraditional fare like Broiled Lobster Benjamin with Caramelized Corn and Potato Flats and Chateaubriands with Madeira-Truffle Sauce, Mushroom Timbales, and Crêpe Shells with Corn Puree are complex, but broken down into more manageable components. More valuable than the recipes, however, are the many notes on chopping, garnishing, carving and so forth. Pépin provides step-by-step instructions—and often illustrative photographs—for everything from how to make a melon swan with a cunning peppercorn eye to how (and why) to rinse chopped onions. (Sept.)

Forecast:Pépin is a deservedly successful television host, and his easy manner and impressive skills are well represented here. Although at $40 this is a pricey book, the full-color instructional photos lend much value. This is likely to be a solid seller.

Reviewed on: 09/10/2001
Release date: 09/01/2001
X
Stay ahead with
Tip Sheet!
Free newsletter: the hottest new books, features and more
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Email Address

Password

Log In Lost Password

PW has integrated its print and digital subscriptions, offering exciting new benefits to subscribers, who are now entitled to both the print edition and the digital editions of PW (online or via our app). For instructions on how to set up your accout for digital access, click here. For more information, click here.

The part of the site you are trying to access is now available to subscribers only. Subscribers: to set up your digital subscription with the new system (if you have not done so already), click here. To subscribe, click here.

Email pw@pubservice.com with questions.

Not Registered? Click here.