Jacques Pépin Poulets & Légumes

Nonfiction, Food & Drink, Meats & Dairy, Poultry, Vegetables & Salads
Cover of the book Jacques Pépin Poulets & Légumes by Jacques Pépin, HMH Books
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Author: Jacques Pépin ISBN: 9781328900722
Publisher: HMH Books Publication: April 3, 2018
Imprint: Rux Martin/Houghton Mifflin Harcourt Language: English
Author: Jacques Pépin
ISBN: 9781328900722
Publisher: HMH Books
Publication: April 3, 2018
Imprint: Rux Martin/Houghton Mifflin Harcourt
Language: English

From the world-renowned chef and celebrated artist, a must-have collection of everyday and elegant chicken and vegetable recipes

The legendary cooking teacher whom GQ calls “the most impactful living chef in America” shares his favorite 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 Caramelized Tomatoes Provençal. Charmingly illustrated with Pépin’s paintings, this little compendium is perfect for revitalizing every cook’s repertoire.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

From the world-renowned chef and celebrated artist, a must-have collection of everyday and elegant chicken and vegetable recipes

The legendary cooking teacher whom GQ calls “the most impactful living chef in America” shares his favorite 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 Caramelized Tomatoes Provençal. Charmingly illustrated with Pépin’s paintings, this little compendium is perfect for revitalizing every cook’s repertoire.

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