In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Now, in a book that celebrates his life in food, the world's most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further.
Jacques Pépin was born in Bourg-en-Bresse, near Lyon. Moving to the United States in 1959, Pépin first worked at New York's historic Le Pavillon restaurant and then served for ten years as director of research and new development for the Howard Johnson Company while attending Columbia University. A former columnist for the New York Times, Pépin is a contributing editor to Food & Wine magazine.
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.Find out more