Jacques Pépin Quick & Simple
About this ebook
250 of master chef Jacques Pépin’s classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup, perfect for quick weeknight dinners.
You don’t need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pépin. 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 Pépin Quick & Simple, 250 simple 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, Suprêmes 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.
This foundational, classic collection from a master French chef is essential for every busy home cook who refuses to eat poorly. Here is Jacques Pépin’s timeless advice for creating satisfying meals on a tight schedule.
- Fast Meals for Busy Nights: Enjoy impressive dishes like Braised Short Ribs in Red Wine Sauce prepared in under an hour, or explore a variety of 30-minute meals like Suprêmes of Chicken with Paprika.
- Effortless Home Cooking: Discover 250 classic and timeless recipes that deliver polished, satisfying meals without requiring decades-honed skills or a kitchen brigade.
- Time-Saving Kitchen Tips: Learn the master chef’s techniques for using the right kitchen tools and equipment to simplify and improve every dish you make with minimal prep and cleanup.
- A Well-Stocked Pantry: Find complete guidance on essential pantry staples so you are always able to create terrific meals on short notice.
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About the author
Jacques Pépin is the celebrated host of award-winning cooking shows on national public television, master chef, food columnist, cooking teacher, and author of nineteen cookbooks. Jacques is the dean of special programs at the French Culinary Institute in Manhattan and an adjunct faculty member at Boston University.
Tom Hopkins was a millionaire by the time he was twenty-seven. He began his career as a real estate agent (failing miserably and earning $42 a month). After investing his last few dollars in a sales training seminar, Tom quickly rose to the nation's number one sales position—setting records that still stand today. Believing sales people are made, not born, Tom has dedicated his professional life to training and inspiring people to achieve their highest potential.
