Essential pepin : more than 700 all-time favorites from my life in food

1394 Pages·2011·11.8 MB·English

by  Pépin

Contents
1. Title Page
2. Table of Contents
3. Copyright
4. Dedication
5. Acknowledgments
6. Epigraph
7. Introduction
8. SOUPS
9. SALADS
10. EGGS AND CHEESE
11. PASTA, RICE, GRAINS, AND POTATOES
1. Pasta, Noodles, and Gnocchi
2. Rice
3. Grains
4. Potatoes and Sweet Potatoes
12. BREADS, SANDWICHES, AND PIZZAS
1. Breads
2. Sandwiches
3. Pizzas
13. SHELLFISH AND FISH
1. Shellfish
2. Fish
14. POULTRY AND GAME
15. MEAT
1. Beef
2. Veal
3. Lamb
4. Pork
16. CHARCUTERIE AND OFFAL
1. Charcuterie
2. Offal
17. VEGETABLES AND SIDE DISHES
18. FRUIT DESSERTS
19. PUDDINGS, SWEET SOUFFLÉS, AND CREPES
20. CAKES, COOKIES, AND CANDIES
1. Cakes
2. Cookies
3. Candies
21. TARTS, PIES, AND PASTRIES
22. FROZEN DESSERTS
23. BASICS
1. Seasonings
2. Stocks
3. Sauces, Butters, and Oils
4. Relishes and Pickles
5. Drinks
24. Producer’s Acknowledgments
25. Index
Videos
Clarifying stock: consommé (4:24)
A classic omelet (2:06)
Forming and marking breads: baguette, gros pain, épi (5:10)
Shucking oysters and clams (2:23)
Killing a live lobster & Removing the meat from a cooked lobster (6:26)
Trussing a chicken (3:38)
Cutting, boning, and preparing a chicken for galantine (9:54)
Cutting a whole chicken: for stew, boned wings, lollipops, boned legs
(9:57)
Cleaning and cutting a rabbit (3:32)
Prepping and cooking artichokes (4:14)
Peeling and julienning orange skin & Segmenting an orange (3:50)
Making, rolling, and forming pie dough (5:25)
Making and working with puff pastry (10:01)
Chocolate balloons (1:56)
Copyright © 2011 by Jacques Pépin
Illustrations copyright © 2011 by Jacques Pépin

All rights reserved

For information about permission to reproduce selections from this book,
write to Permissions, Houghton Mifflin Harcourt Company, 215 Park
Avenue South, New York, New York 10003.

www.hmhbooks.com

Book design by George Restrepo and Lisa Diercks
The Library of Congress has cataloged the hardcover version as follows:
Library of Congress Cataloging-in-Publication Data
Pépin, Jacques.
Essential pepin : more than 700 all-time favorites from my life in food /
Jacques Pépin.
p. cm.
ISBN 978-0-547-23279-9 (hardback)
1. Cooking, French. 2. Cooking. 3. Cookbooks.
I. Title.
TX719.P4578 2011
641.5944—dc23
2011016057

Enhanced ebook ISBN 978-0-547-60738-2

v4.0315

Acknowledgments
The making of a book is a complicated project, with many people involved in
writing, editing, and designing. This book of many books was particularly
complicated and goes back many years. I have always counted on my wife,
Gloria, for food advice and ideas. Norma Galehouse, my longtime assistant,
has worked on this book in various ways for the last twenty-five years, and I
continue to rely on her patience and talent to make something readable out
of my handwriting and notes. Thank you to Doe Coover, my agent, who
came up with the idea for the book, and to Rux Martin, my editor, for her
confidence and enthusiasm for the project and her willingness to listen to
my grumbling. Thank you, too, to the copy editor, Judith Sutton, for her
faithful attention to details; to George Restrepo, for his splendid design; to
Jacinta Monniere, for her accurate typing; and to Rebecca Springer, for
overseeing the production of the book.
With the book comes videos of techniques filmed at the home of my
friend Susie Heller. Her friendship, dedication, and knowledge made it
possible. Thank you to my friend and talented director Bruce Franchini; to
Paul Swensen, the DVD editor; and to Amy Vogler, David Shalleck, Jean-
Claude Szurdak, and the whole technical crew. Your hard work and
professionalism made me look good. Merci!
After nearly twenty-five years of working at KQED, I feel I am coming
home when I get to Mariposa Street in San Francisco. Although it’s not
possible to thank everyone at the station who has worked on my shows, I
want to thank John Boland, the president of KQED and my supporter and
friend; Michael Isip, the director of KQED and executive producer, for his
confidence, enthusiasm, and friendship; and Jacqueline Murray, for raising
the money. More than anyone else, I want to thank Tina Salter, my series
producer, for her professionalism, insight, patience, humor, and devotion.
Thanks, too, to the genial Bruce Franchini, our director, whose keen eyes
made the food look incredible; Christine Swett, the culinary producer, for
her kindness and talent; Elizabeth Pepin, the competent associate producer,
among many others. And thank you to the back kitchen: first, to my dearest
friend, Jean-Claude Szurdak, who appeared on the show with me, and to
David Shalleck and his crew, including Michael Pleiss, as always.
Thank you to my daughter, Claudine, and granddaughter, Shorey, for
appearing on the series with me, as well as to Roland Passot, Loretta Keller,
and Emily Luchetti. A big thank-you to the operations/technical crew for
their efficient, skilled work on my behalf. Last, but importantly, thank you
to Wendy Goodfriend, the website genius, whose work I know I do not
appreciate enough, because of my limited knowledge of the Internet.