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by Jacques Pepin

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Houghton Mifflin Harcourt
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7.90(w) x 10.10(h) x 1.20(d)



In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.

Jacques PГ©pin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflГ©s. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. 
Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.  For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

Editorial Reviews

Publishers Weekly
Pépin—winner of the James Beard Lifetime Achievement Award, television chef, and author of 25 cookbooks—extends “an invitation to come over to our house for a meal” in his latest recipe collection, the companion cookbook to his 13th and final PBS TV series. These 200 recipes reflect Pépin’s “culinary heart and soul” and are low-fuss dishes promoting enjoyment of “wine, food, and companionship.” Pépin draws from his childhood and family table, travels, and reminiscences. Interspersed are essays on wine, eggs, gardening, and cooking with friends and family. The recipes are organized by course. An hors d’oeuvre of tequila-splashed smoked salmon tostadas with yogurt horseradish cream whets the appetite. Soups and salads feature leek and potato potage and spicy greens with mustard vinaigrette. Fish and seafood recipes abound, starring sauced grouper and red snapper dishes, and meats include Russian-style grilled lamb skewers and rabbit sautéed in mushroom cream sauce. Two dessert chapters, with fruit-based, custard, chocolate, and baked desserts, round out the collection. Pépin encourages tinkering with recipes, appreciating them as living things that can evolve according to every cook’s heart and soul. (Oct.)

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