Comments on: Essential Pépin: Jacques Pépin’s New Cookbook

By: Pigpen7110

Pigpen7110 — Sun, 15 Apr 2012 01:09:00 +0000

Today, April 14th. I watched Jacques Pepin on PBS in Los Angeles, California. I am a devoted follower of Jacques and I have bought his book ‘Essential Pepin’. His friend, Claude, was his assistant today, a friend and a pastry chef. I was concerned regarding Claude saying to ‘blow’ on hot mixture to ‘cool it down’. Jacques complied. Is that acceptable? Who could be blowing on my food in it’s preparation? Someone with T.B. perhaps? Also, I noticed Claude scratching his neck. Ugh!

By: Rich Rahmey

Rich Rahmey — Wed, 23 Nov 2011 01:18:52 +0000

One need not read “Essential Pepin” to realize the gestalt of the author. When I think back over the years about the connections I’ve had with all other cooks, I invariably return to Jacque as the quintessential chef of all time.

By: Grace Newcomer

Grace Newcomer — Sun, 13 Nov 2011 21:21:21 +0000

I remember watching Jacques Pepin debone a whole chicken while keeping it in one piece maintaing it’s shape on PBS many years ago and have been a follower ever since. So simple in his hands. This book will be given as gifts to the serious cooks in my family!! Can’t wait to get it for myself. What is wonderful is how he relates to our busy lives by stream lining recipes and yet keeping the dishes so good. btw, will Jacques give us some idea for what he means as sweet port??

By: Dee McGinn

Dee McGinn — Sat, 01 Oct 2011 02:50:18 +0000

I remember as a teenager watching Jacques Pepin on WETA public TV. He took me places, showed me foods I had never heard of as I was raised in a ” Meat and Potatoes” home. I watched and learned. He took me places with each recipe, related them too places, or people , or family, those special occasions where food was the star. I can not wait to get my hands on his new book. Although I loved Julia, and watching her cook, it was Jacques who showed me “butter” was more than something we put on bread.