After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
Tag: jacques pepin
Being more of a hands-on person when it comes to learning, I didn’t think I could truly learn techniques from the pages of a book — even one from a culinary master such as Jacques Pépin.
She was a Paris-loving home cook from California. He was a classically trained French chef relocated to America. But when Julia met Jacques, a lifetime culinary friendship and television partnership was born. With videos from Julia and Jacques Cooking at Home, a tribute video from Jacques, and a recipe for Caesar Salad Julia’s Way.
I really wish I could write out Jacques’ voluptuous accent phonetically without it looking like I’m making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.
Celebrity chef Jacques Pépin has been cooking for over 60 years. He has published 27 cookbooks and recently won an IACP Award for his new TV series “Essential Pépin.” Previously, Pépin has won a Daytime Emmy, numerous James Beard Awards and two of France’s highest honors. Pépin joined Michael Krasny on Forum to discuss food, his newest cookbook and his KQED-produced PBS series “Essential Pépin.”
Chef Jacques Pépin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques’ series Essential Pépin.
Chef Jacques Pépin demonstrates how to crystallize orange skin to make candied orange peels. This video clip is a web-exclusive that was taped during the filming of Jacques’ series Essential Pépin.
Happy New Year! Here are two culinary experts sharing radically different approaches to opening a bottle of champagne. Both techniques are excellent skills to cultivate and can be used depending on the mood of the party.
This tribute video was created to honor Jacques Pépin and was shown at the 4th Annual New York City Wine & Food Festival Tribute Dinner on October 1, 2011. The new Essential Pépin website just launched and you can view four complete episodes before the program premieres as well as view entire episodes one week before they air on TV. Over 75 recipes are available online, which include large color photos not available in the book.
This fall Jacques Pépin publishes his newest cookbook, Essential Pépin, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. Get information about the TV series premiering on KQED Oct. 15 and view the just launched Essential Pépin website.
Today, December 18th is Jacques Pepin’s official birthday. The legendary chef is 75 years old this year and has been celebrating this milestone with his fans, friends and family for a few months now. In October, Jacques was at KQED studios in San Francisco taping his new series Essential Pepin which will air in the fall of 2011. Watch a preview clip from his new series!
Jacques Pépin recently filmed his new cooking series Essential Pépin at KQED, which will premiere in fall 2011 on PBS stations nationwide. It breaks new ground from previous series due to its thematic nature, with whole shows based on subjects such as poultry, shellfish, soup, and fruit desserts and easy recipes that are practical for the home chef.
KQED celebrates master chef Jacques Pépin’s 75th birthday with a series of events, benefiting KQED and the production of his upcoming new TV series The Essential Pépin.
Sometimes it’s best not to tell your dinner guests what you are about to serve them.
Sometimes you should just watch their eyes light up as they try that first bite, and then reveal what you’ve prepared.
This is one of those dishes.
KQED’s October issue of The Guide has a little piece about the new Jacques Pépin show, More Fast Food My Way, premiering this Saturday. I must to admit to snorting when I saw that the article’s timeline of a day in the life of the show started at 10:30 a.m., because the back kitchen was there between 7:00 and 7:30 a.m., and Jacques himself was in not too much later.