Binding: Paperback Dewey Decimal Number: 641.5 EAN: 9780060936921 ISBN: 0060936924 Label: William Morrow Cookbooks Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 288 Publication Date: October 01, 2001 Publisher: William Morrow Cookbooks Release Date: October 09, 2001 Sales Rank: 59639 Studio: William Morrow Cookbooks
Product DescriptionJacques PÉpin, America's favorite French chef, makes your cooking easier with 150 timesaving recipes.
Make crackers by spritzing wonton wrappers with oil and bake until golden.
Use frozen butternut squash for quick soup.
Freeze salmon and cream cheese appetizer rollups for easy slicing.
Prepare cheese straws appetizers with frozen puff pastry.
Need an elegant entrÉe in record time? SautÉ pork cutlets with prunes and steak sauce.
Spoon a rich-tasting sauce of wine, ketchup, and mustard over grilled steak
Mix melted chocolate with whipped cream for quick chocolate mousse.
Fill a store-bought, hollowed-out pound cake with quick food processor lemon buttercream.
What Others Say
Gift for sis
She loved it. I hope she lets me sample some of Jacques's delictable meals. Yummmm.
biased
jacques pepin is my all time favorite chef.. there is nothing negative i can say about Mr. P.. even with all the new chefs today.. Jean Georges-Daniel--Bobby--Alain.. i always go back to Mr. P..
Easy Access to Good Food
I began cooking from The Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort about 12 years ago, when it was first released in hardcover. I did not know Jaques Pepin's reputation, I simply wanted recipes one can do quickly. My bottom line on The Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort is that it succeeded in delivering on the promise of the book's title.
I confess I was a little cynical about Pepin's book at first. Pierre Franey, a chef whose very very impressive pedigree I did know had published, at that time, at least three volumes of quick cooking recipes based on his well-known New York Times column. I interpreted this as simply 'jumping on the bandwagon' of a popular trend. I got it anyway because the evidence of Pepin's previous books and the blurbs on the back of the dust jacket attested to Pepin's credentials ... Read More
No Ego Here -- A Title That Delivers
Jacques Pepin is known for honest, straight-forward, fool proof techqniue and advice. As the most familiar French face for most American foodies, his association has generally been with what Americans consider "classic" French cooking.
But Pepin has been touting all along the simplicity of "real" French cooking -- from his home kitchen to that of his mother's, these recipes attest to the paradigm that a few high quality products can transform a meal into something memorable.
Many contemporary food writers tout quick cooking as a new phenomenon, borne from the hectic digital lifestyles we live. However, quick cooking has always existed and been in continuous evolution for the busy individual for, sadly, time has never been on our ... Read More
