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FREE JACQUES PEPIN FAST FOOD MY WAY PDF Jacques Pepin,Ben Fink | 240 pages | 01 Sep 2004 | HOUGHTON MIFFLIN | 9780618393121 | English | Boston, MA, United States Home | Jacques Pépin Foundation He has authored over 30 cookbooks, some of which have become best sellers. Wanting to complete his education, he enrolled in English for foreign students, a GED equivalent and eventually General Studies classes toward a Bachelor of Arts degree at Columbia University. The use of thousands of photographs, illustrating the techniques and methods required to achieve certain culinary results, provided a window into the art of cooking. The books are credited Jacques Pepin Fast Food My Way chef Tom Colicchio and others as helping them to learn the craft of cooking. This effort eventually led to the first, and still one of the few, Masters Degrees in Gastronomy. Each of the three series earned the pair James Beard Foundation Awards. Throughout his career, he has toured and taught on cruise ships including the Queen Elizabeth 2and the Crystal Cruises and Jacques Pepin Fast Food My Way Cruises lines. Inhe was named the executive culinary director of Oceania Cruisesand "is credited with helping it achieve its reputation for culinary excellence and style", Levine, para. Honestly, he wanted to go to IACP. He's like, 'I'm talking. I can walk. Let's go. The mission of the foundation is to support organizations that provide culinary training to adults and youths with barriers to employment such as low-income, low-skills, homelessness, issues with substance abuse and previous incarceration. The JPF provides grants, independent research, source and curricular materials, equipment, direct teaching and video instruction to community-based culinary training programs around the USA. The program was awarded a Daytime Emmy in He stated that his ideal "final meal" would be roast squab and fresh peas. According to its producer, Tina Salter KQED-TVthe series would be his "most personal and special, revealing a man — a legend — whose lust for life, love of food, family and friends continues". Regis Hotel. His car hit the deer, veered off the road, struck a telephone pole, then crashed into a ravine and landed upside-down and on fire. He fractured 14 bones in his back, pelvis, and arms, and his left arm was so badly injured that physicians initially wanted to amputate it. From Wikipedia, the free encyclopedia. French-American chef. Bourg-en-BresseFrance. Previous restaurant s. Television show s. Award s won. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Boston: Houghton Mifflin. April 7, Retrieved December 1, The Food Network. October 2, Archived from the original on April 19, Retrieved August 13, CBS News. Archived from the original on December Jacques Pepin Fast Food My Way, Retrieved December 4, The New York Times. Columbia Magazine. Retrieved December 3, October 19, Hirsch March 25, AP News. Retrieved January 27, Essential Jacques Pepin Fast Food My Way. April 28, PBS Food. October Jacques Pepin Fast Food My Way, Retrieved December 2, James Beard Foundation. New York Daily News. New York. Retrieved December 28, February 8, Oceania Cruises. May 9, Retrieved June 28, PBS — American Masters. May 22, Retrieved October 18, Connecticut Post. Washington Post. Daytime Emmy Award Lifetime Achievement. Paula Deen Giada De Laurentiis Namespaces Article Talk. Views Read Edit View history. Help Learn to edit Community portal Recent changes Upload file. Download as PDF Printable version. Wikimedia Commons. Columbia University B. KQED: Jacques Pépin: Fast Food My Way: Recipes Uh-oh, it looks like your Internet Explorer is out of date. For a better shopping experience, please upgrade now. Javascript is not enabled in your browser. Enabling JavaScript in your browser will allow you to experience all the features of our site. Learn how to enable JavaScript on your browser. NOOK Book. Introduction Yes, I was born and kitchen-trained in France. But even after having spent more than four decades in the United States, people still think of me as a French chef and associate me with French cuisine. They also have the impression that French food or any of my cooking requires long, elaborate preparation. Nothing could be further from the truth. More often than not, I prefer simple, straightforward food that can be prepared quickly. My wife, Gloria, and I often go out together to do errands or shopping, which usually takes longer than we planned. So we come home hungry. The first thing I do is put a pot of water on to boil. Only then do I take off my jacket and raid the refrigerator for vegetables. The grated vegetables cook in moments; I add some instant grits and chopped salad greens for body, and presto: we have homemade soup. Take a look at Jacques Pepin Fast Food My Way Oven- Baked Salmon on page While the fish bakes, you can make the sauce, serve drinks to guests, or just set the table and relax. The fish will be moist and meltingly tender, guaranteed to win praise. After the meal, you have only the platter to clean—not a roasting pan. My sister-in-law, for instance, who works in Paris and commutes on the train to the suburbs, stops at the market on her way home and picks up some bread, vegetables, and perhaps a veal roast. When she gets home, she browns the roast in a pressure cooker with an onion, adds some potatoes, puts the lid on the pressure cooker, and then goes Jacques Pepin Fast Food My Way to change. About thirty minutes later, after a leisurely aperitif, dinner is ready. A schedule like this can be yours, too. Great food—easier than going out for conventional fast food and certainly better for you—takes only minimal planning. Cans are a treasure in the pantry, whether they contain anchovies, tomatoes, peaches, tuna, or beans. I can easily transform these ingredients into fast and elegant dishes, as you will see in these pages. Cheese, olives, smoked salmon and trout, and nuts can all be used to great advantage. Good olive oils, vinegars, salsas—even mayonnaise and ketchup—are the base for marinades and sauces to enhance your meals. Store-bought brioche and pound cake become part of quick and delicious desserts, as do shortbread cookies. Proper techniques and good equipment make your kitchen life easier. Sharp knives, sturdy vegetable peelers, thick, heavy pots some nonstickgood solid cookie sheets, and rubber spatulas are all essential. I also rely on my microwave oven, which is ideal for reheating anything sticky Jacques Pepin Fast Food My Way would leave a messy pan and is the key to making a quick baked potato. While the oven is heating, we pop the potatoes in the microwave. My fast food is best shared with friends, along with a bottle of wine. You will see that most of the dishes in this book are designed to serve four. You have more people at your table? All these recipes double easily. Fresh herbs add a beautiful accent and bright flavor to dishes, and I use them Jacques Pepin Fast Food My Way, since they are so plentiful in my garden. Trust your instincts and your sense of taste. They will lead you. Happy cooking and happy times! I sprinkle some grated American, manchego, or Monterey Jack cheese on a couple of flour tortillas, add some cilantro and hot salsa or Tabasco to taste, and fold the tortillas in half. Then I cook them in a dash of canola oil in a nonstick pan for a couple of minutes on each side, let them rest for a few minutes, cut them into wedges, and serve. Cheese crostini. To make them, I arrange leftover slices of baguette on Jacques Pepin Fast Food My Way oiled cookie sheet and top with plum tomato slices, Gruycre, a dash of salt, and plenty of black pepper. I bake them in a hot oven for 6 to 8 minutes, until nicely browned, sprinkle them with a little chopped cilantro or parsley, and serve. Basil, cheese, fig, and nut bites. A plate of basil, nut meats, figs, and cheese makes a good light lunch or cheese course at a fancy dinner party. I place a few roasted nuts—pecans, walnuts, or almonds—in the center of each Jacques Pepin Fast Food My Way several large basil leaves and serve two per plate, with a slice of ripe Camembert or Brie and a dried fig cut in half. Baby mozzarella salad. As a first course, a baby mozzarella salad is great. Make use of the bounty of your supermarket deli counter: small mozzarella balls bocconcinidiced red pimientos, pitted black and green olives, sun- dried tomato halves, and capers, if available. Jacques Pepin Fast Food My Way these ingredients with a little extra-virgin olive oil, cracked pepper, and a dash of vinegar and serve cupped in a leaf of radicchio on individual plates. Prosciutto and figs. I like prosciutto sliced very thin. Cut one fresh fig in half and wrap one or two slices of prosciutto around each half, so the flesh of the fig Jacques Pepin Fast Food My Way exposed. Sprinkle black pepper on top and serve with a fresh baguette and a dollop of mascarpone for a treat as good as you will ever get in Italy. A standard at any Mexican restaurant, this spicy accompaniment is made with diced tomato, coarsely chopped onion, chopped jalapeno pepper the amount determined by your tolerancea lot of cilantro, a little ground cumin, and a dash of ketchup, which I like to add for texture and taste.