Essential Pepin Desserts

160 All-Time Favorites from My Life in Food Jacques Pépin. 2 tablespoons chopped pistachios Preheat the oven to 350 degrees. Grease an 81⁄2-by-41⁄2-inch loaf pan (preferably ovenproof glass) with the butter.

Essential Pepin Desserts

Pie or pastry, fruit or frozen, homey or haute cuisine—160 recipes for sweet treats from the legendary James Beard Award–winning chef. For over four decades, French culinary master Jacques Pépin has been delighting taste buds and teaching home cooks how to dazzle their loved ones with classic and innovative recipes alike. Now collected together in one volume are Pépin’s best confections from his long and luminous career in cooking. Essential Pépin Desserts is filled with unbelievable treats, from Fruit Desserts (such as Apple Fritters and Cold Peach Soup); to Puddings, Sweet Soufflés, and Crepes (including Chocolate Mousse and Baked Alaska); to Cakes, Cookies, and Candies (like Orange Tuiles and Candied Citrus Peels); to Tarts, Pies, and Pastries (with Tarte Tatin and Croquembouche); to Frozen Desserts (featuring Blood Orange Sorbet and French Vanilla Ice Cream). Sprinkled with Pépin’s time-honored tips on how to master each technique, this is the dessert cookbook every baking aficionado needs in his or her collection.

More Books:

Essential Pepin Desserts
Language: en
Pages: 100
Authors: Jacques Pépin
Categories: Cooking
Type: BOOK - Published: 2012-11-06 - Publisher: HMH

Pie or pastry, fruit or frozen, homey or haute cuisine—160 recipes for sweet treats from the legendary James Beard Award–winning chef. For over four decades, French culinary master Jacques Pépin has been delighting taste buds and teaching home cooks how to dazzle their loved ones with classic and innovative recipes
Essential Pépin
Language: en
Pages: 704
Authors: Jacques Pépin
Categories: Cooking
Type: BOOK - Published: 2011-10-18 - Publisher: Houghton Mifflin Harcourt

For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. Featuring DVD clips demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His
Sweet Simplicity
Language: en
Pages: 224
Authors: Jacques Pepin
Categories: Cooking
Type: BOOK - Published: 2003-10 - Publisher: Bay Books

Culinary superstar Pepin now proves that simple and healthy can also be part of the definition of a great dessert. The more than 155 recipes, organized alphabetically by fruit, run the gamut from fresh seasonal fruit presentations to guest-pleasers like Apricot and Fig Souffle.
Jacques Pepin's Fast Food My Way
Language: en
Pages: 240
Authors: Jacques Pépin
Categories: Cooking
Type: BOOK - Published: 2004 - Publisher: Houghton Mifflin Harcourt

The master chef applies his skills to simple meals that can be prepared quickly, from instant beef tenderloin stew to pumpkin soup with toasted walnuts, that rely on pantry staples and canned goods.
Jacques Pépin New Complete Techniques
Language: en
Pages: 728
Authors: Jacques Pépin
Categories: Cooking
Type: BOOK - Published: 2012-11-13 - Publisher: Open Road Media

The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the