Jacques Pepin French Chef Cooks at Home Signed

Renowned chef Jacques Pepin offers 150 recipes for the home cook in A French Chef Cooks at Home Cookbook. This is an inscribed and signed copy of his book and is a rarer title of his from 1975. 


Format: Hardcover with dust jacket, 381 pages  - Signed and inscribed by author and chef Jacques Pepin. 

Copyright: 1975 

Publisher: A Fireside Book 

Author: Jacques Pepin 

ISBN: 9780671219468

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Additional Details

Description: Jacques Pepin, a distinguished chef who began his career at the age of fourteen in his native Burgundy and who was once chef de cuisine to President Charles de Gaulle, has written a cookbook that will capture the hearts of all those who love French food. Because he has taught thousands of students the joys of French cooking, he is keenly aware of exactly what the home cook needs to know. In this, remarkable book, he offers over 150 of the most interesting and exciting recipes from the collection of dishes he prepares at home when he is entertaining friends. Covering a wide range of French home cooking -- with a few foreign delights added for good measure -- the recipes are so varied and interesting that many cooks will want to start at the beginning and cook their way through the entire collection. 

Like all hosts, when Jacques Pepin cooks at home he wants to be able to enjoy the company of his guests as well as the pleasure of good food. He has included many recipes that are simple to make and others that can be prepared in advance of the dinner. A few dishes require considerable time and effort, but the results are so delicious that you will want to try them for special occasions. In every case, the author shares his extraordinary knowledge of food and cooking techniques, so that even a beginning cook can proceed with confidence. 

Among the splendid first courses are such dishes as Chicken Liver Terrine, Mushrooms a la Grecque, Onion Tart and a truly superb Lobster Bisque. Main courses include Mussels Marseillaise, Stuffed Striped Bass with Herbs, Chicken with Cognac, Braised Duck with Cherries, Saddle of Lamb Provencal, and Steak au Poivre. The vegetable dishes are imaginative enough to serve as a separate course. And the desserts are ravishing -- including such delights as Meringue Shells with Chantilly Cream, Chocolate Roll, Open Orange Tart, Caramel Custard with Rum, Strawberries with Raspberry Sauce and Braised Pears in Caramel Sauce. Without question this book is an illustrious collection of recipes by a master chef. 


Condition: Jacket has a tiny tear at bottom edge. Further good condition. 

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