Hardcover: 256 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt (August 12, 2008)
Product Dimensions: 7.5 x 0.9 x 9.2 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review: 4.8 out of 5 stars See all reviews (194 customer reviews)
Best Sellers Rank: #20,900 in Books (See Top 100 in Books) #28 in Books > Cookbooks, Food & Wine > Regional & International > European > French #146 in Books > Cookbooks, Food & Wine > Cooking Methods > Quick & Easy
I can't argue with cookbook publishers' recent trend of "healthy fast food" books. Most of us have limited time to fuss in the kitchen, particularly on a weeknight when there's something else to do. Happily, one participant in this batch of books is Jacques Pepin, who's been a professional chef and teacher for as long as I've been alive. (That would probably make him feel old. Sorry.)"More Fast Food My Way" accompanies a PBS series of the same name, which as it implies is the second such series. The book has chapters on soups; eggs; salads; fish and shellfish; poultry and meat; vegetables; potatoes, rice, pasta, pizza and bread; and desserts. Most of the hundred-or-so recipes have photos (which I know matters to some people).After watching one or two of the PBS episodes and saying, "Yum! That looks delicious!" I grabbed the book from my local library. And I soon discovered an oddity in this collection: The recipes aren't incredibly appealing until you see Jacques make them.For example, his "roasted split chicken with mustard crust" seemed just slightly weird when I read the recipe. The chicken is coated with a paste of garlic, Dijon mustard, white wine, soy sauce, olive oil, Tabasco, salt, and herbes de Provence -- not a combination that elicits a "Wow, I have to try that!" response. But after watching Pepin make it on TV, I reached for my grocery list and scribbled in the ingredients (which didn't take much -- you probably have most of these ingredients in your pantry, just as I do). The results were, to summarize, wonderful. And ready in an hour, during which I made his fricassee of Brussels sprouts and bacon.
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