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Jacques Pépin More Fast Food My Way

From “a great teacher and truly a master technician” (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant “minute” recipesJacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it “fabulous,” “chic,” and “elegant.” Now America’s first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated.“Minute recipes”: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage BitsSmashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes)Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)

Hardcover: 256 pages

Publisher: Rux Martin/Houghton Mifflin Harcourt (August 12, 2008)

Language: English

ISBN-10: 0618142339

ISBN-13: 978-0618142330

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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