Publisher Description

In Jacques Ppin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes. In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques Ppin Fast Food My Way at your side, the best food is always the simplest.

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Cooks in a hurry, take heart! Memorable dishes are just moments away. In Jacques Pepin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes. In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep your guests coming back for more, silky soups, and caramelized peaches (made from canned peaches). With Jacques Pepin Fast Food My Way at your side, the best food is always the simplest.

Author Biography

The winner of sixteen James Beard Awards and author of over 30 cookbooks, including The Apprentice, Essential Ppin, and Jacques Ppin Quick & Simple, JACQUES PEPIN is a chef, author, television personality, educator, and artist, and has starred in 12 acclaimed PBS cooking series. His dedication to culinary education led to the creation of the Jacques Ppin Foundation in 2016.BEN FINK is an award-winning photographer whose work has been featured in Saveur, Bon Appetit, and Food & Wine magazines, as well as in several books, including the James Beard Award-winning Artisan Baking Across America. He is a member of Who's Who in American Photography and resides in New York City.

Table of Contents

Contents 1 Introduction 4 Menus 11 More ideas for quick dishes 19 Appetizers and first courses 44 Soups 57 Eggs 64 Salads 83 Vegetables 104 Rice, potatoes, and pasta 115 Fish and shellfish 142 Poultry 155 Meat 172 Desserts 223 Acknowledgments 229 Index

Excerpt from 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. By the time I've grated some zucchini, carrots, and onions--and whatever else I might find--the water is boiling. The grated vegetables cook in moments; I add some instant grits and chopped salad greens for body, and presto: we have homemade soup. Dishes like this--you'll find the recipe for Instant Vegetable Soup on page 46--are comforting for a family and elegant enough to serve guests. This book pays tribute to a very simple cuisine--my "fast food." Some of the recipes are not necessarily quick but none requires much work, and all fit nicely into today's fast-paced lifestyles. Take a look at my Oven- Baked Salmon on page 118. It takes only moments to season (you can do this in the morning, if you've planned ahead), and you put it in a low oven on the same platter you're planning to serve it on. 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. Although I commend anyone who will take hours preparing a dish from scratch, I'm not a snob about cooking. I know that "homemade" doesn't necessarily translate into superlative food. Most French people would not think of baking their own bread or croissants or making their own p't

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