Essential Pepin Desserts
160 All-Time Favorites from My Life in Food
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- ¥2,200
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- ¥2,200
発行者による作品情報
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.
PUBLISHERS WEEKLY
One of the great cookbook masters of the world, Pepin has published 26 volumes of recipes (including one with Julia Child). In this, which might be considered his opus, he offers more than 700 of his best French and French-accented dishes from decades of cooking and teaching. They're simple without being dumbed down; approachable yet still adventurous. Whether he's explaining how to make Escoffier quenelles with mushroom sauce; black sea bass gravlax; chicken livers saut ed with vinegar; duck cassoulet; artichoke hearts with tarragon and mushrooms; or tarte tatin, he makes it seem doable and shares tidbits of wisdom to boost confidence and kitchen knowledge. His head notes are brief but informative, warm but not cloying. Pepin's own line drawings accompany the recipes, and they are, appropriately, at once homey and sophisticated. A DVD teaching a variety of cooking techniques accompanies the book, promising to make even the more challenging recipes less intimidating. For serious cooks and beginners alike, this is an instant classic that would enhance almost any collection.
