Jacques Pepin's Encore With Claudine (Paperback) by Pepin, Jacques & Claudine

Jacques Pépin is one of the world's greatest chefs and a leading figure in developing new ideas in cooking. He is also an unsurpassed instructor in the fine art of cooking at home as his many cooking shows on public television will attest. In this book, which follows an earlier book, Jacques Pépin's Kitchen, Cooking With Claudine, Pépin once again presents with great attention to the fine points and techniques, a masterly collection of recipes.

No longer a novice, Claudine Pépin is back in the kitchen with her famous father, Jacques, for the next course in her culinary education. Now that she has the basics under her belt, Claudine is taking on a fresh repertoire of recipes and skills in Encore with Claudine.

The book is organized into 26 menus, covering many common situations and many styles of cooking, such as Great Sandwich Party, Everyday Cooking, Flavors of Italy, Fall Colors Feast, The Fish Connection, A Graduation Party, and Modern American Cuisine. In each case, he begins with the menu plan, the selection of ingredients. A discussion of menus and wines is also included.

Jacques has written over 110 original recipes and designed 26 new menus to teach lessons in economy and resourcefulness, creativity and originality. Instead of walking through the supermarket and looking for inspiration, Jacques encourages Claudine--and his readers--to have a plan and recognize the possibilities in the fresh ingredients available. My concern is to create something people can do at home. I know that people want something light and healthful, but something a bit new too. These are the same concerns I have for my own family, explains Pépin.

With a keen sense for the modern cook's concerns, Jacques has carefully developed menus for a variety of occasions. From simple everyday cooking with dishes like Pita Pizzas, stuffed tomatoes emilia, and Stew of Eggplant and Chinese Sausage, to meals for entertaining with recipes for Scallop and Potato Napoleons with Chive Sauce, Grilled Steak with Lemon-Thyme Butter, and Stuffed Butternut Squash, Jacques has covered all of the bases. A foundation of useful techniques and practical advice enhances every recipe, making this a cookbook to turn to again and again.