Jacques Pépin Poulets & Légumes: My Favorite Chicken & Vegetable Recipes
ISBN-13:
9780544920934
ISBN-10:
0544920937
Edition:
Illustrated
Author:
Jacques Pepin
Publication date:
2018
Publisher:
Harvest
Format:
Hardcover
128 pages
Category:
Poultry
,
Cooking by Ingredient
,
Vegetables
,
Organic
,
Cooking Methods
,
Vegan
,
Vegetarian & Vegan
,
Celebrities & TV Shows
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Book details
ISBN-13:
9780544920934
ISBN-10:
0544920937
Edition:
Illustrated
Author:
Jacques Pepin
Publication date:
2018
Publisher:
Harvest
Format:
Hardcover
128 pages
Category:
Poultry
,
Cooking by Ingredient
,
Vegetables
,
Organic
,
Cooking Methods
,
Vegan
,
Vegetarian & Vegan
,
Celebrities & TV Shows
Summary
Jacques Pépin Poulets & Légumes: My Favorite Chicken & Vegetable Recipes (ISBN-13: 9780544920934 and ISBN-10: 0544920937), written by authors
Jacques Pepin, was published by Harvest in 2018.
With an overall rating of 3.6 stars, it's a notable title among other
Poultry
(Cooking by Ingredient, Vegetables, Organic, Cooking Methods, Vegan, Vegetarian & Vegan, Celebrities & TV Shows) books. You can easily purchase or rent Jacques Pépin Poulets & Légumes: My Favorite Chicken & Vegetable Recipes (Hardcover) from BooksRun,
along with many other new and used
Poultry
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.45.
Description
From the world-renowned chef and celebrated artist, a must-have collection of everyday and elegant chicken and vegetable recipes
The legendary cooking teacher whom GQ calls “the most impactful living chef in America” shares his favorite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet à la Crème and Baker’s Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark Pépin touch: made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelized Tomatoes Provençal. Charmingly illustrated with Pépin’s paintings, this little compendium is perfect for revitalizing every cook’s repertoire.
The legendary cooking teacher whom GQ calls “the most impactful living chef in America” shares his favorite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet à la Crème and Baker’s Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark Pépin touch: made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelized Tomatoes Provençal. Charmingly illustrated with Pépin’s paintings, this little compendium is perfect for revitalizing every cook’s repertoire.
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