Jacques Pepin has written 38 work(s)
26
Edition summary (click for prices and details):
Paperback:
9780912333083 | Reissue edition (Bay Books, August 1, 1994), cover price $15.95 | About this edition: A classic cookbook by one of the world's great chefs--PBS star, New York Times columnist, and dean of studies at New York Culinary Institute--brings the traditions of French cooking into the health-conscious 90s.
27
Edition summary (click for prices and details):
Paperback:
9780912333175 | Reissue edition (Bay Books, August 1, 1994), cover price $15.95 | About this edition: Featuring fast, easy, healthy recipes from the master chef, a collection of delicious French dishes--each accompanied by a nutritional analysis--makes eating at home as tasty and fun as eating out at a fine restaurant.
28
Edition summary (click for prices and details):
Hardcover:
9780394546599, titled "Jacques Pepin's the Art of Cooking" | Alfred a Knopf Inc, June 1, 1988, cover price $39.95 | About this edition: Collects recipes for foods such as veal roast, venison steak, lobster mousse, poached sole, escargot stew, shrimp Creole, and fine-herb omelet
9780394546582, titled "Jacques Pepin's the Art of Cooking" | Alfred a Knopf Inc, October 1, 1987, cover price $35.00 | About this edition: Collects recipes for foods such as veal roast, venison steak, lobster mousse, poached sole, escargot stew, shrimp Creole, and fine-herb omelet
Paperback:
9780679742708, titled "Jacques Pepin's the Art of Cooking" | Reprint edition (Alfred a Knopf Inc, October 1, 1992), cover price $30.00 | About this edition: Covers stocks, soups, eggs, shellfish, fish, poultry, game, and meat, with vegetables as accompaniments.
9780679742715, titled "Jacques Pepin's the Art of Cooking" | Reprint edition (Alfred a Knopf Inc, October 1, 1992), cover price $30.00 | About this edition: Two paperback volumes which represent the master work of one of the most admired cooking teachers today.
29
Edition summary (click for prices and details):
Hardcover:
9780688111458 | William Morrow & Co, June 1, 1992, cover price $22.00 | About this edition: Designed to assist the thrifty gourmet in capitalizing on seasonal cooking, a collection of 170 recipes in menus covers lamb, cold soups, pasta dishes, stews, and desserts
30
Edition summary (click for prices and details):
Hardcover:
9780688094485 | William Morrow & Co, November 1, 1990, cover price $19.95 | About this edition: The world-famous master chef introduces 250 recipes for easy-to-fix dishes that take only minutes to prepare, including a variety of one-pot meals and multipurpose dishes and menus, with tips on using leftovers
31
Fresh from his television show, 'Everyday Cooking With Jacques Pepin,' the personal chef of three French presidents discusses cooking techniques and presents numerous recipes and money-and time-saving hints
Edition summary (click for prices and details):
Hardcover:
9780060149949 | Harpercollins, July 1, 1982, cover price $19.95 | About this edition: Fresh from his television show, 'Everyday Cooking With Jacques Pepin,' the personal chef of three French presidents discusses cooking techniques and presents numerous recipes and money-and time-saving hints
Paperback:
9780060963590 | Reissue edition (Harpercollins, April 1, 1989), cover price $12.95
32
Edition summary (click for prices and details):
Paperback:
9780945504009 | Clinitec, August 1, 1988, cover price $9.95
33
Edition summary (click for prices and details):
Hardcover:
9780844667188 | Peter Smith Pub Inc, June 1, 1987, cover price $35.00
34
Edition summary (click for prices and details):
Hardcover:
9780517324196 | Random House Value Pub, August 1, 1986, cover price $12.99 | About this edition: Catalogues nearly two hundred of the most useful culinary techniques, providing detailed, step-by-step descriptions and illustrations of basic skills and procedures in kitchen and dining room
35
Edition summary (click for prices and details):
Paperback:
9780671707118 | Reissue edition (Pocket Books, November 1, 1985), cover price $25.00
36
Basic techniques for cooking everything from appetizers to desserts are fully illustrated, teaching the proper methods for julienne, straining sauces, curing and smoking fish and meat, and other skills essential for the preparation of food
Edition summary (click for prices and details):
Paperback:
9780671504953 | Reprint edition (Pocket Books, August 1, 1984), cover price $10.95 | About this edition: Basic techniques for cooking everything from appetizers to desserts are fully illustrated, teaching the proper methods for julienne, straining sauces, curing and smoking fish and meat, and other skills essential for the preparation of food
37
The former chef de cuisine to Charles de Gaulle presents instructions for creative dishes he serves family and friends
Edition summary (click for prices and details):
Paperback:
9780671253974 | Simon & Schuster, June 1, 1980, cover price $10.95 | About this edition: The former chef de cuisine to Charles de Gaulle presents instructions for creative dishes he serves family and friends
38
Edition summary (click for prices and details):
Hardcover:
9780812908367 | Times Books, February 1, 1980, cover price $25.00 | About this edition: Basic techniques for cooking everything from appetizers to desserts are fully illustrated, teaching the proper methods for julienne, straining sauces, curing and smoking fish and meat, and other skills essential for the preparation of food that is as appealing to the eyes as it is to the palate
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