-- 26-Episode Essential Pépin debuts nationally on October 15 --
“Throughout the gustatory voyage of the last forty years, I find continuity in my cooking and recipes: a desire to simplify techniques and methods, a striving for simplicity, a search for the best ingredients, and an emphasis on taste rather than presentation or originality. I’ve always had an unpretentious, pragmatic attitude toward cooking, one that doesn’t exclude sophistication and elegance.” – Jacques Pépin
San Francisco, July 13, 2011—Legendary chef Jacques Pépin, whose career has spanned six decades, has, for the first time ever, collected and updated his favorite recipes for a new public television series and companion book. The 26-episode public television series and companion book of more than 700 recipes are at the heart of Essential Pépin, which will premiere nationally with the television release date of October 15th (check local listings). The companion book from Houghton Mifflin will be available in bookstores on October 18th.
In the public television series, his 13th produced by KQED San Francisco, Jacques shares more than 125 recipes. From easy to elegant, Essential Pépin, showcases Jacques’ masterful technique and his ease and flair with dishes ranging from classical Escoffier Quenelles to homey Braised Beef in Red Wine, to Poached Trout in Vegetable Broth and simple Chicken with Tarragon Butter. Jacques cooks what he loves and mouth-watering treats include basic French Fries, Soda Bread, rustic Tomatoes Maison and Brioche. Desserts range from uncomplicated Quick Almond Plum Cake and Chocolate Truffettes to the ultimate -- a perfect Apricot and Pistachio Soufflé. It’s no wonder that Julia Child called Jacques “the best chef in America.”
Essential Pépin includes everything that is essential to Jacques -- his love of food and cooking, his teaching and mentoring, and his family and friends. Renowned as a chef’s chef and a great teacher, Jacques begins each thirty-minute episode with an introduction and an easy to follow step-by-step recipe that demonstrates his unparalleled technique. Jacques’ influence is felt far and wide, and many master chefs have showered their praise: “I often find that with Jacques Pépin, whether on television or in print, I walk away from my time with him having learned a little something more, and I feel a bit richer for that,” stated Lidia Bastianich. Anthony Bourdain added “Jacques Pépin is The Master -- the undisputed authority on … well, just about everything related to food.”
Jacques’ love of family and friends is evident in the series as he occasionally shares cooking duties with his daughter Claudine, granddaughter Shorey, best friend of fifty years, Jean-Claude, and other guest chefs.
Jacques’ classical training, solid technique and roots in traditional French cuisine are balanced with his understanding of current American trends, and the practical need to get dinner on the table. Awarded the Legion of Honor along with numerous James Beard and IACP awards, Jacques is legendary for his knowledge of food and his enthusiastic expertise in the kitchen.