Pepin, Jacques.
Format: text
Publisher / Publication Date: Rodale Press 1994
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1 available in Adult Non-fiction, Call number: 641.5638 PEPPepin, Jacques.
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Publisher / Publication Date: Morrow 1990
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1 available in Adult Non-fiction, Call number: 641.5 PEPSummary: The life, contributions, and erasure of America's culinary founding father are explored by food historians, celebrated chefs, experts on race and the African American diaspora. Through their words and the persistence of a curious chef, Ashbell McElveen, the life of America's missing icon comes into focus. Mac & Cheese, French fries, whipped cream, and many other foodie favorites disseminated...
Format: moving image
Publisher / Publication Date: 2023
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1 available in Documentary DVDs, Call number: DVD DOC JAMPépin, Jacques.
Summary: From legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens, featuring dozens of his celebrated paintings and more than 50 recipes, along with a treasure trove of poignant and often humorous stories.
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Publisher / Publication Date: Harvest, an imprint of William Morrow 2022
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1 available in Adult Non-fiction, Call number: 641.665 PEPPépin, Jacques.
Format: text
Publisher / Publication Date: Houghton Mifflin 2003
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1 available in Adult Non-fiction, Call number: 641.5092 PEPPépin, Jacques
Summary: The world renowned French cooking instructor teams up with his granddaughter to prepare plain but elegant dishes, including curly hot dogs with pickle relish, marinated Chinese mushroom salad, and blueberries in honey sauce.
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Publisher / Publication Date: Houghton Mifflin Harcourt 2017
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Place a hold to request this item.Pépin, Jacques.
Format: text
Publisher / Publication Date: Houghton Mifflin 2004
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1 available in Adult Non-fiction, Call number: 641.555 PEPPépin, Jacques
Summary: "Master chef Jacques Pépin shares his expert insights on cooking economically at home in Jacques Pépin Cooking My Way. Learn how to save money, time, and effort in the kitchen with over 150 delicious recipes"--
Format: text
Publisher / Publication Date: Harvest, an Imprint of William Morrow 2023
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Place a hold to request this item.Pépin, Jacques
Summary: 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....
Format: text
Publisher / Publication Date: Houghton Mifflin Harcourt 2016
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1 available in Adult Non-fiction, Call number: 641.66 PEPPépin, Jacques.
Format: text
Publisher / Publication Date: Houghton Mifflin 2003
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1 available in Adult Non-fiction, Call number: 921 PEPIN, JACQUES PEPPépin, Jacques.
Format: text
Publisher / Publication Date: KQED 1994
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1 available in Adult Non-fiction, Call number: 641.5 PEPPépin, Jacques.
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Publisher / Publication Date: Black Dog & Leventhal 2012
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Place a hold to request this item.Pépin, Jacques.
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Publisher / Publication Date: 1976
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1 available in Adult Non-fiction, Call number: 641.5 PEPPépin, Jacques
Summary: "In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family,"--Amazon.com.
Format: text
Publisher / Publication Date: Houghton Mifflin Harcourt 2015
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1 available in Adult Non-fiction, Call number: 641.5 PEPPépin, Jacques
Summary: "You don't need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pépin. Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. With this collection of 250 recipes for surprisingly achievable, impressive fare, he shares the foundation of good, efficient home cooking. ...
Format: text
Publisher / Publication Date: Houghton Mifflin Harcourt 2020
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2 available in Adult Non-fiction, Call number: 641.512 PEPPépin, Jacques.
Summary: In the companion to a new twenty-six-part PBS series, the master chef applies his skills to more simple meals that can be prepared quickly, in a sequel to Jacques Pépin Fast Food My Way that includes such dishes as scallop pancakes, cured salmon morsels, stuffed pork fillet on grape tomatoes, and mini almond cakes in raspberry sauce.
Format: text
Publisher / Publication Date: 2008