Jacques Pépin is a man of many talents: chef, prolific cookbook author, seasoned television host, and educator. And with the publication of his 26th book,Essential Pépin: More Than 700 All-Time Favorites From My Life in Food(set to accompany his newPBS series,Essential Pépin), Pépin reconfirms his status as culinary elder statesman. To have remained relevant for more than 60 years is a tribute to Pépin's adaptability and gradual evolution from a French chef to an American one, driven by both practicality and palate. "Regardless of fashion, though," he writes, "I always strive for the 'proof in the pudding': good food on the plate."
We sat down with Pépin for an exclusive video interview in which the culinary legend talks about his long, storied career, from starting as a kitchen apprentice to becoming a world-famous chef and working with Julia Child. He offers perspective on how his cooking style has changed over the years—"I certainly didn't use that much cilantro 35 years ago!"—and shares why cooking is so important. For more on Jacques Pépin and to see him prepare recipes forPolenta with Mushroom Ragout,Grilled Veal Chops with Caper and Sage Sauce,andRaspberry Velvetfrom his new cookbook,watch the videos.And before you make these dishes at home, check out these bonus recipe tips:
Classic Recipes from Jacques Pépin'sEssential Pépin
Jacques Pépin's cooking tips
Polenta with Mushroom Ragout
Shaving kernels off a corncob has got to be one of the more nerve-racking kitchen tasks. While there are tools made specifically to do this, your knife can easily do the job: Hold it at a 45-degree angle to slide the blade quickly and effortlessly down the full length of the cob from heel to tip. Need a quick trick to separate garlic cloves from their skin? Cut off the stem end first and the skin will slip off easily.
Grilled Veal Chops with Caper and Sage Sauce
这个非常简单的制备flavorf等生产ul meat. And with an indoor grill pan, grilling goes from being seasonal to year-round. (Use a nonstick pan and grilling fish will be a breeze.) To chiffonade the sage, lay individual leaves on top of one another before rolling up and cutting into thin slices—the same technique can be used with basil. Complement the dish with a fruity red wine like a Grenache or a sturdy white wine such as a Viognier from Côtes du Rhône or a California Chardonnay.
Raspberry Velvet
Pépin's clever use of frozen raspberries turns another seasonal specialty into a year-round treat. Look for IQF (individually quick frozen), which ensures fruit that's picked at its peak with no added sugar. This chilled dessert should have a smooth rather than icy consistency. Pureeing the mixture in a food processor will help you achieve that. And regardless of the temperature, inside or out, you'll want to preserve its semifrozen state for as long as possible; do that by chilling the glassware in the freezer.
See all Jacques Pépin recipes on Epicurious.
Photos: Kimberly Sentner
Watch Jacques Pépin cook fromEssential Pépin:
See more in Chefs in the Kitchen:
- Mario Batali on Italian food
- Charlie Palmer in Sonoma
- Thomas Keller's perfection in Per Se
- Jacques Torres' love for chocolate
- Charles Phan's mastery of the wok
