An edition of Chez Jacques
(2007)
Chez Jacques
traditions and rituals of a cook : with 100 recipes
by Jacques Pépin
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Subjects
Cookery, French, French Cookery, French CookingShowing 1 featured edition. View all 1 editions?
| Edition | Availability |
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1
Chez Jacques: traditions and rituals of a cook : with 100 recipes
2007, Stewart, Tabori & Chang
in English
1584795719 9781584795711
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Book Details
Table of Contents
First courses
Chicken stock, brown stock, and demi-glace
Cooking with water
Onion soup gratinée
Clam chowder and small oatmeal breads
Potage parmentier
Gaudes
Cold country omelet
Melon and prosciutto
Tortilla pizzas
Oysters Rockefeller
Clam fritters
Snails in artichoke bottoms
Frog legs with garlic and parsley
Codfish brandade with mollet eggs and mouillettes
Fried whitebait with fried parsley
Smoked trout and scrambled eggs
My merguez with pork and grilled tortilla bread
Truffle and pistachio sausage with buttered fingerling potatoes
Knockwurst with warm potato salad
Parfait of rosé mushrooms with sherry-truffle sauce
Pâté of foie gras with rose hip jam
Headcheese Jean-Victor with ravigote sauce
Saucisson of pork tenderloin
The legacy of nouvelle cuisine
Main courses
Linguine with basil and walnut pesto
Pasta with mussels and shrimp
Fusilli with poutargue
Fettuccine with chicken livers
Codfish with black butter
Lobster soufflé
Steamed lobster with herb sauce, lobster bisque, corn, and fingerling potatoes
Roast chicken with boiled potatoes and Boston lettuce salad
Fried chicken Southern-style with corn and corn bread sticks
Chicken with morel sauce and rice
Chicken with rice
Rice galette
Chicken liver timbale with tomato-olive sauce
On cocktails and wine
Roasted squab with pea-and-lettuce stew
Sautéed duck with sweet potatoes and kohlrabi
Roast rabbit with mustard crust
Pork and beans stew
Bean soup
Pork roast with pig's feet, rutabaga, and chestnuts
Tripe with polenta and spicy tomato sauce
Tripe gras-double lyonnaise
Tripe tablier de sapeur
Crispy sweetbreads
Pot-au- feu
Beef soup
Beef salad
Grilled spicy leg of lamb
Veal roast with shiitakes in tarragon cream sauce
Corn beef with potatoes, onions, and cabbage
Corned beef hash with eggs
Grilled rib-eye steak with tarragon butter and haricots verts with shallots
Beef stew in red wine sauce
The food critic
Side dishes
Fromage fort
Tapenade
Tangy herb mayonnaise
Salade santé
Dandelion salad
Tomato and zucchini salad
Red cabbage salad with anchöiade dressing
Asparagus with hazelnut sauce and croutons
Cauliflower gratin
Zucchini flower fritters
Marinated summer mushrooms
Gratin dauphinois
Mashed potatoes
Golden hill potatoes
Risotto with tomato brouillade
Gratin of pasta
Home cooking versus restaurant cooking
Desserts and other sweets
Berry potpourri
Pannequets (crêpes) with strawberry-rhubarb nectar
Crêpes with trout caviar
Apple tart with hazelnut frangipane
Chocolate tartlets with candied grapefruit peel
Bugnes
Cannelé
Caramels
Caramel custard
Cheesecake with peach and blueberry sauce
Pound cake
Peach jam
Cheese, fruit, and nut platter
Apricot and raspberry pâte de fruits
The most frequently asked questions in cooking classes.
Edition Notes
Includes index.
Classifications
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| February 28, 2020 | Edited by MARC Bot | remove fake subjects |
| July 15, 2019 | Edited by MARC Bot | import existing book |
| July 14, 2017 | Edited by Mek | adding subject: Internet Archive Wishlist |
| December 3, 2010 | Edited by Open Library Bot | Added subjects from MARC records. |
| December 9, 2009 | Created by WorkBot | add works page |