Chez Jacques
Subtitle: traditions and rituals of a cook : with 100 recipes
By: Jacques Pépin ; photographs by Tom Hopkins.
Contributors: Hopkins, Tom.
Publisher: Stewart, Tabori & Chang
Published: 2007
Place of publication: New York
Language: eng
Number of pages: 271
ISBN-13: 9781584795711
Subjects: Cookery, French
Notes: Includes index.
Table of contents: title: First courses; title: Chicken stock, brown stock, and demi-glace; title: Cooking with water; title: Onion soup gratinée; title: Clam chowder and small oatmeal breads; title: Potage parmentier; title: Gaudes; title: Cold country omelet; title: Melon and prosciutto; title: Tortilla pizzas; title: Oysters Rockefeller; title: Clam fritters; title: Snails in artichoke bottoms; title: Frog legs with garlic and parsley; title: Codfish brandade with mollet eggs and mouillettes; title: Fried whitebait with fried parsley; title: Smoked trout and scrambled eggs; title: My merguez with pork and grilled tortilla bread; title: Truffle and pistachio sausage with buttered fingerling potatoes; title: Knockwurst with warm potato salad; title: Parfait of rosé mushrooms with sherry-truffle sauce; title: Pâté of foie gras with rose hip jam; title: Headcheese Jean-Victor with ravigote sauce; title: Saucisson of pork tenderloin; title: The legacy of nouvelle cuisine; title: Main courses; title: Linguine with basil and walnut pesto; title: Pasta with mussels and shrimp; title: Fusilli with poutargue; title: Fettuccine with chicken livers; title: Codfish with black butter; title: Lobster soufflé; title: Steamed lobster with herb sauce, lobster bisque, corn, and fingerling potatoes; title: Roast chicken with boiled potatoes and Boston lettuce salad; title: Fried chicken Southern-style with corn and corn bread sticks; title: Chicken with morel sauce and rice; title: Chicken with rice; title: Rice galette; title: Chicken liver timbale with tomato-olive sauce; title: On cocktails and wine; title: Roasted squab with pea-and-lettuce stew; title: Sautéed duck with sweet potatoes and kohlrabi; title: Roast rabbit with mustard crust; title: Pork and beans stew; title: Bean soup; title: Pork roast with pig's feet, rutabaga, and chestnuts; title: Tripe with polenta and spicy tomato sauce; title: Tripe gras-double lyonnaise; title: Tripe tablier de sapeur; title: Crispy sweetbreads; title: Pot-au- feu; title: Beef soup; title: Beef salad; title: Grilled spicy leg of lamb; title: Veal roast with shiitakes in tarragon cream sauce; title: Corn beef with potatoes, onions, and cabbage; title: Corned beef hash with eggs; title: Grilled rib-eye steak with tarragon butter and haricots verts with shallots; title: Beef stew in red wine sauce; title: The food critic; title: Side dishes; title: Fromage fort; title: Tapenade; title: Tangy herb mayonnaise; title: Salade santé; title: Dandelion salad; title: Tomato and zucchini salad; title: Red cabbage salad with anchöiade dressing; title: Asparagus with hazelnut sauce and croutons; title: Cauliflower gratin; title: Zucchini flower fritters; title: Marinated summer mushrooms; title: Gratin dauphinois; title: Mashed potatoes; title: Golden hill potatoes; title: Risotto with tomato brouillade; title: Gratin of pasta; title: Home cooking versus restaurant cooking; title: Desserts and other sweets; title: Berry potpourri; title: Pannequets (crêpes) with strawberry-rhubarb nectar; title: Crêpes with trout caviar; title: Apple tart with hazelnut frangipane; title: Chocolate tartlets with candied grapefruit peel; title: Bugnes; title: Cannelé; title: Caramels; title: Caramel custard; title: Cheesecake with peach and blueberry sauce; title: Pound cake; title: Peach jam; title: Cheese, fruit, and nut platter; title: Apricot and raspberry pâte de fruits; title: The most frequently asked questions in cooking classes.