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Jacques Pepin

Jacques Pepin
Did you know?

From 1956 to 1958 Jacques Pepin was the personal chef to three heads of state in France, including Charles de Gaulle.

Jacques Pepin
Jacques's Featured Recipe
Margherita Pizza

Click here for recipe

During the course of Jacques Pépin's long, illustrious career he has published 26 cookbooks and hosted twelve public television cooking series. 2011's Essential Pépin includes his signature dishes and comes with a DVD demonstrating recipes and techniques. It coincides with the beginning of a TV series of the same name.


Jacques' 2007 book, a visual biography entitled Chez Jacques: Traditions and Rituals of a Cook, contains 100 of his favorite recipes, showcases his art, has essays on food history and cooking, and includes photographs of him enjoying life with family and friends.

 

Chez Jacques follows his bestselling memoir, The Apprentice: My Life in the Kitchen, which was published in hardcover in 2003 and in paperback in 2004 by Houghton Mifflin.

Fast Food My Way produced by KQED-TV in San Francisco, is a 2004 PBS-TV series with a companion cookbook published by Houghton Mifflin. A follow-up series and cookbook, both titled More Fast Food My Way, debuted in 2008. 

Jacques was born in France in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents' restaurant, Le Pelican. At age 13, he began his formal apprenticeship, working in restaurants in Lyon and Paris, where he trained under Lucien Diat at the Plaza Athénée. He also worked as a personal chef to heads of state.

Moving to the United States in 1959, Jacques began a career that included stints at New York’s famed Le Pavillon and also at the Howard Johnson Company. He studied at Columbia University during this period, earning an M.A. degree in 18th-century French literature in 1972.

Two of Jacques' early ground-breaking books, La Technique and La Methode, are still used as textbooks for teaching the fundamentals of French cuisine.

Among Jacques’ television cooking shows, have been several appearances with Julia Child. One of Julia’s last shows was the 1999 PBS series Julia and Jacques Cooking at Home, where the two cooked and taught together. Jacques' work with Julia Child was honored with a daytime Emmy Award in 2001.

A former columnist for The New York Times, Jacques writes a quarterly column for Food & Wine. He also participates regularly in that magazine’s Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. In addition, he is a guest on such commercial TV programs as The Late Show with David Letterman, The Today Show, and Good Morning America.

Jacques is also an accomplished artist and his paintings hang throughout the home he shares with his wife Gloria in Madison, Connecticut.

Jacques' website is www.jacquespepin.net

Latest Recipes

Leek and Potato Soup

If I had to choose one soup from among all my favorites, it would probably be leek and potato soup, potage Parmentier, named after the French agronomist Antoine-Augustin Parmentier, who developed the culture of the potato in France in the eighteenth century.

(1 Votes)

Onion Soup Gratinee

I have many memories of late-night gratinée parties in our Lyon restaurant kitchen or at our house when I was a young man. When my brothe...

(1 Votes)

Margherita Pizza

I enjoy making pizza from scratch and occasionally make a pissaladière, the famous pizza from the south of France. Garnished with rendere...

(1 Votes)

Seafood Pizza

I enjoy making pizza from scratch and occasionally make a pissaladière, the famous pizza from the south of France. Garnished with rendere...

(1 Votes)

Cured Salmon Pizza

I enjoy making pizza from scratch and occasionally make a pissaladière, the famous pizza from the south of France. Garnished with rendere...

(1 Votes)

Frog Legs with Garlic and Parsley

A family tradition and summer ritual for me is catching grenouilles, or frogs, a pastime I enjoyed with my brothers every summer of our y...

(1 Votes)

Linguine with Basil and Walnut Pesto

I rarely used basil in France. In the cooking of the 1950s, it was considered unusual and esoteric. Tarragon, chervil, parsley, and chive...

(1 Votes)

Codfish with Black Butter

Codfish is called morue in French, and what we call bacalao or salted codfish in the United States is morue salée in French. When I was a...

(1 Votes)

Roast Chicken with Boiled Potatoes and Boston Lettuce Salad

I was born near Lyon in the town of Bourg-en-Bresse, famous for its “chickens of Bresse,” which have white plumage, red combs, and blue f...

(1 Votes)

Crispy Sweetbreads

Sweetbreads from veal are my favorite of the variety meats. Gloria's two favorite offal are calves' brains and pig's feet, both of which ...

(1 Votes)

Corned Beef with Potatoes, Onions, and Cabbage

I have always loved corned beef, even the canned version I tasted in France at the end of the Second World War, when we occasionally got ...

(1 Votes)

Beef Stew in Red Wine Sauce

For many Americans, the quintessential French stew is boeuf bourguignonne or beef Burgundy, beef cooked in Burgundy red wine (although it...

(1 Votes)

Asparagus with Hazelnut Sauce and Croutons

Big fat stalks of asparagus mean spring to me, along with dandelion salad, rhubarb, fresh trout, and strawberries. I like my asparagus th...

(1 Votes)

Wild-Mushroom-and-Herb-Stuffed Chicken

Stuffing a chicken usually means only one thing: filling the bird’s cavities with a flavorful filling. But a chicken can also be stuffed ...

(1 Votes)

Ham Georgia with Peach Garnish

A whole ham is an impressive main dish for a large party and is ideal for a buffet. The fully cooked hams available at your butcher shop ...

(1 Votes)

Gratin of Butternut Squash

Butternut is one of my favorite squashes. We often bake a small butternut squash (about 1 pound) at home; we split it lengthwise, seed it...

(1 Votes)

Holiday Fruit Cake

This holiday fruitcake is made of a rich pound-cake batter that is mixed with dried and candied fruits. The fruits greatly enhance the ca...

(1 Votes)
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