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Jacques Pepin is, of course, French. But if the though of
food from this European culinary Mecca has not titillated
your taste buds before, then this is the ideal book for you.
Gone are the days when la cuisine avec monsieur chef had to
mean braised lamb in port-soaked prune sauce and expertly
sautéed frog legs smothered with garlic. Instead, the
lovable and knowledgeable Pepin introduces us to seasonal
favorites such as fish and pasta in wine sauce and sausage
and potato ragout.
What I enjoy most about this book is the way it's set up.
Instead of going the traditional way--appetizers in one section
and desserts in another--Pepin uses the seasons to create
veritable feasts, all within a very reasonable budget.
And if youčre the sort who prefers to gather inspiration--as
opposed to literal recipes--from cookbooks, then you've found
your match in Pepin. You can either follow his suggestions
for a guaranteed successful meal, or you can mix and match
for a cross-cultural feast.
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