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The Resource Chez Jacques : traditions and rituals of a cook : with 100 recipes, Jacques Pépin ; photographs by Tom Hopkins

Chez Jacques : traditions and rituals of a cook : with 100 recipes, Jacques Pépin ; photographs by Tom Hopkins

Label
Chez Jacques : traditions and rituals of a cook : with 100 recipes
Title
Chez Jacques
Title remainder
traditions and rituals of a cook : with 100 recipes
Statement of responsibility
Jacques Pépin ; photographs by Tom Hopkins
Creator
Contributor
Subject
Language
eng
Cataloging source
DLC
http://library.link/vocab/creatorName
Pépin, Jacques
Dewey number
641.5944
Illustrations
illustrations
Index
index present
LC call number
TX719
LC item number
.P4575 2007
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
Hopkins, Tom
http://library.link/vocab/subjectName
Cooking, French
Label
Chez Jacques : traditions and rituals of a cook : with 100 recipes, Jacques Pépin ; photographs by Tom Hopkins
Instantiates
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Dimensions
27 x 29 cm.
Extent
271 p.
Isbn
9781584795711
Lccn
2006028401
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
ill. (chiefly col.)
System control number
  • ocm71241917
  • (OCoLC)71241917
Label
Chez Jacques : traditions and rituals of a cook : with 100 recipes, Jacques Pépin ; photographs by Tom Hopkins
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Dimensions
27 x 29 cm.
Extent
271 p.
Isbn
9781584795711
Lccn
2006028401
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
ill. (chiefly col.)
System control number
  • ocm71241917
  • (OCoLC)71241917

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