Jack Pepin. What a legend. What a talent! Impeccable technique. great knowledge. He appears on Food TV with no games or contests. He simply shows how it’s done. excellent presenter.
As chef Pepin puts it, “I’m very old. I’ll be 97 in 10 years.” He published his Fall 2020 book “Quick and Simple.” This fall he republished the book “Art of the Chicken”.
He also continues to release internet clips every week or so. And he is the culinary director for Oceania Cruise Lines. He hosted his 11-day culinary discovery tour earlier this year. He comes on board with his guests and leads the kitchen brigade.
Wow. People say to me I thought you were retired.” I’m busy. Sometimes I think too much. Then I remember what Jacques Pépin said when asked about retirement. “What is retirement? Retirement from what you love? Retirement from cooking?”
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He writes and paints. I have another book coming out next year. He is a lecturer for Food and Wine Magazine. He then visits with his daughter Claudine and his granddaughter Shawley. They sneak onto the TV with him. He enjoys good food and alcohol. work for me
Thanks to my friend Paul Ciavarelli, I have a copy of “Quick and Simple” from almost two years ago. It’s a practical book. After reading it I went back to specific recipes to see what he suggested us to do. did.
A recipe is a road map that gives you directions. Follow it exactly the first time. If it’s from a trusted source, don’t change anything. Otherwise you may miss something very important. maybe subtle. So don’t do anything to hide it. Make it yours later.
This book contains recipes that Pepin developed for us. Make for regular everyday fun. for family time. Not fancy. Not difficult. simply good. That’s what I like.
Pepin is making a video clip on Facebook. 5 to 6 minutes long. They take a plate from start to finish. You can serve raw ingredients and enjoy it as it is. he will implement them immediately. “Quick and easy,” you might say.
A new book called “Art of the Chicken” is out. Pippin celebration of that rustic bird. It’s his art, followed by stories, followed by food and wine. It’s a pretty unique approach. It’s as if we visited his house. A sort of private tour of his artwork and where he creates it followed by cooking with him in the kitchen. Then a simple chicken toast with his dinner. He tells us stories all the time. A short question is all you need to steer the bus. What a time
I recently saw Julia Child and Jacque Pepin on TV, each making roast chicken. Two different approaches. Pepin seems to be waiting for Yuria to rush over. Chef Pepin is much faster than teacher Julia. It was great to watch and learn from them.
“Art of the Chicken” gives us recipes, but they are not presented in their usual form. I’ll think about it some more. It reminds me of British food writer Elizabeth David. It teaches you about roasted and grilled chicken, pot pies, southern fried chicken, coq au vin, and more.
There are so many personal memories and stories to keep us listening for hours.We get to spend time with him that books rarely do.
“Art of the Chicken” and “Quick & Simple” are must-reads for foodies. Add it to your Christmas list now. 67 days by the way.
“Happy cooking,” as Chef Pippin puts it.
Jim Sikes is a resident of Opelika. He is a food, wine and restaurant consultant. Columnist for the Opelika-Auburn News. Contact him on his Facebook page at In the Kitchen with Chef Jim.
