Jacques Pepin Cuisine Economique

ISBN 13: 9780688111458

Cuisine Economique

3.59 avg rating
( 17 ratings by Goodreads )
 
9780688111458: Cuisine Economique

Designed to assist the frugal gourmet in capitalizing on seasonal cooking, a collection of 170 recipes arranged in menus covers lamb, cold soups, pasta dishes, stews, desserts, and much more. 50,000 first printing. Tour.

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From Publishers Weekly:

This timely collection of recipes and menus by columnist and TV teacher Pepin ( Today's Gourmet ) is devoted to the art of producing "good, well-cooked food with speed, organization, cleanliness and economy." The author is a consummate instructor, never assuming readers are practiced cooks yet never patronizing them, either. The book is valuable as much for its footnotes as for its foods. The reader learns time- and money-saving techniques: how to double the yield of costly asparagus and how to cook beans without soaking, as well as how to make the fresh breadcrumbs often called for in contemporary recipes but not always included in the recipe section. Recipes here are grouped by season--foods in season being most economical--and many reflect Pepin's provincial French roots. Some of the more unusual include fromage fort, made with leftover bits of cheese, and grand aioli, a flan of green herbs, and a black-eyed pea and kale ragout. While this is not a low-calorie book, Pepin recommends canola oil wherever possible and uses fruit as a base for most desserts.
Copyright 1992 Reed Business Information, Inc.

From Kirkus Reviews:

TV-chef P‚pin's cookbooks have ranged from the imposing two- volume The Art of Cooking to The Short-Cut Cook (1990), which stooped to unimpressive quickie concoctions using frozen convenience components. This entry emphasizes economy of time as well as money, and some recipes are recycled with minimal change from the last book, but the instant ingredients are gone and some sense of style prevails throughout the eclectic collection. Despite the title, the food is not necessarily French: dishes include ratatouille, pot-au-feu, and a good variation on French garlic soup, but also grits and cheese souffl‚, corn pancakes ``tempura,'' and a hot chile with beef and kidney beans. With some novelties and much familiar fare, this doesn't differ notably from a whole class of existing collections of smart, appealing, unintimidating recipes; but the combination of flair and realistic demands, plus the author's name recognition, gives it an edge. (Forty color illustrations--not seen.) -- Copyright ©1992, Kirkus Associates, LP. All rights reserved.

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