Hardcover: 544 pages
Publisher: KQED Books; 1st ed edition (November 1995)
Product Dimensions: 9.5 x 8.4 x 1.4 inches
Shipping Weight: 1.6 pounds
Average Customer Review: 4.6 out of 5 stars See all reviews (19 customer reviews)
Best Sellers Rank: #701,224 in Books (See Top 100 in Books) #321 in Books > Cookbooks, Food & Wine > Cooking Methods > Gourmet #704 in Books > Cookbooks, Food & Wine > Celebrities & TV Shows #2682 in Books > Humor & Entertainment > Television
There are so many things to say about this book that have notyet been said by other reviewers that I almost can't believe it. Firstof all, I love food and have been cooking for family and friends nowfor years and Jacques Pepin's books have been the most helpful to meby far. This particular book is wonderful because it not only providescomplete menus for every season and occasion you might imagine, but italso outlines how to prepare different recipes so that everything endsup on the table hot and in good time....It is a true indulgence tobe able to make and eat delicious food. This book permits bothpleasures without the guilt of unknown excesses of fat, cholesterol,sodium and the like. -- Eat what you like, but please...know what youare eating!I have made nearly every beef, poultry and fish dish inthis volume with terrific and consistent results. -- The greatestthing is that the book teaches you how to spend your money wisely andget the most bang for your buck, usually with little more than a someminor attention to detail, which is free.My mother-in-law who is avery well travelled, difficult to impress foodie consistently lavishesme with compliments when I whip up dinner with recipes culled fromthis book. She was so impressed with the stuffed chicken breast dish'Chicken Kiev Style' that she asked to watch me make it so that shecan serve it at her dinner parties! Very economical and easy for suchhigh praise!The side dishes are exquisite, flavorful, andeasy. They are great to bring along when visiting, compliment avariety of meals, are generally inexpensive, and are a bit morespecial than other run of the mill recipes you might tend to fall backon.
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