Cookbook review by Tracey Zabar
Chef Pépin was a dean when I went to culinary school, many years ago. He was always kind, with a twinkle in his eye. And he can cook most of us under the table, pun intended. His cookbook is filled with wonderful recipes, photos, and lovely paintings. There is an interesting cabbage, shrimp, and caviar dish; a garlicky roast leg of lamb; pureed peas with mint; and an apple brown Betty after my own heart. Go in your kitchen and try this simple dish.
Excerpted from JACQUES PÉPIN QUICK & SIMPLE © 2020 by Jacques Pépin. Photography © 2020 by Tom Hopkins. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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