| | |  | Cook Books | Home » » Jacques Pepin More Fast Food My Way | | | | | | | Description: | | From a great teacher and truly a master technician” (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant minute” recipes
Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it fabulous,” chic,” and elegant.” Now America’s first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated.
Minute recipes”: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits
Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes)
Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)
Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)
Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes) | | | Product Details: | | | Author:
| Jacques Pepin | | Hardcover:
| 256 pages | | Publisher:
| Houghton Mifflin Harcourt | | Publication Date:
| August 12, 2008 | | Language:
| English | | ISBN:
| 0618142339 | | Product Length:
| 9.24 inches | | Product Width:
| 7.48 inches | | Product Height:
| 0.86 inches | | Product Weight:
| 1.85 pounds | | Package Length:
| 9.2 inches | | Package Width:
| 7.2 inches | | Package Height:
| 1.1 inches | | Package Weight:
| 1.75 pounds | | Average Customer Rating:
|  based on 63 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 63 customer reviews )
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Most Helpful Customer Reviews
42 of 44 found the following review helpful:
 A culinary grand slamNov 08, 2008
By Patrick W. Crabtree
"The Old Grottomaster"
One typically encounters a diminution of quality in "follow-up" cookbooks, but that's not at all true in this instance. I'm convinced at this point that Jacques Pépin could cook an appetizing groundhog if he set his mind to do so.
Perhaps the most important facet of this cookbook is that it's a companion volume to Jacques' terrific PBS Cooking Show. The DVDs are available too: Jacques Pepin: More Fast Food My Way. While the video is both fascinating and entertaining, it's really not essential to carrying out the details of these superb recipes. The directions in the cookbook are plenty clear.
While this work is not really a foundational or general cookbook, the dishes herein will help you pull off supper when you're stumped. The book is also invaluable for those who entertain as there are some really magnificent appetizers and desserts in here.
In summary, I highly recommend this one, as I do Jacques' earlier companion volume: Fast Food My Way.
34 of 35 found the following review helpful:
Good weeknight meals from a master chefMay 09, 2009
By Esther Schindler
I can't argue with cookbook publishers' recent trend of "healthy fast food" books. Most of us have limited time to fuss in the kitchen, particularly on a weeknight when there's something else to do. Happily, one participant in this batch of books is Jacques Pepin, who's been a professional chef and teacher for as long as I've been alive. (That would probably make him feel old. Sorry.)
"More Fast Food My Way" accompanies a PBS series of the same name, which as it implies is the second such series. The book has chapters on soups; eggs; salads; fish and shellfish; poultry and meat; vegetables; potatoes, rice, pasta, pizza and bread; and desserts. Most of the hundred-or-so recipes have photos (which I know matters to some people).
After watching one or two of the PBS episodes and saying, "Yum! That looks delicious!" I grabbed the book from my local library. And I soon discovered an oddity in this collection: The recipes aren't incredibly appealing until you see Jacques make them.
For example, his "roasted split chicken with mustard crust" seemed just slightly weird when I read the recipe. The chicken is coated with a paste of garlic, Dijon mustard, white wine, soy sauce, olive oil, Tabasco, salt, and herbes de Provence -- not a combination that elicits a "Wow, I have to try that!" response. But after watching Pepin make it on TV, I reached for my grocery list and scribbled in the ingredients (which didn't take much -- you probably have most of these ingredients in your pantry, just as I do). The results were, to summarize, wonderful. And ready in an hour, during which I made his fricassee of Brussels sprouts and bacon.
I had similar experiences with other recipes, such as "crusty chicken thighs with mushroom sauce" and "lamb burgers with feta cheese and yogurt-cucumber sauce" (which we made with beef, as we aren't into lamb). All really are weeknight-cooking ready, just about everything can be made from a trip to your local grocery store (no special market required), and these dishes are *so* not "same old, same old."
I really like this cookbook. I think you will, too.
28 of 29 found the following review helpful:
I REALLY didn`t want to like this book, but ....Feb 06, 2009
By i4abuy
...it won me over, and without much of a fight. I was basically put off by 'fast food' and 'my way.' I don`t want fast food I want delicious food. And 'my way' sounds like the guy is full of himself.
But the Washington Post printed a few recipes. They made sense. I tried one and it was good. It was fast, simple, and delicious. I tried another, and so was it. I went to Borders and poked around the book and there were some clever, simple, and imaginative combinations of ingredients.
I bought it from Amazon and have cooked about 10 recipes and they have all been winners. I've made a few of them twice, but I'm always tempted to try something new. My family thinks I'm a better cook, and I've gotten the kids to eat foods they didn't think they would like -- kale, brocollini, green peas, anchovies.
I've also watched some of the TV shows which the book is based on, and while the shows aren't necessary to cook the recipes, they do provide additional perspectives and insights. They also present Jacques Pepin, and now I can see why the 'my way' isn't pompous (or Pompidou) but is useful information. Having read the book and seen the man, I'm ready for more cooking his way.
11 of 11 found the following review helpful:
Great Food FASTApr 04, 2009
By Philly Shaw
Okay, I work for a living and I'm assuming most of you do, too. I grew up with the boring and the usual. Fried chicken, mashed potatoes, liver and onions...Midwest blah blah blah. Lots of fat and not a lot of excitement. Excitement, however, generally takes a like of time to infuse into a dish. So when I saw Jacques Pepin on PBS fixing very good dishes in a short amount of time, I was hooked. I don't buy a cookbook for its layout, but for functional recipes that suit my lifestyle. This one meets my requirements. My 20 year old son made the "Ragout of Broccolini, Beans, and Sausage"....twice! We both loved it. 30-45 minutes and the dish was ready to eat. It's worthy of serving in any restaurant, which supported another aim of mine - eat out less. These are not difficult recipes and Jacques makes use of pre-packaged ingredients when they won't denigrate the character of the dish. Definitely a great addition for the home cook who's interested in food as more than just fuel.
43 of 53 found the following review helpful:
fantastic for someone who loves flavorful food and busy careerNov 01, 2008
By Genevieve
As a very busy professional woman - time is a premium commodity - so cooking has in the past not been a top priority. I love excellent tasting French and Italian food and for years, like many of us, simply gave up cooking most evenings because of the time required to do the shopping, prepping and then cooking and cleaning. Yikes - it was simply more cost effective to go to restaurants - even if it meant taking it home and eating it. As many of us start to learn more about nutrition and the incredible importance of organic vegetables, fruit and meat - if we want longevity and health - we naturally realize we need to make a time investment in preparing good, healthy food. So then came how to do it without getting frustrated about the time and making sure we truly enjoy our sense of taste. As someone who has travelled so much in Europe the bar is high. So imagine my delight when I found Jacque Pepin's book - Fast Food My Way - I could not get enough - so thrilled now to have this new cook book as well. I have already hosted multiple dinner parties with real "foodies" who could not believe how easy and delicious everything tasted. So, I have probably been a major cookbook distribution channel for Jacque! I also bought the accompanying DVD's - why Because as a business person, you certainly get the importance of not just taste but presentation - so watching his preparation and presentation really made a giant difference in both my skill and confidence. On my last business trip, my airplane seatmate delivered a very quirky expression when he saw me in my biz suit - switching from updating an Excel spreadsheet to watching a DVD on how to cut and prepare smoked salmon...pretty funny. "Cooking dinner for an important client..." was my response. He smiled and nodded in sympathetic understanding. If you like butternut squash - try the soup - its is a fantastic, delicious and actually cost effective starter - as many are looking to cut costs but still want to entertain - you dont have to cut taste or quality or feel exhausted at the end of the day. Get these books and you will feel and look like a star chef! Strongly suggest practicing on dishes beffore you serve them to company however....
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