Heart & Soul in the Kitchen
Heart & Soul in the Kitchen by Jacques Pépin, published by Houghton Mifflin Harcourt in 2015, is an illustrated culinary work that offers an intimate glimpse into the renowned chef’s cooking practices at home. This edition spans 435 pages and presents a collection of 200 recipes that reflect Pépin’s close relationship with the land and sea, showcasing the meals he prepares for family and friends. The book features a variety of dishes, from simple dinners to elegant gatherings, highlighting both casual and sophisticated culinary creations.
Readers will find a diverse array of recipes, including appetizers, main courses, and desserts, all infused with Pépin’s personal anecdotes and insights. The book covers various cooking methods and regional influences, emphasizing American cuisine while also touching on baking and traditional dishes. Through his frank discussions on topics such as molecular gastronomy and the locovore movement, Pépin shares his unique culinary philosophy, making this book a valuable resource for both seasoned cooks and those new to his approach.
Official synopsis Publisher
In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.
Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends–200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce.
Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.
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