Jacques Pépin Cooking My Way: Recipes and Techniques for Economical Cooking

Growing up in post–World War II France, Pépin learned a thing or two about being thrifty. Now he shares his hard-earned culinary wisdom about being economical in the kitchen—no motion is wasted, no ingredient is discarded, and being budget-conscious is a good thing as long as it never comes at the expense of flavor—with a new generation of cooks. A revised, updated, and repackaged edition of Pépin’s Cuisine Economique from 1992, this volume contains recipes for 150 dishes from garlic soup and warm vegetable salad to quiche Lorraine and quick fragrant ratatouille and is illustrated with colorful, delightful paintings by Pépin as well as photographs of a few finished dishes. Pépin’s genuine charm and culinary joie de vivre shines through the book, including the introduction, in which he takes a charming detour midway through to instruct readers on how to break down a turkey and what to do with the end results.