Jacques Pepin s Fast Food My Way
Author :
Publisher : Houghton Mifflin Harcourt
Release Date : 2004
ISBN 10 : 9780618393121
Pages : 240 pages
Rating : 4/5 from 5 reviews
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The master chef applies his skills to simple meals that can be prepared quickly, from instant beef tenderloin stew to pumpkin soup with toasted walnuts, that rely on pantry staples and canned goods.

Jacques Pepin s Fast Food My Way

by Jacques Pépin

The master chef applies his skills to simple meals that can be prepared quickly, from instant beef tenderloin stew to pumpkin soup with toasted walnuts, that rely on pantry staples and canned goods.

GET BOOK!
More Fast Food My Way

by Jacques Pépin

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

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Jacques P  pin Quick   Simple

by Jacques Pépin

250 of master chef Jacques Pépin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup You don't need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pépin. Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. So, he came up with Jacques Pépin Quick & Simple, 250 recipes for surprisingly achievable,

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Essential P  pin

by Jacques Pépin

For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. Featuring DVD clips demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Now, in a book that celebrates his life in food, the world’s most famous

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Drive Thru Dreams

by Adam Chandler

“This is a book to savor, especially if you’re a fast-food fan.”—Bookpage "This fun, argumentative, and frequently surprising pop history of American fast food will thrill and educate food lovers of all speeds." —Publishers Weekly Most any honest person can own up to harboring at least one fast-food guilty pleasure. In Drive-Thru Dreams, Adam Chandler explores the inseparable link between fast food and American life for the past century. The dark underbelly of the industry’s largest players

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Jacques Pepin Celebrates

by Jacques Pépin,Claudine Pépin

Shares two hundred recipes for dishes, organized from soup to dessert, that range from simple meals to elaborate menus for holiday celebrations, accompanied by special sections on the techniques of working with bread and pastry doughs.

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Fast Food Fix

by Devin Alexander

Indulge your fast food cravings without guilt—with recipes that deliver the same great taste without putting your health at risk or inches on your hips Americans all want to "eat healthy," but when they yearn for the fast foods they love, what they want most are the fabulous flavors that have made them favorites in the first place. That's what makes this collection of recipe makeovers so exceptional. Los Angeles food writer, chef, and caterer Devin Alexander specializes in

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Fast Food Nation

by Eric Schlosser

Explores the homogenization of American culture and the impact of the fast food industry on modern-day health, economy, politics, popular culture, entertainment, and food production.

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Jacques P  pin Heart   Soul in the Kitchen

by Jacques Pépin

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).

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Jacques P  pin New Complete Techniques

by Jacques Pépin

The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic

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Jacques Pepin s Simple and Healthy Cooking

by N.A

A collection of two hundred simple, low-fat recipes includes such dishes as Light Double-Fluff Omelets, Blackened Swordfish, Stuffed Red Peppers, and Raspberry Souffles

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Fast Food  Good Food

by Andrew Weil, MD

Winner of the IACP Health & Special Diet Award Delicious, nutritious, quick, and easy recipes from bestselling author Dr. Andrew Weil's own kitchen. These days, fewer people than ever are cooking meals at home. Convincing ourselves that we don't have time to cook, we've forgotten how fast, simple, and wonderfully satisfying it can be to prepare delicious meals in our own kitchens for the people we love. In FAST FOOD, GOOD FOOD, bestselling author Dr. Andrew Weil reminds us, with more

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Jacques P  pin s Kitchen

by Jacques Pépin,Tim Turner

The famous chef collaborates with his daughter once again to serve up a new collection of 110 recipes organized into twenty-six menus covering a broad spectrum of special occasions and cooking styles. Reprint.

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 We are All Fast food Workers Now

by Annelise Orleck

"The story of low-wage workers rising up around the world to demand respect and a living wage. We Are All Fast Food Workers Now: The Global Uprising Against Poverty Wages traces the evolution of a new global labor movement sparked and sustained by low-wage workers from Manila to Manhattan, from Baja California to Bangladesh, from Capetown to Cambodia. This is an up close and personal look at globalization and its costs, as seen through the eyes and told whenever possible

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Fast Food  Gulp  Gulp

by Bernard Waber

All kinds of foods are served faster and faster--until the cook has had enough!

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The Apprentice

by Jacques Pepin

The popular television cooking show host traces his rise from an intimidated thirteen-year-old apprentice to a famous chef, recounting his work under prestigious teachers, his journey to America, and his experiences with contemporaries.

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Lidia s Mastering the Art of Italian Cuisine

by Lidia Matticchio Bastianich

From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes. Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it

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Supersizing Urban America

by Chin Jou

Supersizing Urban America reveals how the US government has been, and remains, a major contributor to America s obesity epidemic. Government policies, targeted food industry advertising, and other factors helped create and reinforce fast food consumption in America s urban communities. Historian Chin Jou uncovers how predominantly African-American neighborhoods went from having no fast food chains to being deluged. She lays bare the federal policies that helped to subsidize the expansion of the fast food industry in America s cities

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Julia and Jacques Cooking at Home

by Julia Child,Jacques Pépin,David Nussbaum

Two legendary culinary masters join their talents in a creative cookbook that demonstrates the best in traditional French home cookery, with a delectable assortment of recipes that range from soups to desserts, in a companion volume to the new PBS-TV series. 300,000 first printing. Good Cook Main. First serial, Gourmet.

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Franchise  The Golden Arches in Black America

by Marcia Chatelain

From civil rights to Ferguson, Franchise reveals the untold history of how fast food became one of the greatest generators of black wealth in America. Often blamed for the rising rates of obesity and diabetes among black Americans, fast food restaurants like McDonald’s have long symbolized capitalism’s villainous effects on our nation’s most vulnerable communities. But how did fast food restaurants so thoroughly saturate black neighborhoods in the first place? In Franchise, acclaimed historian Marcia Chatelain uncovers

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