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Hardcover Fast Food My Way Book

ISBN: 0618393129

ISBN13: 9780618393121

Fast Food My Way

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Format: Hardcover

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Book Overview

In Jacques P pin Fast Food My Way , the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes. In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and...

Customer Reviews

6 ratings

Basic food prepared well

Good food fast

resuscitated my menus, refreshed my imagination

I saw the program and after years of making the same traditional laborious recipes (e.g. chicken pot pie), was surprised with fantastic techniques of making marvelous-looking and delicious-tasting dishes in much less time. On the show you can see him seeming to make a dish according to some measurements while the reality seems to be that some ingredient charms him out of the corner of his eye, and like a magician he creates a dish that is original, beautiful, and once you make it, very tasty. I saw him preparing the salmon on the serving platter in a 200 degree oven, and whipping up a salsa using commercial salsa touched up with a few ingredients which all seemed quite spontaneous. When I happened to make it, I was missing his ingredients but chopped up what I had, which was avocado,mango, and commercial hot sweet Thai chile sauce -- and somehow it seemed to be just what the recipe intended. Somehow the cooking style of the book makes you want to be as invigorated by the stuff that's just sitting around your kitchen as he is -- the antithesis of The Best Recipe/Cook's Illustrated method where focus seems to be on exacting technique, brand of ingredients, brand of equipment, and consistently perfect results. Another recipe which my husband loves is a soup which goes against all my sauteing instincts. Make it in 5 minutes. Use a box grater to grate a couple of cups of vegetables (including a whole onion, which probably gives most of the flavor). Then throw this all into boiling water, maybe add some grits, throw in some chopped salad greens. Possibly grate some gruyere over the top when serving. Now this is a way of making soup which seems wrong to me at every turn, and yet it is wholesome and flavorful. and never requires a trip to the grocery store. In his beginning section, "More ideas for quick dishes", he has all kinds of interesting quick dishes. He has quite a few desserts which are also incredibly simple, and not fussy, which I would consider everyday desserts, suitable for children. One is a graham cracker with a scoop of ricotta plus chopped dried fruit... Another dish which impresses guests is the salmon tartare on a bed of dressed cauliflower. This is not a quick dish, but you can whip it up without investing in a bunch of unusual ingredients. This cookbook also inspired me to pot a bunch of herbs into one large pot -- recipes do suggest a lot of these herbs (chives, thyme, tarragon). Their success over this past year is much higher than past attempts - though in the style of the book I haven't fussed over them at all. Minimal cleanup is also a focus of cooking methods. Some of the main dishes can be prepared all in the same pot (and no sauteing, minimal chopping minimal measuring for some). Seems also to bring cooking back to the purpose of sharing a meal with family and friends.

Fast, yes, but also incredibly delicious

I began buying cookbooks in the 60's, with Julia Child's first book -- how's that for sheer dumb luck? My kitchen library now consists of hundreds of them, but this is my first review -- that's how impressed I am. I'll skip right to the point now: What have I made that I would recommend (My pet peeve is a review that consists mainly of generalities without the specifics). The supreme of chicken with balsamic vinegar is ridiculous in its simplicity, yet packs a gustatory wallop! The corn/pea side dish is perfect with it. Just for fun I made the entire "Instantly Delicious" menu -- not as quickly as Jacques does it, but still do-able in a short time, and everything was excellent, although I felt it necessary to "spike" the soup with additional herbs -- a little too bland for my taste. The recipe for broiled lamb chops and spinach is perfection. The chicken bouillabaisse is a great cold-weather dish (although having spent the summer in Aix, it's a far cry from its namesake -- oh well, let's just think apples to oranges -- they're both good.) The chicken breasts with garlic and parsley are worth doing, but I prefer the balsamic version. The halibut on fresh polenta with pepper oil (part of the "Instantly Delicious" menu) was quite good -- found the fresh polenta an eye-opener. And that silly little cubed potatoes with garlic and sage recipe was nothing short of dumbfounding. I'm making the poached tilapia with herbed cream sauce tonight, and if it isn't delectable I'll be shocked! I've recently purchased "Bouchon", both Union Square books, two Portale's, two of Vongerichten's, four of Michael Chirarello's -- all excellent, but this is the book that I'm having the most fun with!

This book dishes up what it promises

Wow! I can't say enough about this cookbook. Fast food Jacques' way everyday! I picked up the book about two months ago and I've tried about ten of the recipies. They're all just amazing. Extraordinary results with common ingredients. Common-sense wholesome food. My favorites are: sauteed belgian endives (my friends from North Dakota who never knew what an endive was are now endive fans), the navy bean soup with lamb (in another rendition of this we disposed of the end of our christmas ham and it was awsome-canned diced tomatoes and worchestershire sauce make this soup a show stopper), crab cakes with mayonaise-wasabi dipping sauce (wow my friends fell off their chairs when I pulled this baby out of the oven), the instant vegetable soup (unbelievable, a zuchini, an onion, a carrot, a couple of mushrooms, and that last third of the bag salad--and bang! a cheap man's way to heaven!) the slow baked fish (wow daddy! use any fish-we tried petrale sole and it was awesome!!!) Hats off to Jacques! If the true mark of genius is simple elegance, then Jacques is the Einstein of the kitchen. Who needs restaurants--we eat better at home. Salut, Jacques Pepin!

Fast Food Jacques' Way is My Way

This man is legend as creative and passionate chef. If you want a good read about a truly respected chef, read his memoir "The Apprentice." It's loaded with fascinating insights into the development of this famous chef. One of the insights of my read of that book was that he slowly has evolved from a classic French chef into an American-French chef. This shows some of that dynamic: what Pepin says is his normal way of cooking at home. He concurs that his lifestyle is much like ours: hectic and warpspeed. When he and family returns to home, want some exciting food to prepare, not microwave or carryout, but rich, exciting food to prepare and enjoy fast. One can easily see this resultant recipe collection hits that target dead on! It is truly combo of classic French with American twists and ingreds, using easily obtainable and produceable without exotic techniques, equipment and time. Feast on such as: Egg and tomato gratin; Shrimpand scallop pillows on boston lettuce (potsticker variation); Supreme of chicken with balsamic vinegar and shallot sauce; Chocolate-raspberry gratin; Pear brown betty. This wonderful recipe array is presented with great style accented by exceptional photo of Ben Fink. Your zeal for attempting these is heightened by these brilliant, enticing shots. Add a menu suggester of over twenty along with more ideas for quick dishes, glossary and aid sidebars throughout, make this a most desirable addition to one's cookbook library.

Master Class in Easy Home Cooking. Highly Recommended

When I approached Jacques Pepin's new book `Fast Food My Way', I was prepared on at least two counts to find fault with the book. But Jacques always comes through with a book I love to read and love to cook. My first prejudice against the book was that `Fast Cooking' is one of the top two or three hot buttons for cookbooks these days, next to low carb cookbooks and entertaining cookbooks. I predict a `Fast Cooking Low Carb Barbecue for Entertaining' book to appear within the next year. And, like so many other authors, it may seem like Jacques is just jumping on the latest bandwagon. The second prejudice I had about the book is the fact that Jacques did an earlier book on quick cooking, `The Short-Cut Cook' published in 1990. I had similar prejudices about that book, but it came through with flying colors, especially since it has been and still is one of my favorite cookbooks. In a nutshell, this book can become your next go to cookbook because almost all of these recipes are genuinely easy for a modestly experienced cook and they are not only developed by a great master chef, they are the recipes that chef genuinely cooks at home on a regular basis. One also should have no concern that this is a rehash of his earlier book. It is not. There are a lot of similarities in the principles behind the selection of recipes, but that is only to the good. Jacques mixes a selection of the classics like cole slaw and Salad Caprese with unusual recipes such as Parsley and Pumpkin salad and Asian eggplant salad. In the older book, we got Salade Nicoise and hot Potato Salad mixed with potato and smoked bluefish and tangy rice stick salad. On average, the recipes in the new book are more original and easier to prepare than the recipes in the first volume. In both books, Jacques' recipes follow two trends common to most good fast cooking recipes, similar to what you see Rachael Ray do every day. First, the recipes do require a modest amount of skill and a fairly well equipped kitchen with stuff like a food mill, a mandoline or Japanese slicer, a stick blender, and a food processor. Second, most dishes use foods that cook quickly such as seafood, chicken breast, filets of beef or other lean steak cuts, and veal. All of these things are more expensive than the slower cooking roasts and braising meats. Jacques is exceptionally fond of smoked, marinated, and fresh fish recipes from the far North and from the Far East. He is very fond of Asian and Latin tastes such as cilantro and tropical fruits. But, all of this is overlaid on a solid grounding of French and Italian techniques such as the braise, the gratin, casseroles, pasta, tomatoes, potatoes, and fresh mushrooms. The book starts with several pages of menu selections that were the basis of the PBS series shows on which the book is based. This is followed by a goldmine of ideas modestly labeled `More ideas for quick dishes'. This is not a list of general suggestions, it is a collection of 25 mini-recipes, all o
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