Jacques Pepin Quick & Simple
Book Details
Format
Hardback or Cased Book
ISBN-10
035835255X
ISBN-13
9780358352556
Publisher
HarperCollins
Imprint
Harvest
Country of Manufacture
CN
Country of Publication
GB
Publication Date
Oct 6th, 2020
Print length
384 Pages
Weight
1,118 grams
Dimensions
19.00 x 23.60 x 2.80 cms
Ksh 6,300.00
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A New York Timesbestseller!
250 of master chef Jacques Pepins classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup
You dont need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pepin. Just like the rest of us, he doesnt always have as much time or energy as hed like to put together a satisfying meal. So, he came up with Jacques Pepin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques timeless food and advice, and now includes beautiful photographs.
250 of master chef Jacques Pepins classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup
You dont need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pepin. Just like the rest of us, he doesnt always have as much time or energy as hed like to put together a satisfying meal. So, he came up with Jacques Pepin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques timeless food and advice, and now includes beautiful photographs.
A New York Times bestseller!
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, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprêmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques' timeless food and advice, and now includes beautiful photographs.
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, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprêmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques' timeless food and advice, and now includes beautiful photographs.
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