January Cookbook of the Month 2012: Essential Pepin by Jacques Pepin
Welcome to our January 2012 Cookbook of the Month, ESSENTIAL PEPIN by Jacques Pepin.
Just been lurking up until now? We’d love to have you join us. This link explains how it all works: http://www.chow.com/cookbook_of_the_m...
This thread will be used for general discussion, menu planning, linking to recipes from the books available elsewhere on the web, and for discussing the sections at the front and back of the books covering general techniques, ingredients, sources, etc.
The threads linked below will be used to discuss recipes in the chapters listed directly below each link.
ESSENTIAL PEPIN: Soups and Salads http://chowhound.chow.com/topics/825937
ESSENTIAL PEPIN: Pasta, Rice, Grains and Potatoes http://chowhound.chow.com/topics/825938
ESSENTIAL PEPIN: Eggs and Cheese http://chowhound.chow.com/topics/825939
ESSENTIAL PEPIN: Breads, Sandwiches and Pizzas http://chowhound.chow.com/topics/825940
ESSENTIAL PEPIN: Shellfish and Fish http://chowhound.chow.com/topics/825941
ESSENTIAL PEPIN: Poultry and Game http://chowhound.chow.com/topics/825942
ESSENTIAL PEPIN: Meat; Charcuterie and Offal http://chowhound.chow.com/topics/825943
ESSENTIAL PEPIN: Vegetables and Side Dishes http://chowhound.chow.com/topics/825944
ESSENTIAL PEPIN: Fruit Desserts; Frozen Desserts http://chowhound.chow.com/topics/825945
ESSENTIAL PEPIN: Puddings, Sweet Souffles and Crepes; Cakes, Cookies and Candies; Tarts, Pies and Pastries http://chowhound.chow.com/topics/825946
ESSENTIAL PEPIN: Basics http://chowhound.chow.com/topics/825947
The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
First time participating in COTM- hurray! I made the tomato and zucchini gratin as a side to rack of lamb for new year's eve. What I loved about this as opposed to other more traditional gratins was the lack of butter, cheese or a ton of cheese. I used two tablespoons of parm instead of three. I really liked that he uses wheat toast for the bread crumbs. I also appreciate the flexibility of the dish in that you absolutely could add in things like yellow peppers, shallots, etc. and I'm sure it would be delicious.
Can't wait to dive into this book and participate in COTM!
re: Mr Bigglesworth
Welcome to you, Mr. Bigglesworth. There are several Greater Boston CHs who are habitual COTMers. That's fun because we can advise each other about where to find certain hard-to-find ingredients. But the best fun is the friendly exchange of ideas and techniques with all those who like to cook along with this fabulous group of home cooks.
Just post your reports/reviews in the threads provided by the coordinator so all the reports of the same recipes appear in the same place. The links are in the OP. I love the sound of that gratin you mentioned. I haven't read all the recipes yet but that one is right up my alley.
I'm just dropping by here to say how helpful the DVD is. We did the Chicken Ballottine last night, and prepared ourselves by watching the segment on the DVD. It is great that there are chapters that you can search, and just watch the exact demonstration that you need. He explains things very clearly, and those explanations are also written out in the book. Very easy to follow, even for a somewhat challenging dish.
I'm liking but not loving this book. Happy to have a little more time on my hands for cooking this weekend, I was disappointed at the (lack of) variety of recipes I found for the ingredients I had on hand. Don't get me wrong, I love Jacques who I find totally charming however, somehow I was expecting more from this book. I still recall the fun I had a year ago w the Grace Young COTM and perhaps its just that I'm not feeling the same way about this book. Nonetheless, most of what I've tried thus far has been good and, I'll continue cooking w the hope that the enthusiasm will build!!
I also prepared 2 make-ahead dishes today as well (Lentil Barley Soup & Sweet & Spicy Curried Chicken) - loved the convenience and haven't sampled them yet so I'll review when we do so.
I'm with you on this. I just got a copy from the library last week. So far, I haven't found anything I want to make. This tends to be a problem I have with really large books, so that is part of it. Also perhaps it just isn't the kind of food I want to eat right now. After the holidays, I think I'd rather have less traditional food. Whatever it is, I'm just not getting into this one.
When I first received the book and was looking for recipes to flag, I found little that interested me. But I'll be leaving the country for two plus months in about six weeks and am in clean-out-the-fridge-and-freezer mode. Starting with an ingredient or two, I search EYB to find something appropriate. And I always have; at least so far. That has led me to recipes I'd never have even glanced at if I were just perusing the book. I've made six recipes so far (two more on tap for tonight) and I've given three or more stars (out of five) to four of the dishes.
I'm beginning to think that his recipes are deceptively simple and fare better in the execution than in the reading. An extra touch of vinegar here, and unexpected ingredient there, and it puts a new and delicious spin on something I would have thought old hat.
Anyway, I'm enjoying the results of this book far more than I expected to. Certainly enough to continue using it. Happily, I might add.