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Showing 1 - 19 of 19 matches in All departments

Jacques Pepin Quick & Simple (Hardcover): Jacques Pepin Jacques Pepin Quick & Simple (Hardcover)
Jacques Pepin; Photographs by Tom Hopkins
R807 R628 Discovery Miles 6 280 Save R179 (22%) Ships in 7 - 11 working days
Jacques Pepin Heart & Soul in the Kitchen (Hardcover): Jacques Pepin Jacques Pepin Heart & Soul in the Kitchen (Hardcover)
Jacques Pepin
R911 R732 Discovery Miles 7 320 Save R179 (20%) Ships in 7 - 11 working days
Jacques Pepin: Poulets and Legumes (Hardcover): Jacques Pepin Jacques Pepin: Poulets and Legumes (Hardcover)
Jacques Pepin
R452 R324 Discovery Miles 3 240 Save R128 (28%) Ships in 10 - 15 working days

The legendary cooking teacher whom GQ calls "the most impactful living chef in America" shares his favourite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet a la Creme and Baker's Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark Pepin touch: made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelised Tomatoes Provencal. Charmingly illustrated with Pepin's paintings, this little compendium is perfect for revitalising every cook's repertoire.

The Apprentice - My Life in the Kitchen (Paperback): Jacques Pepin The Apprentice - My Life in the Kitchen (Paperback)
Jacques Pepin
R466 R378 Discovery Miles 3 780 Save R88 (19%) Ships in 7 - 11 working days
Essential Pepin - More Than 700 All-time Favorites from My Life in Food (Hardcover, None): Jacques Pepin Essential Pepin - More Than 700 All-time Favorites from My Life in Food (Hardcover, None)
Jacques Pepin
R1,071 R849 Discovery Miles 8 490 Save R222 (21%) Ships in 7 - 11 working days

For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.
In his more than sixty years as a chef, Jacques Pepin 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 cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Meme's Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Souffle, part cake, part pudding, part souffle, and pure bliss.
"Essential P"e"pin" spans the many styles of Jacques's cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the "essential" Pepin.

Keys Cuisine - Flavors of the Florida Keys (Paperback): Linda Gassenheimer Keys Cuisine - Flavors of the Florida Keys (Paperback)
Linda Gassenheimer; Foreword by Jacques Pepin
R484 R397 Discovery Miles 3 970 Save R87 (18%) Ships in 7 - 11 working days

A delightful cookbook with 175 fabulous recipes featuring the fish, shellfish, fruits, and vegetables from the tropical paradise of this multicultural, culinary bonanza, the Florida Keys. Also covers buying the freshest fish and methods for grilling, frying, broiling, and steaming.

Jacques Pepin New Complete Techniques (Hardcover, Revised edition): Jacques Pepin Jacques Pepin New Complete Techniques (Hardcover, Revised edition)
Jacques Pepin
R1,027 R820 Discovery Miles 8 200 Save R207 (20%) Ships in 10 - 15 working days

Jacques Pepin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, "Jacques Pepin s Complete Techniques," is completely revised and updated with more than 1,000 color photographs and 30% new techniques.

Based on Pepin s 1978 and 1979 archetypal works "La Methode "and "La Technique," "Jacques Pepin's" "Complete Techniques" has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, "New Complete Techniques" includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pepin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout).

The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques."

Menus: A Book for Your Meals and Memories (Hardcover, Trade Of Slt Exclusive Ed.): Jacques Pepin Menus: A Book for Your Meals and Memories (Hardcover, Trade Of Slt Exclusive Ed.)
Jacques Pepin
R538 R451 Discovery Miles 4 510 Save R87 (16%) Ships in 7 - 11 working days

On one side, inside a painted border featuring produce, flowers, or birds, he lists the dishes he served. On the opposite side, his guests sign their names and memorialise the occasion. For Menus, Jacques selected his favorite illustrations of the last half-century, where hosts can document their own celebratory meals and the wines that accompany them. With an introduction by Pepin, this dinner diary is both a practical register of what dishes were served to which guests and an invaluable archive of memories.

Julia and Jacques Cooking at Home (Hardcover): Julia Child, Jacques Pepin Julia and Jacques Cooking at Home (Hardcover)
Julia Child, Jacques Pepin
R1,588 R1,225 Discovery Miles 12 250 Save R363 (23%) Ships in 7 - 11 working days

The companion volume to the public television series Julia and Jacques Cooking at Home

Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.
        What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.
        So sharpen your knives and join in the fun as you learn to make . . .

        *--Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country pâté
        *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi
        *--Eggs--omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés
        *--Salads and Sandwiches--basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat
        *--Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried
        *--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed
        *--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery
        *--Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck
        *--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb
        *--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings
        And much, much more . . .

        Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.

The Origins of AIDS (Paperback): Jacques Pepin The Origins of AIDS (Paperback)
Jacques Pepin
R703 R554 Discovery Miles 5 540 Save R149 (21%) Ships in 7 - 11 working days

It is now thirty years since the discovery of AIDS but its origins continue to puzzle doctors and scientists. Inspired by his own experiences working as an infectious diseases physician in Africa, Jacques Pepin looks back to the early twentieth-century events in Africa that triggered the emergence of HIV/AIDS and traces its subsequent development into the most dramatic and destructive epidemic of modern times. He shows how the disease was first transmitted from chimpanzees to man and then how urbanization, prostitution, and large-scale colonial medical campaigns intended to eradicate tropical diseases combined to disastrous effect to fuel the spread of the virus from its origins in L opoldville to the rest of Africa, the Caribbean and ultimately worldwide. This is an essential new perspective on HIV/AIDS and on the lessons that must be learnt if we are to avoid provoking another pandemic in the future.

Jacques Pepin More Fast Food My Way (Hardcover): Jacques Pepin Jacques Pepin More Fast Food My Way (Hardcover)
Jacques Pepin
R842 R755 Discovery Miles 7 550 Save R87 (10%) Ships in 7 - 11 working days

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 Pepin 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 uncomplicated.
"Minute recipes": Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits
Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes)
Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)
Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)
Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)

The Origins of AIDS (Hardcover): Jacques Pepin The Origins of AIDS (Hardcover)
Jacques Pepin
R2,276 Discovery Miles 22 760 Ships in 7 - 11 working days

It is now thirty years since the discovery of AIDS but its origins continue to puzzle doctors and scientists. Inspired by his own experiences working as an infectious diseases physician in Africa, Jacques Pepin looks back to the early twentieth-century events in Africa that triggered the emergence of HIV/AIDS and traces its subsequent development into the most dramatic and destructive epidemic of modern times. He shows how the disease was first transmitted from chimpanzees to man and then how urbanization, prostitution, and large-scale colonial medical campaigns intended to eradicate tropical diseases combined to disastrous effect to fuel the spread of the virus from its origins in Leopoldville to the rest of Africa, the Caribbean and ultimately worldwide. This is an essential new perspective on HIV/AIDS and on the lessons that must be learnt if we are to avoid provoking another pandemic in the future.

Let'S Cook French - A Family Cookbook (Hardcover): Jacques Pepin, Claudine P epin Let'S Cook French - A Family Cookbook (Hardcover)
Jacques Pepin, Claudine P epin
R538 R438 Discovery Miles 4 380 Save R100 (19%) Out of stock

2016 IACP Award Nominee! According to Jacques Pepin, "the moment for a child to be in the kitchen is from the moment they are born." Previously published under the title Kids Cook French, Let's Cook French, written by his daughter Claudine Pepin, is a fun, interactive, bilingual cookbook for families that introduces the art and joy of French cooking. It teaches better eating habits and the importance of culture, while providing quality family bonding time. Featuring classic, simple dishes inspired by French cuisine, each recipe is shown in both French and English and accompanied by charming illustrations. With an emphasis on fresh ingredients and hands-on preparation, dishes include traditional starters, main courses, and desserts. Your child's creativity will be sparked, as will your deeper connection with them. D'apres Jacques Pepin, "la place d'un enfant dans une cuisine debute la minute ou il est ne" Let's cook French, ecrit par sa fille Claudine, est un livre de cuisine ludique et bilingue pour toute la famille qui presente d'art et la joie de cuisiner. Mettant en vedette les plats classiques inspires de la cuisine francaise, chaque recette est presentee en Francais et en anglais, accompagnee de belles illustrations. Mettant en avant des ingredients frais et des preparations pratiques, les differents mets incluent des entrees, plats et desserts. Cela eveillera la creativite de vos enfants et vous rendra plus proche d'eux. Alors qu'ils viennent dans cette cuisine et commencent a jouer les chefs !

The Apprentice - My Life in the Kitchen (Audio cassette): Jacques Pepin The Apprentice - My Life in the Kitchen (Audio cassette)
Jacques Pepin; Read by Michel Chevalier; Introduction by Jacques Pepin
R750 R673 Discovery Miles 6 730 Save R77 (10%) Out of stock

In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Awardwinning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. As a homesick six-year-old boy in war-ravaged France, Jacques works on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in France's most famous restaurant, finally becoming Charles de Gaulle's personal chef. When he comes to America, he falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child. The master of the American art of reinvention, Jacques goes on to earn a graduate degree from Columbia University, turn down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switch careers to become a charismatic leader in the revolution that changed the way Americans approached food. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. It is also the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.


The Apprentice Lib/E - My Life in the Kitchen (Standard format, CD, Library Edition): Jacques Pepin The Apprentice Lib/E - My Life in the Kitchen (Standard format, CD, Library Edition)
Jacques Pepin; Read by Michel Chevalier
R1,355 R945 Discovery Miles 9 450 Save R410 (30%) Out of stock
The Apprentice - My Life in the Kitchen (MP3 format, CD): Jacques Pepin The Apprentice - My Life in the Kitchen (MP3 format, CD)
Jacques Pepin; Read by Michel Chevalier
R907 R645 Discovery Miles 6 450 Save R262 (29%) Out of stock
The Apprentice - My Life in the Kitchen (Standard format, CD): Jacques Pepin The Apprentice - My Life in the Kitchen (Standard format, CD)
Jacques Pepin; Narrated by Jacques Pepin, Michel Chevalier
R899 R637 Discovery Miles 6 370 Save R262 (29%) Out of stock
A Grandfather's Lessons - In the Kitchen with Shorey (Hardcover): Jacques Pepin A Grandfather's Lessons - In the Kitchen with Shorey (Hardcover)
Jacques Pepin; Photographs by Tom Hopkins
R729 R659 Discovery Miles 6 590 Save R70 (10%) Out of stock
Jacques Pepin Fast Food My Way (Hardcover): Ben Fink Jacques Pepin Fast Food My Way (Hardcover)
Ben Fink; Jacques Pepin
R734 R586 Discovery Miles 5 860 Save R148 (20%) Out of stock

In Jacques Pepin 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 Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time.
Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches.
With Jacques Pepin Fast Food My Way at your side, the best food is always the simplest.

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