Review: Essential Pepin

Essential Pepin
More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin

Genre: Cooking
Publisher: Houghton Mifflin Harcourt
Publish Date: October 18, 2011
Format: Hardcover | 704 pages
Rating: 5 of 5

In his 60-year career as a chef, Jacques Pépin has created thousands of recipes, trying different foods, methods, styles, procedures, and techniques. He is the author of 26 cookbooks, a cooking teacher and has been the host of several TV shows. Now he has sorted through his vast collection of recipes and assembled the best of the best in this new cookbook. While these recipes are “essentially” the way he has always cooked, they have been updated for the modern kitchen and today’s cook.

The books is arranged in sections beginning with Soups, followed by Salads, Breads, Pasta, Fish, Meats, Vegetables, and Desserts to name a few, plus an introduction written by the author. A searchable DVD demonstrating cooking techniques is included with the book. (My copy is a galley and does not have the DVD so I am unable to comment on it.) There are also interesting sidebars scattered about the book with information on food safety, mini-tutorials on things like how to open an oyster, how to trim an asparagus or even the right way to melt chocolate.

One thing I will note is there are no photos of the preparation or the completed dish. Today, so many cookbooks come with photos that I felt I should mention it so no one is disappointed. If the book did have photos, I’m sure there is no way it could include 700 recipes. Instead, a DVD is provided to demonstrate the various cooking techniques.

I dove right in and tried a few of the recipes last week. I needed something quick and easy for dinner and Grilled Chicken with Tarragon Butter caught my eye. It was quick, simple and easy to make. Fresh tarragon is growing a few steps away in my herb garden but it should also be available at many supermarkets for a last minute dish.

Yesterday I made the Pumpkin Soup. Since it’s October, fresh pumpkins are plentiful. This was a little more work but worth the effort. Some of the recipes are more complex or contain exotic ingredients which for me, living near a large city, are readily available. But many are quick and easy with ingredients usually found in your pantry. Detailed instructions are provided so even if a recipe is something new one should feel comfortable attempting it. I’ve never made pumpkin soup before and it turned out delicious.

With over 700 recipes to choose from and a wide range of levels of difficulty and preparation time, there is something here for everyone. I recommend this book as a valuable resource to add to any kitchen or cookbook collection.

Pumpkin Soup

Ingredients:

1 large leek (about 8 oz), trimmed (leaving some green), quartered lengthwise, washed, sliced (2 cups)
1 tablespoon unsalted butter
1 tablespoon corn oil
1 piece (about 2½ pounds) pumpkin
2 cups homemade chicken stock or low-salt canned chicken broth
4 cups water
½ teaspoon salt, or to taste
½ cup pastina (or any tiny pasta shape)

Preparation:

• Place the leeks in a large pot with the butter and oil and sauté over high heat for 2 to 3 minutes until they begin to sizzle lightly.
• With a sharp knife, carefully peel the tough outer skin from the pumpkin. (you should have about 1½ pounds pumpkin flesh.) Remove the seeds (which can be roasted as a snack) and cut the flesh into ½-inch pieces. (You should have about 5½ cups.)



• Add the cubed pumpkin, chicken stock, water, and salt to the leeks and bring to a boil. Cover, reduce the heat, and cook at a gentle boil for 30 minutes.
• Add the pastina and cook for 10 minutes longer. Stir and serve immediately.

The recipe made 6 to 8 bowls of soup.
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A few comments:
The next time I make this soup I will use less leek because I prefer a less oniony taste. In error, I cut my cubes of pumpkin one inch rather than ½ inch. The difference required cooking the soup an additional 10 minutes.

Also, the tip to ‘use a sharp knife’ to skin the pumpkin should be heeded. I had to sharpen my knife to get it to peel the pumpkin’s thick skin. Also, be careful and put the pumpkin on a non-slip surface, such as a towel, to keep it from rolling and to avoid a knife injury.
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Source: A galley copy of this book was provided by the publisher for my review.

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