KQED should showcase more of these later years of cooking. Pepin's old shows like Today's Gourmet uses a lot of dated cooking methods which today's cook doesn't abide by, most importantly the fad of the elimination of fats like butter and whole milk in 90's cuisine.
I love the idea of cooking the roulade in an oblong deep two-handled pan and serving it in the pan. Now I want a pan like that. All kinds of things could be cooked and served that way! And Jacques, keep tying those "aff itches"!
Jacques Pepin is truly the prince of cooking . He runs his bare fingers in his food even in the hot pots like a dad runs his fingers in his dear children hair with love . And he has heavy french accent which from time to time he puts his french words along the conversations , that make him very attractif . We love him not only in his cooking but somehow in culturel .😊❤
Ur recipes are simply amazing nd i m always smitten by the ingredients u put into them plus ur kitchen background is one of a kind ....that french door half open nd the flower on the wooden tools nd the brick wall nd the wall hangings......i just love ur kitchen nd ur recipes.
I see that years ago you cooked 'a la Frances'..... Very nice. Sad that you no longer cook this way chef. I grew up with Escoffier ( Argentina) . In my country that is all, well about all, we followed. Merci Chef Pepin. Tres belle.
Beautiful lovely recipes Jacque rules,but most of his ingredients I cannot afford unfortunately. If I ever can I would definitely love to try @ least one of these recipes. I don't even own a hand mixer 😂lol.
I'm absolutely salivating. I can't wait to try these recipes. It's off to the fishmonger for me- LOL. I don't particularly like broccoli rabe. Can frozen spinach be substituted for the broccoli rabe?
I never saw the point of quenelles or croquettes. Baby food for the very rich. But M. Pepin makes it seem an easy and elegant way of combining types of fish that can't be the stars
Where I live (Netherlands), croquettes are typical poor-people food. Mass produced and then typically sold in coin-operated vending machines, for about an euro a piece.
Around 23:30, what part of the tomato for the saltembanque sauce for the roulade - the squeezed juice and seed of tomato, or the flesh of the tomato. I doubt I will ever find a monkfish fresh enough to make a roulade
I bet the production crew love their job as they are left with all the food "left over" food. I will personally volunteer to " get rid" of the food...lol
When I was a butcher apprentice my mentor told me to watch how jaques ties roasts and in this case the fish. I always tell the new guys in the shop to watch how jaques ties. Love it!
A true master in the kitchen. I'm inspired by you and will always be grateful for all the great techniques and recipes you've shared with us through the years. Happy cooking Jacques and carry on.
I don't have a food processor but this show makes me want to buy one. I love quenelles. In France you can buy them in cans. but of course the best are in restaurants.
To use the name Escoffier in a program in the early 21st Century. Jacques is truly the King of cooking.
Have you seen his paintings & the dishware he designs? Pepin is a true Renaissance man.
When he pronounces the b at the end of crumb it gives me LIFE.
KQED should showcase more of these later years of cooking. Pepin's old shows like Today's Gourmet uses a lot of dated cooking methods which today's cook doesn't abide by, most importantly the fad of the elimination of fats like butter and whole milk in 90's cuisine.
I love it .. maybe couple tablespoons of wine ah maybe a cup!!!!! I love that man, a true legend forever❤️
I still love watching Julia and Jacques Cooking at Home
Jacques has a quiet but devoted fanbase, and I'm one of them.
Please add more of Essential Pepin cooking videos. Please!
I love the idea of cooking the roulade in an oblong deep two-handled pan and serving it in the pan. Now I want a pan like that. All kinds of things could be cooked and served that way!
And Jacques, keep tying those "aff itches"!
That monkfish roulade looks so so delicious. 😋
Me too. He is just so elegant, bright, talented, and on and on. We love you 😍 Jacques, thank you!
knock out recipes from a pro. that lobster and artichoke was a homerun and a simple preparation
Wow, the crush your garlic
tip just changed my life, didn't know about the oils ! This guy is such a great teacher!
Jacques: “Two tablespoons of wine, maybe a bit more.”
Also Jacques: “Close to a cup of wine.”
Me: HERO. ❤
Jacques Pepin is truly the prince of cooking . He runs his bare fingers in his food even in the hot pots like a dad runs his fingers in his dear children hair with love . And he has heavy french accent which from time to time he puts his french words along the conversations , that make him very attractif . We love him not only in his cooking but somehow in culturel .😊❤
Ur recipes are simply amazing nd i m always smitten by the ingredients u put into them plus ur kitchen background is one of a kind ....that french door half open nd the flower on the wooden tools nd the brick wall nd the wall hangings......i just love ur kitchen nd ur recipes.
oh that monkfish looks delicious
I love to watch a Master at work., preparing the fish with such care. Marvelous Master Chef !!
Admire his work!
i never thought about stuffing a monk fish, we usually use it in chowders. great idea
I love itThis will be my next dish thank's to Jacques Pepin.
Master of all what a great man been watching him for years.
Thank you Jacques!
👨🍳🥦🥧🔪🥘🥩🥣🥪🥥🍜🍝🍞🍠🍤🍛
You are simpley the best Mr Pe'pin 👌. Greetings from Puerto Rico 👋 .
A sweet man.
Jacques is practical and inspires you to cook!
nice job Jacques and God bless
you are truly a great cook
Loved when he added black pepper though he said "Julia would disagree...".
Just fabulous!
How am I just now discovering this amazing channel?!??
This man is my hero❤
You are the best cookie Mr.pepón🤙
You are Amazing !!!!!!!!
what a treasure...
love the instruction
I see that years ago you cooked 'a la Frances'..... Very nice. Sad that you no longer cook this way chef. I grew up with Escoffier ( Argentina) . In my country that is all, well about all, we followed. Merci Chef Pepin.
Tres belle.
fantastic
Beautiful lovely recipes Jacque rules,but most of his ingredients I cannot afford unfortunately. If I ever can I would definitely love to try @ least one of these recipes.
I don't even own a hand mixer 😂lol.
The best JP
"Julia would not agree with me"! 🤣
You are a beauty. Very classy ‘dude’
I'm absolutely salivating.
I can't wait to try these recipes. It's off to the fishmonger for me- LOL.
I don't particularly like broccoli rabe. Can frozen spinach be substituted for the broccoli rabe?
Delightful
I never saw the point of quenelles or croquettes. Baby food for the very rich. But M. Pepin makes it seem an easy and elegant way of combining types of fish that can't be the stars
Where I live (Netherlands), croquettes are typical poor-people food. Mass produced and then typically sold in coin-operated vending machines, for about an euro a piece.
Looks a bit old school , but taste great , and not bad price wise
❤️❤️❤️❤️❤️
I grew up in Madisin Ct. As a young boy i was friendy with the kids that lived in the house were Jacque now does his programs from.
Artichoke seen like they are more trouble then they are worth.
Yeah they're a pain. Thankfully, u can get a machine to do it, like with pineapple
@Sid….So am I..❤️🙋🏽♀️
He's like Yoda. For real
Around 23:30, what part of the tomato for the saltembanque sauce for the roulade - the squeezed juice and seed of tomato, or the flesh of the tomato. I doubt I will ever find a monkfish fresh enough to make a roulade
that broccollii flower is so juicey. that and the babybroc is brilliant but eh flower/rab is addicticveff .
4:52 and a little bit of an egg shell for good measure
Skip to
0:48
I bet the production crew love their job as they are left with all the food "left over" food. I will personally volunteer to " get rid" of the food...lol
There is a plane where Jacques can turn an artichoke just so.
Me too
14:50 😋😋
!2:00 No Chef, Julia would not pardon you for the black pepper in the mousse instead of the white. She will now haunt you, lol.
Travejo just lost her grandmother
33.
What I learned: Artichoke is basically useless for a food source.
I don't eat anything you have to boil alive.
This man and chives. Everywhere chives. Unpretentious food and flavors presented in masterful ways.
Jacques Pepin is a culinary god !! His skills just can not be passed.
Jacques Pépin, - the original and the best...
Someone get this man the Nobel Prize, already!
When I was a butcher apprentice my mentor told me to watch how jaques ties roasts and in this case the fish. I always tell the new guys in the shop to watch how jaques ties. Love it!
9:25 "White wine in there, 2 table spoon..." *Dumps like a cup of wine in the pot* "...maybe a bit more."
the technique Pepin has is really amazing. I do not plan on making anything from this video but just watching him cook relaxes me.
infamouskong I thought I was the only person who did that lol
Yup - me too! Although I might try to make that shrimp dish.
oooh. try the shrimp mousse! worth it.
I love you Mister Pépin !
I just love humble chefs
Pepin must be the Tim Duncan of chefs... so fundamental
Stoyan Tsalev '
I love it when he says, "change hand".
I love how everything is his favorite food :).
Love his accent. AND the fact he can cook is a bonus!
mr pepin, you truly inspire me. thank you!
Lovely. Merci Jacques Pepin
Thank you and God Bless you Jacques!!
3:01 I love the way he says *emulsifies* !
When the Master talks I listen!
A true master in the kitchen. I'm inspired by you and will always be grateful for all the great techniques and recipes you've shared with us through the years. Happy cooking Jacques and carry on.
THIS GUY AND GIULIA!!!!!!!!!! WOW JUST THE VERY BEST!!!!!!!!!!!! LOVE THEM.
Amazing cooking, thanks for sharing !!
never seen or even heard of this guy but watching him it is obvious he knows his way around a kitchen...very good,I say!
You are too good,thank you grateful.
I don't have a food processor but this show makes me want to buy one. I love quenelles. In France you can buy them in cans. but of course the best are in restaurants.
this guy loves his chives
jacques you are the best thank you
*obsessed* I’m going to make all of these soon!
I love this man!
Wonderful...just delicious...I am so hungry!!!
oh He is so wonderful:)... i love all His videos:)
LOL 14:30 it sounds like he's saying "now cook this shit in the oven" XD
Amazing.
Чумовой мужик!!
Awesome guy!
thx for the post
He was the dean in my school before I gratuated, he's definitely one of the greats! Still dnt knw how he makes everything look so easy xD
he makes it look easy because,for him, it is easy
if you did it 12hrs a day everyday for 50 years it would be easy for you too
roman14032 True
If I tried to do what he does my new nick name would be "stumpy"
What school
thank you eendraa. you are right
Delightful & delicious.....
This is SO SAVED
Love this guy!!!