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Jacques Pépin More Fast Food My Way Hardcover – August 12, 2008

by Jacques Pépin (Author)

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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 Pépin 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)

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From the Publisher


	Jacques Pépin Art of the Chicken	Jacques Pépin Quick & Simple	Jacques Pépin Poulets & Légumes	A Grandfather's Lessons	The Apprentice

Customer Reviews	895	3,405	644	251	2,271
Price	$19.69	$19.29	$10.51	$24.74	$8.00


	Jacques Pépin Heart & Soul in the Kitchen	Essential Pépin	Jacques Pépin More Fast Food My Way	Jacques Pépin Fast Food My Way	Menus

Customer Reviews	1,807	1,720	957	957	1,130
Price	$28.33	$23.32	$14.79	$16.69	$17.59

Editorial Reviews

From School Library Journal

This follow-up to Fast Food My Way (the companion volume to Pépin's long-running PBS series of the same name) offers dozens of new recipes that are easy to prepare but elegant enough for company. The first chapter, "Minute Recipes," is devoted to quick appetizers and hors d'oeuvres that often can be made from pantry staples (Pépin thinks of the supermarket as his prep cook). The recipes in the other chapters range from Bay Scallops in Mignonnette Sauce, a sort of French seviche, to Risotto with Broccoli Stems to old-fashioned Peach Melba. For most collections.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

The winner of sixteen James Beard Awards and author of over 30 cookbooks, including The Apprentice, Essential Pépin, and Jacques Pépin Quick & Simple, JACQUES PEPIN is a chef, author, television personality, educator, and artist, and has starred in 12 acclaimed PBS cooking series. His dedication to culinary education led to the creation of the Jacques Pépin Foundation in 2016.

Excerpt. © Reprinted by permission. All rights reserved.

Contents
Introduction xi
Minute Recipes 1
Soups 24
Eggs 39
Salads 46
Fish and Shellfish 59
Poultry and Meat 93
Vegetables 123
Potatoes, Rice, Pasta, Pizza, and Bread 140
Desserts 171
The Menus 218
Author's Acknowledgments 223
Producer's Acknowledgments 226
Index 231

Introduction

When I wrote Fast Food My Way, I hoped that many of my friends would prepare my recipes and feel comfortable cooking this way. It turned out better than I had expected and now more people cook from this book than any other of the twenty or so books that I have written in the last thirty years. Friends, family, neighbors, students, and colleagues alike tell me how happily surprised they are by the results, especially given the minimal investment of time. It amazes many cooks that a few simple and uncomplicated steps can produce such great dishes, and they often say, "That's it!? That's all there is to it?" Yes, simplicity was one of the main assets of Fast Food My Way, and the same is true of More Fast Food My Way: simplicity of thinking, techniques, ingredients, combinations, and presentation.
The best, freshest ingredients are essential as well for this "fast food," even though great use is made in the book of the pantry and canned food. This is not a paradox: your canned sardines will be better served on a bed of the freshest baby arugula with a sprinkling of great olives, and a can of cannellini beans that you have transformed into a soup will be accented and improved with great sausage, fresh herbs, mild onion, and roasted croutons from an earthy country bread. Using the supermarket the right way, you can buy good-quality partially cooked or prepared food and make that food personal with a few additions or changes. It's a gratifying way to cook and it makes you feel that you have created something. This is the easiest of my cookbooks for beginners, for people afraid to cook, for people pressed for time or limited by a poorly stocked supermarket or by a family of finicky eaters, or for anyone who wants great food quickly.
When I think about "fast food" cooking, I realize that I have always cooked this way. My mother did so and so occasionally do my professional chef friends. We all have moments when, pressed by time, we'll use a can of tuna and a tomato to make a first course or we'll transform frozen raspberries into a scrumptious dessert in minutes. It's a question of choosing the right recipes. On a leisurely weekend I may take my time making long-simmering stocks, puff pastry, and slow-cooked stews. A couple of days later, I may be stuck in traffic, come home late, and be hungry and short of time, so I'll concoct a few fast dishes with what is available in my pantry and fridge'often with as much success as a long-planned, time-consuming meal. These recipes are as much a part of my culinary past and as much a part of my cuisine as are the more complex, longer-to-make recipes from my other books. In a restaurant, the food is ready in minutes because of thorough beforehand preparation. The work is always divided into two parts, the preparation (called the mise en place) and the mealtime finishing touches at the stove (called le service). The prep cook bones the chicken, fillets the fish, minces the shallots, slices the mushrooms, cleans the spinach, peels the tomatoes, and chops the herbs ahead, all to be ready for mealtime. Then, if a customer orders a fish dish, it takes the cook at the stove only seconds to combine the fish with presliced mushrooms, chopped shallots, peeled tomatoes, and wine, and a couple of minutes to cook the dish and finish it with a pat of butter and fresh herbs. The supermarket is my modest, efficient prep cook, there specifically to make my life easier. At my disposal are prewashed baby greens and spinach, presliced mushrooms, skinless and boneless chicken breasts and thighs, fish fillets, shelled peas and beans, precooked beets, precleaned vegetables for soup, and much more. At the deli counter, many varieties of olives, marinated mushrooms, pimientos, and all kinds of grated, crumbled, or sliced cheeses stand ready to be used in salads or as garnishes. I find rolled sushi, raw stuffed roasts of veal, stuffed chickens, and marinated ribs. As I see the products, recipes pop into my head. I can make rotisserie chickens my own by cutting them up and placing them on a bed of Boston lettuce sprinkled with sautéed shallots, garlic, and herbs (see page 21). Good equipment is important as well. I use a pressure cooker to make a fast delicious curry of lamb (page 118) and a spicy chili con carne (page 106). A food processor, a grater, sharp knives, nonstick pans, and rubber spatulas are as essential as are great olive oil, eggs, chicken stock, and breads, along with the freshest vegetables and salad greens and superb nuts, olives, and cheeses. A few changes in your habits can save a lot of time. Peel vegetables directly into the sink or the garbage can. Line trays with aluminum foil to save time on washing and keep using the same pot when you cook, rinsing it quickly between uses and filling it with water when you are finished with it. Cook in attractive vessels, like a red cast-iron Dutch oven that you can bring directly from the stove to the table. If using a food processor more than once'let's say to make bread crumbs and a puree of peas'start with the crumbs, so you don't have to wash the bowl between uses. This cuisine is the answer when guests invited for drinks are still lingering two hours later at dinnertime. Then is the time to survey the pantry and the refrigerator to see what you can cook with a minimum of effort. More than anything else, you may be surprised at how elegant and easy this type of entertaining can be. Your "fast food" will be different from mine, because along the way you'll discover your own shortcuts and your own special style that you can apply to the dishes in this book to give them your personal stamp. Happy, easy, and elegant cooking!

Seafood Chowder
Good seafood chowder can be prepared in minutes. In this recipe, I use shrimp, fish, and clam juice and finish the soup with a sprinkling of crabmeat. Oysters, scallops, and mussels are good alternate choices. The most important thing is to have a good base, of which leeks are an essential component. Mushrooms lend complexity, zucchini adds more texture, and potato flakes give a velvety smoothness and the proper thickness. The chowder can be made ahead up to the point where the fish and shellfish are added, which should be done at serving time. Bring the chowder barely back to a boil and serve immediately, with crabmeat sprinkled on as a special garnish.
4 SERVINGS (ABOUT 6 CUPS)

2 tablespoons good olive oil
1½ cups trimmed, split, washed, and sliced leeks
1 tablespoon coarsely
chopped garlic
2½ cups bottled clam juice
1½ cups water
1 cup coarsely chopped white mushrooms
¾ teaspoon salt
1½ cups diced (½-inch) zucchini
1 cup instant mashed potato flakes
¾ cup 1-inch pieces peeled uncooked shrimp
1 cup 1-inch pieces boneless fish fillet
2/3 cup half-and-half
About ½ cup crabmeat, for garnish (optional)

Heat the oil in a large saucepan over high heat. When hot, add the leek and garlic and sauté for about 1 minute. Add the clam juice, water, mushrooms, and salt, bring to a boil, and boil for about 2 minutes. Stir in the zucchini and sprinkle the potato flakes on top, mixing them in with a whisk to prevent lumping. Bring to a boil and boil for about 1 minute. (The soup can be prepared several hours ahead to this point.)
At serving time, bring the soup back to a boil, add the shrimp, fish, and half-and-half and bring back just to a boil. The fish and shrimp will be cooked through. Divide among four plates or bowls and sprinkle about 2 tablespoons crabmeat, if using, onto the middle of each serving. Serve immediately.

Roasted Split Chicken with Mustard Crust
I often make this recipe at home when I am in a hurry, because splitting and flattening the chicken and cutting between the joints of the leg and the shoulder reduce the cooking time by half. I use kitchen shears to split the chicken open at the back and to cut the cooked bird into serving pieces and a knife to cut between the joints.
The mustard crust can be made ahead and even spread on the chicken a day ahead, if you like. I pour the cooked chicken juices into a fat separator with a spout and serve over Fluffy Mashed Potatoes, leaving the fat behind.
4 SERVINGS

2 tablespoons chopped garlic
2 tablespoons Dijon mustard
2 tablespoons dry white wine
1 tablespoon soy sauce
2 tablespoons olive oil
1 teaspoon Tabasco hot pepper sauce
1 teaspoon herbes de Provence
½ teaspoon salt
1 chicken (about 3½ pounds)
Fluffy Mashed Potatoes (page 142; optional)

For the crust: Mix all the ingredients except chicken and mashed potatoes in a small bowl.

Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)
Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.
Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.

Peas, Mushrooms, and Endive
This stew features an unusual combination of vegetables. Petite peas are the small ones in the pods, which are sweeter and more tender than the starchy large peas. The slight bitterness of the endive and the earthy taste and firm texture of the mushrooms lend complexity to this dish.
4 SERVINGS

2 teaspoons peanut or canola oil
1 cup coarsely chopped white mushrooms
1 large Belgian endive, cut crosswise into 1-inch slices (about 2 cups)
2 cups (about 8 ounces) frozen petite peas
½ teaspoon salt
½ teaspoon freshly ground black pepper
1½ tablespoons unsalted butter

Heat the oil in a large skillet. When hot, add the mushrooms and endive. Cover and cook over medium to high heat for 4 to 5 minutes, stirring occasionally, until the moisture is gone and the mixture starts sizzling. Add the peas, salt, and pepper, uncover, and continue cooking for about 2 minutes, or until the peas soften and get hot and tender. Add the butter and cook for another minute while tossing the mixture. Serve.

Skillet Apple Charlotte
A classic apple charlotte is made in a deep metal charlotte mold that has been lined with buttered bread slices and filled with sautéed caramelized apples and sometimes nuts. The apple mixture is then covered with more bread and the charlotte is baked, unmolded, and served with apricot sauce. In this quick version, apple wedges are sautéed with honey and maple syrup, covered with buttered bread slices, baked and then turned out of the pan like a tart Tatin.
4 SERVINGS

3 Granny Smith apples
(about 1½ pounds total)
3 tablespoons unsalted butter
2 tablespoons maple syrup
1 tablespoon honey
4 slices white bread
1 teaspoon sugar
3 tablespoons apricot preserves
About ½ cup sour cream or Greek yogurt (optional)

Preheat the oven to 400 degrees. Peel, core, and cut each apple into 6 wedges. Put the wedges in a small (7- to 8-inch) nonstick skillet and add 2 tablespoons of the butter, the maple syrup, and the honey. Bring to a boil over high heat. Cover, reduce the heat to low, and cook for about 5 minutes, or until the apples are just tender. Uncover and cook over high heat for 4 to 5 minutes, or until the liquid is completely gone, then continue cooking for another 2 minutes or so to glaze and caramelize the apples.
     Trim the crusts from the bread slices and arrange them, touching, in a square on a cutting board. Trim the corners to create a rough disk that will fit into the skillet and cover the apples. Butter the bread on one side with the remaining 1 tablespoon butter and arrange the slices buttered side up on top of the apples.
     Sprinkle on the sugar and place the pan in the oven. Bake for about 15 minutes, or until the bread is nicely browned on top.
     At serving time, if necessary, reheat the dessert on top of the stove to help loosen the apples and unmold the charlotte onto a serving platter. If the apricot preserves are firm, heat them for 30 seconds in a microwave oven to soften. Pour and spread them on top of the apples. Serve the dessert in wedges as is or with a couple of tablespoons of sour cream or Greek yogurt, if you like.

Product details

Publisher ‏ : ‎ Harvest (August 12, 2008)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 0618142339
ISBN-13 ‏ : ‎ 978-0618142330
Item Weight ‏ : ‎ 1.85 pounds
Dimensions ‏ : ‎ 7.25 x 0.95 x 9 inches

Best Sellers Rank: #683,953 in Books (See Top 100 in Books)
- #398 in French Cooking, Food & Wine
- #838 in Fryer Recipes
- #2,646 in Quick & Easy Cooking (Books)

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4.7 957 ratings

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Jacques Pepin
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Jacques Pepin is the author of twenty-one cookbooks, including the best-selling The Apprentice and the award-winning Jacques Pepin Celebrates and Julia and Jacques Cooking at Home (with Julia Child). He has appeared regularly on PBS programs for more than a decade, hosting over three hundred cooking shows. A contributing editor for Food & Wine, he is the dean of special programs at the French Culinary Institute in New York City. Before coming to the United States, he served as personal chef to three French heads of state.
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Pamela P.

Execellent books for all cooks

Reviewed in the United States on May 7, 2024

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the recipes are really fast & easy to prepare - nothing too challenging or goofy ingredients - all are very good.

--- Wasn't please w/ how the box was packed! Just tossed into a box, add some paper, add another order (jug of liquid), some tape - damaged book covers---

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K. Juelch

This one is a keeper!

Reviewed in the United States on February 19, 2014

Verified Purchase

I have only made 4 recipes from this book so far, but they have all been good and am looking forward to trying more. In the TV series this book is based on, Pepin manages to throw together an entire 3 or 4 course meal within the half hour run time of the show. I do not have the knife skills and finely developed ability to multi-task in the kitchen quite that well, but even so, I believe the premise of the book is quite valid. These are easy, delicious recipes that go together quickly. I look forward to exploring more of these recipes! Here are some brief comments on the recipes I have tried so far:

Ham Steaks w/Apricot Mustard Glaze p.162

Simple and quick to throw together. Very tasty. Just be aware that leftovers of this do not keep well. We only ate one steak and refrigated the second. Two nights later I took the steak out to reheat for dinner and found the glaze had deteriorated to a soupy, gray, unappetizing mess. I scraped it off, topped it with a new batch of glaze and threw it under the broiler--it was delicious.

Pumpkin Soup w/Toasted Walnuts p. 47

Simple, quick and delicious. Very mild flavor, pumpkin only obvious in the color of the soup. I coarsely chopped the walnuts and left out the cayenne. Nice light first course. Will do again!

Pork Chops w/Zesty Sauce p. 164

Very tasty! The sauce really makes this dish. In the intro to this recipe, Jacques states that he likes the assertive sauce on bland, lean chops (loin chops are used here). I suppose if that's the strategy, this would also be good on chicken breasts (maybe even fish?). I cooked the vegetables longer than the recipe calls for because I like my onions thoroughly cooked. I will definitely do this again!

Corn & Hominy Chowder p.53

Very nice, tasty and satisfying. I fried the onion, scallion and garlic for much longer than the recipe calls for--if I recall correctly, even Jacques lets his onions fry much longer in the TV episodes than what is called for in the book. I used a bottled tomatillo salsa which gave a mild yet discernible amount of heat to the dish. My wife and I really enjoyed this and have already made it twice.

53 people found this helpful

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Roger W. Buker

this food is GOOD

Reviewed in the United States on August 30, 2010

Verified Purchase

if i might offer a couple of suggestions>>get this book from your local public library, watch a few episodes of FFMY (YouTube), start cooking>>see if you like what happens with your food.

using the library copy all this month, we've made maybe 12 recipes. the amount of flavor that arises from a relatively few ingredients in each dish is amazing. i will never have the knife skills of jacque, but i can chop an onion and a tomato, cube a potato (cubed potato with garlic and sage--best homefries i ever made; serve with a grilled ribeye or crispy chicken thighs from moreFFMW), buy fittycent worth of olives from the grocery store's olive bar, $.75 of macademia nut from the bulk food section, substitute (within reason) any fresh herb available and attempt nearly all of these recipes without going broke. FFMW TV show is INSPIRING. of the recipes we've attempted: 1 was disappointing, 2 were a bit befuddling, 8 (or so) were knock-em-out'o'da'park HOME RUNS. the opening chapters of both books with MORE quick dishes have rocked my world as well. this book and its sequel have, not to put too fine a point on it, revolutionized mealtime at our house. i hate this...but:):):):)...(insert emoticon of your dreams).

the library is about to get its copy back and amazon says my very own copy will be here within a day or so (we own vol.2 moreFFMW already). the complaint that i have is that this book, while nicely presented, is bound CRAPTACULOUSLY. absolute S@%#T!!! another book with recipes i like very much, rick bayless' "everyday mexican", is likewise falling apart after light use...is this the new trend? great book, great recipes, bad bad binding?

message(s):
1. use and support your public libraries. without curiosity liberty will die.
2. jacque pepin's recipes and techniques have EMBIGGENED my life
3. my wife and i agree that we are consistently eating "the best food, EVAHHH!!!!
4. spay and neuter your animals
5. thank you for your time
6. an easy start is "pork chops with zesty sauce" pg.164.
7. we love vol.2,"MoreFFMW", just as much.
8. life is SOOO much better when "gourmet night" isn't always a trough of baked beans garnished with a few dead dogs.
9. we would like to legally adopt jacque pepin; failing that, we request that he adopt us.

34 people found this helpful

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Joe

Great Cookbook

Reviewed in Canada on September 29, 2021

Verified Purchase

Easy to follow simple but flavourful receipes.

AR

Guter Koch, einer der besten.

Reviewed in Germany on May 5, 2024

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Gutes Kochbuch. Toller Typ.

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Richard

Great product. Delivered as expected

Reviewed in the United Kingdom on April 7, 2018

Verified Purchase

Great product . Delivered as expected.

One person found this helpful

James Lythgoe

Excellent Recipes

Reviewed in Canada on September 8, 2019

Verified Purchase

The only reason why I buy a cook book is for the recipes and Jacque doesn't disappoint with this book. The recipes are not complicated but produce good food so I recommend this book if you enjoy cooking for yourself and family.

2 people found this helpful

Sonia

old times

Reviewed in the United Kingdom on March 8, 2013

Verified Purchase

i used to watch jacques years ago. loved his approach to food. his soup made with hen skin is really fantastic.

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