Key Ingredient: Jacques Pepin

UPDATED: Tuesday, Nov. 1, 1 p.m.

In this week’s section, Bonnie Benwick takes a look at Jacques Pepin’s newest cookbook. “Essential Pepin: More Than 700 All-Time Favorites From My Life in Food” (Houghton Mifflin Harcourt; $40) is a sizable tome suited for both Pepin devotees and novices. ( One programming note: Pepin will be in town this weekend at the Metropolitan Coking & Entertaining Show. )


Baked Apples (James M. Thresher for The Washington Post)

Baked Apples, a dessert that softens the fruit to a puddinglike consistency.

Chicken Bouillabaisse, Pepin’s take on a French classic.

Crusty Tomato Savory, which the chef recommends to accompany eggs, fish or shellfish.

Flanken-Style Short Ribs With Mushrooms, which put to good use an inexpensive cut of meat.

Tell us why you’re a Jacques Pepin fan.

Becky Krystal covers food for the Going Out Guide and Weekend and Food sections. In her spare time she loves to, of course, eat and cook.

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