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, 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.