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Jacques Pepin

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MAGAZINE
August 7, 1988
JACQUES PEPIN has dropped the other shoe; the second half of his new two-volume cookbook series is in print. The widely known French chef, cooking teacher and cookbook author calls the tome "Jacques Pepin's the Art of Cooking," (Knopf: $39.95). Although it's devoted primarily to baked goods, it includes a number of recipes for cold charcuterie , salads and condiments. (The first volume was filled mostly with recipes for soups, eggs, poultry, fish and meats.
ARTICLES BY DATE
FOOD
April 23, 1997
Frozen barbecue doesn't have much of a reputation, but Claim Jumper's line is remarkably good. The chicken tenderloin and buffalo wings aren't bad, and the ribs are sensational: tender and moist in a luscious barbecue sauce. At supermarkets. The Great Washed The "washed" look is in for dishware, and this simple, attractive line is reasonably priced; the dinner plate is $9.99. "Baja" pitcher, bowls and plates at Pallets of Plates, South Pasadena.
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FOOD
September 3, 1992 | KAREN STABINER
I have discarded opening paragraphs like so many outer leaves of romaine. I have tried a tortured analogy between Giorgio Armani's T-shirts and Jacques Pepin's attempt at proletarian cuisine. I have talked about the new austerity of the 1990s. You can read all about it in my wastebasket or my computer's clogged memory. The problem is that this cookbook presents a unique, elusive challenge to anyone who is trying to write about it.
FOOD
October 24, 1996 | RUSS PARSONS, TIMES DEPUTY FOOD EDITOR
It's a tough crowd Jacques Pepin is facing, a couple of hundred cooking school teachers and cookbook writers gathered at the annual convention of the International Assn. of Culinary Professionals this past spring in Philadelphia. The audience has seen it all, cooking-wise, and there's not much that can really impress them. Working the raised stage under bright lights in a darkened banquet room, Pepin whips through a couple of dishes, carefully explaining each step in his thick French accent.
FOOD
April 23, 1997
Frozen barbecue doesn't have much of a reputation, but Claim Jumper's line is remarkably good. The chicken tenderloin and buffalo wings aren't bad, and the ribs are sensational: tender and moist in a luscious barbecue sauce. At supermarkets. The Great Washed The "washed" look is in for dishware, and this simple, attractive line is reasonably priced; the dinner plate is $9.99. "Baja" pitcher, bowls and plates at Pallets of Plates, South Pasadena.
FOOD
October 24, 1996 | RUSS PARSONS, TIMES DEPUTY FOOD EDITOR
It's a tough crowd Jacques Pepin is facing, a couple of hundred cooking school teachers and cookbook writers gathered at the annual convention of the International Assn. of Culinary Professionals this past spring in Philadelphia. The audience has seen it all, cooking-wise, and there's not much that can really impress them. Working the raised stage under bright lights in a darkened banquet room, Pepin whips through a couple of dishes, carefully explaining each step in his thick French accent.
FOOD
December 20, 1990 | ROSE DOSTI, TIMES STAFF WRITER
The author's handsome face is on the cover--and so is his promise. He will show you "How to Make Simply Wonderful Meals With Surprisingly Little Effort." Pepin pulls no punches; he starts by putting the maudlin term "homemade" in perspective. Says Pepin: "During the past several years, the term 'homemade' has taken on a righteous tone. In today's terminology, it means better, more virtuous, truer to nature.
FOOD
August 12, 2009 | RUSS PARSONS
At a certain point in the wonderful new movie "Julie & Julia," there is a plot twist so shocking the audience gasps. Julia Child does something that seems so totally out of character that even on the way out, people were still shaking their heads. "How could she?" Well, that's one mystery I can solve. I was right there in the middle of it. Before I go any further, I have to warn you that this column is as full of spoilers as an unplugged refrigerator in August. If you haven't already seen the movie, you might want to wait to read this until after you have.
FOOD
October 24, 1996 | RUSS PARSONS
In Jacques Pepin's new television series, "Cooking With Claudine," he takes his daughter, a graduate student at Boston University, into the kitchen for cooking lessons. Although the show is airing in some parts of the country, it will not be shown in Southern California until after the first of the year. The accompanying book, published by KQED Books, will be in stores in November.
ENTERTAINMENT
April 19, 1993 | BETH KLEID, Arts and entertainment reports from The Times, national and international news services and the nation's press
Yummy: Foodies, get ready for the Television Food Network, a new cable channel all about food and cooking set to air Nov. 22, right before Thanksgiving. The channel will feature noted TV chefs Dione Lucas, Jacques Pepin and others, as well as Robin Leach interviewing stars about their favorite recipes. Other shows on the network: "How to Feed Your Family on $75 a Week," "Food in a Flash" and segments on nutrition.
FOOD
September 3, 1992 | KAREN STABINER
I have discarded opening paragraphs like so many outer leaves of romaine. I have tried a tortured analogy between Giorgio Armani's T-shirts and Jacques Pepin's attempt at proletarian cuisine. I have talked about the new austerity of the 1990s. You can read all about it in my wastebasket or my computer's clogged memory. The problem is that this cookbook presents a unique, elusive challenge to anyone who is trying to write about it.
FOOD
December 20, 1990 | ROSE DOSTI, TIMES STAFF WRITER
The author's handsome face is on the cover--and so is his promise. He will show you "How to Make Simply Wonderful Meals With Surprisingly Little Effort." Pepin pulls no punches; he starts by putting the maudlin term "homemade" in perspective. Says Pepin: "During the past several years, the term 'homemade' has taken on a righteous tone. In today's terminology, it means better, more virtuous, truer to nature.
MAGAZINE
August 7, 1988
JACQUES PEPIN has dropped the other shoe; the second half of his new two-volume cookbook series is in print. The widely known French chef, cooking teacher and cookbook author calls the tome "Jacques Pepin's the Art of Cooking," (Knopf: $39.95). Although it's devoted primarily to baked goods, it includes a number of recipes for cold charcuterie , salads and condiments. (The first volume was filled mostly with recipes for soups, eggs, poultry, fish and meats.
FOOD
July 2, 1997 | SHOSHANA GOLDBERG
The 13th annual Central Coast Wine Classic, which kicks off Sunday, includes eight days of wine tastings, luncheons, dinners, music performances and art displays. Highlights are a cooking demonstration and lunch with Jacques Pepin on Thursday, July 10, and a silent wine auction on Saturday, July 12. Reservations recommended. Major events held at Avila Beach Resort, Avila Beach. Other activities spread throughout San Luis Obispo and Santa Barbara counties. For information, call (805) 781-3026.
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