Cuisine Economique by Jacques Pepin

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Synopsis

Designed to assist the frugal gourmet in capitalizing on seasonal cooking, a collection of 170 recipes arranged in menus covers lamb, cold soups, pasta dishes, stews, desserts, and much more. 50,000 first printing. Tour.
 

About Jacques Pepin

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Published June 1, 1992 by William Morrow & Co. 260 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Cuisine Economique

Kirkus Reviews

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TV-chef PÇpin's cookbooks have ranged from the imposing two- volume The Art of Cooking to The Short-Cut Cook (1990), which stooped to unimpressive quickie concoctions using frozen convenience components.

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Publishers Weekly

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This timely collection of recipes and menus by columnist and TV teacher Pepin ( Today's Gourmet ) is devoted to the art of producing ``good, well-cooked food with speed, organization, cleanliness and

Jun 01 1992 | Read Full Review of Cuisine Economique

Publishers Weekly

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This timely collection of recipes and menus by columnist and TV teacher Pepin ( Today's Gourmet ) is devoted to the art of producing ``good, well-cooked food with speed, organization, cleanliness and economy.'' The author is a consummate instructor, never assuming readers are practiced cooks yet ...

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