Happy Cooking! by Jacques Pepin
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Synopsis

The third volume in Pepin's bestselling Today's Gourmet series offers an irresistible collection of more than 100 recipes reflecting Pepin's own style of fresh, contemporary cooking rooted in French cuisine. This volume includes all the recipes, menus, and techniques introduced in the third season of Today's Gourmet, which begins airing on PBS in November 1994. Photos and illustrations.
 

About Jacques Pepin

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He served as the personal chef to Charles de Gualle. He earned his degrees in 18th-century French literature at Columbia University. He lives in Madison, Connecticut.
 
Published November 1, 1994 by Kqed Books. 205 pages
Genres: Cooking. Non-fiction

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A chapter on menus is followed by featured recipes, clustered as first courses, main courses, side dishes, desserts, breads and basics.

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