I like Jacques' cooking most of the time. I feel like he's too old school so his recipes tend to be extra. This one was like that with his paintings. They seem forced, like he painted them just for this project. There were only a few new (at least to me) recipes, the other I've seen in his other collections.

Jacques Pepin is a bit of a foodie legend, making cooking accessible to American audiences since the 70s. I’ve seen some episodes of his old cooking shows (delightful, from both a food and history nerd perspective,) but this is my first exposure to one of his cookbooks.

The paintings which form the backbone of this book’s conceit are charming and lovely to look at, providing pops of vivid color to break up all the text. I do wish there were <i>also</i> photos of the dishes, as those can serve as not only an appetizer but an extra cue for the cook. Like, okay, it looks like his, so I probably did it right?

The recipes themselves are clearly written and easy to follow. I only noticed one of what I call a ‘cheffy omission.’ That thing where professional chefs will forget to describe a step in the recipe, on the principle of ‘if you know you know.’ Here, the recipe for Duck Braised with Fennel and Olives describes how to take apart the duck, but doesn’t mention anything about removing the heart and liver of the duck, which you will also need to use. For all I know, this is because the butcher is supposed to do that for you on purchase, or ducks are generally sold with their organs separated in a little bag, like the giblets in a turkey. But I don’t know any of this for a fact, so I’m left wondering where/how I’m supposed to get those heart and liver. In most cases, it’s not great to assume your reader is a dumbass, but when giving instructions, it doesn’t hurt.

Pepin definitely has some different tastes and preferences, compared to the recipes I’m used to reading. He doesn’t hesitate to recommend you use ketchup, V8, premade pound cake, and frozen puff pastry. I suspect this is a generational thing, where I’m definitely of an ‘artisinal from-scratch’ generation. I’m certainly not going to dock him any points for this. Besides, making your own puff pastry is a particularly pernicious pain in the ass.

All in all, I think this cookbook is one to read for the aesthetic and glimpse at Pepin himself more than one I’d actively mine for recipes in the future, but it was a fun read nonetheless.

Thank you to NetGalley and William Morrow for the free ARC in exchange for an honest review. All opinions within are my own.

The best of Jacques Pépin! Recipes, paintings, musings. Nudes and dogs grace the pages of the soups and salads. Fish, vegetables, fruits, and the ubiquitous chickens are mixed in with the recipes for eggs, pasta, and vegetables. How about some lovely landscapes with your fish and shellfish? Poultry and Meats are paired with his more modern and abstract artwork. And finally the delicious desserts are complimented by stunning florals and beautiful birds. This man has more talent in his little finger than most of us can hope for in our lifetime and he is still such a genuine, humble, and gentle man. He makes cooking even the most difficult dish seem surprisingly simple. I heard about Jacques from my father who watched him on PBS many, many years ago and became a fan of his cooking and his personality. One of his wonderful memories was getting to see Jacques speak and cook live and then getting to meet him afterward and give him a pen to autograph other's cookbooks. When I asked him why he hadn't gotten one of his own cookbooks signed, he said that he didn't want to because then he wouldn't want to use the cookbook any more for fear of ruining the signature. My dad made me a Jacques Pépin fan and I wish he were still around for me to buy him a copy of this wonderful book that's part cookbook and part coffee table art book.

5 stars for the quality recipes in this book! Pepin’s recipes are authentically his, and reflect his background in France as a child and a chef. I can’t wait to cook some of these dishes. The artwork is lovely and really enhances the book.

Thanks to the publisher and NetGalley, I received a complimentary copy of this book. Opinions expressed in this review are completely my own.

As always Jacques Pepin is a master! I will listen to any cooking wisdom he shares. He is an absolute legend.

Like many people, I’ve enjoyed watching Jacques Pépin cook, whether alongside Julia Child or, later, with his daughter Claudine. But until now, I’d never actually cooked any of his recipes.

For my first foray, I chose some of the simpler options from this book: Collard Greens & Yellow Grits Soup, Carrot & Parsley Salad, Rice with Cumin, Stew of Spring Vegetables, and Roasted Potatoes & Onions.

I haven’t read any of Pépin’s previous cookbooks, but this one leans toward recipes that are straightforward and relatively light, using mostly readily accessible ingredients. I didn’t run into any showstoppers here, just honest, delicious food and sides that will likely satisfy both plant eaters and omnivores alike.

I especially appreciated Pépin’s take on collard greens and grits. With only ½ cup of grits, the grits function more as a thickener than a starch base, making for a lighter version of a typically hearty dish. The carrot salad reminded me of the morkovcha in Kenji Morimoto’s Ferment, a compelling example of how simple, flavorful preparations can make vegetables really shine. I definitely need to eat more carrots like that.

I used vegetable stock wherever stock was called for and substituted oil for butter in the vegetable stew.

Thanks to Harvest and NetGalley for the advance reading copy.

Thanks so much to NetGalley for the free Kindle book. My review is voluntarily given, and my opinions are my own.

I absolutely loved this cookbook. There were only a few recipes that I would make for myself, but tons that I know my family would love.

I especially loved all of the paintings; they were amazing. I do need to say, because it is important to so many people, some of the paintings and sculptures are nudes. There isn't any detail at all, more just you can tell it's a nude because the skin is all the same color. A few pictures with separated butt cheeks. Only including it in my review because I know even that amount will matter to tons of people.

Definitely would recommend!

The first thing that jumps out at me is the wonderful art that appears throughout the book. Jacques Pepin painted and sketched companion animals for his recipes, thereby adding beauty and sentiment to his wonderful recipes and cooking style. He turns 90 this year, and and these illustrations cement his wonderful style of cooking as soon as we see the book.
Here, he presents his favorite recipes of his illustrious life. The Chapters are Soups and Salads, Eggs, Pasta and Vegetables Fish and Shellfish,first t Poultry and Meat, and Desserts.
Twenty recipes kick off the book in the Chapter called Soups and Salads. There is a nice variety here, including the Glossy Yellow Pepper Soul with Asparagus garnish. Finished and smoothed with an immersion blender, or a regular blender,this works as a great opener for family dinners or formal dinners the recipe items are easy to find in supermarkets or can already live in your pantry.. Chef Pepin is a consummate teacher.
Time to check this out. Tomorrow, I will make the Lentil and Barley Soup from my childhood, which is why it is a comfort food for me. I love the idea of using Tabasco sauce to give it a kick. I bought herbes de Provence recently and am excited to use it. I remember my Daddy eating barley soup, so I am ready for a blast from my past.
The Collard Greens and Yellow Soup remind me of a close friend, and I will make this soon, in loving memory. The Tomato Potage is a vegetable soup, and everything is easy to cut and cook.This filled my kitchen with a great aroma, and like the last souos, is something special.
Another feature of Chef Pepin's cooking is that he recognizes that tastes and desires may vary, so he tells us how to incorporate cheese. That is great to know for people like me who have food allergies. The flavor is not diminished and it makes me feel nice and secure coming from him.
The Salads present a nice variety too.. The Salade Riviera is a nice alternative in that it uses a mild shallot and the option of Gorgonzola cheese. My family will like this.
Eggs, Pasta and Vegetables has 23 recipes and there are so many to choose from. I see Hard-Cooked Eggs in Mustard Sauce. This is very straightforward and easy to do. The Egg Salad is easy to make and will keep in the refrigerator. It features eggs, scallions, mayo, Dijon mustard, veggies, and a splash of Tabasco. He uses curry powder, but encourages us to change it to our own personal preference. This is on my list. It is colorful and delicious.
We are on an orzo kick at my house. The Orzo with Arugula Sauce is surprisingly easy. The Rice with Cumin will grace our table in the next few days.
Chef Pepin is fantastic with any kind of vegetables and there are delicious recipes here that would go great with Friday Night'sRoast Chicken.
Fish and Shellfish has 20 recipes. Right off the bat, there is a Seafood Combo made with white wine, mushrooms, tomatoes, broccoli, zucchini, shrimp, scallops, and monkfish, which can be substituted out for us. The whole dish takes only 5 to 6 minutes, and what can work better than that? The variety in this chapter is exviting.Crab Cakes, Lobster, Shrimp, and others are all "guests" at the table. Well. Okay, they ARE the table!
La cuisine française (French cooking) is easy to do, especially with a grand master like Pepin. Cod, Tuna and a wide choice of fish will certainly please everybody, and keeps the dish délicieux. Yummy!
The Chapter on Poultry and Meat might cause me to lose my mind! The 20 choices read like a Who's Who of flavors. Everything I need for the Chicken Breast with Tomatoes and Chives is already in the Pantry and refrigerator. It comes together very quickly. With white wine, chicken legs, yams, mushrooms and pearl onions, this is bound to be great comfort food and might even give us leftovers. Le Chef really does cover everything. I am psyched just thinking about being rewarded with luscious aromas even before we eat it!
Veal, lamb, sausage, beef and pork are all here. Pork Roast with Ratatouille (vegetables) will make a highly satisfying meal.
I have found my next fantastic meal, Petits Filets Mignons of pork with a Port Wine Sauce, which enhances the flavor of the pork. I so love sauces on meat dishes!
As I am reading this cookbook, I am finding so many wonderful dishes, and want to make everything. I have found my Sunday dinner and it is a Classiic; Tournedos of Beef in Mustard and Red Wine Sauc it is! This is cooked in the oven at a gentle low hear so it needs a little time to cook and will be fantastique!
finally, what could be better than a freshly-made dessert? The sixteen recipes here will send the meal into the stratosphere and satiate everyone's appetite.
I will make the Almond Shortbread Cookies just because. Chocolate, flan, rice pudding, apple compote and various fruits give wonderful and exciting options. I am thinking of inviting a couple of friends and having a movie night after the meal. I think my spouse would hesitate if I light the the Bananas in a Flambë..
I never realized Apple Compote is applesauce, so this would soothe. our Stomachs and leave us smiling.
Oh, I have found it! The Raspberry Delight has a soaked pound cake and with a tiny modification will be perfect for my allergies.
Wait until you see the paintings of flowers in this chapter! Beautiful.
In summary, don't be intimidated when you make these amazing dishes. I think of Chef Pëpin with Julia Child, and I trust him to guide me every step of the way. With alk the delicious recipes in this book, I can pick and choose what I want to make for us, and they will look and taste great. J e vous rëmercie, Chef Pépin. Thank you for this book. I am so excited to position this cookbook in a place of honor in my kitchen. With 16 James Beard Awards, we are fortunate to have this wonderful book to help us succeed. With all the options and choices within its pages, we will eat with gusto.and it will be magnifique.
Bon appétit!


Thank you to the author and publisher for this ARC.copy. I absolutely loved it and all opinions are my own.

A fun read for Pepin fans - I have watched him forever and had no idea he had so many paintings!

I received an electronic copy of this book via NetGalley.

A pretty book since it contains Pepin’s drawings however if you already have his cookbooks I’m not sure why you’d want to purchase this one. I do like that his cookbooks emphasize that simplicity provides you a good meal. For fans of Pepin.

Unfortunately I did not enjoy the text, recipes or artwork which was surprisingly childish. Cookbooks and art are both subjective matters of taste so I'm sure there are others who will find interest here.

Thank you to NetGalley and the publisher for the advance copy of this book in exchange for my honest review.

The recipes are uncomplicated but delicious. The ingredients are easily found and the chef suggests many times to substitute what you have on hand. The artwork is beautiful, especially the flowers, fruits, and vegetables.

We love Pépin in our house. His recipes are always delicious and usually pretty easy to accomplish. This book collects (I think) 99of his most popular dishes along with his artwork. I guess I expected the artwork to be all food related, but we get everything from nudes to landscapes, etc. I’m not a prude at all, but the nudes definitely seemed out of place here. The food-themed art worked the best and was my favorite.

Delicious Recipes and Beautiful Artwork

I absolutely loved this cookbook. This is my first by Jacques Pepin. I’ve always enjoyed his programs so I thought I’d give this book a try. Who knew there were so many ways to cook vegetables? I can’t wait to try these recipes. There are also other recipes I want to try, such as Crab Cakes with Hot Sauce, Catfish with Fresh Peas in Zucchini Boats, and Poulet a la Crème. But I’ve got to admit, it’s the vegies that have me sold. Also includes Jacques’ beautiful art.

This ARC was provided to me by NetGalley. Opinions expressed are completely my own.

This was my first intro to Pepin, in a cookbook where he brings together his lifelong passion for cooking, and his hobby of painting and other art. Through his commentary on each recipe you get to know Pepin and his warm, approachable personality, as he includes back story on the recipes, personal connections, or suggestions on how he might serve them. While not so many of the recipes jumped out of me in that "I can't wait to make this" way, I found him and his art delightful.

I loved this cookbook. The artwork is really good and the recipes seem to be phenomenal. I would highly recommend this book.
Thank you to NetGalley and the publishers for a review copy.

Jacques Pépin’s latest cookbook is a love letter to both food and art, showcasing his charming paintings alongside straightforward, well-written recipes. It’s beautifully designed, with colorful illustrations that make it as much a coffee table book as a kitchen companion. That said, there are no photos of the finished dishes—something that may frustrate visual learners or newer cooks. While the recipes are approachable and thoughtfully written, this book leans more artistic than practical. A lovely gift for Pépin fans or art-loving home cooks, but not essential for everyday use.

I just adore Jacque Pepin. His whole being is joy. I loved the art (covering his decades of his art) all through the book. The recipes are simple but flavorful and easy to prepare.

Thank you Netgalley, William Morrow, and Jacques Pépin for sending me this advanced review copy for free. I am leaving this review voluntarily.

The artwork in this cookbook is STUNNING! I loved all of the different colors and mediums that were featured. Jacques is an incredibly talented artist in addition to a legendary cook.

The recipes were also beautifully written. An adventurous beginner could easily follow these recipes and make a delicious meal. I also like that there were substitutions mentioned in some of the recipes for harder to find ingredients.

Unfortunately there were no photos of the food. We eat with our eyes, and I have no idea what some of the dishes were supposed to look like. There was plenty of room on most of the recipe pages to have included a small photo. If there had been recipe photos, this would have been a 5 star book for me.

Overall this was a great cookbook, and I can see if being a wonderful gift for any cook.

Jacque Pepin's latest cookbook, "The Art of Jacques Pepin", includes his trademark recipes for simple and elegant dishes from the French tradition. Sophisticated, but never stuffy, Pepin makes cooking accessible for cooks with lists of ingredients that can be found in most kitchens and clear instructions, including potential substitutions. In addition, Pepin shares his artwork, ranging from pencil drawings to oil paintings. They are a perfect complement to his recipes.