Jacques Pepin The Short Cut Cook Book

The Short Cut Cook Book Jacques Pepin William Morrow & Co, 1990. Hard Cover. Illustrated by Jacques Pepin (illustrator). First Edition 7.5 x 9.5 in. 283 pages. Condition:Very Good; Dust Jacket Condition: Very Good. Review by Publishers Weekly: "Master Chef Pepin, Multiple IACP/Tastemaker Award recipient, has built a considerable reputation on his teaching of classic culinary skills. Forthwith he takes a new approach. Billed as a celebration of "A cuisine that is rewarding without being demanding, " this book may shock his fans. Staples here come from cans, bottles, freezer cases and packages; some recipes are eerily reminiscent of back-of-the-box concoctions--borscht made with canned beets; split pita bread buttered and sprinkled with Parmesan before a run into the toaster oven. Regardless, Pepin achieves his aim: to cook with minimal effort while providing zesty meals. Some recipes (required) costly fresh ingredients (lobster, veal chops) . More affordable yet still adventurous are black bean hummus with smoked oysters and sour cream, a salad of sardines augmented with ripe tomatoes, and Bartlett pears baked in puff pastry shells. 'If something tastes good, it doesn't matter whether it is 'authentic' or prepared 'correctly'--what works, works, ' Pepin declares. "