I’ve watched Jacques Pépin as long as I’ve watched PBS. I’ll watch him cook anything, even if he’s cooking something I never will, because he is a legend of techniques. I’ve learnt so many cooking tips and tricks from his 30-minute lessons. You always learn something!
Jacques Pépin is one of my cooking inspirations as his emphasis is never on the recipe, but more on the techniques and the tools, and most importantly on the ingredients. That’s how I learnt to cook in the first place, as that is my mother’s approach as well. I have learnt to cook crepes from this Frenchman, but he’s also taught me German style potato pancakes, and simple things like how best to remove corn kernels from the cob.
I could go on & on about the wealth of education Pépin has imparted, but I’ll stop and just say that I will dearly miss watching him cook at the end of this TV series. Thank you in advance, PBS for what I hope will be endless re-runs.
Jacques Pépin Heart & Soul, on TV now, is the last of his cooking shows on PBS. It has an accompanying cookbook, Jacques Pépin Heart & Soul in the Kitchen out of which I adapted a flexible gratin recipe and made his rustic country loaf. They are simple recipes and great for winter. Find the recipes for pureed delicata squash gratin and country loaf at kcts9.org.
Please also visit Pépin’s Heart & Soul TV series page at kqed.org.