Synopsis by Madeline Cavalieri
Jacques Pepin, master of French cooking, food columnist, cooking teacher, and host of the PBS series Today's Gourmet, instructs this three-volume series about cooking technique. The first volume covers the basics with techniques for cooking chicken, vegetable, and egg dishes. There are also classic sauces. In volume two, Pepin explains soup, fish, bread, and rice, with recipes like Sea Bass with Rice, Bluefish, Vegetable Soup, and Pan Bread. In volume three, Pepin presents more cooking techniques and prepares Roast Garlic Lamb, Apple Tart, Eggplant in Beer Batter, and a variety of different salads.