Sleep in late; watch cooking shows on PBS; munch on a hazelnut layered English muffin: my perfect Saturday.
Today I was engrossed in the mastery of Jacques Pépin as he transformed seemingly normal strips of fish into dazzling and alluring dishes of wonder. I really don’t eat fish that often, not because I don’t like it, but because it’s quite time consuming; but after watching this morning’s episode, I’m itching to try a recipe. Unlike some of the cooking I’ve seen on the Food Channel, Pépin’s style is no-nonsense and to the point. He doesn’t distract you with constant smiling or an unbelievably perfect kitchen and his charm reads through the precision at which he attacks his recipes. As a chef of experience, Pépin has been working and perfecting his craft since his early years in France to create stunning dishes some well-known clients including Charles de Gaulle and Howard Johnson.
On his website, you can find a plethora of recipes that, if you so choose to follow, are sure to give your guests an awe-inspiring meal.
Today I was engrossed in the mastery of Jacques Pépin as he transformed seemingly normal strips of fish into dazzling and alluring dishes of wonder. I really don’t eat fish that often, not because I don’t like it, but because it’s quite time consuming; but after watching this morning’s episode, I’m itching to try a recipe. Unlike some of the cooking I’ve seen on the Food Channel, Pépin’s style is no-nonsense and to the point. He doesn’t distract you with constant smiling or an unbelievably perfect kitchen and his charm reads through the precision at which he attacks his recipes. As a chef of experience, Pépin has been working and perfecting his craft since his early years in France to create stunning dishes some well-known clients including Charles de Gaulle and Howard Johnson.
On his website, you can find a plethora of recipes that, if you so choose to follow, are sure to give your guests an awe-inspiring meal.
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