Jacques Pépin: Cooking with Claudine
The Sorcerer’s Apprentice
Eggplant Cushions; Sea Bass in Potato Crust; Curried Cole-Slaw; Melon/Strawberry Dessert.
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Jacques Pépin: Cooking with Claudine
Sponsorship
Jacques Pépin: Cooking with Claudine
The Making of a Cook
Flavors; Sauteed Shrimp; Potato and Escarole Salad; Pork; Carrots; Phyllo Tart.
Jacques Pépin: Cooking with Claudine
The Fish Connection
Arugula Salad; Salmon; Endive with Tarragon Oil; Almond and Plum Cake.
Jacques Pépin: Cooking with Claudine
Casual Corner Cafe
Tuna Steaks; Braised Duck; Noodles and Peas; Rhubarb; Berry Nectar.
