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
Cuisine d’Amour
Herb-and-Goat-Cheese Souffle; Veal Blanquette; Apple-and-Potato Puree; Flan a la Vanille.
Jacques Pépin: Cooking with Claudine
A Lean Feast
Steamed Scallops with Walnut Sauce; Corned Beef Pot-au-Feu; Herbed Yogurt Cheese.
Jacques Pépin: Cooking with Claudine
A Caribbean Heritage
Black-Bean Soup; Cod a l'Espagnol; Rice and Cumin; Broiled Bananas with Lemon and Sugar.
Jacques Pépin: Cooking with Claudine
Cooking for Your Boss
Polenta-and-Vegetable Gateau; Escalopes of Veal in a Mushroom-and-Cognac Sauce.