Talking Turkey With Chef Jacques Pépin

A brief chat with celebrity chef Jacques Pépin about his new cookbook: "Jacques Pépin: New Complete Techniques" in advance of his Black Friday book signing at Barrington Books.


Imagine yourself in the kitchen this holiday season prepping your holiday meal with ease and grace. The timing, perfect. The menu, inspired. The food, delicious.

Jacques Pépin wants this for you, too.

And to help you attain it this holiday, and everyday, he offers Jacques Pépin: New Complete Techniques, an all-new revised edition of his classic cookbook Jacques Pépin’s Complete Techniques.

Universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods, Mr. Pépin will visit Barrington Books on Friday, November 23rd from 2-3pm to sign copies of his all-new cookbook. I was fortunate to catch up with venerable chef for a brief chat about technique–and turkey–in advance of his appearance at the store.

First, thank you for speaking with me today and for sharing a little bit of your Thanksgiving holiday weekend with us at Barrington Books. What a treat for all of us, and for your fans here in our areaCan you tell us about some of the new techniques that have been added to Jacques Pépin: New Complete Techniques?

JP: “A great deal of new material has been added.  All of the color pictures from the Art of Cooking which did not exist in the original Complete Techniques.”

It’s clear why technique is essential for the professional chef. What are the benefits of mastering technique for the home cook?

JP: “It makes your life easier and takes some of the drudgery out of the cooking process.”

What three kitchen tools should every cook have in his or her kitchen?

JP: “A sharp knife, a sturdy pot and a good pair of hands.”

Please forgive the nosy question, but what will be on the menu for your Thanksgiving this year?

JP: “My daughter and son-in-law will decide on that.  We are going to be with them. I know we will have turkey.”

Do you have a favorite wine that will accompany the meal?

JP: “Simple, straight forward, fruity wine and cider as well.”

Do you have any tips and techniques to share for turkey preparation?

“In my New York Times article from this past Wednesday, I discuss the method for a steaming a turkey.”

[Read the article here.]

Thank you. It has been a pleasure.

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Mrs. H November 20, 2012 at 08:13 PM
Yea! One of my favorite chefs!


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