Follow US:

Practice English Speaking&Listening with: Chockfull of Surprises (206): Jacques Pépin: More Fast Food My Way

Normal
(0)
Difficulty: 0

>> Pépin: I NEVER THROW OUT MY

CHICKEN LIVERS.

I CUT THEM IN HALF, DROP THEM IN

BOILING WATER, AND DO A SAUCE

WITH WATER, GARLIC, SUGAR,

CILANTRO, AND ROASTED SESAME

OIL, BALSAMIC VINEGAR,

AND SOY SAUCE.

IT'S A KIND OF CHINESE SAUCE,

AND MY WIFE ABSOLUTELY ADORES

THAT RECIPE.

YOU MIX IT TOGETHER, DRAIN YOUR

CHICKEN LIVER--THEY ARE BARELY

COOKED; THEY SHOULD BE SLIGHTLY

PINK INSIDE--ADD THEM TO THE

SAUCE, STIR IT IN.

THIS IS ONE OF THE GREATEST

HORS D'OEUVRE THAT YOU CAN DO.

PEOPLE WILL LOVE IT.

YOU CAN EVEN SERVE IT WITH

PASTA.

SURPRISE YOUR FRIENDS WITH EASY,

TASTY RECIPES.

I AM JACQUES PEPIN, AND THIS IS

FAST FOOD MY WAY.

[playful instrumental music]

♪ ♪

>> female announcer: PRODUCTION

FUNDING FOR THIS SERIES

HAS BEEN BROUGHT TO YOU BY:

>> male announcer: CUISINART,

WITH THE NEXT GENERATION OF

FOOD PROCESSORS FROM BREAD DOUGH

TO PIZZA TO STIR-FRIES.

WE DO THE WORK TO SAVE YOU TIME.

CUISINART: THE NEXT GENERATION.

>> female announcer: AND BY

SCHARFFEN BERGER, MAKERS OF

FINE ARTISAN DARK CHOCOLATES.

RECIPES AVAILABLE AT:

AND BY SPECTRUM ORGANICS,

A PURVEYOR OF FINE CULINARY OILS

AND CONDIMENTS.

SPECTRUM: THE TASTE OF GOODNESS.

AND BY OXO GOOD GRIPS,

MAKERS OF KITCHEN TOOLS THAT

MAKE EVERYDAY LIVING EASIER.

>> Pépin: RIGHT OUT OF THE

CELLAR,

A NICE BOTTLE OF ROSE.

I HAVE A MENU FULL OF SURPRISES

TODAY WITH INGREDIENTS THAT YOU

PROBABLY ARE NOT USED TO USE IN

THE WAY I'M GOING TO USE THEM.

FIRST, I HAVE A TOMATO SURPRISE,

A TOMATO WILL LOOK WHOLE, WHEN

IN FACT, IT'S GOING TO BE

STUFFED INSIDE WITH SOME THINGS.

THEN WE HAVE A GRILLED STRIPED

BASS, OR THE TYPE OF FILLET--

THICK FILLET WITH A ROMESCO

SAUCE, WHICH IS DONE WITH ANCHO

CHILIES AND WALNUT OR SOMETIMES

ALMOND.

A GRATIN OF PUMPKIN AND CHERRIES

IN ARMAGNAC SAUCE OR COGNAC

AND SO FORTH.

AND I'M GOING TO START WITH

THE GRATIN OF PUMPKIN.

WHEN I WAS A KID, WHEN I CAME TO

THIS COUNTRY, THE ONLY TIME THAT

WE HAD PUMPKIN--IT WAS IN THE

TYPE OF GRATIN THAT I'M GOING TO

DO TODAY.

YOU KNOW?

THIS IS WHAT MY MOTHER USED

TO DO.

AND THEN WHEN I CAME HERE,

MY WIFE SHOWED ME HOW TO MAKE

PUMPKIN PIE.

WELL, I LEARNED IT AT HOWARD

JOHNSON BEFORE.

AND I COULDN'T BELIEVE THAT YOU

WOULD PUT SUGAR WITH PUMPKIN,

WHICH IS REALLY CONSIDERED

A VEGETABLE IN FRANCE.

BUT NOW I'M USED TO IT.

IN ANY CASE, IT'S A MIXTURE OF

EGGS AND THIS WITH SOME SWISS

CHEESE IN IT, SO I'M GOING TO

PUT A PIECE OF SWISS CHEESE HERE

TO GRATE IT.

YOU CAN DO IT IN YOUR MACHINE,

OR YOU CAN DO IT BY HAND

AS WELL.

SO THAT'S IT.

SO--THERE'S ALWAYS A PIECE

INSTEAD FOR THE CHEF HERE.

HERE WE ARE.

AND I HAVE ABOUT 3/4 OF A CUP

TO A CUP OF CHEESE THAT I'M

GOING TO PUT IN THERE.

VERY EASY TO DO.

THIS, OF COURSE, IS PUMPKIN

WITHOUT ANY FLAVORING.

YOU DON'T WANT CINNAMON IN THERE

OR YOU DON'T WANT ANYTHING ELSE,

BUT JUST PLAIN PUREE OF PUMPKIN.

NOW, IF YOU FEEL LIKE COOKING

IT YOURSELF, YOU CAN DO THAT,

BUT IT'S BASICALLY THE SAME

THING.

YOU KNOW, WHEN I USE A CAN

I LOOK AT THE CAN.

WHAT DO YOU HAVE IN THERE?

AND IF I HAVE--LIKE, IN THAT

CASE, PURE FLESH OF PUMPKIN;

I HAVE NOTHING ELSE IN FRONT,

SO I HAVE NO PROBLEM USING IT.

I HAVE THREE EGGS IN THERE.

ONE--AGAIN, BREAK YOUR EGGS

ON SOMETHING FLAT, LIKE THAT.

YOU OPEN IT,

AS OPPOSED TO OPENING IT ON

SOMETHING, YOU KNOW, LIKE THIS,

WHERE THE SHELL GOES INSIDE

AND OFTEN CONTAMINATES THE EGGS

OR BREAK THE YOLK.

WE HAVE THE SEA SALT, PEPPER,

AND ABOUT A CUP OF CREAM.

YEAH, ABOUT THAT AMOUNT.

IT'S A RICH GRATIN, WHICH I

OFTEN DO FOR THANKSGIVING,

YOU KNOW?

AND HERE WE MIX IT TOGETHER

IN SECONDS.

I'M GOING TO ADD THE CHEESE

TO IT AT THAT POINT.

I DIDN'T WAN LEAVE IT AT

THE BEGINNING; I DON'T WANT IT

TO BE TOO FINE IN THERE.

JUST--JUST MIXED.

YOU KNOW?

AND THAT'S IT.

AND THEN WE DO THAT IN A GRATIN

DI

I'M GOING TO BUTTER THAT GRATIN

DISH.

IT'S ABOUT SIX CUPS--EH,

FOUR CUPS.

THAT'S GRATIN.

YOU SEE THAT CAST IRON TYPE OF

GRATIN, YOU KNOW?

GOOD.

AND WE POUR THAT IN THERE.

SEE, THE BEST WAY, REALLY,

TO CLEAN UP YOYOUR FOOD

PROCESSOR WHEN YOU HAVE

SOMETHING GOOEY LIKE THAT IS TO

PUT IT BACK ONE SECOND

TO TURN IT.

THE SPEED WILL CLEAN UP THE

BLADE--WILL THAT CLEP

YOUR BLADE--ANU GRAB THE

REST WITH YOUR RUBBER SPATULA.

WASTE NOT, WANT NOT.

, JUST FILL UP THE BOWL.

THAT'S IT.

IT'S EVEN GOOD THIS WAY.

MMM.

AND TTLE BIT OF

PARMESAN CHEESE ON TOP,

ATEDMESAN CHEESE.

AND WE ARE READY FOR THE OVEN.

YOU KNOW, ABOUT 400 DEGREE;

WILL TAKE ABOUT 30, 35 MINUTES

40 MINUTE,Y.

GOOD.

NOW I CAN CONCENTRATE ON

MAIN DISH, WHICH IS GOING TO BE

A FI

BECAUSE TARTH THE

TOMATO SURPR AND WE'RE GOING

TO HAVE THAT FWITH A

ROMESAUCE--THIS IS A

REALLY SPANISHANISH TYPE

I HAVEHO CHILIERE

THATDD T.

LOVESE ANCHO C

THE FLAVORIT

ANRY CNTIONALLY, PEOPLE

ARE GOING TOE TH

AND SOAK IT, AOAK OR

QUA WHILE TIMES.

I T SOAK IT AT AAND LEARTHATM R.

WEIT THIS

WE LEAVE IOLE T

JUSTINE CENTER

INTOKILLIRY HA

OLIVL.

OLE KITHINS.

HAT E.

TORD.

I D USKNIFE ALSO.

WE

THPE OMOIKATYOU IN S ANPEELED

MOSO IT'S NTERNG

SA.

TOMA--UH

AT I HAVRE.Y OLD B

ING UTT INLENDNY

SOF

A LEJANO PEP

AND ERE, KNO

HOALOUND SD USY I E

SOITEALLT.

I MES

RRTOD OU T

S--TOUND OO, OE ETOSE AR H

OKAY

YON E THRL

THAY

I PUE IC I

IIN GTH T

HERND ALLLD

TTHILEOSLLETS AR

QUITE LARG

I ADLT AEPPE

ATLE

D GOIN PHIS

HIS .

ISALLYTY,

RE ON OFR STOVE.

AN'S A-STICK,

PEFU I NOIO

ST

D THEN--,

HAHE AIT.

VE TOTPER.

I THE ALM

I ONION.

SOHAO PUT TO,

D A LITTIT OTE

BOUTUPGOOD CUP OF

TOMATO.

NE EXACTHE W'MNGBEAID,

, MINE IS ER.

IS WHATHAVE IN TH

MY WIFE--IT'T EVE.

WHAS A SIN THE

TCHEICYS "MINE IS

ER

CAE THERE.UL COLOR YOU

ABOUT A COUPF ESPOONS.

D T A 1/4 CUP

OF WATER MAY

OR 1/2 CUP

AY.

FIVE MES.K THREE, FOUR,

AND THEN WE'RE GOING TO

EMULSIFY ITO BLENDER--

AND AFTER ALL THAT WORK, I THINK

I DESERVE TO TASTE MY WI

THIS IS A FROM THE SOUTH

RANCE--OLD ROSE--LIKE

THIS DONE WITH GRENACHE USUALLY,

AND SERR AEALLY GOOD.

TERRIFIC WITH--WITH FISH.

I COULD HAVE A SPANISH WINE

ALSO.

EVEN A RED WINE--A CATON

PRENILLO WOULD GO WELL.

I THINK MY FISH IS ALMOST DONE.

HMM.

PIECE HERE.UTE FOR THE THICK

SO I'M GOING TO COVER IT

WITH THIS.

GIVE IT A LITTLE MORE STEAM.

AND DURING THAT TIME, I'LL

FINISH THE SAUCE.

SO HERE IS THE SAUCE.

SO TODAY WE'RE GOING TO PUT THAT

IN THE BLENDER

RATHER THAN IN THE

FOOD PROCESSOR AT THAT POINT,

BECAUSE I REALLY WANT TO

EMULSIFY IT--AND THE BLENDER,

OF COURSE, TURNS MUCH FASTER

THAN THE FOOD PROCESSOR.

SO HERE WE ARE.

GOOD.

THIS--

[blender whirring]

I REALLY WANT THE ANCHO TO BE

TOTALLY EMULSIFIED, YOU KNOW?

I WANT TO TASTE IT TOO.

MMM, THAT'S GOOD, THIS SAUCE.

WITH SALT AND A LITTLE MORE

OLIVE OIL.

WELL, WELL.

LET'S BE GENEROUS.

OKAY.

[blender whirring]

THIS IS IT.

OKAY.

HERE I HAVE A THICK, HEAVY,

BEAUTIFUL SAUCE HERE.

MMM.

QUITE DIFFERENT.

QUITE DIFFERENT THAN YOUR

CONVENTIONAL SAUCE.

AND LET'S SEE NOW.

OOPS.

CLEANING UP.

YOU CAN--YOU KNOW, WHEN

YOU'RE NOT SURE WITH THIS, JUST

GO WITH A--WITH A KNIFE OR

SOMETHING AND GO INSIDE,

YOU KNOW?

AND GO--WHETHER YOU--YOU CAN

SEPARATE IT, AND AS YOU

CAN SEE HERE, THEN CLOSE IT

BACK TOGETHER.

NO ONE WILL KNOW YOU'VE BEEN

THERE, YOU KNOW?

OR YOU CAN JUST GO THROUGH

LIKE THAT.

IF IT'S REALLY TENDER WHEN I GO

THROUGH LIKE THAT, I KNOW IT'S

COOKED THROUGH.

OKAY.

LET'S SEE WHICH PIECE IS THE

NICEST, THIS OR THIS.

WELL, IT'S ABOUT THE SAME.

HERE.

THOSE ARE ABOUT 6 OUNCES.

YEAH, 6 OUNCES FILLET,

YOU KNOW?

PLENTY OF THAT FILLET.

AND YOU COULD USE BLACK FISH--

WE CALL THAT TAUTOG--

OR BLACK SEA BASS.

ACTUALLY, SALMON WOULD WORK

QUITE WELL ALSO.

BOY, THAT THING--THAT THING

IS A NON-STICK PAN, SO THAT'S

WHY EVERYTHING STICKS TO IT.

OKAY.

YEAH.

WELL, I WAS GOING TO SERVE THE

SAUCE SEPARATE, BUT WHEN YOU

SEE THE WAY IT LOOKS THEN YOU

PUT IT RIGHT ON TOP LIKE THIS.

AT LEAST THE FEEL OF IT.

AND YOU CAN SERVE MORE SAUCE

ON THE SIDE.

A BIT OF CHIVE.

I PUT IT ALL OVER LIKE THIS.

AND YOU KNOW WHAT I THINK WOULD

BE GOOD ON THIS?

IS A LITTLE BIT OF A FRESH--

YOU KNOW, EXTRA VIRGIN OLIVE

OIL LIKE THIS.

THAT NEVER HURT.

OKAY.

HERE WE ARE HERE, THE GRILLED

BASS WITH THE ROMESCO SAUCE.

AND NOW I'M GOING TO DO THE

FIRST COURSE, WHICH IS THE

TOMATO SURPRISE,

AND IT IS A SURPRISE HOW THE

TOMATOES ARE ACTUALLY HOLLOWED

AND STUFFED.

AND THE FIRST THING YOU WANT TO

DO WITH THIS IS TO REMOVE THE

PEDONCULE, OR THE STEM, HERE

AND DROP THAT INTO

BOILING WATER.

THAT WILL--YOU KNOW, IN

SECONDS, DEPENDING ON HOW RIPE

THE TOMATO IS, THAT WILL HELP

YOU TO RELEASE THE SKIN.

ANOTHER WAY OF RELEASING THE

SKIN IS TO DO IT WITH A KNIFE,

TO CUT ALL AROUND.

ANOTHER WAY IS TO BURN IT ON

TOP OF THE FLAME--

YOU KNOW, AND THE SKIN WILL

COME UP--ALL THAT ARE

DIFFERENT WAYS.

YOU CAN EVEN USE A VEGETABLE

PEELER, ESPECIALLY THOSE WHICH

ARE SERRATED.

YOU HAVE SERRATED EDGE HERE,

AND THEN IT GOES QUITE WELL AS

YOU CAN SEE TO PEEL A TOMATO.

EVEN WHEN THEY ARE RIPE.

BECAUSE THE SERRATED EDGE IS

REALLY GOOD FOR THAT.

SO MAYBE WE NEVER HAVE TO BOIL

WATER AGAIN TO CLEAN UP TOMATO.

HERE IS THIS.

YOU CAN DRY THIS.

ACTUALLY, YOU DRY THAT IN THE

OVEN TOO, AND WE USE IT AS

DECORATION.

LIKE DRY--IT'S KIND OF CRUNCHY

AND ALL THAT ON TOP OF

SOMETHING.

I COULD HAVE DONE THAT ON THIS.

OKAY.

HERE IS MY TOMATO HERE.

AS YOU CAN SEE--OFTEN PEOPLE

WILL PUT THE TOMATO IN ICE

WATER.

IT REALLY DOESN'T NEED TO.

I THINK IT'S--IT TAKES SOME

OF THE TASTE OUT OF IT.

SO OUT OF THE WATER.

IT'S A BIT HOT ON YOUR FINGER,

BUT IF YOU CLENCH YOUR TEETH

IT'S OKAY.

HERE IT IS.

WELL.

SO I'M REMOVING ALL THE SKIN OF

THE TOMATO THAT I HAVE THERE.

AND THAT TOMATO NOW WE CUT THE

BOTTOM OF IT THIS WAY.

AND WE'RE GOING TO HOLLOW THE

TOMATO.

SO I--WHAT I USE--WELL,

EITHER A MELON BALLER

WHICH CUT--I MEAN ACTUALLY AT

HOME, YOU KNOW, VERY OFTEN I

USE A MEASURING SPOON, BECAUSE I

HAVE AN OLD MEASURING SPOON IN

ALUMINUM, YOU KNOW?

ONE OF THOSE OLD ONES.

AND THEY TEND TO BE QUITE--

THEY TEND TO BE QUITE SHARP AND

THIN, YOU KNOW?

SO A BIT OF THE JUICE.

I CAN ALSO USE ONE OF THOSE

SPOONS.

SO BASICALLY, YOU REMOVE THE

INSIDE THAT YOU'RE GOING TO--

HERE IT IS,

THE WHOLE PIECE HERE AND THE

WHOLE JUICE.

AND NOW WE HAVE--

CAN EVEN USE YOUR FINGER TO PULL

OUT THE SEEDS.

OKAY.

AND THAT TOMATO NOW IS READY TO

BE STUFFED AGAIN, YOU KNOW?

AND THIS IS THE BOTTOM OF THE

TOMATO THAT WE'LL USE AS THE

GARNISH.

SO, WHAT I DO NEXT: I TAKE A

LITTLE PIECE OF ONION, CHOPPED

FINELY.

A LITTLE DICE OF--MUSHROOM,

OF ZUCCHINI.

I SPREAD THEM OUT ON THE TRAY

LIKE THIS, AND IN THE OVEN

ABOUT FIVE MINUTES,

JUST SO THAT THEY SWEAT A

LITTLE BIT AND THEY GET A BIT

SOFTER.

SO THIS IS WHAT I HAVE HERE.

INSTEAD OF LEAVING THEM RAW,

BECAUSE RAW IS NOT AS NICE

AS DOING IT THIS WAY.

OKAY, THEN NUTS.

I HAVE NUTS HERE, THAT I CAN

CRUSH OR BREAK--WALNUT THAT IS.

A LITTLE BIT OF--

A LITTLE BIT OF GARLIC.

MAYBE ONE--MAYBE ONE SMALL

CLOVE OF GARLIC.

YOU DON'T WANT TOO MUCH GARLIC

HERE.

I WANT TO CHOP IT FINE.

WE'LL CRUSH IT FIRST.

I'M CLEANING UP MY KNIFE HERE,

RIGHT ON THE TABLE, TO REALLY

HAVE A PUREE OF GARLIC,

YOU KNOW?

OKAY, HERE I HAVE THIS.

SALT, PEPPER,

A DASH OF RED WINE VINEGAR

OR BALSAMIC HERE.

ONE OR THE OTHER IS FINE.

AND A LITTLE BIT OF OLIVE OIL.

AND I HAVE A NICE MIXTURE HERE

THAT I COULD ACTUALLY USE FOR

OTHER THINGS.

SO BOTH TOMATOES ARE HOLLOWED.

THIS ONE, THE ONE THAT I MADE

NOW--SO WE'RE GOING TO START

STUFFING IT.

OKAY.

YOU KEEP THEM THIS WAY FOR THE

TIME BEING.

YOU KNOW, AND ONE AFTER THE

OTHER.

SO THERE, OF COURSE, YOU WANT TO

PUT YOUR TOMATO UPSIDE DOWN.

SO YOU MAY WANT TO PUT IT

GENTLY LIKE THIS, BECAUSE YOU

WANT THAT TOMATO TO LOOK LIKE

IF IT'S WHOLE.

IF IT'S 'OLE, RATHER.

SO NOW THE DICE OF YOUR TOMATO

HERE, WE'RE GOING TO USE IT TO

DO LITTLE DICE.

NOTHING IS WASTED.

AND THAT WILL BE SPRINKLED

AROUND THE TOMATO.

WE SPRINKLED A LITTLE BIT OF

RED ONION AROUND THE TOMATO

AS WELL.

HERE, HERE, HERE, HERE.

NOT TOO FINE, YOU KNOW?

A BIT OF SHALLOT LIKE THIS.

HERE WE ARE.

AND A COUPLE OF OLIVES--THE

OLIVE, YOU CAN LEAVE THEM WHOLE

OR CUT THEM IN HALF OR IN

PIECES.

AGAIN, GIVE YOU COLOR.

GIVE YOU TEXTURE.

GIVE YOU SOME CRUNCHINESS.

LIKE THIS.

AND EVEN CHIVE THAT YOU COULD

PUT AROUND AS WELL.

YOU KNOW WHAT I SAY: WHEN THE

GARDEN IS ON, I GET CRAZY

WITH THE--ALL THE HERBS.

BUT THAT'S A NICE SURPRISE.

PEOPLE HAVE ABSOLUTELY NO IDEA

THAT THIS IS, OF COURSE, STUFFED

INSIDE.

YOU CAN PUT A NICE SPRIG

OF BASIL, YOU KNOW, AROUND.

IF YOU WANT TO MAKE A LITTLE

HOLE HERE TO MAKE IT HOLD

TOGETHER.

A LITTLE TRICKLING OF AN

EXTRA VIRGIN OLIVE OIL ON TOP

HERE.

AND HERE IS OUR FIRST COURSE:

THE SURPRISE FIT FOR A

KING, YOU KNOW?

WITH A LITTLE BIT

OF FLEUR DE SEL.

A LITTLE BIT ON TOP HERE ADD

A VERY SPECIAL TOUCH.

I'M GOING TO GET THE GRATIN

NOW.

I'M SURE IT'S ABOUT READY.

AH.

THIS IS NOT A PUMPKIN PIE.

A GRATIN OF PUMPKIN, BUT LOOK

HOW BEAUTIFUL IT IS.

IT'S ABOUT COOKED.

NOW I CAN SEE--I MEAN YOU CAN

EVEN CHECK WITH YOUR FINGER,

A LITTLE BIT LIKE A CUSTARD,

YOU KNOW?

AND THIS IS A GREAT DISH TO GO,

SO THIS IS GOING TO BE SERVED--

THAT WILL STAY HOT QUITE A LONG

TIME HERE, YEAH?

OKAY.

AND THEN, NOW, LE DESSERT.

AND THE DESSERT IS GOING TO BE

CHERRIES.

AND I HAVE A CAN OF

THOSE BLACK CHERRIES FROM THE

OREGON.

AND OFTEN I USE THOSE, YOU

KNOW, TO STUFF CREPES WITH IT

OR DO THINGS LIKE THAT.

WE DO SOMETHING A BIT DIFFERENT

TODAY.

SO WHAT I WANT TO DO IS TO PUT

THE JUICE OF THE CHERRIES FIRST

IN THERE.

USUALLY ABOUT--ABOUT A CUP OF

JUICE YOU'RE GOING TO HAVE IN

THERE.

I WANT TO BRING IT TO A BOIL.

BRING IT TO A BOIL AND REDUCE

IT BY HALF AND THICKEN IT A

LITTLE BIT WITH A LITTLE BIT OF

POTATO STARCH OR CORNSTARCH

OR WHATEVER, AND THEN FINISH IT

WITH A GOOD COGNAC OR ARMAGNAC,

YOU KNOW.

THIS HAPPENS TO BE AN AMERICAN

COGNAC.

AND SERVE IT WITH POUND CAKE

LIKE THIS.

SO--AND A LITTLE BIT OF

SOUR CREAM MAYBE.

YOU WANT--YOU WANT A BIT OF

YOUR--MORE CHERRIES ON TOP,

AND OF COURSE, A FAIR AMOUNT OF

THE JUICE.

WITH OUR LARGE, BIG, SO-CALLED

BING CHERRIES, YEAH?

OKAY.

AND MAYBE A TINY BIT OF

SOUR CREAM ON TOP IF YOU WANT

SO-CALLED TO GILD THE LILY.

HERE IT IS.

AND THAT'S A GREAT, SIMPLE

DESSERT WITH OUR MENU.

MAYBE I'LL PUT A -- A LITTLE

BIT OF--A LITTLE BIT OF

MINT ON TOP OF THIS.

AND WITH THIS, I THINK I SHOULD

TASTE THE COGNAC THAT I PUT IN

THERE.

IT WOULD BE NICE.

LIFE CAN BE A BOWL OF CHERRIES,

AND IT'S ESPECIALLY GOOD WITH

A LITTLE BRANDY.

HAPPY COOKING!

>> announcer: VISIT OUR WEBSITE

AT KQED.ORG/MOREFASTFOODMYWAY

TO LEARN MORE ABOUT JACQUES

PEPIN.

YOU CAN WATCH SHOWS ONLINE,

VIEW EXTRA CLIPS OF JACQUES

IN THE KITCHEN,

PRINT SELECTED RECIPES

FROM THE SERIES,

AND MEET SOME OF THE PEOPLE

BEHIND THE SCENES.

CALL:

OR LOG ON TO CHANNEL9STORE.COM

TO ORDER THE BOOK

WITH OVER 100 RECIPES

AND COLOR PHOTOGRAPHS

FOR $32 PLUS SHIPPING.

OR TO ORDER THE COMPLETE SERIES

OF ALL 26 SHOWS ON DVD

FOR $39.99 PLUS SHIPPING.

PRODUCTION FUNDING

FOR THIS SERIES

HAS BEEN BROUGHT TO YOU BY:

>> male announcer: CUISINART,

WITH THE NEXT GENERATION OF

FOOD PROCESSORS FROM BREAD DOUGH

TO PIZZA TO STIR-FRIES.

WE DO THE WORK TO SAVE YOU TIME.

CUISINART: THE NEXT GENERATION.

>> female announcer: AND BY

SCHARFFEN BERGER, MAKERS OF

FINE ARTISAN DARK CHOCOLATES.

RECIPES AVAILABLE AT:

AND BY SPECTRUM ORGANICS,

A PURVEYOR OF FINE CULINARY OILS

AND CONDIMENTS.

SPECTRUM: THE TASTE OF GOODNESS.

AND BY OXO GOOD GRIPS,

MAKERS OF KITCHEN TOOLS THAT

MAKE EVERYDAY LIVING EASIER.

Captioning by CaptionMax

www.captionmax.com

>> male announcer: A KQED

TELEVISION PRODUCTION.

The Description of Chockfull of Surprises (206): Jacques Pépin: More Fast Food My Way