Food

Jacques Pépin: Cooking with Claudine

Master chef Jacques Pépin instructs his daughter Claudine in simple, elegant meals that suit her graduate student budget and busy lifestyle. Each episode focuses on a complete menu while Jacques shares techniques, tips and Pépin family stories with Claudine. Together, they prepare recipes that combine French culinary tradition with home-style cooking.

The Sorcerer’s Apprentice

24m 49s

Eggplant Cushions; Sea Bass in Potato Crust; Curried Cole-Slaw; Melon/Strawberry Dessert.

Episodes

  • A Graduation Party: asset-mezzanine-16x9

    A Graduation Party

    E26 - 24m 17s

    Shrimp on Watercress; Rack of Lamb; Spinach; Berries; Berry Jam.

  • Meatless Summer Supper: asset-mezzanine-16x9

    Meatless Summer Supper

    E25 - 24m 30s

    Cold Corn Soup; Mixed Vegetable Salad with Toasted Bread Cubes; Little Corn Dumplings; Plums au Sucre.

  • Wedding Shower Buffet: asset-mezzanine-16x9

    Wedding Shower Buffet

    E24 - 24m 5s

    Parties; Raw-Tomato Soup; Open-Face Sandwiches; Frozen Watermelon Slush.

  • The Classic Cook: asset-mezzanine-16x9

    The Classic Cook

    E23 - 24m 21s

    Cod; Stuffed Quail; Grape Sauce; Leeks; Peaches.

  • Pennywise Potluck: asset-mezzanine-16x9

    Pennywise Potluck

    E23 - 24m 7s

    Turkey Soup; Cumin, Lamb Breast, Potatoes; Mushrooms en Papillote; Cucumber Summer Salad.

  • The Duck Party: asset-mezzanine-16x9

    The Duck Party

    E22 - 24m 44s

    Duck; Bean Casserole; Liver Pate; Mock Peking Duck; Sauteed Duck Vinaigrette; Rhubarb/Strawberry Coulis.

  • Cuisine Bon Marche: asset-mezzanine-16x9

    Cuisine Bon Marche

    E21 - 23m 54s

    Salad; Baked Mackerel; Glazed Carrots; Olives; Apricot Compote.

  • A Lesson in Economy: asset-mezzanine-16x9

    A Lesson in Economy

    E21 - 24m 36s

    Hard-Cooked Eggs in Mustard Sauce; Turkey Roulade; Carrot/Parsley Salad; Rice Pudding.

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