Jacques Pépin: Heart & Soul

Chef Jacques Pépin's last full television series celebrates his 60 years in the kitchen. Featuring never-before-seen footage of his life in addition to a wide array of new creative recipes for the novice or seasoned cook, each episode combines Pépin's culinary history and travel experiences with his refined teaching skill. Some recipes include tomato velvet soup; oyster chowder with potatoes; beer-battered corn fritters topped with smoked salmon; shrimp burgers with zucchini; and spinach and ricotta lasagna.

Schedule

  • Jacques Pépin: Heart & Soul: Chef in Training: TVSS: Iconic

    Jacques Pépin: Heart & Soul

    Chef in Training

    Friday
    Mar 20

    30 Minutes

    Fougasse; salmon rillettes; poussins a la russe with broiled maple sweet potatoes; crepes with Nutella, lemon or jam.
  • Jacques Pépin: Heart & Soul: Just Ducky!: TVSS: Iconic

    Jacques Pépin: Heart & Soul

    Just Ducky!

    Saturday
    Mar 21

    30 Minutes

    Duck liver mousse with apples; sauteed duck breast with arugula salad and cracklings; vinaigrette; lemon mousseline.
  • Jacques Pépin: Heart & Soul: Autumn Leaves: TVSS: Iconic

    Jacques Pépin: Heart & Soul

    Autumn Leaves

    Friday
    Mar 27

    30 Minutes

    Tomato velvet soup; sliced tomato gratin; grilled lamb shashlik; red cabbage, pistachio and cranberry salad with blue cheese.
  • Jacques Pépin: Heart & Soul: Cuisine Economique: TVSS: Iconic

    Jacques Pépin: Heart & Soul

    Cuisine Economique

    Saturday
    Mar 28

    30 Minutes

    Black lentil salad with eggs; pork neck and bean fricassee with fresh vegetables; spinach and ricotta lasagna paired with red wine.

PBS PASSPORT

Stream tens of thousands of hours of your PBS and local favorites with WETA+ and PBS Passport whenever and wherever you want. Catch up on a single episode or binge-watch full seasons before they air on TV.