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  2. Jacques Pépin - Wikipedia

    en.wikipedia.org/wiki/Jacques_Pépin

    Jacques Pépin (French pronunciation: [ʒak pepɛ̃]; born December 18, 1935) [1] is a French chef, author, culinary educator, television personality, and artist. [2] After having been the personal chef of French President Charles de Gaulle, he moved to the US in 1959 and after working in New York's top French restaurants, refused the same job with President John F. Kennedy in the White House ...

  3. How to Make the Perfect Classic Quiche, According to ... - AOL

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  4. Julia & Jacques Cooking at Home - Wikipedia

    en.wikipedia.org/wiki/Julia_&_Jacques_Cooking_at...

    Julia & Jacques Cooking at Home was a television cooking show starring Julia Child and Jacques Pepin which originally aired on PBS in 1999 and 2000. [1] [2] The program won the 2001 Daytime Emmy for “Outstanding Service Show Host”. [3]

  5. The Best Way to Make Baked Apples, According to Jacques ... - AOL

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    In this recipe, he scores the apple about a third of the way down, just cutting through the skin. As the apple bakes, that cut will open up, giving each apple a little "hat." 4.

  6. The Secret Ingredient to the Richest, Creamiest Soup ... - AOL

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    Chef Jacques Pépin is a go-to source for effortless recipes and useful tips. Thanks to him, we've learned how to make better scrambled eggs , French toast and elegant French-style deviled eggs .

  7. Paris–Brest - Wikipedia

    en.wikipedia.org/wiki/ParisBrest

    The pastry, round, i.e. wheel-shaped, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the 1,200 km (750 mi) ParisBrestParis bicycle race he had initiated in 1891. [1]

  8. How to Make the Best-Ever Baked Salmon, According to Chef ...

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  9. Croquembouche - Wikipedia

    en.wikipedia.org/wiki/Croquembouche

    The invention of the croquembouche is often attributed to Antonin Carême, [4] who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in André Viard's culinary encyclopedia Le Cuisinier Impérial, and Antoine Beauvilliers' 1815 L'Art du Cuisinier.