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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. Jacques Pépin’s Trick for the Best-Ever Chicken Salad - AOL

   www.aol.com/jacques-p-pin-trick-best-150000555.html

   Jacques Pépin's Tips for Tender, Flavorful Chicken Salad. Sure, chicken salad can be as easy as shredding up a rotisserie chicken and mixing in some mayo, but if you take just a little more time ...

4. This 5-Minute Jacques Pépin Recipe is My New Favorite ... - AOL

   www.aol.com/5-minute-jacques-p-pin-143000193.html

   Jacques Pépin's Asparagus in Butter Sauce Ingredients. 10 fat asparagus spears with tight heads. ¼ cup water. ¼ teaspoon salt. ¼ teaspoon freshly ground black pepper.

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

   www.aol.com/lifestyle/best-way-baked-apples...

   Jacques slices a few pieces from a baguette to place under each apple. As the apples bake, the bread soaks up the juices from the fruit, as well as the sauce that's bubbling away in the baking dish.

6. Jacques Pepin - Wikipedia

   en.wikipedia.org/?title=Jacques_Pepin&redirect=no

   Print/export Download as PDF; Printable version; From Wikipedia, the free encyclopedia. Redirect page. Redirect to: Jacques Pépin; This page is a redirect.

7. Floating island (dessert) - Wikipedia

   en.wikipedia.org/wiki/Floating_island_(dessert)

   The earliest known English language reference to the dessert is in The Art of Cookery Made Plain and Easy (1747) by Hannah Glasse.Her recipe, entitled The Flooting Island [], is made with sweetened thick cream, sack and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth.

8. Jacques Pépin's Clever Trick for The Best French Toast ... - AOL

   www.aol.com/lifestyle/jacques-p-pins-clever...

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9. Pierre Franey - Wikipedia

   en.wikipedia.org/wiki/Pierre_Franey

   After the war, Henri Soulé, who ran the French Pavilion's kitchen, re-opened Le Pavillon in New York City, and Franey became executive chef in 1952. Franey, along with Jacques Pépin, then an aspiring young cook on the staff of Le Pavillon, was hired in 1960 by the hotel and restaurant entrepreneur Howard Johnson, Sr., (a regular client at Le Pavillon) to revamp some of the Howard Johnson's ...