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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. Why Jacques Pépin Stores His Beer Next to Truffles in ... - AOL

   www.aol.com/why-jacques-p-pin-stores-123200531.html

   His most recent cookbook, Jacques Pépin Cooking My Way: Recipes & Techniques for Economical Cooking (2023), has over 150 recipes for affordable and efficient meals. It teaches readers everything ...

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

   www.aol.com/perfect-classic-quiche-according...

   A classic quiche dish. We love a new viral dish as much as the next person (well, maybe a little more because we're constantly scouring the internet for the next big food thing), but sometimes ...

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

   www.aol.com/secret-ingredient-richest-creamiest...

   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 .

6. The French Chef - Wikipedia

   en.wikipedia.org/wiki/The_French_Chef

   The show grew out of a special presentation Child gave on WGBH based on the book Mastering the Art of French Cooking which she co-authored. The French Chef was produced from 1963 to 1973 by WGBH for National Educational Television (and later for PBS). Reruns continued on PBS until 1989, and were airing on Cooking Channel as of 2010.

7. Pommes soufflées - Wikipedia

   en.wikipedia.org/wiki/Pommes_soufflées

   Pommes soufflées are a variety of French fried potato.Slices of potato are fried twice, once at 150 °C (302 °F) and a second time after being cooled, at 190 °C (374 °F).

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

   www.aol.com/entertainment/jacques-p-pin-trick...

   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 ...

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

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

   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.