If I'm left with a beautiful tomato from my garden, a bit of coarse salt, and olive oil, I don't need more embellishments. As you get older you have that type of process where you kind of eliminate more and get closer to maybe something more essential. When you're a young chef you tend to add to the plate. You know, your metabolism changes, certainly at my age. With Julia, we had no recipe, no time frame. And I think maybe three of my recipes made it in the whole thing.
I did a list of, I don't know, 80 or 100 recipes. She told me to do a list - a list of what you want to do. The second thing is - usually when you do a television series, you come with at least the manuscript of a book so that the back kitchen has an idea of what you're going to do. And that means that we argued all the time, but we drank a lot of wine, too. So we were friends for half a century, basically. She has a terrible voice." So that was, of course, Julia. You want to cook?" I said, "Yeah, sure." She said, "She's a very tall woman. Helen told me, "Oh, I have that woman from Boston here. I had a friend of mine, Helen McCully a food editor. And at some of the points de chasse présidentiels, hunting ground in Rambouillet and so forth, they would sometimes bring me, like, eight, 10, 12 pheasants. So we had caviar in the kitchen for a while. I remember the foreign minister came back from Russia with, like, three cans of two kilos each of beluga caviar. Madame de Gaulle, "I want a leg of lamb, not too rare, it's no good for the president." So at that point they ate what they wanted, the way they wanted. So after church it was the family dinner, children, grandchildren and so forth. And certainly on Sunday they were very devout Catholics. Otherwise, during the week, on Monday I'd usually sit down with and do the menu for the week. When you deal with state dinners, like with Eisenhower, then you deal with the protocol usually. Pépin has authored more than 30 cookbooks and spent his career showing millions of Americans how good food can both nourish and spice up our lives. He has cooked with Julia Child and for former French president Charles de Gaulle. Now 86 years old, Jacques Pépin has a Lifetime Emmy award for his various television projects, 16 James Beard Awards, and France's Legion of Honor. With his paintbrush, the fowl become expressive and colorful - sometimes they look like majestic birds and sometimes they look like pineapples. In the kitchen, he can transform scrambled eggs into a dinner party for 50 - or a simple, delicious meal for one. As an artist, I marvel at the iridescent colors and varied beauty of its plumage," Pépin writes. "As a chef, I stand in awe of the humble bird's contributions to world cuisine. Pépin, who has been cooking since he was 13, says no ingredient brings him more joy than chicken. "Proust had his madeleine, I have chicken," writes Jacques Pépin at the start of his new memoir. When Letterman nearly refused to eat it, she proclaimed, "I like you anyway," and then embraced him and smiled at the camera.Jacques Pépin, pictured in his home in Connecticut in August, has a new book called Art of the Chicken.Ĭarlin Stiehl for The Boston Globe via Getty Images She piled the raw meat up, added cheese, and then lit it on fire with a blowtorch. " Then, when Letterman's burner failed to work, she transformed what could have been a disaster into a hilarious improvisation. On an appearance on David Letterman in 1987, she started out her hamburger-making demonstration by saying, "This is some of the best meat that came over from Good Morning America. Sometimes, I even put it in the food," and "A party without cake is really just a meeting."Ĭhild kept her sense of humor throughout her life.
Here are a few more of her funniest quotes via Today: "If you're afraid of butter, use cream," "I enjoy cooking with wine.
For example, on one of her cooking shows, when pieces of a potato pancake slipped out of the pan as she cooked it, she happily put them back in the pan, saying, "You can always pick it up, and if you're alone in the kitchen, who is going to see?"
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