One of the very best things
about having told Dish Network to pound sand, is watching PBS again. No, I’m not a fan of the way they sell it as a religion, like owning Apple computers or driving Volkswagons, but I do like Julia Child and Jacques Pepin.
A lot of shit they did never made any sense to me but now that I’ve learned some things about the science of cooking from Alton Brown a lot of it works better. Even simple things like scrambling and poaching eggs actually make a huge amount of sense now. And Jacques and Julia are so good together, and he is still doing it. I can’t fault anyone who likes to make and eat good food. Well, not for THAT, anyway.
Jacques Pepin is all the best parts of French culture rolled up into one little genius of a man. If you don’t have a copy of his “Complete Technique” in your kitchen, I suggest you get one post-haste. It’s especially fun if you can hear his delightful accent when you read it.
Julia Child was one of humanity’s greatest treasures, but that goes without saying.
Another read that is well worth your time would be Pepin’s autobiography.
http://www.amazon.com/The-Apprentice-My-Life-Kitchen/dp/0618444114/ref=sr_1_sc_1?ie=UTF8&qid=1354917148&sr=8-1-spell&keywords=Jasque+Pepin+The+apprentice
Apprenticed at a time when the newest commis started his day by stoking the fire in the kitchen’s stove, personal chef to De Gaulle, Howard Johnson’s, PBS…
The best of French culture as Joanna said, and the absolute best of the profession as well.
BGM
I was watching Pepin the other day and he said “…add a little Château Sink…” as he poured some water into the pan. I LOLed.
Yep. Jacques Pepin is the Fred Astaire of chefs (Emeril is the Gene Kelly, the tough guy. Dunno who is the Donald O’Conner, though).
Windy, I would say that’s Alton Brown.