I now cook professionally. The lessons I've learned from Julia, Jaques and Martin from after school PBS programming have been a solid foundation for my career.
I keep buying his Complete Techniques over and over again. I ask somebody if they have it, then I end up giving it away and buying another copy for myself.
Monsieur Pepin, magnifique. Ive never seen anything like it. Best wishes in whatever you do and thank you. Your effort in this presentation is unsurpassable.
Quintessential Australian Sunday dinner too! My Mum is going to have an operation this week so I'm hoping she lets me cook for her while she's recovering!
@@user-yz1dl3eu8l Même analyse, même conclusion de ma part. Il faut l'avoir vécu pour comprendre, notre beau pays est une "nation martyre" sacrifiée sur l'autel du globalisme et du "gouvernement mondial" fantasmé par qui l'on sait.
@@kqed What's even more interesting is how easy it is. This was from the late 1950's in France, before he came to America. It was simple and delicious 60 plus years ago.
I admire Jacques greatly and it’s hard to imagine learning more from any other celebrity chef. But…he undersalts his food. I think it has to do with the emerging heart health consciousnesses of the era. Or maybe his salt is extremely potent.
Amazingly, JP's potato gratin has no cheese. Did I miss something? Maybe what most people know as potato gratin is American style potato gratin, not that I have anything against it. But clearly cheese is not necessary.
@@paulramsey1255 Yeah, and many of them got sick and died. Just because people with better immune systems have lived doesn't mean you should ignore proper hygiene.
@@paulramsey1255 No it isn't. You clearly have no understanding of what food poisoning is. It's not just a bad stomach ache and diarrhea. Even then people died from diarrhea back before there was proper treatment. People died from food allergies before there was proper treatment. People died from asthma before proper treatment. The only reason the human race survived is due to advances in medication and people with stronger immune systems. All who had weak immune systems died.
@@paulramsey1255 I'm guessing the show's producers told him to inject some of his credentials anyway, it boosts viewership. Jacques is a very humble man and never boasts.
My #1 favorite dish by my #1 favorite chef. I don't think it gets any better than that.
which one
I don’t know. Fuckin’ slander, if you ask me
@@badup8 Lets take this in the back.
@@Motoko1134 yeah that's what Vito did
@@badup8 You can go.
Thank you for broadcasting these old classic Jaques recipes. He is one of my top 3 favorites along with Julia Child and Martin Yan.
I now cook professionally. The lessons I've learned from Julia, Jaques and Martin from after school PBS programming have been a solid foundation for my career.
I keep buying his Complete Techniques over and over again. I ask somebody if they have it, then I end up giving it away and buying another copy for myself.
My late grandmother used to do this too: stuffed the thing full of garlic to the point where we thought she was using too much but it was succulent.
My favorite chef on TV. An absolute master of the craft.
I truly love this man. No one does it better than Jacques Pepin’ ❤
Monsieur Pepin, magnifique.
Ive never seen anything like it. Best wishes in whatever you do and thank you. Your effort in this presentation is unsurpassable.
You can tell the ENTIRE crew ate very well for this episode - as in, there was a whole feast and everyone got seconds.
Yep! He even cooked two legs of lamb! Must have been amazing lol
I always feel like I’m finishing a running race watching these early videos. :O
It's Always a pleasure to watch the master making my favourite meal
Wow!! This is such simple elegance and class. Beautiful food amd everything else. Thank you, Chef !
He makes it look so EZ, his technical skills are simply amazing!
Quintessential Australian Sunday dinner too! My Mum is going to have an operation this week so I'm hoping she lets me cook for her while she's recovering!
You are going to cook and eat your mom's leg?
Well thats just changed my leg of lamb prep,Amazing tips and the coating for the main dish mwah. Many thanks!
I am now very Hungary for this outstanding cuisine by A world famous chef. Thank you. I learned a lot from your process. God bless. 👍❤️🇺🇸
This is quite an elegant meal and I can't believe how fast chef prepared it. Thank you!
It is 6.40 am and I'm watching Gandalf in the kitchen. I am French and I can tell you this is so sad most French people never heard of Jacques Pépin
Il a quitté la France qui était un Paradis. C'est devenu un enfer. Merci 68 et 81.
@@user-yz1dl3eu8l Même analyse, même conclusion de ma part. Il faut l'avoir vécu pour comprendre, notre beau pays est une "nation martyre" sacrifiée sur l'autel du globalisme et du "gouvernement mondial" fantasmé par qui l'on sait.
@@user-yz1dl3eu8l lol blaireau, va te faire soigner
We’ve never heard of most French people…
@@nigellee9824 The usual arrogance of an ignorant
Great Recipes Chef !!
Somebody needs to make a t-shirt “Jacques Rocks”
I've done your stuffed deboned chicken and grapefruit in syrup. So nice. It is a pleasure to watch you.
I love watching this man cook
Flawless victory of a meal.
Vive la France
Merci beaucoup !
*Excellent!"
this is ridiculously good
Superb!
Leg of lamb like this in my house is enough for 2 people. Me and my wife 😁
Amazing.
Another meal Sir!!!!
Classic.
I made this Leg of Lamb recipe from his "The apprentice" novel. It's not just my favorite Lamb dish, but one of my all time favorite dishes.
We love how in depth it is, he always includes the _why_ as well as the how in his instruction.
@@kqed What's even more interesting is how easy it is. This was from the late 1950's in France, before he came to America. It was simple and delicious 60 plus years ago.
I read this autobiography as well! Great read.
In my opinion his leg of lamb was a bit rare, but he did say he likes it that way. He is the best
I bought this book and I am anxiously waiting for it. Can't wait to read it!!😃
how hot is the oven for the gratin?
Took off the best part of the lamb
what did Jacques did with removed fats and bones? these are tastier than the whole rest.
He said why.
nop
15 or 20 people? Not in my house!
Yum 😋😋😋
Is there a voice button I cannot hear it
No rosemary, thyme, and or sage?
No need.
I admire Jacques greatly and it’s hard to imagine learning more from any other celebrity chef. But…he undersalts his food. I think it has to do with the emerging heart health consciousnesses of the era. Or maybe his salt is extremely potent.
🥂
Cross contamination?
Amazingly, JP's potato gratin has no cheese. Did I miss something? Maybe what most people know as potato gratin is American style potato gratin, not that I have anything against it. But clearly cheese is not necessary.
You are thinking of gratin dauphinois
@@BonnieLoranger Oh, excuse me, food snob.
Washing your hands after handling raw meat just wasn't a thing back then 😆 Still, great dish!
People lived tens of thousands of years without the need to endlessly wash hands....you just show idiotic programming.
@@paulramsey1255 Its called risk factor and of course not everyone will get ill by touching raw meat but its likely. Common sense.
@@paulramsey1255 Yeah, and many of them got sick and died. Just because people with better immune systems have lived doesn't mean you should ignore proper hygiene.
@@AngelusBrady that is nonsense lol
@@paulramsey1255 No it isn't. You clearly have no understanding of what food poisoning is. It's not just a bad stomach ache and diarrhea. Even then people died from diarrhea back before there was proper treatment. People died from food allergies before there was proper treatment. People died from asthma before proper treatment. The only reason the human race survived is due to advances in medication and people with stronger immune systems. All who had weak immune systems died.
The smell only is worth the troubles.
He barely seasoned that
No need.
I remember this episode that won attention from the Jewish community in America award winning preparation..
Its to bad these shows are worthless because he won't share the recipe.
chef fund deposit direct bank
only way I can afford a leg of lamb is if I stole one from a farm lol. nice namedrop at the start "when I was with the french president".
He simply stated a fact so whats your point? Jacques was offered a job as head chief at the white/shit house but turned it down.
@@paulramsey1255 I'm guessing the show's producers told him to inject some of his credentials anyway, it boosts viewership.
Jacques is a very humble man and never boasts.
KQED: they’re all great episodes.
True.
The guy licked his finger and without washing put his fingers into souffle
He baked it though, so it killed any bacteria I guess.