@@at-ge5te Pretty funny you should say that. My next recipe will be from that book. Roast Leg of Lamb that he made for Charles DeGaul's family. What amazed me is that this recipe from the 1950's is just as simple as others he makes today.
Yes, and a very hard life early on. Jacques has really worked hard, and with great insight. Like with Howard Johnson's. The guy has learned and adapted. We should all strive for that.
My mother was my first cooking teacher and she loved to emphasize first, that the recipe is just a suggestion and also, that cooking can be as enjoyable as eating when you do it right. I was blown away years later when I found Jacques Pépin saying the exact same things on my local PBS station.
Thank you Pepin for many years of ingenuity of healthiest french home cooking and preparation which gave us americans passion for french culture and teaching us how to make bread and crackers
My mother studied some at le Cordon Bleu while my Dad was doing his post doc at Sorbonne. She was in France 2 years. Never worked as a professional chef but she was amazing. She cooked Bulgar wheat pilaf in an enamel crock (Burt orange) and it makes me tear up thinking of all she taught me about French cuisine. Jacques and Julia were her favorites on PBS. We watched together. I’m now getting back into cooking in this way. It’s all flooding back. Thank you Mom! I miss you❤
I'm going to cook a four course meal in 25 minutes. And to show you I'm serious I have 22 minutes, and will spend 2 of them making a rose out of tomato skin.
JP is one of my greatest teachers. But I have to call out the twenty two minute myth: that mise en place would have taken me at least twenty minutes to put together.
Such a great episode. The amount and quality of food prepared was simply amazing! It all looked so delicious and so perfectly presented. I’d love to try this at home. Jacques is a great companion and teacher to have when learning how to cook.
Even though the timer went off a bit early, your guests could be eating the shrims and tomato salad giving you enough time to finish up the lamb. Safe to say it was about 25 minutes.
Timeless Classics thank god for RUclips the legendary Jacque Pepin,The late Julia Childs,Martin Yan, The Frugal Gourmet,and Chiao Italia will forever be my favorite tv cooking shows.
Greetings from southcentral Texas USA 🇺🇸. Awesome 😎 video! Very amazing! Useful as well. Thank you so very very much, Master Chef Jacques Pepin. Again, thank you.
It is getting harder to find American lamb these days which is the best. Pink meat and lovely mild flavor. Only Australian which taste like the fish meal which they are fed prior to slaughter.
Wow, I want to make everything he makes, every episode. So good. (And if I had my staff take 3 hours to prep everything in advance I could do it in 25 minutes too!)
That timer was rigged!! Anyways... The key to the kitchen is preparedness. Mise en place, clean cooking space, an understanding of how you will clean... Mise en place in the morning is one of my suggestions
Pepin was the signiture french home cooking his fame broke out with the most healthiest french home cooking especially lamb chops and artichokes which made his fame artichokes is best for digestive health of pork other fatty meats..
Nostalgic....Watching on a Saturday afternoon on PUBLIC TV and not wanting it to be over because next up is the boring guy who travels throughout Europe.😜
i would devein the shrimp, not use metal on nonstick pan, and not use the same utensil on raw fish and cooked to avoid cross contamination, but I'm no food god as is Mr. Pépin
It’s pretty common in cooking shows for there to be a lot of cross contamination for the sake of time. TV chefs never wash their hands. Watch Jacques when he touches raw meat - he always just wipes his hands on his towel.
Only just discovered JP (thanks RUclips algorithm!), he is virtually unknown I think in the UK but I wish he wasn’t, his food always looks so good and I am going to try so many of his recipes 😋
this man... the amount of knowldge is ridiculous... if you ever want to cook better just watch this guy, forget all the other hacks. this guy would mop the floor with them if he wanted to, but hes too nice.
Love this intro!!!
It's so soothing.
Totally
Love the montage of foraging.
I played saxophone on this show’s theme music.
@@harveywainapel1497 Great playing
I recently finished his autobiography "the apprentice". Fantastic, fantastic read. He's led such an interesting life.
Yes. I got it a couple months ago. Great recipes as well
@@at-ge5te Pretty funny you should say that. My next recipe will be from that book. Roast Leg of Lamb that he made for Charles DeGaul's family. What amazed me is that this recipe from the 1950's is just as simple as others he makes today.
Yes, and a very hard life early on. Jacques has really worked hard, and with great insight. Like with Howard Johnson's. The guy has learned and adapted. We should all strive for that.
Great book full of life lessons.
How fun that he was a ski instructor as well as a classically trained chef!
I used to watch his shows with my late grandma. Very fond memories. Learned a whole lot from him, he's a treasure!
😊😮😊
He makes all that look easy. It’s easy for him because he’s a wizard.
Those leaves “that’s not a bad idea,” best words ever!!!
Jacques riding his bike & foraging for mushrooms is giving meeee liiiiiiiiife
Jacques and Julia=National Treasures
This is my yoga zen zone and I have beautiful dishes to eat at the end of class.😊❤
My mother was my first cooking teacher and she loved to emphasize first, that the recipe is just a suggestion and also, that cooking can be as enjoyable as eating when you do it right. I was blown away years later when I found Jacques Pépin saying the exact same things on my local PBS station.
Jacques Pepin is like a magician with that knife. I could just watch him cutting and slicing things all day and be happy.
I know right! I think he has the best cutting techniques of all the chefs I watch in YT.
Everything about this show is just spot on!
Classics 90's Home brewed public access intros. Love it!
That Intro took me back to my childhood in the early 80's watching a lot of PBS.
Me too. Watching Julia and Jacques was such a special treat. ❤
Love his old TV shows!! Will he be doing anymore quick ones in his house kitchen? I really enjoyed those. Blessings to JP and family
Me too, I have watched every video ever made with him in it. He's a true inspiration!
Thank you Pepin for many years of ingenuity of healthiest french home cooking and preparation which gave us americans passion for french culture and teaching us how to make bread and crackers
Love the idea of the bulgur wheat. Europeans utilize different grains. Jack makes it interesting. This meal is perfect.
My mother studied some at le Cordon Bleu while my Dad was doing his post doc at Sorbonne. She was in France 2 years. Never worked as a professional chef but she was amazing. She cooked Bulgar wheat pilaf in an enamel crock (Burt orange) and it makes me tear up thinking of all she taught me about French cuisine. Jacques and Julia were her favorites on PBS. We watched together. I’m now getting back into cooking in this way. It’s all flooding back. Thank you Mom! I miss you❤
That little smile while cutting the bread at the end. Im guessing he saw the camera crew drooling 🤣
Monsieur Pepin: you are a genius! I could watch you forever!
This was the very first cooking show with Jacques I saw!!! Wonderful chef and human being!!
Tried this onion cutting technique after seeing it here. AWESOME. This and other Jacques Pepin content are very good.
Riding your bike on the train tracks FTW!
This is a real man ,beloved his work ,I have so much respect for this man and chef.
Sets a timer ...O the timer was wrong....delicious!
I'm going to cook a four course meal in 25 minutes. And to show you I'm serious I have 22 minutes, and will spend 2 of them making a rose out of tomato skin.
I want to share this but you can’t share comments. Lol.
Bit of a legend is old Jacque.
Bon voyage. Pack shorts
Jacques is the GOAT!!!!
That intro is the most epic thing ive ever seen !
Thank you for leaving in the intro.
Fast Food His Way. The Beginning.
Love it!
A legend forever 🥂
Thank you Jacques ❤️
I have to allot 22 minutes just to do all of the prep work :) JP is my favorite chef to watch on RUclips.
Another delicious looking menu. I myself would have tasted the cognac, Make sure its still good😉
Better safe than sorry 🍹
🤣🤣🤣🤣
Mais,bien sur😂
I love old style cooking. No oysters with truffle or smoked salmon with caviar.
JP is one of my greatest teachers. But I have to call out the twenty two minute myth: that mise en place would have taken me at least twenty minutes to put together.
Such a great episode. The amount and quality of food prepared was simply amazing! It all looked so delicious and so perfectly presented. I’d love to try this at home. Jacques is a great companion and teacher to have when learning how to cook.
Absolute master class..
Even though the timer went off a bit early, your guests could be eating the shrims and tomato salad giving you enough time to finish up the lamb. Safe to say it was about 25 minutes.
shrims, lol
These are so great - thank you for uploading! Jacques Pepin is the master.
Brilliant. Simply brilliant. Bravo.
Simply a master and a fine gentleman too!!
Timeless Classics thank god for RUclips the legendary Jacque Pepin,The late Julia Childs,Martin Yan, The Frugal Gourmet,and Chiao Italia will forever be my favorite tv cooking shows.
You sir are incredible thank you you are so very talented, humble thank s to you
We love your cooking program chef pepin I learned a lot but still a bad cook you're the star chef I love all chefs 👨🍳 😋 thanks somuch chef 👨🍳 😅😅😅
"If it smells good underneath, this is the one I choose." I tend to agree! 😂
His seemingly effortless efficiency is a wonder to behold!
Life in the late 80s/early 90s was fantastic.
Non stick pan with metal utensils, my wife would beat me. 🤣
That was the OLDE DAYES Mark.
Nobody uses non stick any more.
Best wishes from 2021.
G.O.A.T.
this is absolutely phenomenal.
Its so refreshing to watch tv shows before 'product placement' and advertising took over
I’m originally from Brazil and I’m a chef. I love watching the simplicity of these videos because they are amazing.
Wow. Just wow.
A nice medium rare lamb chop holds its own against beef!
I agree, and with a nice baked potato with chilled sour cream and chives!!!!!!!!!!!!!! 👍😃
Greetings from southcentral Texas USA 🇺🇸. Awesome 😎 video! Very amazing! Useful as well. Thank you so very very much, Master Chef Jacques Pepin. Again, thank you.
You have done a wonderful job!
Appreciate all that you do for us...
:-)
Sir, you have prepared my favorite meal 🥘 ever! Perfect. Thank you again, with great appreciation. GOD BLess.
The timing can fit only if you're able to cut as fast as he does ^^ Great lesson :D
love his cooking, always delisious looking.
Chef’s hair was brown. I remember when my hair was brown. With enough Cognac you might forget and not worry about the dishes! Great meal!👍🤣👍
COOKIN WITH HENNY. LOVE THIS DUDE
Legend Chèf 👍
Oh man I just love him ❤️👑
True Legend, Merci Chef !!!
I can only say 1 word ...... AWESOME
What a genius!
Jacque is such a legend
Superb.
A VERY USEFUL video on TECHNIQUE.
Thank so much 🙂👍👏🙏
Love all your cooking videos. Definitely want try shrimp and spinach ❣Good work.
It is getting harder to find American lamb these days which is the best. Pink meat and lovely mild flavor. Only Australian which taste like the fish meal which they are fed prior to slaughter.
Delightful!
PERFECT!
Wonderfully done Chef!
Love it!
All the food looks amazing. I am going to make this recipe.😋
Wow, I want to make everything he makes, every episode. So good. (And if I had my staff take 3 hours to prep everything in advance I could do it in 25 minutes too!)
The master...
Inspirational
His cutting skills are quite frightening he would have made a great surgeon !
That timer was rigged!! Anyways... The key to the kitchen is preparedness. Mise en place, clean cooking space, an understanding of how you will clean... Mise en place in the morning is one of my suggestions
Someone somewhere needs to do lifetime in television montage of all the “very often times” and “5, 5, 10 minute”.
The confidence is unreal
Pepin was the signiture french home cooking his fame broke out with the most healthiest french home cooking especially lamb chops and artichokes which made his fame artichokes is best for digestive health of pork other fatty meats..
Oh...I did enjoy that video....colours !!
Nostalgic....Watching on a Saturday afternoon on PUBLIC TV and not wanting it to be over because next up is the boring guy who travels throughout Europe.😜
LOL yes. The Saturday’s with Jacques and Julia. Boring guy…lots are boing on PBS, but do you mean Rick Steves? I forgot if there was another guy. 😂. 🤓
Please release the Essential Pepin cooking video so we can watch them without a DVD player. Please!
you are amazing!
JP went into god mode again 😅
Why didn't Chef Pepin devein the shrimp? Otherwise...excellent presentation. Thank you so much!
I've never tried lamb chops but my mother loved them.She lived in another state so i never knew how she prepared them. She's dead and gone now.
i would devein the shrimp, not use metal on nonstick pan, and not use the same utensil on raw fish and cooked to avoid cross contamination, but I'm no food god as is Mr. Pépin
It’s pretty common in cooking shows for there to be a lot of cross contamination for the sake of time. TV chefs never wash their hands. Watch Jacques when he touches raw meat - he always just wipes his hands on his towel.
You still the best 👌9
The only meal I could cook in 22mins is chicken curry , rice , & fries & that’s curry in a jar
Only just discovered JP (thanks RUclips algorithm!), he is virtually unknown I think in the UK but I wish he wasn’t, his food always looks so good and I am going to try so many of his recipes 😋
Everything this guy ever cooks looks like it's ready for a photoshoot by the end.
This is the bob ross of cooking.
this man... the amount of knowldge is ridiculous... if you ever want to cook better just watch this guy, forget all the other hacks.
this guy would mop the floor with them if he wanted to, but hes too nice.
Great 🐑 chops
The 🐐🐐🐐
Macerate is the new "marinate".
When all the ingredients are in the kitchen and washed, of course it takes no time if you chop as fast as this chef
This and BBQ University 😋