Recently French chef Jacques Pépin turned 80 and retired. Over the years, he educated viewers of Public Television on how to cook and, something that no other cooking show host has done, techniques in the kitchen with wisdom, humor and a smattering of French lessons. As Gilad Edelman wrote in a Slate article, this man will teach you how to cook
Global Gastronomy
Jacques brings together culinary treasures from exotic cuisines around the world. He starts in Asia with Japanese-inspired Broiled Salmon with Miso Glaze followed by a colorful feast of Chirashi Sushi. This smorgasbord of seafood is followed by authentic, vibrant South American flavors in an easy-to-follow recipe of Grilled Chicken Tenders with Chimichurri. Jacques then takes our taste buds across the Atlantic to Europe for a spirited ending of Sabayon with Madeira and Grapes.
“Miso paste has a deep taste, and the maple syrup, soy, and vinegar give it great complexity. Extra miso glaze can be served with the cooked fish, if you like. Miso keeps forever in the refrigerator and can be used in salad dressings or with poultry or fish.” —Jacques Pépin
“There are many versions of chirashi. Here I use sea urchin roe (uni), salmon or trout caviar, tuna, salmon, and scallops, along with avocado, scallions, tree ear mushrooms, and toasted sesame seeds. The sushi rice is made ahead, then the whole dish assembled at the last moment and served with wasabi paste and soy sauce.” —Jacques Pépin
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