Jacques demonstrates how home cooking using quality ingredients doesn't have to break the bank! This style of cooking, learned from his mother, brings together inexpensive ingredients that inspire creative dishes. Black lentil salad with eggs includes a lesson on how to properly boil an egg every time. Jacques adds fresh vegetables to the hearty dish of pork neck and bean fricassee. Then spinach and ricotta lasagna follows as a low-cost classic comfort dish that Jacques pairs with a bold yet budget-friendly red wine.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 124
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JACQUES PEPIN: HEART & SOUL is not just another series showcasing Jacques, his delicious recipes or his amazing technique.
This is his last full series which will be his most personal yet featuring never-before-seen footage of his life.
HEART & SOUL will highlight Pepin's 60 years in the kitchen which includes his apprenticeship as a 13-year-old cooking in some of Paris' most revered establishments such as Meurice and Plaza Athenee and cooking for French President Charles DeGaulle.
It will also touch upon a key period in Pepin's life when he crossed the Atlantic and entered the kitchens of New York at Le Pavillon and his 10 years as director of research at Howard Johnson's.
The 26-episode series is a reflection of Jacques' history and will reveal a more personal side of the internationally renowned chef as we've never seen before.
Fans and cooking aficionados alike will be given an intimate access to his life from playing boules at home, visiting the market, and sailing the seas to gathering clams, tucking into lobster rolls at his favorite shack as well as sharing memories, anecdotes and insights into his philosophy of life.
Each episode will feature creative recipes that combine Pepin's culinary history and travel experiences with his expert teaching skills.
Simple dishes for the novice and more involved creations for the seasoned cook will be shown and frugal tips will be offered.
Occasionally family or guests are invited to cook alongside Jacques or join him in the dining room.
Chefs from across the nation will, too, make a contribution, either from their own kitchen, through archival footage or on-camera acknowledgement of Jacques' tutelage and influence.
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