Jacques Pépin's simple and healthy cooking

Publishers Weekly - Publisher's Weekly

The current food scene's emphasis on healthy eating and low-fat consumption has led Pepin, a chef linked most frequently with classic French cuisine, to jump aboard the health bandwagon. Pepin feels it is the responsibility of chefs to guide us in creating low-fat meals. Yet the book is not-strictly speaking-a diet book. The 200 recipes provided are drawn from classic French cuisine. Pepin hasn't totally eliminated high-fat items (e.g., cream), but they appear in smaller proportions than classic cuisine calls for. The author admits that to achieve a balanced diet with 30% or fewer of calories from fat is difficult, and offers tips and shortcuts. His recipes can be combined to create three-course, low-fat lunches and dinners for those who want to lower their fat intake. Each recipe contains a caloric breakdown so readers can pick and choose freely. Recipes are well-written, and many have useful notes. Most recipes can be tackled by anyone, but some are time-consuming. Prevention Book Club main selection. (Sept.)

Library Journal

Ppin's latest book is a collection of recipes that are "not too taxing to the waistline or the heart." His low-fat, low-cholesterol dishes are flavorful, imaginative, and international in inspiration, ranging from Cold Tzatziki Soup to Chicken African-Style to Orecchiette with Red Onion. And many of course are variations or new versions of homey French classics. Almost all are easy to make, and many can be prepared in advance. In addition to 100 color photographs, whimsical watercolor illustrations by Ppin himself appear throughout the book. An essential purchase. [BOMC Homestyle Club main selection.]

Barbara Jacobs

Once associated with classic (read "rich") French cuisine, Pepin, like many of his colleagues, has defatted his culinary techniques and recipes. His more than 200 recipes are not devoid of flavor and taste; he has streamlined proportions and ingredients to produce more healthy dishes, each including nutritional data. An added attraction is that the oft-dreaded tofu is rarely in evidence.