November’s main selection for cookbook club was Jacques Pépin Heart & Soul in the Kitchen. It was a favorite for many of the members, and we were pleasantly surprised by how easy the recipes we tried came together.
Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.
From the publisher
WordPress highlighted the typo in the publisher’s description – “locovore” instead of “locavore.” I don’t think Jacques Pepin thought the locavore movement was crazy (loco) but I do know he implied as much about molecular gastronomy!
We started off the cookbook club meeting, which was a mix of virtual and in-person, by all watching the seven-minute trailer for this cookbook, which was published as a companion book to the TV show of the same name, while those of us who were physically present filled our plates to taste the dishes people had brought.
I made and brought in Rice Pudding with Dried Cherries and Blueberry Sauce, although I used the substitution offered of dried cranberries instead of cherries.
Next time I would wait until just before serving to put the blueberry sauce on, because it bled into the rice pudding pretty quickly, messing up the food photography. I thought the rice pudding was too bland, but others said they liked it – one even said it was the best rice pudding she had ever had, so there you are.
The recipe calls for cooked white rice, which I had cooked the day before, and said you could use leftover rice from takeout Chinese food. I don’t think I cut the salt, but I thought reading through the recipes that the amount of salt in them was high, so maybe I did and that’s why it turned out bland.
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