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Pépin's new cookbook features seasonal food his mère used to make

Jacques Pépin was trained in classical French cooking and has worked in prestigious high-end restaurants – first in Paris, then in New York.

He is, in fact, the quintessential French chef, he admits with a chuckle on a recent phone call from the 4-acre farm in Madison, Connecticut, where he's liv ....

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Pépin's new cookbook features seasonal food his mère used to make

Jacques Pépin was trained in classical French cooking and has worked in prestigious high-end restaurants – first in Paris, then in New York.He is, in fact, the quintessential French chef, he admits with a chuckle on a recent phone call from the 4-acre farm in Madison, Connecticut, where he's lived a ....

United States , France General , New York , Bruxelles Capitale , Haute Normandie , Jacques Pepin , Evan Agostini Invision , Tom Hopkins , Susie Heller , Julia Child , Jaques Pepin , Jacques Pepin Foundation , New York Times , James Beard Foundation Taste America , James Beard Award Winning , Granny Smith , Cooking My Way , Taste America , James Beard Foundation , Chase Sapphire Preferred Visa Signature , James Beard House , New York City , Chase Sapphire , Purposeful Chef , Harvest Books ,