The other day I was given the opportunity to cook for Jacques Pepins'  launch of his new cookbook Essential Pepin. I had cooked for Jacques before, and  was very excited to see him again to speak with him about his latest book. We were making several of his delicious recipes and let me tell you, they were amazing! After the event, I was able to sit down with the fabulous chef to ask him a few questions for our Eatingvine members.

Here's the best part, the new book contains 3 hours of technique on DVD which is completely different from his new PBS series! I've seen Pepin demonstrate his techniques in person before and I can tell you first hand, they are wonderful for any level cook to witness. The book also contains 300 of his own personal food related drawings (did you know he was also a fantastic artist?) I highly suggest  getting yourself a copy of this book, it is chock full of great ideas, techniques, and recipes. Perfect for any level cook with any budget.

The Interview

EV: What is your favorite bottle of wine for everyday?

JP: For everyday? I would have to say a nice red...like a Beaujolais

EV: What is the best food and wine pairing you've ever had?

JP: For me, its always a cheese and wine pairing. A nice goat cheese with a red wine...a Syrah.

EV: What is your most treasured recipe?

JP: Any recipe I did with my mother or my wife or any another family member because of what it brings to the table. Cooking with family is always special.

EV: Here's a great question from one of our EV members: Is there any ingredient that you struggle with?

JP: I don't know, that's a good one. Well, the first time I used chayote was difficult. But when I was working in France, my chef asked me to try a poire d'avocat

EV: An avocado pear?

JP: Yes, so I bit into it and sunk my teeth all the way down to the pit and said "What the heck is this!??" I thought it was a pear because in France  avocados are called poire d'avocat so I just bit straight into it!

EV: Do you grow anything unusual in your garden?

JP: Unusual? No, I don't think so. A lot of herbs...everything from sage to savory and of course parsley, thyme, and basil. Otherwise, I have potatoes, onions, and tomatoes. Things like that. Every year my garden gets smaller and smaller because at my age it's so hard to keep up!

EV: What advice do you have for a home cook who wants to dress up a meal on a budget?

JP: If I roast a chicken with my wife, we call it 'country cooking' because it is simple. But then if she calls me at the store and says we're having friends over for dinner I will dress up the chicken with  salad, some mushrooms, and a bottle of red wine. This could be described as 'bourgeois cooking'. Now, if I make the same dinner but deglaze the pan with cognac, add some cream, and some flowers and it's called 'haute cuisine'.

Looking to make some of Jacques Pepins' delicious food for your family tonight? Check out these two recipes on Eatingvine.com from Jacques latest book Essential Pepin: Beef Tournedos in Mushroom, Mustard, and Red Wine Sauce served with Tomatoes Provencal.