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The Art of Jacques Pépin: Favorite Recipes and Paintings From My Life in the Kitchen
In celebration of legendary chef Jacques Pépin’s legacy and two premier passions in life, a stunning, curated collection of his favorite recipes and signature artworks.
Just in time for his 90th birthday, The Art of Jacques Pépin celebrates master chef Jacques Pépin and his life of cooking and painting, with 99 of his all-time favorite and most-cooked recipes paired with pieces of his signature artworks spanning the last 60 years. Chapters cover all courses for a satisfying meal at home, including desserts, and his artworks are thoughtfully curated accordingly.
The recipes are authentic Pépin essence—timelessly classic, delicious, and surprisingly achievable,
Bread and Onion SoupRadicchio Salad with Garlic DressingStew of Spring VegetablesBaked Salmon with Pesto ButterChicken Legs with YamsPork Roast with RatatouilleChocolate Soufflé Oranges in CaramelA true creative expression of Jacques Pépin, this beautifully illustrated cookbook will inspire you to cook and create as Jacques does.
As Jacques Pépin always signs off, happy cooking.
Just in time for his 90th birthday, The Art of Jacques Pépin celebrates master chef Jacques Pépin and his life of cooking and painting, with 99 of his all-time favorite and most-cooked recipes paired with pieces of his signature artworks spanning the last 60 years. Chapters cover all courses for a satisfying meal at home, including desserts, and his artworks are thoughtfully curated accordingly.
The recipes are authentic Pépin essence—timelessly classic, delicious, and surprisingly achievable,
Bread and Onion SoupRadicchio Salad with Garlic DressingStew of Spring VegetablesBaked Salmon with Pesto ButterChicken Legs with YamsPork Roast with RatatouilleChocolate Soufflé Oranges in CaramelA true creative expression of Jacques Pépin, this beautifully illustrated cookbook will inspire you to cook and create as Jacques does.
As Jacques Pépin always signs off, happy cooking.
288 pages, Hardcover
Published September 9, 2025
30 people are currently reading
92 people want to read
About the author
Jacques Pépin
83 books228 followersLibrarian note: There is more than one author in the Goodreads database with this name. For the epidemiologist, see Jacques Pepin.
Jacques Pépin (born December 18, 1935) is a French-born American chef, author, culinary educator, television personality, and artist. Since the late 1980s, he has appeared on American television and has written for The New York Times, Food & Wine and other publications. He has authored over 30 cookbooks, some of which have become best sellers. Pépin was a longtime friend of the American chef Julia Child, and their 1999 PBS series Julia and Jacques Cooking at Home won a Daytime Emmy Award. He has been honored with 24 James Beard Foundation Awards, five honorary doctoral degrees, the American Public Television’s lifetime achievement award, the Emmy Award for Lifetime Achievement in 2019 and the Légion d'honneur, France's highest order of merit in 2004. --Wikipedia
Jacques Pépin (born December 18, 1935) is a French-born American chef, author, culinary educator, television personality, and artist. Since the late 1980s, he has appeared on American television and has written for The New York Times, Food & Wine and other publications. He has authored over 30 cookbooks, some of which have become best sellers. Pépin was a longtime friend of the American chef Julia Child, and their 1999 PBS series Julia and Jacques Cooking at Home won a Daytime Emmy Award. He has been honored with 24 James Beard Foundation Awards, five honorary doctoral degrees, the American Public Television’s lifetime achievement award, the Emmy Award for Lifetime Achievement in 2019 and the Légion d'honneur, France's highest order of merit in 2004. --Wikipedia
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Displaying 1 - 25 of 25 reviews
May 15, 2025
I received a free copy of, The Art of Jacques Pepin, by Jacques Pepin, from the publisher and Netgalley in exchange for an honest review. Jacques Pepin has been blessed with many talents, from cooking to art, they are share din this great cookbook. I have enjoyed watching Jacques Pepin cook on tv, this was a nice companion to his shows.
August 7, 2025
Thanks so much to NetGalley for the free Kindle book. My review is voluntarily given, and my opinions are my own.
I absolutely loved this cookbook. There were only a few recipes that I would make for myself, but tons that I know my family would love.
I especially loved all of the paintings; they were amazing. I do need to say, because it is important to so many people, some of the paintings and sculptures are nudes. There isn't any detail at all, more just you can tell it's a nude because the skin is all the same color. A few pictures with separated butt cheeks. Only including it in my review because I know even that amount will matter to tons of people.
Definitely would recommend!
I absolutely loved this cookbook. There were only a few recipes that I would make for myself, but tons that I know my family would love.
I especially loved all of the paintings; they were amazing. I do need to say, because it is important to so many people, some of the paintings and sculptures are nudes. There isn't any detail at all, more just you can tell it's a nude because the skin is all the same color. A few pictures with separated butt cheeks. Only including it in my review because I know even that amount will matter to tons of people.
Definitely would recommend!
May 21, 2025
We love Pépin in our house. His recipes are always delicious and usually pretty easy to accomplish. This book collects (I think) 99of his most popular dishes along with his artwork. I guess I expected the artwork to be all food related, but we get everything from nudes to landscapes, etc. I’m not a prude at all, but the nudes definitely seemed out of place here. The food-themed art worked the best and was my favorite.
September 1, 2025
Jacques Pepin is a bit of a foodie legend, making cooking accessible to American audiences since the 70s. I’ve seen some episodes of his old cooking shows (delightful, from both a food and history nerd perspective,) but this is my first exposure to one of his cookbooks.
The paintings which form the backbone of this book’s conceit are charming and lovely to look at, providing pops of vivid color to break up all the text. I do wish there were also photos of the dishes, as those can serve as not only an appetizer but an extra cue for the cook. Like, okay, it looks like his, so I probably did it right?
The recipes themselves are clearly written and easy to follow. I only noticed one of what I call a ‘cheffy omission.’ That thing where professional chefs will forget to describe a step in the recipe, on the principle of ‘if you know you know.’ Here, the recipe for Duck Braised with Fennel and Olives describes how to take apart the duck, but doesn’t mention anything about removing the heart and liver of the duck, which you will also need to use. For all I know, this is because the butcher is supposed to do that for you on purchase, or ducks are generally sold with their organs separated in a little bag, like the giblets in a turkey. But I don’t know any of this for a fact, so I’m left wondering where/how I’m supposed to get those heart and liver. In most cases, it’s not great to assume your reader is a dumbass, but when giving instructions, it doesn’t hurt.
Pepin definitely has some different tastes and preferences, compared to the recipes I’m used to reading. He doesn’t hesitate to recommend you use ketchup, V8, premade pound cake, and frozen puff pastry. I suspect this is a generational thing, where I’m definitely of an ‘artisinal from-scratch’ generation. I’m certainly not going to dock him any points for this. Besides, making your own puff pastry is a particularly pernicious pain in the ass.
All in all, I think this cookbook is one to read for the aesthetic and glimpse at Pepin himself more than one I’d actively mine for recipes in the future, but it was a fun read nonetheless.
Thank you to NetGalley and William Morrow for the free ARC in exchange for an honest review. All opinions within are my own.
The paintings which form the backbone of this book’s conceit are charming and lovely to look at, providing pops of vivid color to break up all the text. I do wish there were also photos of the dishes, as those can serve as not only an appetizer but an extra cue for the cook. Like, okay, it looks like his, so I probably did it right?
The recipes themselves are clearly written and easy to follow. I only noticed one of what I call a ‘cheffy omission.’ That thing where professional chefs will forget to describe a step in the recipe, on the principle of ‘if you know you know.’ Here, the recipe for Duck Braised with Fennel and Olives describes how to take apart the duck, but doesn’t mention anything about removing the heart and liver of the duck, which you will also need to use. For all I know, this is because the butcher is supposed to do that for you on purchase, or ducks are generally sold with their organs separated in a little bag, like the giblets in a turkey. But I don’t know any of this for a fact, so I’m left wondering where/how I’m supposed to get those heart and liver. In most cases, it’s not great to assume your reader is a dumbass, but when giving instructions, it doesn’t hurt.
Pepin definitely has some different tastes and preferences, compared to the recipes I’m used to reading. He doesn’t hesitate to recommend you use ketchup, V8, premade pound cake, and frozen puff pastry. I suspect this is a generational thing, where I’m definitely of an ‘artisinal from-scratch’ generation. I’m certainly not going to dock him any points for this. Besides, making your own puff pastry is a particularly pernicious pain in the ass.
All in all, I think this cookbook is one to read for the aesthetic and glimpse at Pepin himself more than one I’d actively mine for recipes in the future, but it was a fun read nonetheless.
Thank you to NetGalley and William Morrow for the free ARC in exchange for an honest review. All opinions within are my own.
May 4, 2025
Jacques Pépin is a familiar name and face to just about everyone who has watched cooking shows on public television in the last three decades. I still remember the series he did with Julia Child with great fondness. But this great chef is more than that, beyond his great accolades in the kitchen, beyond being personal chef to Charles de Gaulle, and even beyond authoring the definitive book, in my opinion, on Techniques in cooking, he is passionate about art and is a talented artist. In this book, we get to see him combine two of his loves, food and art.
This book is not replacing the author's Complete Techniques in its permanent position on my kitchen counter but is more suited as a compliment to his Art of the Chicken, which is a frequent favorite on my coffee table. This too is a book full of charming illustrations, though of more diverse group of subjects. Something that might surprise readers who are looking at this primarily as a cookbook and are not familiar with Art of the Chicken is that there are no photos accompanying the recipes. I did not have an issue with this as the recipes are quite straightforward and well described and the chef's artwork brings enough visual interest in the book, but wanted to raise this as I know some cooks absolutely require photos accompany recipes.
The book is divided into the following sections: Soups & Salads; Eggs, Pasta & Vegetables; Fish & Shellfish; Poultry & Meat; and Desserts. Rather than the usual introduction of pantry or equipment that is ubiquitous in cookbooks, the intro is a short personal narrative from the author, tying together his life in cooking and arts. The recipe formats contain the familiar blurb, ingredients, and easy-to-follow instructions. The accompanying artwork ranges from still life to landscape, in styles from impressionist to cubist. I can't wait to plan a menu from this book for a gathering and share the lovely pictures with my guests.
I received access to this ebook thru NetGalley (for which I want to thank NetGalley and the publisher, William Morrow - Harvest) for an honest review. The opinion expressed here is my own.
This book is not replacing the author's Complete Techniques in its permanent position on my kitchen counter but is more suited as a compliment to his Art of the Chicken, which is a frequent favorite on my coffee table. This too is a book full of charming illustrations, though of more diverse group of subjects. Something that might surprise readers who are looking at this primarily as a cookbook and are not familiar with Art of the Chicken is that there are no photos accompanying the recipes. I did not have an issue with this as the recipes are quite straightforward and well described and the chef's artwork brings enough visual interest in the book, but wanted to raise this as I know some cooks absolutely require photos accompany recipes.
The book is divided into the following sections: Soups & Salads; Eggs, Pasta & Vegetables; Fish & Shellfish; Poultry & Meat; and Desserts. Rather than the usual introduction of pantry or equipment that is ubiquitous in cookbooks, the intro is a short personal narrative from the author, tying together his life in cooking and arts. The recipe formats contain the familiar blurb, ingredients, and easy-to-follow instructions. The accompanying artwork ranges from still life to landscape, in styles from impressionist to cubist. I can't wait to plan a menu from this book for a gathering and share the lovely pictures with my guests.
I received access to this ebook thru NetGalley (for which I want to thank NetGalley and the publisher, William Morrow - Harvest) for an honest review. The opinion expressed here is my own.
Read
August 7, 2025Like many people, I’ve enjoyed watching Jacques Pépin cook, whether alongside Julia Child or, later, with his daughter Claudine. But until now, I’d never actually cooked any of his recipes.
For my first foray, I chose some of the simpler options from this book: Collard Greens & Yellow Grits Soup, Carrot & Parsley Salad, Rice with Cumin, Stew of Spring Vegetables, and Roasted Potatoes & Onions.
I haven’t read any of Pépin’s previous cookbooks, but this one leans toward recipes that are straightforward and relatively light, using mostly readily accessible ingredients. I didn’t run into any showstoppers here, just honest, delicious food and sides that will likely satisfy both plant eaters and omnivores alike.
I especially appreciated Pépin’s take on collard greens and grits. With only ½ cup of grits, the grits function more as a thickener than a starch base, making for a lighter version of a typically hearty dish. The carrot salad reminded me of the morkovcha in Kenji Morimoto’s Ferment, a compelling example of how simple, flavorful preparations can make vegetables really shine. I definitely need to eat more carrots like that.
I used vegetable stock wherever stock was called for and substituted oil for butter in the vegetable stew.
Thanks to Harvest and NetGalley for the advance reading copy.
For my first foray, I chose some of the simpler options from this book: Collard Greens & Yellow Grits Soup, Carrot & Parsley Salad, Rice with Cumin, Stew of Spring Vegetables, and Roasted Potatoes & Onions.
I haven’t read any of Pépin’s previous cookbooks, but this one leans toward recipes that are straightforward and relatively light, using mostly readily accessible ingredients. I didn’t run into any showstoppers here, just honest, delicious food and sides that will likely satisfy both plant eaters and omnivores alike.
I especially appreciated Pépin’s take on collard greens and grits. With only ½ cup of grits, the grits function more as a thickener than a starch base, making for a lighter version of a typically hearty dish. The carrot salad reminded me of the morkovcha in Kenji Morimoto’s Ferment, a compelling example of how simple, flavorful preparations can make vegetables really shine. I definitely need to eat more carrots like that.
I used vegetable stock wherever stock was called for and substituted oil for butter in the vegetable stew.
Thanks to Harvest and NetGalley for the advance reading copy.
August 27, 2025
The best of Jacques Pépin! Recipes, paintings, musings. Nudes and dogs grace the pages of the soups and salads. Fish, vegetables, fruits, and the ubiquitous chickens are mixed in with the recipes for eggs, pasta, and vegetables. How about some lovely landscapes with your fish and shellfish? Poultry and Meats are paired with his more modern and abstract artwork. And finally the delicious desserts are complimented by stunning florals and beautiful birds. This man has more talent in his little finger than most of us can hope for in our lifetime and he is still such a genuine, humble, and gentle man. He makes cooking even the most difficult dish seem surprisingly simple. I heard about Jacques from my father who watched him on PBS many, many years ago and became a fan of his cooking and his personality. One of his wonderful memories was getting to see Jacques speak and cook live and then getting to meet him afterward and give him a pen to autograph other's cookbooks. When I asked him why he hadn't gotten one of his own cookbooks signed, he said that he didn't want to because then he wouldn't want to use the cookbook any more for fear of ruining the signature. My dad made me a Jacques Pépin fan and I wish he were still around for me to buy him a copy of this wonderful book that's part cookbook and part coffee table art book.
May 19, 2025
I was so thrilled to receive a copy of this book that I sat down and read it right through without stopping - which made for an extremely pleasant afternoon. Most people know Jacques Pépin as a master chef, but fewer know that his other passion is art. This book contains a variety of recipes interspersed with a variety of paintings, sculptures and mosaics. The artwork doesn't illustrate the recipes, but provides an additional taste treat for the reader. Pépin quotes Marcel Proust in his introduction as understanding that the mind needs to use all of the senses - taste, smell, sight, touch and hearing. The joyful combination of all of these in this book makes the mind happy.
Pépin's painting has deep roots in the artistic traditions of 20th Century France. They evoke Cezanne, Van Gogh and even Picasso, with a loose, free and playful technique. He also includes several ink drawings of vegetables, paintings and sculptures of nudes, and even some more traditional paintings on plates and other surfaces that strongly say French Country Cooking to me. His love of fine cooking and fine art comes through on every page.
Many many thanks to Harvest (Random House) and NetGalley for the opportunity to review this ARC in exchange for my honest opinion.
Pépin's painting has deep roots in the artistic traditions of 20th Century France. They evoke Cezanne, Van Gogh and even Picasso, with a loose, free and playful technique. He also includes several ink drawings of vegetables, paintings and sculptures of nudes, and even some more traditional paintings on plates and other surfaces that strongly say French Country Cooking to me. His love of fine cooking and fine art comes through on every page.
Many many thanks to Harvest (Random House) and NetGalley for the opportunity to review this ARC in exchange for my honest opinion.
May 4, 2025
The Art of Jacques Pépin
⭐⭐⭐⭐⭐
Receiving an early copy of The Art of Jacques Pépin felt like unwrapping a gift from a beloved mentor. In this stunning volume, Pépin brings together his two great loves—cooking and painting—into a single, deeply personal celebration of artistry and joy.
Each page radiates warmth. His artwork—whimsical, colorful, and often food-inspired—feels like a window into his soul. There are bright roosters in watercolor, playful sketches of produce, and delicate portraits of food and family. It's a delight to flip through, even before reading a single word.
But this book isn't just beautiful—it's delicious too. Pépin includes some of his favorite recipes throughout, from simple pleasures like his signature Garlic Croutons with Anchovy Butter to more elegant fare like Scallops in White Wine Sauce. Each dish feels accessible, comforting, and full of the same heart that shines through his paintings.
What elevates The Art of Jacques Pépin is how clearly it reflects the man himself—his humility, humor, and endless curiosity. Whether you’re a longtime admirer of his cooking or discovering his artwork for the first time, this book feels like being invited into his kitchen and studio at once.
A treasure for fans of food, art, and the simple joy of living well.
⭐⭐⭐⭐⭐
Receiving an early copy of The Art of Jacques Pépin felt like unwrapping a gift from a beloved mentor. In this stunning volume, Pépin brings together his two great loves—cooking and painting—into a single, deeply personal celebration of artistry and joy.
Each page radiates warmth. His artwork—whimsical, colorful, and often food-inspired—feels like a window into his soul. There are bright roosters in watercolor, playful sketches of produce, and delicate portraits of food and family. It's a delight to flip through, even before reading a single word.
But this book isn't just beautiful—it's delicious too. Pépin includes some of his favorite recipes throughout, from simple pleasures like his signature Garlic Croutons with Anchovy Butter to more elegant fare like Scallops in White Wine Sauce. Each dish feels accessible, comforting, and full of the same heart that shines through his paintings.
What elevates The Art of Jacques Pépin is how clearly it reflects the man himself—his humility, humor, and endless curiosity. Whether you’re a longtime admirer of his cooking or discovering his artwork for the first time, this book feels like being invited into his kitchen and studio at once.
A treasure for fans of food, art, and the simple joy of living well.
May 23, 2025
Thank you Netgalley, William Morrow, and Jacques Pépin for sending me this advanced review copy for free. I am leaving this review voluntarily.
The artwork in this cookbook is STUNNING! I loved all of the different colors and mediums that were featured. Jacques is an incredibly talented artist in addition to a legendary cook.
The recipes were also beautifully written. An adventurous beginner could easily follow these recipes and make a delicious meal. I also like that there were substitutions mentioned in some of the recipes for harder to find ingredients.
Unfortunately there were no photos of the food. We eat with our eyes, and I have no idea what some of the dishes were supposed to look like. There was plenty of room on most of the recipe pages to have included a small photo. If there had been recipe photos, this would have been a 5 star book for me.
Overall this was a great cookbook, and I can see if being a wonderful gift for any cook.
The artwork in this cookbook is STUNNING! I loved all of the different colors and mediums that were featured. Jacques is an incredibly talented artist in addition to a legendary cook.
The recipes were also beautifully written. An adventurous beginner could easily follow these recipes and make a delicious meal. I also like that there were substitutions mentioned in some of the recipes for harder to find ingredients.
Unfortunately there were no photos of the food. We eat with our eyes, and I have no idea what some of the dishes were supposed to look like. There was plenty of room on most of the recipe pages to have included a small photo. If there had been recipe photos, this would have been a 5 star book for me.
Overall this was a great cookbook, and I can see if being a wonderful gift for any cook.
March 8, 2026
I love Jacques Pépin and really enjoy watching his cooking videos on various youtube channels (like KQED and the Jacques Pépin Foundation); however I was a little disappointed by this cookbook. It felt like more of a show cookbook than one with recipes you would actually want cook at home. While his cooking videos feel welcoming and warm, featuring delicious home-style dishes with clear explainations, the cookbook seemed to lack these things. It seems less approachable and more like dishes you would try in a fancy restaurant than ones you'd want to cook yourself. The hand-drawn and painted art in the book made by Mr. Pépin is a nice touch and I liked seeing the various illustrations of vegetables and other ingredients, but to me this art was the best part of the book, and I found the recipes lacking.
September 9, 2025
What can you say about Jacques Pepin? He’s a chef, author, artist, philanthropist and all-around national treasure. In this wonderful book, Chef Pepin shares with us two of his greatest joys in life, his art and his food. Both are magnificent.
I love this book! Chef Pepin’s paintings and sculptures are whimsical, daring and beautiful. His recipes are sublime. Bringing the two together gives us a multi-faceted view of one of the most iconic people in the world. His cozy, warm voice is everywhere in this book, making it feel like you’re not just reading a book, you’re visiting with a favorite uncle who just happens to be a fantastic artist and one of the best chefs in the world.
I received an advance readers copy of this book and am enthusiastically leaving this 5-star review.
I love this book! Chef Pepin’s paintings and sculptures are whimsical, daring and beautiful. His recipes are sublime. Bringing the two together gives us a multi-faceted view of one of the most iconic people in the world. His cozy, warm voice is everywhere in this book, making it feel like you’re not just reading a book, you’re visiting with a favorite uncle who just happens to be a fantastic artist and one of the best chefs in the world.
I received an advance readers copy of this book and am enthusiastically leaving this 5-star review.
June 1, 2025
This was my first intro to Pepin, in a cookbook where he brings together his lifelong passion for cooking, and his hobby of painting and other art. Through his commentary on each recipe you get to know Pepin and his warm, approachable personality, as he includes back story on the recipes, personal connections, or suggestions on how he might serve them. While not so many of the recipes jumped out of me in that "I can't wait to make this" way, I found him and his art delightful, and I'm interested in checking out one of his cookbooks on classic French technique and core recipes.
(Thanks to Netgalley and the publisher for the ARC)
(Thanks to Netgalley and the publisher for the ARC)
June 5, 2025
Delicious Recipes and Beautiful Artwork
I absolutely loved this cookbook. This is my first by Jacques Pepin. I’ve always enjoyed his programs so I thought I’d give this book a try. Who knew there were so many ways to cook vegetables? I can’t wait to try these recipes. There are also other recipes I want to try, such as Crab Cakes with Hot Sauce, Catfish with Fresh Peas in Zucchini Boats, and Poulet a la Crème. But I’ve got to admit, it’s the vegies that have me sold. Also includes Jacques’ beautiful art.
This ARC was provided to me by NetGalley. Opinions expressed are completely my own.
I absolutely loved this cookbook. This is my first by Jacques Pepin. I’ve always enjoyed his programs so I thought I’d give this book a try. Who knew there were so many ways to cook vegetables? I can’t wait to try these recipes. There are also other recipes I want to try, such as Crab Cakes with Hot Sauce, Catfish with Fresh Peas in Zucchini Boats, and Poulet a la Crème. But I’ve got to admit, it’s the vegies that have me sold. Also includes Jacques’ beautiful art.
This ARC was provided to me by NetGalley. Opinions expressed are completely my own.
March 20, 2026
Jacques Pepin is not only a renowned chef, he is a talented artist too. This book highlights both of these talents he has, showcasing his paintings and his favorite, classic, recipes.
The artwork is truly delightful to look at and make this a fun book to read through. The recipes, unfortunately, didn’t spark the same way. I’m confident in the reliability of the recipes, but wasn’t overly inspired to get-cooking them, as many seemed “of a time” and nostalgic.
Harvest Books provided me with a copy of this cookbook; the opinions shared are my unbiased review.
The artwork is truly delightful to look at and make this a fun book to read through. The recipes, unfortunately, didn’t spark the same way. I’m confident in the reliability of the recipes, but wasn’t overly inspired to get-cooking them, as many seemed “of a time” and nostalgic.
Harvest Books provided me with a copy of this cookbook; the opinions shared are my unbiased review.
October 16, 2025
The Art of Jacques Pepin focuses on Jacques Pépin most popular recipes and artwork. There's a lot of heart and humility brought into the cookbook.
The Sections are
soups and salads
eggs, pasta, and vegetables
fish and shellfish
poultry and meat
desserts
Each recipe has a recipe blurb, servings, ingredients, and directions.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.
The Sections are
soups and salads
eggs, pasta, and vegetables
fish and shellfish
poultry and meat
desserts
Each recipe has a recipe blurb, servings, ingredients, and directions.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.
September 3, 2025
Netgalley ARC- I like Jacques' cooking most of the time. I feel like he's too old school so his recipes tend to be extra. This one was like that with his paintings. They seem forced, like he painted them just for this project. There were only a few new (at least to me) recipes, the other I've seen in his other collections.
October 13, 2025
I loved turning the pages of this combination art portfolio and cookbook. Like many of Pepin's recipes, the ones showcased how he extracts the most out of ingredients to create seemingly simple but stunning dishes. The art made this book really exquisite!
Thank you to Netgalley and to William Morrow, Harvest for an ARC.
Thank you to Netgalley and to William Morrow, Harvest for an ARC.
October 5, 2025
Pepin's latest cookbook has both simple, delicious recipes that can be created easily at home, plus many reproductions of the artwork he has done! The art pieces are vibrant and beautiful, and it seems Chef's creativity has spilled over from the kitchen onto his canvas.
October 23, 2025
If you love food and art, this book is for you. I read through the recipes first and found some that I liked and will be making. Then, I went through the book again to enjoy his beautiful artwork. Wow, what a treat!
May 26, 2025
I just adore Jacque Pepin. His whole being is joy. I loved the art (covering his decades of his art) all through the book. The recipes are simple but flavorful and easy to prepare.
September 7, 2025
A lovely book...
A lovely collection of timeless recipes accompanied by Jacques Pepin's lovely paintings.
It's a keeper, one for all our tables and kitchens.
Highly recommend.
A lovely collection of timeless recipes accompanied by Jacques Pepin's lovely paintings.
It's a keeper, one for all our tables and kitchens.
Highly recommend.
September 28, 2025
Beautiful art work and yummy, simple recipes from Connecticut's own Jacques Pepin. Great addition to anyone's cookbook collection.
January 3, 2026
The paintings are expressive and wonderful. The recipes simple and worthwhile.
July 16, 2025
A fun read for Pepin fans - I have watched him forever and had no idea he had so many paintings!
I received an electronic copy of this book via NetGalley.
I received an electronic copy of this book via NetGalley.
Displaying 1 - 25 of 25 reviews