Jacques Pepin’s Easter Celebration:
In this surprise-filled celebration of Spring, Jacques and Claudine prepare a sumptuous Easter dinner for friends.

Jacques Pepin’s Graduation Celebration:
A family friend is graduating from college, and Jacques and Claudine need no better excuse to create a splendid al fresco buffet lunch.

Jacques Pepin’s Summertime Celebration:
It’s a special one-hour tribute to two great cultures and two great cuisines, as Jacques and Claudine create a French-American “fusion” celebration of the Independence Day and Bastille Day.

LENGTH: 270 Minutes
MSRP PRICE: $59.95
CATALOG #: 20307
UPC #: 6-4603203079-2
ISBN #: 1-56839-255-9


“The editors of Southwest Airlines’ inflight magazine Spirit have voted Jacques Pepin the Best Television Chef from a Top Ten list which included Emeril Lagasse, G. Garvin, Lidia Bastianinch, Wolfgang Puck, Tina Nordstrom, Mario Batali, Alton Brown, Ming Tsai and Rachael Ray. Spirit said “His french-inspired recipes are always solid, and he’s one of the best technique teachers on television.”

“Celebrate Easter the Jacques Pépin way as the famed television chef offers a variety of innovative ideas on how to spice up those holiday meals and throw a little something new into the mix. From a Caviar appetizer featuring Buckwheat Blini and frozen vodka, to salmon steaks with fresh sorrel sauce and tasty cucumber balls, Pépin offers a variety of ideas to work up those appetites with a variety of tasty treats. Lamb loins coated in Ambush, drenched in lamb and vegetable mousse, and served on a bed of fresh fava beans offer a delectable main course, with leek and mushroom pie, eggplant cushions, and stuffed artichoke hearts providing the ideal compliment to a scrumptious main course. Caramel snow eggs in custard cream and oatmeal cookies dipped in chocolate top the meal off perfectly, giving the meal a sweet final touch after a hearty Easter dinner.” ~ Jason Buchanan, All Movie Guide

“Summertime, another program in the Jacques Pepin’s Celebrations series, finds Jacques and his daughter Claudine cooking up a wonderful fusion of American and French cuisine in honor of both America’s July 4th holiday and France’s Bastille Day. .. this tribute to a a pair of cultural celebrations from a French culinary wizard living in Connecticut is mouthwateringly international. Recommended. Three Stars. ” – Video Librarian

“Second only to the recently deceased Julia Child, Pepin represents the best of French cuisine in America. He has had a fascinating career as founder of the Culinary Institute of America and French Culinary Institute, the author of many cookbooks, and a TV celebrity. In this series, Pepin’s daughter, Claudine, acts as sous chef for her famous dad as he demonstrates a series of menus for celebrating truly special occasions—events that demand impressive food. Each selection resembles the foods traditionally associated with the date but also bears the stamp of Pepin’s own traditions, which are inevitably French and gloriously rich-tasting. Easter features salmon and lamb; Graduation highlights peach-glazed ham and Chicken Galantine (boneless whole chicken with a splendid Gallic stuffing); and Summertime serves up salmon and veal. There are elegant openers and fabulous desserts as well. Pepin’s personality adds warmth, charm, and graciousness to each program, as do his personal observations….Highly recommended for all public libraries. Three more series titles cover Christmas, Chanukah, and Thanksgiving. This reviewer is buying the rest of the series for herself!” -Library Journal