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: 90 Minutes
MSRP PRICE: $24.95
CATALOG #: 20290
UPC #: 6-4603202909-3
ISBN #: 1-56839-215-x
RELEASE YEAR: 2005
PRODUCER: KQED-TV
A whole, poached Salmon with a light, creamy Mousseline Sauce is an easy, elegant way to feed a large group. It’s followed by charming little crocks filled with Rillettes of Rabbit – the classic French party spread that’s perfect with country bread and a crisp white wine. For the main course: a whole Grilled Shoulder of Veal, served with lemon-herb butter. And Jacques’ creamy Potato-and-Corn Packages are just right for the occasion. For dessert, there’s an all-American sponge cake soaked in sweet summer berries and brandy with a silky custard sauce and a very French Chocolate Gourmand – a decadent chocolate mousse you can serve right out of the bowl.
Reviews
“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 LibrarianThe 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.”
“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”
