Jacques is fond of saying that Thanksgiving is his favorite holiday – after all, it’s the one holiday devoted entirely to cooking and eating.
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LENGTH: 90 Minutes
MSRP PRICE: $24.95
CATALOG #: 20285
UPC #: 6-4603202859-1
ISBN #: 1-56839-210-9
RELEASE YEAR: 2004
PRODUCER: KQED-TV
In this tribute to turkey with all the trimmings, we get a peek at how one of the world’s greatest French chefs prepares Thanksgiving dinner in his American home. It begins with two appetizers made from Jacques’ “Instant” Home-Cured Salmon: Salmon Tartare with a delicate cucumber salad and salmon caviar; and velvety Salmon Gravlax cured with cognac, served with cucumber, sweet onion, and rye bread. Then, it’s on to the main event: a plump, juicy Roasted Turkey with apple cider glaze and buttery Bread-and-Mushroom Stuffing. On the sideboard, there are Jacques’ Brussels Sprouts, a creamy, bubbly, decadent Gratin of Butternut Squash, and an alternative to traditional cranberry sauce, a spicy Cherry-Ginger Chutney. Two sensational desserts complete the feast: a Chocolate-Bourbon-Prune Cake with Caramelized Pecans and whipped cream; and Pears Poached in Citrus Juice with a simple, country style “home cake.”
Trailer
Reviews
“The program is supported by excellent close-up and overhead camerawork… this tribute to a truly American gustatory celebration by a truly charming Frenhc chef is tres sweet and highly recommended. Three and a half 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.”
“Jacques Pepin’s Thanksgiving Celebration features the renowned French chef helping the viewer prepare a full Thanksgiving feast. The menu includes salmon caviar, roasted turkey with apple cidar glaze, mushroom stuffing, and a chocolate bourbon prune cake with carmelized pecans.” ~ Perry Seibert, All Movie Guide
“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
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The receipe was shown in january 2010 on pbs. Julia and Jacques were preparing a roast turkey . It was announced to be free to view and or print .Why is it not given or shown at juliastr,com?
You might check with the producer, KQED-TV in San Francisco.