Jacques Pepin’s Thanksgiving Celebration
Jacques is fond of saying that Thanksgiving is his favorite holiday – after all, it’s the one holiday devoted entirely to cooking and eating.

Jacques Pepin’s Chanukah Celebration
Celebrate the Jewish “Festival of Lights” with a light, French-inspired Chanukah dinner menu.

Jacques Pepin’s Christmas Celebration
Here is the Christmas Feast of your dreams, starting with Oysters on the Half-shell, smoked salmon, and cucumber salad. Topping it off with a classic enchantingly decorated Yule log dessert and English Christmas pudding!


 

LENGTH: 270 Minutes
MSRP PRICE: $59.95
CATALOG #: 20306
UPC #: 6-4603203069-3
ISBN #: 1-56839-256-7
RELEASE YEAR: 2005
PRODUCER: KQED-TV

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 Librarian

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.”

“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

“Prepare to experience a French twist on the traditional Chanukah meal as world-renowned chef Jacques Pépin celebrates the Jewish Festival of Lights with a variety of tasty kosher treats. A delectable Consommé Printanier highlighted with zucchini, turnip, carrot, and miniature Chicken Quenelles kicks off the meal, followed by a cold Chicken Mousse with a sprinkling of pistachios set in delicious aspic. A Veal Roast complimented by buttery braised lettuce serves as the main course, with Vegetable Pancakes Tempura offering an innovative variation on the traditional potato latke. Topping off the meal is a Frozen Citrus Soufflé served with fresh baked ladyfingers, and a rum-soaked holiday fruitcake brimming with candied fruit.” ~ Jason Buchanan, All Movie Guide

“Recommended. Three Stars.” -Video Librarian

“Experience a tasty French twist on the traditional Christmas dinner as famed chef Jacques Pépin turns the holidays upside down with a variety of innovative treats. A delicious selection of Oysters on the Half-Shell with rice and Mignonette sauce offers an ideal companion to Home-Smoked Salmon bundled with crisp Cucumber Salad, and Pépin follows in short order with both a simple Salt-Cured Foie Gras and a more complex baked terrine of Foie Gras served in a tasty Cognac Aspic. A Braised Duck served in a tangy honey sauce and with sides of Glazed Shallots and Honey Sweet Potatoes are complimented by an elegant Black Truffle Salad with lemon dressing, and an elaborately decorated Yule log complimented by English Christmas Pudding ends the meal with a pair of tasty traditional treats.” ~ Jason Buchanan, 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