Here is the Christmas feast of your dreams, starting with Oysters on the Half-Shell served over rice with a tangy Mignonette Sauce,

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LENGTH: 90 Minutes
MSRP PRICE: $24.95
OUR PRICE: $9.95
CATALOG #: 20287
UPC #: 6-4603202879-9
ISBN #: 1-56839-212-5
RELEASE YEAR: 2004
PRODUCER: KQED-TV

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a perfect counterpoint to silky Home-Smoked Salmon, served in delicate bundles filled with Cucumber Salad. It wouldn’t be a Pépin Christmas without foie gras, and Jacques prepares both a classic baked terrine of Foie Gras in a delicate Cognac Aspic as well as a simple Salt-Cured Foie Gras served with roasted nuts, crunchy sea salt, and sweet preserves. The centerpiece is Braised Duck with a tangy honey sauce, Glazed Shallots, and Honey Sweet Potatoes. A Black Truffle Salad with lemon dressing is an elegant addition. For dessert, it’s back to the classics, with a step-by-step lesson in creating a Bûche de Noël, a beautiful Yule log with all its enchanting decorations, as well as an English Christmas Pudding with raisins, nuts, candied fruit, and old-fashioned Hard Sauce.

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Reviews

“Recommended. Three 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.”

“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

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