Jacques has signed a limited number of his “Art of the Chicken” books which are available for sale here.
In his new book, Jacques celebrates his lifelong love of chickens—featuring dozens of his celebrated paintings, a treasure trove of poignant and often humorous stories, and sprinkled with recipes throughout.
Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career—cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK’s White House Chef for a job at Howard Johnson’s, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques’ favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques’ stunning paintings of chickens. “If it clucks or scratches, it’s likely that Jacques has painted it.” This unique book is the next best thing to a visit to Jacques’ home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.
JACQUES’ INTERVIEWS ABOUT HIS NEW BOOK
NPR: “America’s Most Famous French Chef on the ‘Art of the Chicken’ and a Life Well Lived.” [*]
“Proust had his madeleine, I have chicken,” writes Jacques Pépin at the start of his new memoir. Pépin, who has been cooking since he was 13, says no ingredient brings him more joy than chicken. Except — perhaps — the egg. As a chef, I stand in awe of the humble bird’s contributions to world cuisine. As an artist, I marvel at the iridescent colors and varied beauty of its plumage,” Pépin writes.
In the kitchen, he can transform scrambled eggs into a dinner party for 50 — or a simple, delicious meal for one. With his paintbrush, the fowl become expressive and colorful — sometimes they look like majestic birds and sometimes they look like pineapples.
*Quotation above is taken directly from the website cited and is the property of that source. It is meant to inform the reader and to give credit where it is due.
The New York Times: “At 86, Jacques Pépin Isn’t Slowing Down” [*]
“The celebrated chef lives in Madison, Conn., on a property with two kitchens, an herb-and-vegetable garden and a dog named Gaston. And yes, he has a new cookbook out.”
“For centuries, the learned and the curious have pondered the great mysteries of the universe: What is dark matter? Who built Stonehenge? When did time begin? How, if there’s an irresistible force, could there be an immovable object?
And, of course, the puzzle of all puzzles: Which came first, the chicken or the egg?
To Jacques Pépin, the chef, painter, public-television host with the most, social media sweetheart, philanthropist, artisan, handyman, Gallic charmer and author of a few dozen cookbooks, including the new “Art of the Chicken: A Master Chef’s Paintings, Stories, and Recipes of the Humble Bird,” there isn’t so much as a pinch of doubt on the subject.
“It is the egg, absolutely,” Mr. Pépin, 86, said with calm authority, if no concrete evidence, sitting with a visitor at the kitchen island of his house in Madison, Conn.”
*Quotation above is taken directly from the website cited and is the property of that source. It is meant to inform the reader and to give credit where it is due.
ArtNet: “‘Chicken Is Part of My DNA’: Celebrity Chef Jacques Pépin on How One of His Favorite Foods Inspired a New Series of Paintings” [*]
“Jacques Pépin surprised fans earlier this year with the announcement that his 32nd book would break from previous recipe collections to feature the celebrity chef’s paintings.
The 256-page volume, Art of the Chicken: A Master Chef’s Paintings, Stories, and Recipes of the Humble Bird, hit shelves last month, and has since become a New York Times bestseller.
We spoke with the sizzling savant to learn more about how painting and cooking interact with each other in his career, and why poultry, of all cuisines, inspired his latest creative endeavor. Of course, we peeked the pages in the process to bring you dozens of Pépin’s chicken paintings, from his collection of hundreds.”
*Quotation above is taken directly from the website cited and is the property of that source. It is meant to inform the reader and to give credit where it is due.
