Jacques invited “The Splendid Table’s” Francis Lam into his home-studio kitchen, where they talked at length about the different stages of Jacques’s culinary career, from the highest caliber of French haute cuisine to flipping burgers at Howard Johnson’s in the United States. They also discussed the changes in the world of food, food media, and the cult of personality that has been built up around chefs in the modern era.
“When Jacques Pépin’s seminal book La Technique came out in the 1970s, there was nothing like it. The book takes home cooks through the essential techniques and recipes of French cooking one step at a time, showing them not only what to do but how and why they are done. And it had pictures! – an innovative concept for its time. Manager Producer Sally Swift is a student of the book, as is Bridget Lancaster from America’s Test Kitchen. They got together to talk about Bridget’s memories of the book. You can try America’s Test Kitchen’s Pépin-inspired recipe for Cheese Soufflé at your home.”