The legendary cooking teacher whom GQ calls the most impactful living chef in America shares his favourite chicken and vegetable recipes from a halfcentury career spanning two continents. Some like Poulet a la Creme and Bakers Wife Potatoes recall the country French dishes of his childhood while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most though are born in his contemporary Connecticut kitchen. All have that trademark Pepin touch made with just a few steps but sublime enough for company from Roast Split Chicken with Mustard Crust to Caramelised Tomatoes Provencal. Charmingly illustrated with Pepins paintings this little compendium is perfect for revitalising every cooks repertoire. show more