Jacques Pépin: art of the chicken A master chef's paintings, stories, and recipes of the humble bird

That old culinary workhorse, the chicken, gets a clever consideration in this delightfully illustrated combination cookbook and memoir. In laying out the dozens of recipes, venerable chef Pépin (Jacques Pépin Quick & Simple) offers a thumbnail sketch autobiography, with anecdotes from his life setting the scene and providing segues between the recipes. There are no ingredient lists or measurements here; the recipes are presented narratively, so that, for instance, in recalling a grilled chicken dish made by Pépin's younger brother, Pépin writes that the birds were split in half, rubbed with butter, herbs, and spices, and grilled "until the skin had darkened." The Ultimate Meal (roast chicken with potatoes and salad), as taught in a class at Boston University, culminates in the exhortation to "cook with your heart," while Scrambled Eggs Done Right offers a twist on standard preparations by pouring in a few tablespoons of raw egg and "a bit of cream" at the end of the cooking process. Pépin's whimsical paintings of chickens appear throughout, whether pecking at grain, in the guise of vegetables, or gazing plaintively. It's a lovely book on its own, and also a winning companion volume to Pépin's memoir, The Apprentice. (Sept.)

A celebration of chicken by the world-renowned chef. "Proust had his madeleine, I have chickens," writes Pépin in this heartfelt, endearing book. "As a chef, I stand in awe of the humble bird's contributions to world cuisine." Among the author's other passions is painting, and throughout this generous book, he includes numerous colorful and quirky images in which he captures a particular emotion or attitude. From an early age, Pépin (b. 1935) wanted to become a chef. At 13, he left home to begin an apprenticeship at a hotel in his hometown of Bourg-en-Bresse, France, located in a region known for its high-quality chicken. Among the countless delightful stories in this entertaining book, the author recounts his first culinary triumph at age 15; preparing meals for various presidents after being drafted into the French Navy; the opportunity that brought him to the U.S., which "I viewed as some sort of El Dorado"; his years at Howard Johnson's; cooking with Julia Child; and teaching culinary arts at Boston University, where he has been for more than 35 years. As the author notes, he and Child agreed recipes should be simple, but they could never agree on the proper way to roast chicken. Pépin shares both of their recipes as well as his versions of other classics, including basic chicken stock, grilled chicken, eggs Benedict, Southern fried chicken, and coq au vin, and he includes a selection of memory-evoking recipes from his childhood and culinary experiences, which include recipes inspired by a range of international cuisines. Pépin also discusses his early food experiences in the U.S., including differences he noticed in French and American cooking, in addition to changes that have taken place over the years (for the better) in American food and wine culture. A must for foodies, certain to bring a smile to readers and their dinner guests. Copyright (c) Kirkus Reviews, used with permission.