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Essential Pepin
Light As Air
Season 1
Episode 21
San Francisco pastry chef extraordinaire Emily Luchetti joins Jacques to admire his Meringue Shells with Chantilly Cream. He goes on to tempt any sweet tooth with simple, frugal almond flavored Macaroons. A light Chocolate Roll comes next and last, but by no means least, Emily joins him to make an irresistible Chocolate Souffle Cake with Raspberry Sauce.
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25:04
Jacques demonstrates a simple way to bone out a chicken and more--with his family’s help.
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25:03
Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
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25:04
Jacques demonstrates desserts that impress guests, but don’t stress out the chefs!
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25:03
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
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25:04
Jacques loves seafood! He highlights a wonderful seafood medley, freshwater fish and more.
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25:05
Jacques showcases soups from his childhood, a French classic and more!
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25:03
Game might seem intimidating, but it’s fairly easy to find these days--and it’s delicious.
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25:02
It’s eggs all the ways: Eggs in Ramekins, Eggs en Cocotte, a Flat Potato Omelet and more.
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25:04
Jacques is rolling in dough, baking Soda Bread, Gros Pain, a tender Brioche and more.
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25:04
Jacques, his daughter and granddaughter all enjoy some delicious shellfish.
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25:04
Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.
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25:03
Jacques honors his roots with recipes reflecting his U.S., French and Puerto Rican family.