PW: You're the author of 21 cookbooks. What was the difference between writing cookbooks and writing your memoir, The Apprentice? Jacques Pépin: Big, big difference. I am used to writing recipes. I'm ...
Jacques takes the traditional long-cooked cassoulet of southwestern France and turns it into a Thirty-Minute Cassoulet that can be made for family or company on a weeknight. It's a meal in itself, but ...
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