Jacques Pepin: Heart & SoulHDClosed Captioning
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After a lifetime in the kitchen, Jacques Pépin brings you his final series, with more than 100 recipes and his impeccable technique. It showcases the warmth, wit, and mastery of a culinary icon. Jacques' passion, humor, and culinary skills are at their best as he shares memories and wisdom from more than half a century in the kitchen.
|1||HDClosed CaptioningVideoFête Des Boules||Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules. Jacques cooks up a party menu of favorites to share. He begins with Crab Chips With Salmon Caviar, bursting with decadent flavors and textures. Then the freshest of eggs are whisked to become an Egg And Herb Treats appetizer. The party continues with a crowd-pleasing Camembert With Pistachio Crust, a garden-fresh Tabbouleh salad and a Tomato, Mozzarella And Onion Salad before Jacques finishes his festive menu with a grand Smoked Ham Glazed With Maple Syrup, cooked and carved to perfection!||24:29||$2.99||View in iTunes|
|2||HDClosed CaptioningVideoAll in the Family||Making memories with family is at the heart of Jacques’ kitchen, and daughter Claudine joins him at the stove to cook the classic recipes from his mother’s restaurant. Parisian potage, a simple soup with flavors of yesteryear, reminds Jacques of his beloved Lyon in France. The father-daughter duo continue with poulet á la crème paired with a perfectly pureed side of rice soubise. Granddaughter Shorey arrives just in time to make dessert, carefully watching as Jacques teaches her how to peel and segment an orange for instant orange cake, a perfect citrus ending.||24:28||$2.99||View in iTunes|
|3||HDClosed CaptioningVideoToast to Julia||Jacques raises a glass – and a fork! – to his beloved friend Julia Child as he shares recipes and anecdotes from their past. First, sole vin blanc, one of Julia’s favorites, begins with a fish filleting lesson, and a healthy pour of white wine for the sauce. Next, Jacques mixes together an aromatic assortment of spices for a pan-roasted rack of lamb with spice crust served on a crown of fried potatoes cooked to a golden brown crisp and accompanied by a stew of peas and fennel with lardons. Lastly, Jacques shows us how to finish a large menu with a light fruit dessert by making wine sherbet finale in honor of his friend Julia.||24:29||$2.99||View in iTunes|
|4||HDClosed CaptioningVideoCooking from Le Pelican||Jacques, alongside his daughter Claudine, recreates his mother’s restaurant recipes from Le Pelican, in Lyon, France. The duo begins with a country-style eggs and swiss chard gratin, including a quick step-by-step béchamel demonstration. Jacques goes on to cure his own meat for a belly-warming dish of kale, sausage, ribs and lima bean stew, followed by a springtime stew of radishes made with aromatic walnut oil. Braised veal breast with pearl onions and artichoke, a hearty medley, continues as Jacques and Claudine serve it all up with style, just as ma mère would have done. To end there’s a sweet and juicy dessert of melon and blueberries studded with sage sprigs.||24:29||$2.99||View in iTunes|
|5||HDClosed CaptioningVideoChef in Training||A basket of fresh bread is a staple on Jacques’ dining table, so he begins the show with an easy fast fougasse. Then using seafood for a unique twist, he makes salmon rillettes to top the fougasse with a tasty bite. While working at the Russian Tea Room in New York, Jacques recalls serving a spice-rubbed poussins á la russe, now a favorite dish of his granddaughter Shorey. He prepares it today as the main course, accompanied by broiled maple sweet potatoes coated with sugary goodness. To close, Shorey arrives for a tutorial from her grandfather on how to make her favorite breakfast food, crêpes with Nutella, lemon or jam.||24:29||$2.99||View in iTunes|
|6||HDClosed CaptioningVideoAutumn Leaves||It’s easy to fall in love with Jacques’ seasonal menu, starting with a fresh, smooth tomato velvet soup – the name speaks for itself! Then, sliced tomato gratin made with ripe, ruby-red tomatoes and coarse rustic bread, is Jacques’ go-to late-summer dish. He continues with a tender grilled lamb shasklik that includes easy, make-ahead instructions and a colorful red cabbage, pistachio and cranberry salad with bleu cheese. Jacques goes on to transform pizza dough into an apple galette, baked to crispy perfection!||24:29||$2.99||View in iTunes|
|7||HDClosed CaptioningVideoLa Cocina Olé||Annual trips to Mexico and visits with fellow chef Rick Bayless are the inspiration for Jacques’ tasty garlic and pasilla soup. Jacques continues the Mexican-themed menu as he demonstrates his chicken with chili sauce and achiote rice, a recipe that boasts bright, bold aromas and textures. Finally, Jacques puts leftover bananas to good use for his simply scrumptious banana gratin dessert.||24:29||$2.99||View in iTunes|
|8||HDClosed CaptioningVideoCooking for the President||Jacques’ illustrious cooking career includes time in the Élysée Palace cooking for the French President. At the young age of 22 and alongside his best friend, pastry chef Jean-Claude Szurdak, Jacques cooked classic dishes for the de Gaulle family. Now he replicates them for us beginning with a first course of morel and shrimp eggs en cocotte. The two chefs continue their Presidential menu with a meaty main course of veal chops dijonnaise served on a bed of simple and delicious peas with basil. Together they prepare a decadent chocolate soufflé for a perfectly sweet and splendid ending.||24:29||$2.99||View in iTunes|
|9||HDClosed CaptioningVideoTaste Bud Temptations||Classic French cuisine didn’t include raw fish when Jacques was growing up, but now both he and his wife Gloria indulge their appreciation for the natural delicacy with his first recipe of tuna tartare with bagel chips and radishes. Tuna makes a second appearance on the show in the canned version when Jacques combines four simple ingredients to make tuna mascarpone cream, a perfect party appetizer. Jacques then prepares a Spanish tortilla in a step-by-step demonstration, a pièce de résistance for any brunch menu. Jacques’ granddaughter Shorey stops by to help make a strawberry confiture and a velvety caramelized pear custard. The perfect way to end the meal!||24:29||$2.99||View in iTunes|
|10||HDClosed CaptioningVideoGlobal Gastronomy||Jacques brings together culinary treasures from exotic cuisines around the world. He starts in Asia with Japanese-inspired broiled salmon with miso glaze followed by a colorful feast of chirashi sushi. This smorgasbord of seafood is followed by authentic, vibrant South American flavors in an easy-to-follow recipe of grilled chicken tenders with chimichurri. Jacques then takes our taste buds across the Atlantic to Europe for a spirited ending of sabayon with Madeira and grapes.||24:29||$2.99||View in iTunes|
|11||HDClosed CaptioningVideoOffal Good||In Jacques’ kitchen, nothing goes to waste! Today, he espouses the virtues of offal and prepares a menu of several underutilized “variety meats,” including one of his wife’s favorites, chicken livers in mushroom port sauce. Jacques then recreates a classic from his childhood in France using offal – tripe and pigs’ feet ragout. This hearty, slow-cooked dish flavored with a fragrant bouquet garni is accompanied by pommes persillé. Finally, he demonstrates the best techniques for curing and cooking beef tongue and tops it with a ravigote sauce.||24:29||$2.99||View in iTunes|
|12||HDClosed CaptioningVideoCatch o’ the Day||Jacques’ summer itinerary always includes friends, fishing, and cooking the wonderful bounty from the sea. He begins with a grilled striped bass with olive topping and then, as he loves all mollusks, he takes the time to demonstrate shucking clams two ways. The result is top neck clams with vinegar and scallion sauce, a tasty appetizer and Gloria’s linguine with clam sauce, direct from his wife’s preferred list. For the final seafood selection, he masterfully fillets and poaches fish for a delectable cod in light cream sauce.||24:29||$2.99||View in iTunes|
|13||HDClosed CaptioningVideoJulia Remembered||Jacques takes a stroll down memory lane as he lovingly prepares dishes once enjoyed with his dear cooking companion Julia Child. Jacques’ retrospective menu begins with a shucking lesson, the first steps towards an oyster chowder with potatoes, spinach and corn. Jacques then recreates Julia’s classic South of France eggplant-tomato gratin, a dish with layers of rustic flavors. He recalls going head-to-head with Julia for a winning hamburger royale using fresh ground beef and all the fixin’s.||24:29||$2.99||View in iTunes|
|14||HDClosed CaptioningVideoGloria’s Favorites||Jacques dedicates today’s dishes to his wife Gloria and their many years spent together in the kitchen. He kicks off with an extravagant, yet easy and elegant pressed caviar canape. Jacques then pops the top from a bottle of beer to make a simple batter for his corn fritters topped with smoked salmon. And while the oil is still hot, he browns fried eggplant fans to a perfect crispy crunch using a tempura batter. Next comes a quick bowl of Vietnamese Hanoi chicken soup served with zesty accoutrements. Finally, he utilizes often-overlooked offal for Gloria’s memorable pork kidneys with mushroom and vermouth sauce.||24:29||$2.99||View in iTunes|
|15||HDClosed CaptioningVideoShorey’s Petite Appetite||Shorey, Jacques’ granddaughter, joins him in the kitchen, bringing her petite yet progressive palate in tow! She follows along as Jacques prepares one of her favorites, escargots in baked potatoes. The two continue, creating stuffed tomatoes – a Pépin heirloom recipe passed down through several genera-tions. Jacques then shares an afterschool favorite from his childhood, appropriately named pain de quatre heures or “the four o’clock bread,” filled with hazelnuts and chocolate. A crunchy bite of chocolate-pistachio brittle brings the lesson to a close and a smile to their faces.||24:29||$2.99||View in iTunes|
|16||HDClosed CaptioningVideoCuisine De Ma Cherie||In honor of their love, Jacques prepares a meal of his wife Gloria’s favorites. First he creates a tasty herbed omelet with shrimp. He then goes on to combine cilantro with Gloria’s favorite ingredient, rice, to make cilantro rice, which pairs perfectly with a stew of calamari with saffron and cucumber, onion and mint salad. The whole meal is followed with a Pépin spin on a classic dessert, rice pudding with dried cherries and blueberry sauce.||24:29||$2.99||View in iTunes|
|17||HDClosed CaptioningVideoSweet Endings with Shorey||Jacques’ granddaughter Shorey is back in the kitchen and she’s all grown up … but she’s never too old for dessert! And it all starts with a little butter, freshly made for a quick tartine de confiture. Fresh fruit recipes follow with peaches marty and rhubarb-honey coupe with creamy yogurt sauce. Shorey’s love of chocolate isn’t forgotten with chocolate pistachio biscotti, which proves to be a perfect lesson in baking, as Jacques guides her measurements and mixtures. Finally, Shorey and Jacques shape mini chocolate truffles to round out their confectionary creations.||24:29||$2.99||View in iTunes|
|18||HDClosed CaptioningVideoViva México!||Jacques spends some of the winter months at his home-away-from-home, Playa Del Carmen, Mexico. Time basking in the sunshine and savoring the local flavors along with an occasional visit from friend Rick Bayless has inspired him to take us on a culinary adventure, beginning with a refreshing hibiscus flower cocktail. He continues with a duo of superlative seafood dishes of Yucatán ceviche and fillet of sole Riviera with pico de gallo. From sea to pasture, beef fillet mini steaks with mushrooms and shallots makes for a substantial main course. Finally, he ends with a frozen fruit dessert of grapefruit granité with mango and mojito cocktail.||24:29||$2.99||View in iTunes|
|19||HDClosed CaptioningVideoKitchen Companions||There’s never a dull moment when Jean-Claude joins Jacques in the kitchen! The dynamic duo team up to create a flavor-filled feast, beginning with octopus stew with onions, paprika and wine served over a creamy polenta. Jean-Claude goes on to prepare the molds while Jacques blends up a velvety mixture for a corn soufflé to go alongside Jean-Claude’s favorite venison in sweet-and-sour sauce. Prunes in red wine make for the perfect classical ending.||24:29||$2.99||View in iTunes|
|20||HDClosed CaptioningVideoOcean Harvest||Seaside living has, without a doubt, influenced Jacques’ repertoire of recipes to include the freshest fish caught close to his own backyard. On today’s show, Jacques showcases four sophisticated seafood servings, starting with an expertly executed tuna á la minute. He then skips the beef and substitutes shrimp for a healthy approach to a classic, with shrimp burgers on zucchini. He goes on to garnish his flaky grilled bacalao with an assortment of zesty Mediterranean olives for a light and easy dish that cooks in minutes. Then pasta and shrimp with pressed caviar shavings cooked al dente, or “to the tooth,” make for a decadent dish, delivered with aplomb!||24:29||$2.99||View in iTunes|
|21||HDClosed CaptioningVideoCooking Clever||Budget-friendly dishes made with inexpensive ingredients are packed full of flavor when Jacques steps in. The result? Unforgettable meals. Today, Jacques prepares mussels with cream and chives on soft polenta for an easy seafood dinner. Classic Italian spaghetti á la Bolognese includes Jacques’ special tip to make a delicious, hearty and flavorful sauce. Another seasonal favorite, tomato and potato salad with mustard sauce is perfect when tomatoes are ripe and is served on spicy arugula. Finally, a delicate sautéed radicchio salad ends on a savory-bitter note.||24:29||$2.99||View in iTunes|
|22||HDClosed CaptioningVideoHeirloom Favorites||Jacques cooks down memory lane, sharing anecdotes from his childhood along the way. First, there’s a quick tutorial on how to skin a salami. Next, a classic dumpling dish renowned in Lyon, France, follows as Jacques recreates his family’s recipe of ricotta quenelles, poached to perfection. He goes on to show off more of his knife skills, filleting a whole fish in preparation for flounder with lemon butter. Then another family favorite: Jacques simmers a satisfying sauté of rabbit with mushrooms and cream. And for dessert, he brings his mother’s apples in lemon sauce recipe back to life with fresh and simple ingredients.||24:29||$2.99||View in iTunes|
|23||HDClosed CaptioningVideoJust Ducky!||It’s a family reunion as Jacques’ daughter Claudine lends a helping hand in the kitchen. Together they sip wine, reminiscence and cook some of Claudine’s favorite duck recipes, including duck liver mousse with apples and sautéed duck breast with arugula salad and cracklings. Claudine and Jacques share the cutting board to chop up duck skin and whisk up a vinaigrette for this delectable dish. Granddaughter Shorey joins in the fun as she and her beloved Papi whip up a zesty batch of lemon mousseline before sitting down to enjoy this family feast at the dining room table.||24:29||$2.99||View in iTunes|
|24||HDClosed CaptioningVideoCuisine Économique||Jacques demonstrates how home cooking using quality ingredients doesn’t have to break the bank! This style of cooking, learned from his mother, brings together inexpensive ingredients that inspire creative dishes. Black lentil salad with eggs includes a lesson on how to properly boil an egg every time. Jacques adds fresh vegetables to the hearty dish of pork neck and bean fricassee. Then spinach and ricotta lasagna follows as a low-cost classic comfort dish that Jacques pairs with a bold yet budget-friendly red wine.||24:29||$2.99||View in iTunes|
|25||HDClosed CaptioningVideoWonders of the Sea||Arriving in New York with a repertoire of French recipes and techniques, Jacques joined the team at Howard Johnson to learn about American food. Today, he shares his expansive knowledge of that cookery, combining it with his traditional French training. Starting with a simple seafood salad, packed with a smorgasbord of marine favorites, then, continuing with the fish theme, making a spicy shrimp with cocktail sauce. He follows with some crispy, Creole-inspired blackfish beignets with spicy sauce, perfect for any brunch or light supper menu.||24:29||$2.99||View in iTunes|
|26||HDClosed CaptioningVideoMenu Memories||Jacques and daughter Claudine reminiscence about past menus enjoyed as a family, but first, Jacques teaches Claudine how to properly sharpen a knife in preparation for filleting a side of salmon for his salmon scaloppini with sorrel sauce. Jacques and Claudine go on to blend aromatic herbs, chunky vegetables and a dash of red wine to make a hearty dish of lamb breast navarin. While the lamb is braising, the two ‘go green’ with a green salad with mustard dressing using Jacques’ favorite leaf: Boston lettuce. Finally, they prepare a caffeine-packed coffee panna cotta, the perfect pick-me-up dessert.||24:29||$2.99||View in iTunes|
|101||HDClosed CaptioningVideo80th Birthday Celebration||In celebration of Jacques Pepín’s 80th birthday, chefs Lidia Bastianich, Rick Bayless and Ming Tsai prepare their favorite recipes with Jacques and a live audience. The four chefs share both intimate moments and lots of laughs at Farallon, one of San Francisco’s most iconic restaurants. The whole party ends with a joyful final toast over Jacques’ birthday cake. Though the chefs bring their own recipes to prepare, Jacques is eager to lend a helping hand and to demonstrate his impeccable technique. During the preparations they share candid conversation, memorable stories and anecdotes from their kitchen experiences, along with few nibbles and plenty of wine! The audience joins in by sampling the dishes and sharing in laughter – truly appreciating this once-in-a-lifetime experience of celebrating a culinary legend’s birthday.||50:34||Season Only||View in iTunes|
Viewers Also Bought
This show does have a soul to it
While Jacque demonstrates his fine recipes as in his other series, in this one he often reminisces about cooking and preparing meals for his family as well as famous clients including the president during his very long career.
To me this series has a feel to it that transcends even the best cook shows with a ton of charm to boot!
For those reasons, I think this (his last) series is the best one of them all.