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| Jacques Pépin: Fast Food My Way: Press Release |
WHAT'S QUICKER, CHEAPER AND HEALTHIER THAN TAKE-OUT?
BRING IT HOME WITH JACQUES PÉPIN: FAST FOOD MY WAY
26 new episodes in Jacques Pépin: Fast Food My Way
produced by KQED and available on public television stations nationwide in October, 2004
"Jacques Pépin is the real deal: minimal show business, impeccable technique and credentials. I'm always impressed, and I always enjoy."
-- Anthony Bourdain, author of Kitchen Confidential
San Francisco, California -- Eggplant Oriental Salad, Slow-Cooked Tuna Steaks, Lamb and White Bean Stew, Warm Chocolate Velvet with Cognac-Apricot Sauce. It may not sound like "fast" food, but to Chef Jacques Pépin, it is. Pépin, one of today's greatest chefs as well as a home cook who appreciates easily prepared dishes, returns to public television in an inspiring new series showcasing the best of everyday cooking, Jacques Pépin: Fast Food My Way (www.kqed.org/jpfastfood).
A production of KQED Public Television, which has produced shows from such culinary talents as Joanne Weir and Martin Yan, Jacques Pépin: Fast Food My Way will begin airing in October 2004 on public television stations nationwide via American Public Television (check local listings). The series welcomes viewers to Jacques' kitchen, where he demonstrates more than 100 easy-to-prepare dishes. This is the tenth KQED Public Television cooking series with the man Julia Child calls "the best chef in America."
Using accessible, quality ingredients, Jacques creates dishes that are not just visually appealing but also delicious and healthful, always taking into account ways to make them as easy as possible for a busy lifestyle. In the time it takes to pick up a ready-made meal from the supermarket, Jacques fills the table with dish after dish of his extraordinary, quick and easy creations. Even a buffet for 12 becomes effortless with recipes like Oven-Baked Salmon, an herb-and-breadcrumb-topped fillet baked on its serving platter in a low-heat oven. Other recipes rely on convenient canned goods for additions to simple but sophisticated dishes such as Grilled Striped Bass with Pimiento Relish, Chicken Tonnato, and Chestnut and Chocolate Cake.
Each episode of Jacques Pépin: Fast Food My Way begins with a super-fast 30-second recipe, such as Shrimp Burgers, an instant Quesadilla or a Pineapple Frosty, which can be prepared, even by beginner cooks, in just minutes. Jacques shares four dishes per show, along with valuable quick tips and techniques. while tossing in various stories from his life as the chef to three French heads of state, and favorite cuisine of his beloved daughter Claudine and wife Gloria, the inspirations behind many of his dishes. Jacques spends "one on one" time with his viewers, offering such useful tips as buying the older button mushrooms that have already started to brown. These, he says, are more flavorful and can often be found at a reduced price at your local supermarket.
Jacques' recipes often highlight the staple pantry items that make fast cooking a reality -- a boon when unexpected guests drop by, or a busy day has left you tired and hungry. Chicken stock forms the base of a quick soup; leftover store-bought breads are transformed into a delicious Pear Brown Betty. Canned anchovies, tomatoes, tuna, beans, and fruit can be paired with other ingredients for many easy, elegant dishes. While using basic equipment-good knives, vegetable peelers, a blender, even a microwave oven -- Jacques even shows viewers how to use more intimidating tools like pressure cookers safely and to their advantage.
Best enjoyed with friends and family -- better still when everyone cooks together -- healthy fast food can be made by anyone and appreciated every day. These 26 episodes of Jacques Pépin: Fast Food My Way will inspire and guide viewers to develop fast food styles of their own.
Already a household name and culinary icon, Jacques Pépin has dedicated over 50 years of his life to the culinary arts. He is the author of 22 cookbooks, serves as Dean of Special Programs at the French Culinary Institute, and was recently awarded France's highest award -- the title of Chevalier de l'Ordre National de la Legion d'Honneur.
Jacques Pépin: Fast Food My Way has a companion website (www.kqed.org/jpfastfood) that features recipes from the television series downloadable in a printer-friendly format. The site also features photos and further information about Jacques and his latest book, also entitled Jacques Pépin: Fast Food My Way, published by Houghton Mifflin.
Jacques Pépin is the host of Jacques Pépin: Fast Food My Way. Susie Heller is the series producer, Bruce Franchini is the director, and Danny McGuire is the executive producer.
Jacques Pépin: Fast Food My Way is made possible by generous support from Mealtime.org, Cuisinart, OXO, and the KQED Campaign for the Future Program Venture Fund.
Jacques Pépin: Fast Food My Way is produced by KQED Public Broadcasting in San Francisco and is distributed to public televisions stations nationwide via American Public Television (APT).
KQED Public Broadcasting operates KQED Public Television 9, one of the nation's most-watched public television stations during prime-time, and KQED's digital television channels, which include KQED HD, KQED Encore, KQED World, KQED Life and KQED Kids; KQED Public Radio, the most-listened-to public radio station in the nation with an award-winning news and public affairs program service (88.5 FM in San Francisco and 89.3 FM in Sacramento); KQED.org, one of the most visited station sites in Public Broadcasting; and KQED Education Network, which brings the impact of KQED to thousands of teachers, students, parents and media professionals through workshops, seminars and resources.
For 42 years, American Public Television (APT) has been a major source of programming for the nation's public television stations. APT has more than 10,000 hours of available programming including Discovering the Real World of Harry Potter, Globe Trekker, Muhammad Ali: Through the Eyes of the World, Nightly Business Report, Rick Steves' Europe, Julia and Jacques Cooking at Home, Ballykissangel, Brian Jacques' Redwall and The Three Tenors Christmas. APT is known for identifying innovative programs and developing creative distribution techniques for producers. In four decades, it has established a tradition of providing public television stations nationwide with program choices that enable them to strengthen and customize their schedules. Press should contact Donna Hardwick at 617-338-4455 ext. 129 or via email to donna_hardwick@aptonline.org. For more information about APT's programs and services, log on to www.aptonline.org.
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