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Essential Pépin
Essential Pépin
KQED-produced program featuring legendary chef Jacques Pépin.
Pressroom
Dec 5, 2011
Essential Pépin
Pressroom
Jul 12, 2011
Master Chef Jacques Pépin Debuts New Public Television Series and Book
Sponsored
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Photo credit: © 2010 - Cristiana Ceppas\u003c/a>\u003c/div>\n\u003cdiv class=\"section\">\u003ca class=\"photo-thumb\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin2.jpg\">\u003cimg src=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin2.jpg\" alt=\"\">\u003c/a>\u003cbr>\n\u003ca class=\"photo-link\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin2.jpg\">Download hi-res JPG of master chef Jacques Pépin demonstrating his flair for eggs. Photo credit: © 2010 - Cristiana Ceppas\u003c/a>\u003c/div>\n\u003cdiv class=\"section\">\u003ca class=\"photo-thumb\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin3.jpg\">\u003cimg src=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin3.jpg\" alt=\"\">\u003c/a>\u003cbr>\n\u003ca class=\"photo-link\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin3.jpg\">Download hi-res JPG: Jacques Pépin enjoys a glass of wine while his daughter, Claudine completes a tart. Photo credit: © 2010 - Cristiana Ceppas\u003c/a>\u003c/div>\n\u003cdiv class=\"section\">\u003ca class=\"photo-thumb\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin4.jpg\">\u003cimg src=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin4.jpg\" alt=\"\">\u003c/a>\u003cbr>\n\u003ca class=\"photo-link\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin4.jpg\">Download hi-res JPG: Essential to Jacques Pépin are friends and family. Here he shares a laugh with daughter Claudine and best friend Jean-Claude Szurdak. Photo credit: © 2010 - Cristiana Ceppas\u003c/a>\u003c/div>\n\u003cdiv class=\"section\" style=\"text-align: left;\">\u003ca class=\"photo-thumb\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin5.jpg\">\u003cimg src=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin5.jpg\" alt=\"\">\u003c/a>\u003cbr>\n\u003ca class=\"photo-link\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin5.jpg\">Download hi-res JPG: Legendary chef Jacques Pépin, at ease in the kitchen. Photo credit: © 2010 - Cristiana Ceppas\u003c/a>\u003c/div>\n\u003c/div>\n\u003cp style=\"text-align: left;\">Master Chef Jacques Pépin Debuts New Public Television Series and Book\u003c/p>\n\u003cp style=\"text-align: left;\">26-Episode Essential Pépin debuts nationally on October 15\u003c/p>\n\u003cp>\u003cem>“Throughout the gustatory voyage of the last forty years, I find continuity in my cooking and recipes: a desire to simplify techniques and methods, a striving for simplicity, a search for the best ingredients, and an emphasis on taste rather than presentation or originality. I’ve always had an unpretentious, pragmatic attitude toward cooking, one that doesn’t exclude sophistication and elegance.”\u003c/em> – Jacques Pépin\u003c/p>\n\u003cp>San Francisco, July 13, 2011—Legendary chef Jacques Pépin, whose career has spanned six decades, has, for the first time ever, collected and updated his favorite recipes for a new public television series and companion book. The 26-episode public television series and companion book of more than 700 recipes are at the heart of Essential Pépin, which will premiere nationally with the television release date of October 15th (check local listings). The companion book from Houghton Mifflin will be available in bookstores on October 18th.\u003c/p>\n\u003cp>In the public television series, his 13th produced by KQED San Francisco, Jacques shares more than 125 recipes. From easy to elegant, Essential Pépin, showcases Jacques’ masterful technique and his ease and flair with dishes ranging from classical Escoffier Quenelles to homey Braised Beef in Red Wine, to Poached Trout in Vegetable Broth and simple Chicken with Tarragon Butter. Jacques cooks what he loves and mouth-watering treats include basic French Fries, Soda Bread, rustic Tomatoes Maison and Brioche. Desserts range from uncomplicated Quick Almond Plum Cake and Chocolate Truffettes to the ultimate -- a perfect Apricot and Pistachio Soufflé. It’s no wonder that Julia Child called Jacques “the best chef in America.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Essential Pépin includes everything that is essential to Jacques -- his love of food and cooking, his teaching and mentoring, and his family and friends. Renowned as a chef’s chef and a great teacher, Jacques begins each thirty-minute episode with an introduction and an easy to follow step-by-step recipe that demonstrates his unparalleled technique. Jacques’ influence is felt far and wide, and many master chefs have showered their praise: “I often find that with Jacques Pépin, whether on television or in print, I walk away from my time with him having learned a little something more, and I feel a bit richer for that,” stated Lidia Bastianich. Anthony Bourdain added “Jacques Pépin is The Master -- the undisputed authority on … well, just about everything related to food.”\u003c/p>\n\u003cp>Jacques’ love of family and friends is evident in the series as he occasionally shares cooking duties with his daughter Claudine, granddaughter Shorey, best friend of fifty years, Jean-Claude, and other guest chefs.\u003c/p>\n\u003cp>Jacques’ classical training, solid technique and roots in traditional French cuisine are balanced with his understanding of current American trends, and the practical need to get dinner on the table. Awarded the Legion of Honor along with numerous James Beard and IACP awards, Jacques is legendary for his knowledge of food and his enthusiastic expertise in the kitchen.\u003c/p>\n\u003cp>A robust personal appearance schedule has been announced and a sizable social media campaign is in the planning stages. KQED.org/jacquespepin, will feature 75 recipes from the series, a gallery of pictures, a slideshow detailing behind-the-scenes activity, a gallery of Jacques’ artwork, and a compendium of other KQED-produced Jacques Pépin series.\u003c/p>\n\u003cp>The companion book, Essential Pépin, contains more than 700 of Jacques’ all-time favorite recipes, as well as a DVD showcasing Jacques’ techniques. The book will be published by Houghton Mifflin on October 18, 2011.\u003c/p>\n\u003cp>Jacques Pépin is the host of Essential Pépin. Tina Salter is the series producer, Bruce Franchini is the director, and Michael Isip is the executive producer. Essential Pépin is produced by KQED and distributed by American Public Television (APT.)\u003c/p>\n\u003cp>Essential Pépin is made possible by generous donations from KitchenAid, Oxo, and C. Donatiello Wineries.\u003c/p>\n\u003cp>Happy Cooking!\u003c/p>\n\u003cp>A sample list of recipes and an official bio of Jacques Pépin follow this document. Photos are available at kqed.org/press\u003c/p>\n\u003cp>About KQED: KQED (kqed.org) has served Northern California for more than 50 years and is affiliated with NPR and PBS. KQED owns and operates public television stations KQED 9 (San Francisco/Bay Area), KQED Plus 54 (San Jose/Bay Area), and KQET 25 (Watsonville/Monterey); KQED Public Radio (88.5 FM San Francisco and 89.3 FM Sacramento); the interactive platforms kqed.org and KQEDnews.org; and KQED Education. KQED is one of the nation's most-watched public television stations and the producer of local and national series such as QUEST; Check, Please! Bay Area; This Week in Northern California; Truly CA; and Essential Pépin. KQED's multi-cast television channels include KQED 9, KQED Plus, KQED Life, KQED World, KQED Kids, and KQED V-me, and are available 24/7. KQED Public Radio, home of Forum and The California Report, is one of the most-listened-to public radio stations in the nation with an award-winning news and public affairs program service delivering more than eighteen local weekday newscasts and news features. KQED Interactive hosts KQED’s cross-platform news service, KQED News, as well as video and audio podcasts and a live radio stream at kqed.org. KQED Education brings the impact of KQED to thousands of teachers, students, parents and the general public through workshops, community screenings and multimedia resources.\u003c/p>\n\u003cp>About KitchenAid: Since the introduction of its legendary stand mixer in 1919 and first dishwasher in 1949, KitchenAid has built on the legacy of these icons to create a complete line of products designed for cooks. Today, the KitchenAid brand offers virtually every essential for the well-equipped kitchen with a collection that includes everything from countertop appliances to cookware, ranges to refrigerators, and whisks to wine cellars. This year marks the brand's 10th anniversary of Cook for the Cure®, a partnership with Susan G. Komen for the Cure® that has raised more than $8 million to help find a cure for breast cancer. To learn why chefs choose KitchenAid for their homes more than any other brand, visit www.KitchenAid.com.\u003c/p>\n\u003cp>About OXO: Founded in 1990 on the concept of Universal Design, OXO's mission is to create consumer household products that ease the tasks of everyday life for the widest range of users. Since the original 15 items were introduced, the OXO collection has grown to more than 800, in the areas of cooking, cleaning, gardening, storing, organizing and lighting. Today OXO Good Grips products are sold in 54 countries and are included in the permanent collections of numerous museums. The company has won more than 100 design and business awards worldwide. OXO is frequently used as a case study about how a well-executed Universal Design philosophy can be a successful business strategy.\u003c/p>\n\u003cp>About C. Donatiello Winery: C. Donatiello Winery was founded by Chris Donatiello, a former wine and spirits sales manager from New York City who moved west to follow his dream. Winemaker Webster Marquez worked with C. Donatiello on its inaugural vintage in 2006 to create small-lot, site-specific Pinot Noir and Chardonnay with minimal interventions, allowing C. Donatiello wines to express the unique terroir of the vineyard. For more information, call 707.431.4442. Please visit C. Donatiello Winery online at www.cdonatiello.com or on Facebook.\u003cbr>\nAbout American Public Television: American Public Television (APT) has been a leading distributor of high-quality, top-rated programming to America’s public television stations since 1961. In 2010, APT distributed nearly half of the top 100 highest-rated public television titles. Among its 300 new program titles per year are prominent documentaries, news and current affairs programs, dramatic series, how-to programs, children’s series and classic movies, including For Love of Liberty: The Story of America’s Black Patriots, A Ripple of Hope, Rick Steves' Europe, Newsline, Globe Trekker, Simply Ming, America's Test Kitchen From Cook’s Illustrated, Lidia's Italy, P. Allen Smith's Garden Home, Murdoch Mysteries, Doc Martin, Rosemary & Thyme, The Rat Pack: Live and Swingin’, Johnny Mathis: Wonderful, Wonderful! and John Denver: The Wildlife Concert. APT also licenses programs internationally through its APT Worldwide service. In 2006, APT launched Create® – the TV channel featuring the best of public television's lifestyle programming. APT is also a partner in the WORLD℠ channel expansion project including its web presence at WORLDcompass.org. For more information about APT’s programs and services, visit APTonline.org. For more information on Create, visit CreateTV.com.\u003c/p>\n\u003cp>THE PERSONALITIES BEHIND ESSENTIAL PÉPIN\u003c/p>\n\u003cp>JACQUES PÉPIN, HOST\u003cbr>\nJacques Pépin is world-renowned as a chef and the host of his acclaimed and popular cooking programs on public television, and as a respected instructor, a prolific author and gifted artist. Pépin has been awarded the highest honor by the French Government and holds the title of CHEVALIER DE L'ORDRE NATIONAL DE LA LEGION D'HONNEUR. Pépin currently hosts public television series, Essential Pépin. Featuring recipes for fast, healthy meals, this is the thirteenth series hosted by Pépin and produced by KQED Public Television in San Francisco. It is being broadcast over public television stations nationwide. The companion cookbook to the series, also called Essential Pépin (Houghton Mifflin, Boston, MA), will be published in October 2011. Pépin’s memoir, The Apprentice: My Life in the Kitchen, was published by Houghton Mifflin in 2003 and in paperback in May, 2004. He is also a proud grandfather of his daughter Claudine's first child, Shorey.\u003c/p>\n\u003cp>Pépin was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents' restaurant, Le Pelican. At age thirteen, he began his formal apprenticeship at the distinguished Grand Hotel de L'Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, Pépin was the personal chef to three French heads of state, including Charles de Gaulle.\u003c/p>\n\u003cp>Moving to the United States in 1959, Pépin worked first at New York's historic Le Pavillon restaurant, then served for ten years as director of research and new development for the Howard Johnson Company, a position that taught him about mass production, marketing, food chemistry and American food tastes. He studied at Columbia University during this period, earning an M.A. degree in 18th-century French literature in 1972. In 1997, on the 50th anniversary of the creation of the School of General Studies at Columbia, Pépin was honored along with four other distinguished alumni of the School, each representing a different decade in its history.\u003c/p>\n\u003cp>Pépin shared the spotlight with Julia Child in a PBS series that still appears on public television stations. The twenty-two episode series, Julia and Jacques Cooking at Home, was the winner of The James Beard Foundation's award for Best National Cooking Show -- 2001, and the duo received a 2001 Daytime Emmy Award from The National Academy of Television Arts and Sciences. There are companion cookbooks to the series with Child and to two earlier public television series he co-hosted with his daughter -- Jacques Pépin's Kitchen: Encore with Claudine (1998) and Jacques Pépin's Kitchen: Cooking with Claudine (1998).\u003c/p>\n\u003cp>A former columnist for The New York Times, Pépin writes a quarterly column for Food & Wine. He also participates regularly in that magazine's prestigious Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. In addition, he is a popular guest on such commercial TV programs as The Late Show with David Letterman, The Today Show, and Good Morning America.\u003c/p>\n\u003cp>Pépin is the recipient of three of the French government's highest honors: he is a Chevalier de L'Ordre National de la Legion d' Honneur, Chevalier de L'Ordre des Arts et des Lettres (1997) and a Chevalier de L'Ordre du Mérite Agricole (1992). He is the Dean of Special Programs at The French Culinary Institute (New York), and an adjunct faculty member at Boston University. Pépin is a founder of The American Institute of Wine and Food, a member of the International Association of Cooking Professionals, and is on the board of trustees of the James Beard Foundation. He and his wife Gloria live in Madison, Connecticut.\u003c/p>\n\u003cp>TINA SALTER, SERIES PRODUCER\u003cbr>\nBorn and bred in the UK, Tina Salter attended the original London Cordon Bleu and has worked in the United States, the UK and France. For more than twenty years, Salter has been working in food and food television, including production of seven series with Jacques Pépin. Other series include those of Martin Yan, Joanne Weir, Anne Willan, Cooking at the Academy, and six seasons of KQED’s local restaurant-review program, Check, Please! Bay Area. She has authored two cookbooks, Nuts and Gratins and has produced or contributed to many more including American Boulangerie, Williams Sonoma Christmas, and Heidi Krahling’s Insalatas,Salter’s experience includes styling food for print and video, developing and testing recipes for consumer websites, organizing events, and catering. She continues to develop culinary projects for both video and print. The mother of two food lovers, Salter lives in Marin County, California.\u003c/p>\n\u003cp>BRUCE FRANCHINI, DIRECTOR\u003cbr>\nBruce Franchini's work encompasses a wide variety of programming from cooking to documentaries, drama, music, and dance, including Great Performances, Audrey Hepburn's Gardens of the World and Steve Allen's Meeting of Minds. He has produced and directed for PBS, ABC, CBS, NBC, BBC-TV and Disney Channel, as well as for independent production companies and corporate clients. On public television he has directed Fast Food My Way, Julia Child & Jacques Pépin: Cooking at Home and Jacques Pépin's Techniques as well as two Cooking in Concert specials. He directed Julia on three other public television programs, as well as Lidia Bastianich, Michael Chiarello, Lorenza DeMedici and Joanne Weir.\u003c/p>\n\u003cp>JEAN-CLAUDE SZURDAK, CHEF AND KITCHEN MANAGER\u003cbr>\nJean-Claude Szurdak has spent more than 50 years in the kitchen. Between 1956 and 1958 he worked with his best friend Jacques Pépin for three French heads of state, a position Szurdak prepared for at the Michelin-starred Ponchartrain and Drouant. In 1960, he came to New York and served as chef at La Toque Blanche. Later, he was proprietor of Elysees Pastry and Moccha Pastry. Szurdak also ran the exclusive Jean-Claude catering company in New York City for 20 years. He presently works independently with Jacques on cooking-related projects including the Food and Wine Classic, the James Beard House and other culinary events. Jean-Claude served as chef and manager of the back kitchen on Fast Food My Way and appeared as a guest on two of the episodes.\u003c/p>\n\u003cp>DAVID SHALLECK, VOLOCHEF\u003cbr>\nDavid Shalleck is the founder of VOLOCHEF®, a full-service culinary production company for the hospitality and media businesses. A television culinary producer and food stylist on more than 250 shows, he has worked alongside some of America’s most celebrated chefs and hosts. Recent credits include the PBS series Essential Pépin and More Fast Food My Way with Jacques Pépin, Made in Spain with José Andrés, Chef’s Story at the French Culinary Institute, and the Food Network’s Iron Chef America, working with Cat Cora. He is also the author of an acclaimed culinary travel memoir, Mediterranean Summer published by Broadway Books in 2007. A veteran of more than twenty-five years in the food business, Shalleck ran the kitchens in noted restaurants; cooked for events in New York, San Francisco, the Napa Valley, Provence, and many regions in Italy; and created Mediterranean inspired menus for Windstar Cruises. His clients include production companies, publishers, restaurant operators, and many national brands. A graduate of Syracuse University in set and lighting design, Shalleck currently lives in San Francisco.\u003c/p>\n\u003cp>CHRISTINE SWETT, CULINARY PRODUCER\u003cbr>\nChristine Swett has worked on a number of premier public television cooking series including Jacques Pépin's More Fast Food My Way, Cooking with Claudine and Jacques Pépin Celebrates!; Joanne Weir's Weir Cooking in the City; three seasons of Mollie Katzen's Cooking Show; the California Culinary Academy's Cooking at the Academy; and the award-winning Martin Yan's Asia. She has also worked with a number of renowned authors, chefs and doctors including Tina Salter, Gratins; Dr. David Ludwig, Ending the Food Fight; and Dr. Dean Ornish, Eat More, Weigh Less, to develop, test and edit new recipes for publication. Swett holds a degree in Journalism from the University of Oregon. She recently moved with her family and two bouncy black labs from Berkeley, CA to Paradise Valley, AZ and is having fun developing recipes to use up the fruit from her citrus orchard, and saguaro cactus!\u003c/p>\n\u003cp>Essential Pépin (Episode Descriptions)\u003c/p>\n\u003cp>Episode 101\u003cbr>\nSAVORY STAPLES\u003cbr>\nRISOTTO WITH VEGETABLES\u003cbr>\nDARPHIN POTATOES\u003cbr>\nSKILLET SWEET POTATO\u003cbr>\nGREEN COUSCOUS\u003cbr>\nCORN POLENTA WITH MUSHROOM RAGOUT\u003c/p>\n\u003cp>Episode 102\u003cbr>\nFABULOUS FINS\u003cbr>\nCURED SALMON IN MOLASSES\u003cbr>\nTUNA STEAKS WITH TAPENADE COATING\u003cbr>\nTUNA TARTARE ON MARINATED CUCUMBERS\u003cbr>\nPOACHED SALMON IN RAVIGOTE SAUCE\u003cbr>\nRAY MEUNIÈRE WITH MUSHROOMS\u003c/p>\n\u003cp>Episode 103\u003cbr>\nSWEETS FOR MY SWEET\u003cbr>\nTARTELETTES AUX FRUIT PANACHES\u003cbr>\nTARTE TATIN\u003cbr>\nMÉMÉ’S APPLE TART\u003cbr>\nINDIVIDUAL CHOCOLATE AND NUT PIES\u003c/p>\n\u003cp>Episode 104\u003cbr>\nVEG-IN!\u003cbr>\nRAGOUT OF ASPARAGUS\u003cbr>\nZUCCHINI AND TOMATO GRATIN\u003cbr>\nCAULIFLOWER GRATIN\u003cbr>\nARTICHOKE HEARTS HELEN\u003cbr>\nCORN TEMPURA\u003c/p>\n\u003cp>Episode 105\u003cbr>\nFINE FINISHES\u003cbr>\nCHEESECAKE WITH APRICOT-BLUEBERRY SAUCE\u003cbr>\nFLAN A LA VANILLE WITH CARAMEL-COGNAC SAUCE\u003cbr>\nCHOCOLATE MOUSSE\u003cbr>\nBREAD AND BUTTER PUDDING\u003c/p>\n\u003cp>Episode 106\u003cbr>\nSPECIAL SPUDS\u003cbr>\nGARLIC MASHED POTATOES\u003cbr>\nPOTATO RAGOUT\u003cbr>\nGRATIN DAUPHINOISE\u003cbr>\nCREAM PUFF POTATOES\u003c/p>\n\u003cp>Episode 107\u003cbr>\nECONOMICAL OFFAL\u003cbr>\nPORK LIVER PATE\u003cbr>\nROAST SAUSAGE WITH POTATOES\u003cbr>\nBRAISED SWEETBREADS IN MIREPOIX\u003cbr>\nBRAISED TONGUE WITH LENTILS\u003c/p>\n\u003cp>Episode 108\u003cbr>\nCOZY CARBS\u003cbr>\nRICOTTA DUMPLINGS WITH RED PEPPER SAUCE\u003cbr>\nMACARONI BEAUCAIRE\u003cbr>\nGNOCCHI MAISON\u003cbr>\nLINGUINE WITH CLAM SAUCE AND VEGETABLES\u003c/p>\n\u003cp>Episode 109\u003cbr>\nCLASSIC CONCLUSIONS\u003cbr>\nCREPES A LA CONFITURE\u003cbr>\nORANGE SOUFFLÉ CRÊPES\u003cbr>\nBAKED ALASKA\u003cbr>\nAPRICOT AND PISTACHIO SOUFFLÉ\u003c/p>\n\u003cp>Episode 110\u003cbr>\nEASY AND ELEGANT SEAFOOD\u003cbr>\nLOBSTER IN ARTICHOKE HEARTS\u003cbr>\nSHRIMP PANE ON WATERCRESS\u003cbr>\nESCOFFIER QUENELLES\u003cbr>\nMONKFISH ROULADE\u003c/p>\n\u003cp>Episode 111\u003cbr>\nCATTLE CALL\u003cbr>\nGRILLED STEAK WITH LEMON-THYME BUTTER\u003cbr>\nSPICY RIB ROAST\u003cbr>\nVEAL CHOPS WITH CAPER SAUCE\u003cbr>\nBRAISED BEEF IN RED WINE\u003c/p>\n\u003cp>Episode 112\u003cbr>\nFRUIT FETE\u003cbr>\nGOOD LADY APPLES BON FEMME\u003cbr>\nSTEW OF RED SUMMER FRUIT\u003cbr>\nBRAISED PEARS IN A CARAMEL SAUCE\u003cbr>\nFLAMBÉED BANANAS\u003cbr>\nAPPLE FRITTERS\u003c/p>\n\u003cp>Episode 113\u003cbr>\nVEGETABLE BOUNTY\u003cbr>\nENDIVE WITH OLIVES\u003cbr>\nSTEWED NAVY BEANS\u003cbr>\nGRATIN OF LEEKS\u003cbr>\nCLASSIC RATATOUILLE\u003cbr>\nTOMATOES MAISON\u003c/p>\n\u003cp>Episode 114\u003cbr>\nFAMILY FAVORITES\u003cbr>\nGRILLED LEG OF LAMB\u003cbr>\nPORK LOIN TOURNEDOS WITH CREAM AND CALVADOS\u003cbr>\nPUERTO RICAN PORK AND BEANS\u003cbr>\nLAMB NAVARIN.\u003c/p>\n\u003cp>Episode 115\u003cbr>\nALL PUFFED UP\u003cbr>\nSUGARED PUFF PASTE STICKS\u003cbr>\nFAST PUFF PASTRY\u003cbr>\nCRYSTALLIZED PUFF PASTE OF ORANGE\u003cbr>\nCHOUX À LA CRÈME\u003cbr>\nCHOCOLATE PARIS-BREST CAKE\u003c/p>\n\u003cp>Episode 116\u003cbr>\nSHELL-EBRATION\u003cbr>\nCRAB CAKES WITH AVOCADO SAUCE\u003cbr>\nOYSTERS MADISON\u003cbr>\nMUSSELS POULETTE\u003cbr>\nMUSSELS GRATINEE\u003cbr>\nCLAM FRITTERS.\u003c/p>\n\u003cp>Episode 117\u003cbr>\nROLLIN’ IN DOUGH\u003cbr>\nSODA BREAD\u003cbr>\nGROS PAIN\u003cbr>\nLONG PROOFED BAGUETTE\u003cbr>\nBRIOCHE\u003cbr>\nBREAD GALETTES\u003c/p>\n\u003cp>Episode 118\u003cbr>\nEGG-CEPTIONAL\u003cbr>\nMOLLET EGGS FLORENTINE\u003cbr>\nEGGS IN RAMEKINS\u003cbr>\nEGGS EN COCOTTE\u003cbr>\nSCRAMBLED EGGS IN BREAD CASES WITH CANDIED OYSTER MUSHROOMS\u003cbr>\nFINES HERBS OMELET\u003cbr>\nMUSHROOM OMELET\u003cbr>\nFLAT POTATO OMELET\u003c/p>\n\u003cp>Episode 119\u003cbr>\nGAME DAY\u003cbr>\nVENISON STEAKS IN SWEET-SOUR SAUCE\u003cbr>\nSKILLET DUCK WITH RED OAK SALAD\u003cbr>\nSAUTÉED RABBIT WITH MORELS AND PEARL ONIONS\u003c/p>\n\u003cp>Episode 120\u003cbr>\nSOUPER SOUPS FOR SUPPER\u003cbr>\nTOMATO CHOWDER WITH MOLLET EGGS\u003cbr>\nBLACK BEAN SOUP WITH BANANAS\u003cbr>\nGARLIC SOUP\u003cbr>\nONION SOUP LYONNAISE-STYLE\u003cbr>\nCONSOMMÉ\u003c/p>\n\u003cp>Episode 121\u003cbr>\nLIGHT AS AIR\u003cbr>\nMERINGUE SHELLS WITH CHANTILLY CREAM\u003cbr>\nMACAROONS\u003cbr>\nCHOCOLATE ROLL\u003cbr>\nCHOCOLATE SOUFFLÉ CAKE WITH RASPBERRY SAUCE\u003c/p>\n\u003cp>Episode 122\u003cbr>\nGOOD CATCH!\u003cbr>\nGRILLED SWORDFISH WITH SPICY YOGURT SAUCE\u003cbr>\nBAKED MACKEREL WITH POTATOES AND ONIONS\u003cbr>\nSEAFOOD WITH “HANDKERCHIEFS”\u003cbr>\nPOACHED TROUT IN VEGETABLE BROTH\u003c/p>\n\u003cp>Episode 123\u003cbr>\nEGGS-QUISITE\u003cbr>\nQUICHE WITH BACON\u003cbr>\nEGGS JEANNETTE\u003cbr>\nFLAN WITH GREEN HERBS\u003cbr>\nSPINACH, HAM AND PARMESAN SOUFFLÉ\u003c/p>\n\u003cp>Episode 124\u003cbr>\nSWEET ENDINGS\u003cbr>\nCHOCOLATE MINT TRUFFETTES\u003cbr>\nQUICK ALMOND AND PLUM CAKE\u003cbr>\nTUILES À L’ORANGE\u003cbr>\nSUMMER CORNETS SUSIE\u003c/p>\n\u003cp>Episode 125\u003cbr>\nOCEAN OPTIONS\u003cbr>\nBRANDADE DE MORUE AU GRATIN\u003cbr>\nSEA BASS IN SHREDDED POTATO SKIN\u003cbr>\nNAGE COURTE OF STRIPED BASS\u003cbr>\nCODFISH IN OLIVE OIL AND HORSERADISH SAUCE\u003c/p>\n\u003cp>Episode 126\u003cbr>\nFOWL PLAY\u003cbr>\nTURKEY CUTLETS IN ANCHOVY-LEMON SAUCE\u003cbr>\nGRILLED CHICKEN WITH TARRAGON BUTTER\u003cbr>\nROAST CAPON WITH COGNAC AND MUSTARD SAUCE\u003cbr>\nBALLOTTINE OF CHICKEN WITH SPINACH FILLING\u003c/p>\n\u003cp>Recipes from Essential Pépin available at KQED.org*\u003c/p>\n\u003cp>Eggs, Soufflés, and Quiches\u003cbr>\nMollet Eggs Florentine\u003cbr>\nScrambled Eggs in Bread Cases\u003cbr>\nFines-Herbes Omelet\u003cbr>\nQuiche with Bacon\u003cbr>\nGratin of Eggs and Spinach\u003cbr>\nFlan with Green Herbs\u003c/p>\n\u003cp>Soups\u003cbr>\nTomato Chowder with Mollet Eggs\u003cbr>\nBlack Bean Soup with Bananas\u003cbr>\nOnion Soup, Lyonnaise-style\u003cbr>\nPasta, Rice, Grains, and Potatoes\u003cbr>\nGnocchi Maison\u003cbr>\nLinguine with Clam Sauce and Vegetables\u003cbr>\nMacaroni Beaucaire\u003cbr>\nGreen Couscous\u003cbr>\nCorn Polenta with Mushoom Ragoût\u003cbr>\nDauphin Potatoes\u003cbr>\nPotato Ragoût\u003cbr>\nGratin Dauphinois\u003cbr>\nCream Puff Potatoes\u003c/p>\n\u003cp>Shellfish and Fish\u003cbr>\nPoached Trout in Vegetable Broth\u003cbr>\nBaked Mackerel with Potatoes and Onions\u003cbr>\nGrilled Swordfish with Spicy Yogurt Sauce\u003cbr>\nRay Meunière with Mushrooms\u003cbr>\nTuna Tartare on Marinated Cucumbers\u003cbr>\nPoached Salmon in Ravigote Sauce\u003cbr>\nBrandade de Morue au Gratin\u003cbr>\nSea Bass in Shredded Potato Skin\u003cbr>\nNage Courte of Striped Bass\u003cbr>\nLobster in Artichoke Bottom\u003cbr>\nShrimp Pané on Watercress\u003cbr>\nMonkfish Roulade\u003cbr>\nCrab Cakes with Avocado Sauce\u003cbr>\nMussels Gratinée\u003cbr>\nClam Fritters\u003c/p>\n\u003cp>Vegetables and Side Dishes\u003cbr>\nZucchini-Tomato Gratin\u003cbr>\nCorn Tempura\u003cbr>\nSautéed Haricots Verts and Shallots\u003cbr>\nClassic Ratatouille\u003cbr>\nEndive with Olives\u003cbr>\nStuffed Tomatoes Maison\u003c/p>\n\u003cp>Meat\u003cbr>\nSpicy Rib Roast\u003cbr>\nGrilled Veal Chops with Caper Sauce\u003cbr>\nBraised Beef in Red Wine\u003cbr>\nLamb Navarin\u003cbr>\nPork Loin Tournedos with Cream and\u003cbr>\nCalvados\u003cbr>\nPuerto Rican Pork and Beans\u003c/p>\n\u003cp>Poultry and Game\u003cbr>\nVenison Steaks in Sweet-Sour\u003cbr>\nSauce\u003cbr>\nSkillet Duck with Red Oak Salad\u003cbr>\nBraised Rabbit with Morels and Pearl Onions\u003cbr>\nTurkey Cutlets in Anchovy-Lemon Sauce\u003cbr>\nRoast Capon with Cognac and Mushroom Sauce\u003cbr>\nBallottine of Chicken Three Ways (Spinach only)\u003c/p>\n\u003cp>Charcuterie and Offal\u003cbr>\nPork Liver Pâté\u003cbr>\nBraised Sweetbreads in Mirepoix\u003cbr>\nRoast Sausage and Potatoes\u003c/p>\n\u003cp>Brioche, Breads, and Pizza\u003cbr>\nSmall, Large Brioche\u003cbr>\nGros Pain\u003cbr>\nBaguettes\u003cbr>\nSoda Bread\u003c/p>\n\u003cp>Fruit Desserts\u003cbr>\nBraised Pears in Caramel Sauce\u003cbr>\nApples Bonne Femme\u003cbr>\nStew of Red Summer Fruits\u003c/p>\n\u003cp>Tarts, Pies, and Puff Pastry\u003cbr>\nTarte Tatin\u003cbr>\nTartelettes aux Fruit Panaches\u003cbr>\nCream Puff Fritters\u003cbr>\nSugared Puff Paste Sticks\u003cbr>\nIndividual Chocolate and Nut Pie\u003c/p>\n\u003cp>Cakes, Cookies, and Candies\u003cbr>\nQuick Almond and Plum Cake\u003cbr>\nTuiles à la Orange\u003cbr>\nChocolate Mint Truffettes\u003cbr>\nMacaroons\u003cbr>\nChocolate Roll\u003c/p>\n\u003cp>Puddings, Sweet Soufflées,\u003cbr>\nBread and Butter Pudding\u003cbr>\nFlan a la Vanille\u003cbr>\nChocolate Mousse\u003cbr>\nChocolate Soufflé Cake with Raspberry\u003cbr>\nSauce\u003cbr>\nIce Soufflé Grand Marnier\u003cbr>\nOrange Soufflé Crêpes\u003cbr>\nBaked Alaska\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* Subject to change\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1323121896,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":71,"wordCount":4017},"headData":{"title":"Essential Pépin | KQED","description":"Download hi-res JPG of master chef Jacques Pépin preparing a perfect veal cutlet. Photo credit: © 2010 - Cristiana Ceppas Download hi-res JPG of master chef Jacques Pépin demonstrating his flair for eggs. Photo credit: © 2010 - Cristiana Ceppas Download hi-res JPG: Jacques Pépin enjoys a glass of wine while his daughter, Claudine completes","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Essential Pépin","datePublished":"2011-12-05T21:51:36.000Z","dateModified":"2011-12-05T21:51:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"371 http://blogs.kqed.org/pressroom/?p=371","disqusUrl":"https://ww2.kqed.org/pressroom/2011/12/05/essential-pepin/","disqusTitle":"Essential Pépin","path":"/pressroom/371/essential-pepin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"aside\" style=\"text-align: center;\">\n\u003cdiv class=\"section\">\u003ca class=\"photo-thumb\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin1.jpg\">\u003cimg src=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin1.jpg\" alt=\"\">\u003c/a>\u003cbr>\n\u003ca class=\"photo-link\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin1.jpg\">Download hi-res JPG of master chef Jacques Pépin preparing a perfect veal cutlet. Photo credit: © 2010 - Cristiana Ceppas\u003c/a>\u003c/div>\n\u003cdiv class=\"section\">\u003ca class=\"photo-thumb\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin2.jpg\">\u003cimg src=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin2.jpg\" alt=\"\">\u003c/a>\u003cbr>\n\u003ca class=\"photo-link\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin2.jpg\">Download hi-res JPG of master chef Jacques Pépin demonstrating his flair for eggs. Photo credit: © 2010 - Cristiana Ceppas\u003c/a>\u003c/div>\n\u003cdiv class=\"section\">\u003ca class=\"photo-thumb\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin3.jpg\">\u003cimg src=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin3.jpg\" alt=\"\">\u003c/a>\u003cbr>\n\u003ca class=\"photo-link\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin3.jpg\">Download hi-res JPG: Jacques Pépin enjoys a glass of wine while his daughter, Claudine completes a tart. Photo credit: © 2010 - Cristiana Ceppas\u003c/a>\u003c/div>\n\u003cdiv class=\"section\">\u003ca class=\"photo-thumb\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin4.jpg\">\u003cimg src=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin4.jpg\" alt=\"\">\u003c/a>\u003cbr>\n\u003ca class=\"photo-link\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin4.jpg\">Download hi-res JPG: Essential to Jacques Pépin are friends and family. Here he shares a laugh with daughter Claudine and best friend Jean-Claude Szurdak. Photo credit: © 2010 - Cristiana Ceppas\u003c/a>\u003c/div>\n\u003cdiv class=\"section\" style=\"text-align: left;\">\u003ca class=\"photo-thumb\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin5.jpg\">\u003cimg src=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin5.jpg\" alt=\"\">\u003c/a>\u003cbr>\n\u003ca class=\"photo-link\" href=\"http://blogs.kqed.org/pressroom/files/2012/01/essential-pepin5.jpg\">Download hi-res JPG: Legendary chef Jacques Pépin, at ease in the kitchen. Photo credit: © 2010 - Cristiana Ceppas\u003c/a>\u003c/div>\n\u003c/div>\n\u003cp style=\"text-align: left;\">Master Chef Jacques Pépin Debuts New Public Television Series and Book\u003c/p>\n\u003cp style=\"text-align: left;\">26-Episode Essential Pépin debuts nationally on October 15\u003c/p>\n\u003cp>\u003cem>“Throughout the gustatory voyage of the last forty years, I find continuity in my cooking and recipes: a desire to simplify techniques and methods, a striving for simplicity, a search for the best ingredients, and an emphasis on taste rather than presentation or originality. I’ve always had an unpretentious, pragmatic attitude toward cooking, one that doesn’t exclude sophistication and elegance.”\u003c/em> – Jacques Pépin\u003c/p>\n\u003cp>San Francisco, July 13, 2011—Legendary chef Jacques Pépin, whose career has spanned six decades, has, for the first time ever, collected and updated his favorite recipes for a new public television series and companion book. The 26-episode public television series and companion book of more than 700 recipes are at the heart of Essential Pépin, which will premiere nationally with the television release date of October 15th (check local listings). The companion book from Houghton Mifflin will be available in bookstores on October 18th.\u003c/p>\n\u003cp>In the public television series, his 13th produced by KQED San Francisco, Jacques shares more than 125 recipes. From easy to elegant, Essential Pépin, showcases Jacques’ masterful technique and his ease and flair with dishes ranging from classical Escoffier Quenelles to homey Braised Beef in Red Wine, to Poached Trout in Vegetable Broth and simple Chicken with Tarragon Butter. Jacques cooks what he loves and mouth-watering treats include basic French Fries, Soda Bread, rustic Tomatoes Maison and Brioche. Desserts range from uncomplicated Quick Almond Plum Cake and Chocolate Truffettes to the ultimate -- a perfect Apricot and Pistachio Soufflé. It’s no wonder that Julia Child called Jacques “the best chef in America.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Essential Pépin includes everything that is essential to Jacques -- his love of food and cooking, his teaching and mentoring, and his family and friends. Renowned as a chef’s chef and a great teacher, Jacques begins each thirty-minute episode with an introduction and an easy to follow step-by-step recipe that demonstrates his unparalleled technique. Jacques’ influence is felt far and wide, and many master chefs have showered their praise: “I often find that with Jacques Pépin, whether on television or in print, I walk away from my time with him having learned a little something more, and I feel a bit richer for that,” stated Lidia Bastianich. Anthony Bourdain added “Jacques Pépin is The Master -- the undisputed authority on … well, just about everything related to food.”\u003c/p>\n\u003cp>Jacques’ love of family and friends is evident in the series as he occasionally shares cooking duties with his daughter Claudine, granddaughter Shorey, best friend of fifty years, Jean-Claude, and other guest chefs.\u003c/p>\n\u003cp>Jacques’ classical training, solid technique and roots in traditional French cuisine are balanced with his understanding of current American trends, and the practical need to get dinner on the table. Awarded the Legion of Honor along with numerous James Beard and IACP awards, Jacques is legendary for his knowledge of food and his enthusiastic expertise in the kitchen.\u003c/p>\n\u003cp>A robust personal appearance schedule has been announced and a sizable social media campaign is in the planning stages. KQED.org/jacquespepin, will feature 75 recipes from the series, a gallery of pictures, a slideshow detailing behind-the-scenes activity, a gallery of Jacques’ artwork, and a compendium of other KQED-produced Jacques Pépin series.\u003c/p>\n\u003cp>The companion book, Essential Pépin, contains more than 700 of Jacques’ all-time favorite recipes, as well as a DVD showcasing Jacques’ techniques. The book will be published by Houghton Mifflin on October 18, 2011.\u003c/p>\n\u003cp>Jacques Pépin is the host of Essential Pépin. Tina Salter is the series producer, Bruce Franchini is the director, and Michael Isip is the executive producer. Essential Pépin is produced by KQED and distributed by American Public Television (APT.)\u003c/p>\n\u003cp>Essential Pépin is made possible by generous donations from KitchenAid, Oxo, and C. Donatiello Wineries.\u003c/p>\n\u003cp>Happy Cooking!\u003c/p>\n\u003cp>A sample list of recipes and an official bio of Jacques Pépin follow this document. Photos are available at kqed.org/press\u003c/p>\n\u003cp>About KQED: KQED (kqed.org) has served Northern California for more than 50 years and is affiliated with NPR and PBS. KQED owns and operates public television stations KQED 9 (San Francisco/Bay Area), KQED Plus 54 (San Jose/Bay Area), and KQET 25 (Watsonville/Monterey); KQED Public Radio (88.5 FM San Francisco and 89.3 FM Sacramento); the interactive platforms kqed.org and KQEDnews.org; and KQED Education. KQED is one of the nation's most-watched public television stations and the producer of local and national series such as QUEST; Check, Please! Bay Area; This Week in Northern California; Truly CA; and Essential Pépin. KQED's multi-cast television channels include KQED 9, KQED Plus, KQED Life, KQED World, KQED Kids, and KQED V-me, and are available 24/7. KQED Public Radio, home of Forum and The California Report, is one of the most-listened-to public radio stations in the nation with an award-winning news and public affairs program service delivering more than eighteen local weekday newscasts and news features. KQED Interactive hosts KQED’s cross-platform news service, KQED News, as well as video and audio podcasts and a live radio stream at kqed.org. KQED Education brings the impact of KQED to thousands of teachers, students, parents and the general public through workshops, community screenings and multimedia resources.\u003c/p>\n\u003cp>About KitchenAid: Since the introduction of its legendary stand mixer in 1919 and first dishwasher in 1949, KitchenAid has built on the legacy of these icons to create a complete line of products designed for cooks. Today, the KitchenAid brand offers virtually every essential for the well-equipped kitchen with a collection that includes everything from countertop appliances to cookware, ranges to refrigerators, and whisks to wine cellars. This year marks the brand's 10th anniversary of Cook for the Cure®, a partnership with Susan G. Komen for the Cure® that has raised more than $8 million to help find a cure for breast cancer. To learn why chefs choose KitchenAid for their homes more than any other brand, visit www.KitchenAid.com.\u003c/p>\n\u003cp>About OXO: Founded in 1990 on the concept of Universal Design, OXO's mission is to create consumer household products that ease the tasks of everyday life for the widest range of users. Since the original 15 items were introduced, the OXO collection has grown to more than 800, in the areas of cooking, cleaning, gardening, storing, organizing and lighting. Today OXO Good Grips products are sold in 54 countries and are included in the permanent collections of numerous museums. The company has won more than 100 design and business awards worldwide. OXO is frequently used as a case study about how a well-executed Universal Design philosophy can be a successful business strategy.\u003c/p>\n\u003cp>About C. Donatiello Winery: C. Donatiello Winery was founded by Chris Donatiello, a former wine and spirits sales manager from New York City who moved west to follow his dream. Winemaker Webster Marquez worked with C. Donatiello on its inaugural vintage in 2006 to create small-lot, site-specific Pinot Noir and Chardonnay with minimal interventions, allowing C. Donatiello wines to express the unique terroir of the vineyard. For more information, call 707.431.4442. Please visit C. Donatiello Winery online at www.cdonatiello.com or on Facebook.\u003cbr>\nAbout American Public Television: American Public Television (APT) has been a leading distributor of high-quality, top-rated programming to America’s public television stations since 1961. In 2010, APT distributed nearly half of the top 100 highest-rated public television titles. Among its 300 new program titles per year are prominent documentaries, news and current affairs programs, dramatic series, how-to programs, children’s series and classic movies, including For Love of Liberty: The Story of America’s Black Patriots, A Ripple of Hope, Rick Steves' Europe, Newsline, Globe Trekker, Simply Ming, America's Test Kitchen From Cook’s Illustrated, Lidia's Italy, P. Allen Smith's Garden Home, Murdoch Mysteries, Doc Martin, Rosemary & Thyme, The Rat Pack: Live and Swingin’, Johnny Mathis: Wonderful, Wonderful! and John Denver: The Wildlife Concert. APT also licenses programs internationally through its APT Worldwide service. In 2006, APT launched Create® – the TV channel featuring the best of public television's lifestyle programming. APT is also a partner in the WORLD℠ channel expansion project including its web presence at WORLDcompass.org. For more information about APT’s programs and services, visit APTonline.org. For more information on Create, visit CreateTV.com.\u003c/p>\n\u003cp>THE PERSONALITIES BEHIND ESSENTIAL PÉPIN\u003c/p>\n\u003cp>JACQUES PÉPIN, HOST\u003cbr>\nJacques Pépin is world-renowned as a chef and the host of his acclaimed and popular cooking programs on public television, and as a respected instructor, a prolific author and gifted artist. Pépin has been awarded the highest honor by the French Government and holds the title of CHEVALIER DE L'ORDRE NATIONAL DE LA LEGION D'HONNEUR. Pépin currently hosts public television series, Essential Pépin. Featuring recipes for fast, healthy meals, this is the thirteenth series hosted by Pépin and produced by KQED Public Television in San Francisco. It is being broadcast over public television stations nationwide. The companion cookbook to the series, also called Essential Pépin (Houghton Mifflin, Boston, MA), will be published in October 2011. Pépin’s memoir, The Apprentice: My Life in the Kitchen, was published by Houghton Mifflin in 2003 and in paperback in May, 2004. He is also a proud grandfather of his daughter Claudine's first child, Shorey.\u003c/p>\n\u003cp>Pépin was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents' restaurant, Le Pelican. At age thirteen, he began his formal apprenticeship at the distinguished Grand Hotel de L'Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, Pépin was the personal chef to three French heads of state, including Charles de Gaulle.\u003c/p>\n\u003cp>Moving to the United States in 1959, Pépin worked first at New York's historic Le Pavillon restaurant, then served for ten years as director of research and new development for the Howard Johnson Company, a position that taught him about mass production, marketing, food chemistry and American food tastes. He studied at Columbia University during this period, earning an M.A. degree in 18th-century French literature in 1972. In 1997, on the 50th anniversary of the creation of the School of General Studies at Columbia, Pépin was honored along with four other distinguished alumni of the School, each representing a different decade in its history.\u003c/p>\n\u003cp>Pépin shared the spotlight with Julia Child in a PBS series that still appears on public television stations. The twenty-two episode series, Julia and Jacques Cooking at Home, was the winner of The James Beard Foundation's award for Best National Cooking Show -- 2001, and the duo received a 2001 Daytime Emmy Award from The National Academy of Television Arts and Sciences. There are companion cookbooks to the series with Child and to two earlier public television series he co-hosted with his daughter -- Jacques Pépin's Kitchen: Encore with Claudine (1998) and Jacques Pépin's Kitchen: Cooking with Claudine (1998).\u003c/p>\n\u003cp>A former columnist for The New York Times, Pépin writes a quarterly column for Food & Wine. He also participates regularly in that magazine's prestigious Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. In addition, he is a popular guest on such commercial TV programs as The Late Show with David Letterman, The Today Show, and Good Morning America.\u003c/p>\n\u003cp>Pépin is the recipient of three of the French government's highest honors: he is a Chevalier de L'Ordre National de la Legion d' Honneur, Chevalier de L'Ordre des Arts et des Lettres (1997) and a Chevalier de L'Ordre du Mérite Agricole (1992). He is the Dean of Special Programs at The French Culinary Institute (New York), and an adjunct faculty member at Boston University. Pépin is a founder of The American Institute of Wine and Food, a member of the International Association of Cooking Professionals, and is on the board of trustees of the James Beard Foundation. He and his wife Gloria live in Madison, Connecticut.\u003c/p>\n\u003cp>TINA SALTER, SERIES PRODUCER\u003cbr>\nBorn and bred in the UK, Tina Salter attended the original London Cordon Bleu and has worked in the United States, the UK and France. For more than twenty years, Salter has been working in food and food television, including production of seven series with Jacques Pépin. Other series include those of Martin Yan, Joanne Weir, Anne Willan, Cooking at the Academy, and six seasons of KQED’s local restaurant-review program, Check, Please! Bay Area. She has authored two cookbooks, Nuts and Gratins and has produced or contributed to many more including American Boulangerie, Williams Sonoma Christmas, and Heidi Krahling’s Insalatas,Salter’s experience includes styling food for print and video, developing and testing recipes for consumer websites, organizing events, and catering. She continues to develop culinary projects for both video and print. The mother of two food lovers, Salter lives in Marin County, California.\u003c/p>\n\u003cp>BRUCE FRANCHINI, DIRECTOR\u003cbr>\nBruce Franchini's work encompasses a wide variety of programming from cooking to documentaries, drama, music, and dance, including Great Performances, Audrey Hepburn's Gardens of the World and Steve Allen's Meeting of Minds. He has produced and directed for PBS, ABC, CBS, NBC, BBC-TV and Disney Channel, as well as for independent production companies and corporate clients. On public television he has directed Fast Food My Way, Julia Child & Jacques Pépin: Cooking at Home and Jacques Pépin's Techniques as well as two Cooking in Concert specials. He directed Julia on three other public television programs, as well as Lidia Bastianich, Michael Chiarello, Lorenza DeMedici and Joanne Weir.\u003c/p>\n\u003cp>JEAN-CLAUDE SZURDAK, CHEF AND KITCHEN MANAGER\u003cbr>\nJean-Claude Szurdak has spent more than 50 years in the kitchen. Between 1956 and 1958 he worked with his best friend Jacques Pépin for three French heads of state, a position Szurdak prepared for at the Michelin-starred Ponchartrain and Drouant. In 1960, he came to New York and served as chef at La Toque Blanche. Later, he was proprietor of Elysees Pastry and Moccha Pastry. Szurdak also ran the exclusive Jean-Claude catering company in New York City for 20 years. He presently works independently with Jacques on cooking-related projects including the Food and Wine Classic, the James Beard House and other culinary events. Jean-Claude served as chef and manager of the back kitchen on Fast Food My Way and appeared as a guest on two of the episodes.\u003c/p>\n\u003cp>DAVID SHALLECK, VOLOCHEF\u003cbr>\nDavid Shalleck is the founder of VOLOCHEF®, a full-service culinary production company for the hospitality and media businesses. A television culinary producer and food stylist on more than 250 shows, he has worked alongside some of America’s most celebrated chefs and hosts. Recent credits include the PBS series Essential Pépin and More Fast Food My Way with Jacques Pépin, Made in Spain with José Andrés, Chef’s Story at the French Culinary Institute, and the Food Network’s Iron Chef America, working with Cat Cora. He is also the author of an acclaimed culinary travel memoir, Mediterranean Summer published by Broadway Books in 2007. A veteran of more than twenty-five years in the food business, Shalleck ran the kitchens in noted restaurants; cooked for events in New York, San Francisco, the Napa Valley, Provence, and many regions in Italy; and created Mediterranean inspired menus for Windstar Cruises. His clients include production companies, publishers, restaurant operators, and many national brands. A graduate of Syracuse University in set and lighting design, Shalleck currently lives in San Francisco.\u003c/p>\n\u003cp>CHRISTINE SWETT, CULINARY PRODUCER\u003cbr>\nChristine Swett has worked on a number of premier public television cooking series including Jacques Pépin's More Fast Food My Way, Cooking with Claudine and Jacques Pépin Celebrates!; Joanne Weir's Weir Cooking in the City; three seasons of Mollie Katzen's Cooking Show; the California Culinary Academy's Cooking at the Academy; and the award-winning Martin Yan's Asia. She has also worked with a number of renowned authors, chefs and doctors including Tina Salter, Gratins; Dr. David Ludwig, Ending the Food Fight; and Dr. Dean Ornish, Eat More, Weigh Less, to develop, test and edit new recipes for publication. Swett holds a degree in Journalism from the University of Oregon. She recently moved with her family and two bouncy black labs from Berkeley, CA to Paradise Valley, AZ and is having fun developing recipes to use up the fruit from her citrus orchard, and saguaro cactus!\u003c/p>\n\u003cp>Essential Pépin (Episode Descriptions)\u003c/p>\n\u003cp>Episode 101\u003cbr>\nSAVORY STAPLES\u003cbr>\nRISOTTO WITH VEGETABLES\u003cbr>\nDARPHIN POTATOES\u003cbr>\nSKILLET SWEET POTATO\u003cbr>\nGREEN COUSCOUS\u003cbr>\nCORN POLENTA WITH MUSHROOM RAGOUT\u003c/p>\n\u003cp>Episode 102\u003cbr>\nFABULOUS FINS\u003cbr>\nCURED SALMON IN MOLASSES\u003cbr>\nTUNA STEAKS WITH TAPENADE COATING\u003cbr>\nTUNA TARTARE ON MARINATED CUCUMBERS\u003cbr>\nPOACHED SALMON IN RAVIGOTE SAUCE\u003cbr>\nRAY MEUNIÈRE WITH MUSHROOMS\u003c/p>\n\u003cp>Episode 103\u003cbr>\nSWEETS FOR MY SWEET\u003cbr>\nTARTELETTES AUX FRUIT PANACHES\u003cbr>\nTARTE TATIN\u003cbr>\nMÉMÉ’S APPLE TART\u003cbr>\nINDIVIDUAL CHOCOLATE AND NUT PIES\u003c/p>\n\u003cp>Episode 104\u003cbr>\nVEG-IN!\u003cbr>\nRAGOUT OF ASPARAGUS\u003cbr>\nZUCCHINI AND TOMATO GRATIN\u003cbr>\nCAULIFLOWER GRATIN\u003cbr>\nARTICHOKE HEARTS HELEN\u003cbr>\nCORN TEMPURA\u003c/p>\n\u003cp>Episode 105\u003cbr>\nFINE FINISHES\u003cbr>\nCHEESECAKE WITH APRICOT-BLUEBERRY SAUCE\u003cbr>\nFLAN A LA VANILLE WITH CARAMEL-COGNAC SAUCE\u003cbr>\nCHOCOLATE MOUSSE\u003cbr>\nBREAD AND BUTTER PUDDING\u003c/p>\n\u003cp>Episode 106\u003cbr>\nSPECIAL SPUDS\u003cbr>\nGARLIC MASHED POTATOES\u003cbr>\nPOTATO RAGOUT\u003cbr>\nGRATIN DAUPHINOISE\u003cbr>\nCREAM PUFF POTATOES\u003c/p>\n\u003cp>Episode 107\u003cbr>\nECONOMICAL OFFAL\u003cbr>\nPORK LIVER PATE\u003cbr>\nROAST SAUSAGE WITH POTATOES\u003cbr>\nBRAISED SWEETBREADS IN MIREPOIX\u003cbr>\nBRAISED TONGUE WITH LENTILS\u003c/p>\n\u003cp>Episode 108\u003cbr>\nCOZY CARBS\u003cbr>\nRICOTTA DUMPLINGS WITH RED PEPPER SAUCE\u003cbr>\nMACARONI BEAUCAIRE\u003cbr>\nGNOCCHI MAISON\u003cbr>\nLINGUINE WITH CLAM SAUCE AND VEGETABLES\u003c/p>\n\u003cp>Episode 109\u003cbr>\nCLASSIC CONCLUSIONS\u003cbr>\nCREPES A LA CONFITURE\u003cbr>\nORANGE SOUFFLÉ CRÊPES\u003cbr>\nBAKED ALASKA\u003cbr>\nAPRICOT AND PISTACHIO SOUFFLÉ\u003c/p>\n\u003cp>Episode 110\u003cbr>\nEASY AND ELEGANT SEAFOOD\u003cbr>\nLOBSTER IN ARTICHOKE HEARTS\u003cbr>\nSHRIMP PANE ON WATERCRESS\u003cbr>\nESCOFFIER QUENELLES\u003cbr>\nMONKFISH ROULADE\u003c/p>\n\u003cp>Episode 111\u003cbr>\nCATTLE CALL\u003cbr>\nGRILLED STEAK WITH LEMON-THYME BUTTER\u003cbr>\nSPICY RIB ROAST\u003cbr>\nVEAL CHOPS WITH CAPER SAUCE\u003cbr>\nBRAISED BEEF IN RED WINE\u003c/p>\n\u003cp>Episode 112\u003cbr>\nFRUIT FETE\u003cbr>\nGOOD LADY APPLES BON FEMME\u003cbr>\nSTEW OF RED SUMMER FRUIT\u003cbr>\nBRAISED PEARS IN A CARAMEL SAUCE\u003cbr>\nFLAMBÉED BANANAS\u003cbr>\nAPPLE FRITTERS\u003c/p>\n\u003cp>Episode 113\u003cbr>\nVEGETABLE BOUNTY\u003cbr>\nENDIVE WITH OLIVES\u003cbr>\nSTEWED NAVY BEANS\u003cbr>\nGRATIN OF LEEKS\u003cbr>\nCLASSIC RATATOUILLE\u003cbr>\nTOMATOES MAISON\u003c/p>\n\u003cp>Episode 114\u003cbr>\nFAMILY FAVORITES\u003cbr>\nGRILLED LEG OF LAMB\u003cbr>\nPORK LOIN TOURNEDOS WITH CREAM AND CALVADOS\u003cbr>\nPUERTO RICAN PORK AND BEANS\u003cbr>\nLAMB NAVARIN.\u003c/p>\n\u003cp>Episode 115\u003cbr>\nALL PUFFED UP\u003cbr>\nSUGARED PUFF PASTE STICKS\u003cbr>\nFAST PUFF PASTRY\u003cbr>\nCRYSTALLIZED PUFF PASTE OF ORANGE\u003cbr>\nCHOUX À LA CRÈME\u003cbr>\nCHOCOLATE PARIS-BREST CAKE\u003c/p>\n\u003cp>Episode 116\u003cbr>\nSHELL-EBRATION\u003cbr>\nCRAB CAKES WITH AVOCADO SAUCE\u003cbr>\nOYSTERS MADISON\u003cbr>\nMUSSELS POULETTE\u003cbr>\nMUSSELS GRATINEE\u003cbr>\nCLAM FRITTERS.\u003c/p>\n\u003cp>Episode 117\u003cbr>\nROLLIN’ IN DOUGH\u003cbr>\nSODA BREAD\u003cbr>\nGROS PAIN\u003cbr>\nLONG PROOFED BAGUETTE\u003cbr>\nBRIOCHE\u003cbr>\nBREAD GALETTES\u003c/p>\n\u003cp>Episode 118\u003cbr>\nEGG-CEPTIONAL\u003cbr>\nMOLLET EGGS FLORENTINE\u003cbr>\nEGGS IN RAMEKINS\u003cbr>\nEGGS EN COCOTTE\u003cbr>\nSCRAMBLED EGGS IN BREAD CASES WITH CANDIED OYSTER MUSHROOMS\u003cbr>\nFINES HERBS OMELET\u003cbr>\nMUSHROOM OMELET\u003cbr>\nFLAT POTATO OMELET\u003c/p>\n\u003cp>Episode 119\u003cbr>\nGAME DAY\u003cbr>\nVENISON STEAKS IN SWEET-SOUR SAUCE\u003cbr>\nSKILLET DUCK WITH RED OAK SALAD\u003cbr>\nSAUTÉED RABBIT WITH MORELS AND PEARL ONIONS\u003c/p>\n\u003cp>Episode 120\u003cbr>\nSOUPER SOUPS FOR SUPPER\u003cbr>\nTOMATO CHOWDER WITH MOLLET EGGS\u003cbr>\nBLACK BEAN SOUP WITH BANANAS\u003cbr>\nGARLIC SOUP\u003cbr>\nONION SOUP LYONNAISE-STYLE\u003cbr>\nCONSOMMÉ\u003c/p>\n\u003cp>Episode 121\u003cbr>\nLIGHT AS AIR\u003cbr>\nMERINGUE SHELLS WITH CHANTILLY CREAM\u003cbr>\nMACAROONS\u003cbr>\nCHOCOLATE ROLL\u003cbr>\nCHOCOLATE SOUFFLÉ CAKE WITH RASPBERRY SAUCE\u003c/p>\n\u003cp>Episode 122\u003cbr>\nGOOD CATCH!\u003cbr>\nGRILLED SWORDFISH WITH SPICY YOGURT SAUCE\u003cbr>\nBAKED MACKEREL WITH POTATOES AND ONIONS\u003cbr>\nSEAFOOD WITH “HANDKERCHIEFS”\u003cbr>\nPOACHED TROUT IN VEGETABLE BROTH\u003c/p>\n\u003cp>Episode 123\u003cbr>\nEGGS-QUISITE\u003cbr>\nQUICHE WITH BACON\u003cbr>\nEGGS JEANNETTE\u003cbr>\nFLAN WITH GREEN HERBS\u003cbr>\nSPINACH, HAM AND PARMESAN SOUFFLÉ\u003c/p>\n\u003cp>Episode 124\u003cbr>\nSWEET ENDINGS\u003cbr>\nCHOCOLATE MINT TRUFFETTES\u003cbr>\nQUICK ALMOND AND PLUM CAKE\u003cbr>\nTUILES À L’ORANGE\u003cbr>\nSUMMER CORNETS SUSIE\u003c/p>\n\u003cp>Episode 125\u003cbr>\nOCEAN OPTIONS\u003cbr>\nBRANDADE DE MORUE AU GRATIN\u003cbr>\nSEA BASS IN SHREDDED POTATO SKIN\u003cbr>\nNAGE COURTE OF STRIPED BASS\u003cbr>\nCODFISH IN OLIVE OIL AND HORSERADISH SAUCE\u003c/p>\n\u003cp>Episode 126\u003cbr>\nFOWL PLAY\u003cbr>\nTURKEY CUTLETS IN ANCHOVY-LEMON SAUCE\u003cbr>\nGRILLED CHICKEN WITH TARRAGON BUTTER\u003cbr>\nROAST CAPON WITH COGNAC AND MUSTARD SAUCE\u003cbr>\nBALLOTTINE OF CHICKEN WITH SPINACH FILLING\u003c/p>\n\u003cp>Recipes from Essential Pépin available at KQED.org*\u003c/p>\n\u003cp>Eggs, Soufflés, and Quiches\u003cbr>\nMollet Eggs Florentine\u003cbr>\nScrambled Eggs in Bread Cases\u003cbr>\nFines-Herbes Omelet\u003cbr>\nQuiche with Bacon\u003cbr>\nGratin of Eggs and Spinach\u003cbr>\nFlan with Green Herbs\u003c/p>\n\u003cp>Soups\u003cbr>\nTomato Chowder with Mollet Eggs\u003cbr>\nBlack Bean Soup with Bananas\u003cbr>\nOnion Soup, Lyonnaise-style\u003cbr>\nPasta, Rice, Grains, and Potatoes\u003cbr>\nGnocchi Maison\u003cbr>\nLinguine with Clam Sauce and Vegetables\u003cbr>\nMacaroni Beaucaire\u003cbr>\nGreen Couscous\u003cbr>\nCorn Polenta with Mushoom Ragoût\u003cbr>\nDauphin Potatoes\u003cbr>\nPotato Ragoût\u003cbr>\nGratin Dauphinois\u003cbr>\nCream Puff Potatoes\u003c/p>\n\u003cp>Shellfish and Fish\u003cbr>\nPoached Trout in Vegetable Broth\u003cbr>\nBaked Mackerel with Potatoes and Onions\u003cbr>\nGrilled Swordfish with Spicy Yogurt Sauce\u003cbr>\nRay Meunière with Mushrooms\u003cbr>\nTuna Tartare on Marinated Cucumbers\u003cbr>\nPoached Salmon in Ravigote Sauce\u003cbr>\nBrandade de Morue au Gratin\u003cbr>\nSea Bass in Shredded Potato Skin\u003cbr>\nNage Courte of Striped Bass\u003cbr>\nLobster in Artichoke Bottom\u003cbr>\nShrimp Pané on Watercress\u003cbr>\nMonkfish Roulade\u003cbr>\nCrab Cakes with Avocado Sauce\u003cbr>\nMussels Gratinée\u003cbr>\nClam Fritters\u003c/p>\n\u003cp>Vegetables and Side Dishes\u003cbr>\nZucchini-Tomato Gratin\u003cbr>\nCorn Tempura\u003cbr>\nSautéed Haricots Verts and Shallots\u003cbr>\nClassic Ratatouille\u003cbr>\nEndive with Olives\u003cbr>\nStuffed Tomatoes Maison\u003c/p>\n\u003cp>Meat\u003cbr>\nSpicy Rib Roast\u003cbr>\nGrilled Veal Chops with Caper Sauce\u003cbr>\nBraised Beef in Red Wine\u003cbr>\nLamb Navarin\u003cbr>\nPork Loin Tournedos with Cream and\u003cbr>\nCalvados\u003cbr>\nPuerto Rican Pork and Beans\u003c/p>\n\u003cp>Poultry and Game\u003cbr>\nVenison Steaks in Sweet-Sour\u003cbr>\nSauce\u003cbr>\nSkillet Duck with Red Oak Salad\u003cbr>\nBraised Rabbit with Morels and Pearl Onions\u003cbr>\nTurkey Cutlets in Anchovy-Lemon Sauce\u003cbr>\nRoast Capon with Cognac and Mushroom Sauce\u003cbr>\nBallottine of Chicken Three Ways (Spinach only)\u003c/p>\n\u003cp>Charcuterie and Offal\u003cbr>\nPork Liver Pâté\u003cbr>\nBraised Sweetbreads in Mirepoix\u003cbr>\nRoast Sausage and Potatoes\u003c/p>\n\u003cp>Brioche, Breads, and Pizza\u003cbr>\nSmall, Large Brioche\u003cbr>\nGros Pain\u003cbr>\nBaguettes\u003cbr>\nSoda Bread\u003c/p>\n\u003cp>Fruit Desserts\u003cbr>\nBraised Pears in Caramel Sauce\u003cbr>\nApples Bonne Femme\u003cbr>\nStew of Red Summer Fruits\u003c/p>\n\u003cp>Tarts, Pies, and Puff Pastry\u003cbr>\nTarte Tatin\u003cbr>\nTartelettes aux Fruit Panaches\u003cbr>\nCream Puff Fritters\u003cbr>\nSugared Puff Paste Sticks\u003cbr>\nIndividual Chocolate and Nut Pie\u003c/p>\n\u003cp>Cakes, Cookies, and Candies\u003cbr>\nQuick Almond and Plum Cake\u003cbr>\nTuiles à la Orange\u003cbr>\nChocolate Mint Truffettes\u003cbr>\nMacaroons\u003cbr>\nChocolate Roll\u003c/p>\n\u003cp>Puddings, Sweet Soufflées,\u003cbr>\nBread and Butter Pudding\u003cbr>\nFlan a la Vanille\u003cbr>\nChocolate Mousse\u003cbr>\nChocolate Soufflé Cake with Raspberry\u003cbr>\nSauce\u003cbr>\nIce Soufflé Grand Marnier\u003cbr>\nOrange Soufflé Crêpes\u003cbr>\nBaked Alaska\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* Subject to change\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/pressroom/371/essential-pepin","authors":["11430"],"categories":["pressroom_60","pressroom_11","pressroom_40"],"tags":["pressroom_427"],"label":"pressroom"},"pressroom_169":{"type":"posts","id":"pressroom_169","meta":{"index":"posts_1591205157","site":"pressroom","id":"169","score":null,"sort":[1310515778000]},"guestAuthors":[],"slug":"master-chef-jacques-pepin-debuts-new-public-television-series-and-book","title":"Master Chef Jacques Pépin Debuts New Public Television Series and Book","publishDate":1310515778,"format":"standard","headTitle":"KQED's Pressroom | About KQED","labelTerm":{"site":"pressroom"},"content":"\u003ch3 style=\"text-align: left\" align=\"center\">-- 26-Episode \u003cem>Essential Pépin\u003c/em> debuts nationally on October 15 --\u003c/h3>\n\u003cblockquote>\u003cp>\u003cem>“Throughout the gustatory voyage of the last forty years, I find continuity in my cooking and recipes: a desire to simplify techniques and methods, a striving for simplicity, a search for the best ingredients, and an emphasis on taste rather than presentation or originality. I’ve always had an unpretentious, pragmatic attitude toward cooking, one that doesn’t exclude sophistication and elegance.” – Jacques Pépin\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>San Francisco, July 13, 2011—Legendary chef Jacques Pépin, whose career has spanned six decades, has, for the first time ever, collected and updated his favorite recipes for a new public television series and companion book. The 26-episode public television series and companion book of more than 700 recipes are at the heart of \u003cstrong>\u003cem>Essential Pépin\u003c/em>\u003c/strong>, which will premiere nationally with the television release date of October 15\u003csup>th\u003c/sup> (check local listings). The companion book from Houghton Mifflin will be available in bookstores on October 18\u003csup>th\u003c/sup>.\u003c/p>\n\u003cp>In the public television series, his 13th produced by KQED San Francisco, Jacques shares more than 125 recipes. From easy to elegant, \u003cem>Essential Pépin\u003c/em>, showcases Jacques’ masterful technique and his ease and flair with dishes ranging from classical Escoffier Quenelles to homey Braised Beef in Red Wine, to Poached Trout in Vegetable Broth and simple Chicken with Tarragon Butter. Jacques cooks what he loves and mouth-watering treats include basic French Fries, Soda Bread, rustic Tomatoes Maison and Brioche. Desserts range from uncomplicated Quick Almond Plum Cake and Chocolate Truffettes to the ultimate -- a perfect Apricot and Pistachio Soufflé. It’s no wonder that Julia Child called Jacques “the best chef in America.”\u003c/p>\n\u003cp>\u003cem>Essential Pépin\u003c/em> includes everything that is essential to Jacques -- his love of food and cooking, his teaching and mentoring, and his family and friends. Renowned as a chef’s chef and a great teacher, Jacques begins each thirty-minute episode with an introduction and an easy to follow step-by-step recipe that demonstrates his unparalleled technique. Jacques’ influence is felt far and wide, and many master chefs have showered their praise: “I often find that with Jacques Pépin, whether on television or in print, I walk away from my time with him having learned a little something more, and I feel a bit richer for that,” stated Lidia Bastianich. Anthony Bourdain added “Jacques Pépin is The Master -- the undisputed authority on … well, just about everything related to food.”\u003c/p>\n\u003cp>Jacques’ love of family and friends is evident in the series as he occasionally shares cooking duties with his daughter Claudine, granddaughter Shorey, best friend of fifty years, Jean-Claude, and other guest chefs.\u003c/p>\n\u003cp>Jacques’ classical training, solid technique and roots in traditional French cuisine are balanced with his understanding of current American trends, and the practical need to get dinner on the table. Awarded the Legion of Honor along with numerous James Beard and IACP awards, Jacques is legendary for his knowledge of food and his enthusiastic expertise in the kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A robust personal appearance schedule has been announced and a sizable social media campaign is in the planning stages. \u003ca href=\"http://www.kqed.org/jacquespepin\" target=\"_blank\">KQED.org/jacquespepin\u003c/a>, will feature 75 recipes from the series, a gallery of pictures, a slideshow detailing behind-the-scenes activity, a gallery of Jacques’ artwork, and a compendium of other KQED-produced Jacques Pépin series.\u003c/p>\n\u003cp>The companion book, \u003cem>Essential Pépin\u003c/em>, contains more than 700 of Jacques’ all-time favorite recipes, as well as a DVD showcasing Jacques’ techniques. The book will be published by Houghton Mifflin on October 18, 2011.\u003c/p>\n\u003cp>Jacques Pépin is the host of \u003cem>Essential Pépin\u003c/em>. Tina Salter is the series producer, Bruce Franchini is the director, and Michael Isip is the executive producer. \u003cem>Essential Pépin\u003c/em> is produced by KQED and distributed by American Public Television (APT.)\u003c/p>\n\u003cp>Essential Pépin is made possible by generous donations from KitchenAid, Oxo, and C. Donatiello Wineries.\u003c/p>\n\u003cp>Happy Cooking!\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About KQED\u003c/span>\u003c/strong>: \u003cstrong>KQED \u003c/strong>(\u003ca href=\"http://www.kqed.org\" target=\"_blank\">kqed.org\u003c/a>) has served Northern California for more than 50 years and is affiliated with NPR and PBS. KQED owns and operates public television stations KQED 9 (San Francisco/Bay Area), KQED Plus 54 (San Jose/Bay Area), and KQET 25 (Watsonville/Monterey); KQED Public Radio (88.5 FM San Francisco and 89.3 FM Sacramento); the interactive platforms \u003ca title=\"http://www.kqed.org/\" href=\"http://www.kqed.org/\">kqed.org\u003c/a> and \u003ca title=\"http://www.kqednews.org/\" href=\"http://www.kqednews.org/\">KQEDnews.org\u003c/a>; and KQED Education. KQED is one of the nation's most-watched public television stations and the producer of local and national series such as \u003cem>QUEST\u003c/em>; \u003cem>Check, Please! Bay Area; This Week in Northern California; Truly CA\u003c/em>; and \u003cem>Essential Pépin.\u003c/em> KQED's multi-cast television channels include KQED 9, KQED Plus, KQED Life, KQED World, KQED Kids, and KQED V-me, and are available 24/7. KQED Public Radio, home of \u003cem>Forum \u003c/em>and \u003cem>The California Report\u003c/em>, is one of the most-listened-to public radio stations in the nation with an award-winning news and public affairs program service delivering more than eighteen local weekday newscasts and news features. KQED Interactive hosts KQED’s cross-platform news service, KQED News, as well as video and audio podcasts and a live radio stream at \u003ca href=\"http://www.kqed.org\" target=\"_blank\">kqed.org\u003c/a>. KQED Education brings the impact of KQED to thousands of teachers, students, parents and the general public through workshops, community screenings and multimedia resources.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About KitchenAid\u003c/span>\u003c/strong>: Since the introduction of its legendary stand mixer in 1919 and first dishwasher in 1949, KitchenAid has built on the legacy of these icons to create a complete line of products designed for cooks. Today, the KitchenAid brand offers virtually every essential for the well-equipped kitchen with a collection that includes everything from countertop appliances to cookware, ranges to refrigerators, and whisks to wine cellars. This year marks the brand's 10th anniversary of Cook for the Cure®, a partnership with Susan G. Komen for the Cure® that has raised more than $8 million to help find a cure for breast cancer. To learn why chefs choose KitchenAid for their homes more than any other brand, visit \u003ca href=\"http://www.kitchenaid.com\" target=\"_blank\">www.KitchenAid.com\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About OXO\u003c/span>\u003c/strong>: Founded in 1990 on the concept of Universal Design, OXO's mission is to create consumer household products that ease the tasks of everyday life for the widest range of users. Since the original 15 items were introduced, the OXO collection has grown to more than 800, in the areas of cooking, cleaning, gardening, storing, organizing and lighting. Today OXO Good Grips products are sold in 54 countries and are included in the permanent collections of numerous museums. The company has won more than 100 design and business awards worldwide. OXO is frequently used as a case study about how a well-executed Universal Design philosophy can be a successful business strategy.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About C. Donatiello Winery\u003c/span>\u003c/strong>: C. Donatiello Winery was founded by Chris Donatiello, a former wine and spirits sales manager from New York City who moved west to follow his dream. Winemaker Webster Marquez worked with C. Donatiello on its inaugural vintage in 2006 to create small-lot, site-specific Pinot Noir and Chardonnay with minimal interventions, allowing C. Donatiello wines to express the unique terroir of the vineyard. For more information, call 707.431.4442. Please visit C. Donatiello Winery online at \u003ca title=\"http://www.cdonatiello.com/\" href=\"http://www.cdonatiello.com/\">www.cdonatiello.com\u003c/a> or on \u003ca title=\"http://www.facebook.com/pages/C-Donatiello-Winery/18618710948\" href=\"http://www.facebook.com/pages/C-Donatiello-Winery/18618710948\">Facebook\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About American Public Television\u003c/span>\u003c/strong>\u003cspan style=\"text-decoration: underline\">:\u003c/span> American Public Television (APT) has been a leading distributor of high-quality, top-rated programming to America’s public television stations since 1961. In 2010, APT distributed nearly half of the top 100 highest-rated public television titles. Among its 300 new program titles per year are prominent documentaries, news and current affairs programs, dramatic series, how-to programs, children’s series and classic movies, including \u003cem>For Love of Liberty: The Story of America’s Black Patriots, A Ripple of Hope, Rick Steves' Europe, Newsline, Globe Trekker, Simply Ming, America's Test Kitchen From Cook’s Illustrated, Lidia's Italy, P. Allen Smith's Garden Home, Murdoch Mysteries, Doc Martin, Rosemary & Thyme, The Rat Pack: Live and Swingin’, Johnny Mathis: Wonderful, Wonderful! and John Denver: The Wildlife Concert.\u003c/em> APT also licenses programs internationally through its APT Worldwide service. In 2006, APT launched Create® – the TV channel featuring the best of public television's lifestyle programming. APT is also a partner in the WORLD℠ channel expansion project including its web presence at WORLDcompass.org. For more information about APT’s programs and services, visit \u003ca href=\"http://www.APTonline.org\" target=\"_blank\">APTonline.org\u003c/a>. For more information on Create, visit \u003ca href=\"http://www.CreateTV.com\" target=\"_blank\">CreateTV.com\u003c/a>.\u003c/p>\n\u003cp style=\"text-align: center\">###\u003c/p>\n\u003cp>Media Contact: Scott Walton\u003c/p>\n\u003cp>Tel: 415.553.2145, swalton@kqed.org\u003c/p>\n\u003cp>Meredith Gandy\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tel: 415.553.2116, mgandy@kqed.org\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1310515778,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1491},"headData":{"title":"Master Chef Jacques Pépin Debuts New Public Television Series and Book | KQED","description":"-- 26-Episode Essential Pépin debuts nationally on October 15 -- “Throughout the gustatory voyage of the last forty years, I find continuity in my cooking and recipes: a desire to simplify techniques and methods, a striving for simplicity, a search for the best ingredients, and an emphasis on taste rather than presentation or originality. I’ve","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Master Chef Jacques Pépin Debuts New Public Television Series and Book","datePublished":"2011-07-13T00:09:38.000Z","dateModified":"2011-07-13T00:09:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"169 http://blogs.kqed.org/pressroom/?p=169","disqusUrl":"https://ww2.kqed.org/pressroom/2011/07/13/master-chef-jacques-pepin-debuts-new-public-television-series-and-book/","disqusTitle":"Master Chef Jacques Pépin Debuts New Public Television Series and Book","path":"/pressroom/169/master-chef-jacques-pepin-debuts-new-public-television-series-and-book","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch3 style=\"text-align: left\" align=\"center\">-- 26-Episode \u003cem>Essential Pépin\u003c/em> debuts nationally on October 15 --\u003c/h3>\n\u003cblockquote>\u003cp>\u003cem>“Throughout the gustatory voyage of the last forty years, I find continuity in my cooking and recipes: a desire to simplify techniques and methods, a striving for simplicity, a search for the best ingredients, and an emphasis on taste rather than presentation or originality. I’ve always had an unpretentious, pragmatic attitude toward cooking, one that doesn’t exclude sophistication and elegance.” – Jacques Pépin\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>San Francisco, July 13, 2011—Legendary chef Jacques Pépin, whose career has spanned six decades, has, for the first time ever, collected and updated his favorite recipes for a new public television series and companion book. The 26-episode public television series and companion book of more than 700 recipes are at the heart of \u003cstrong>\u003cem>Essential Pépin\u003c/em>\u003c/strong>, which will premiere nationally with the television release date of October 15\u003csup>th\u003c/sup> (check local listings). The companion book from Houghton Mifflin will be available in bookstores on October 18\u003csup>th\u003c/sup>.\u003c/p>\n\u003cp>In the public television series, his 13th produced by KQED San Francisco, Jacques shares more than 125 recipes. From easy to elegant, \u003cem>Essential Pépin\u003c/em>, showcases Jacques’ masterful technique and his ease and flair with dishes ranging from classical Escoffier Quenelles to homey Braised Beef in Red Wine, to Poached Trout in Vegetable Broth and simple Chicken with Tarragon Butter. Jacques cooks what he loves and mouth-watering treats include basic French Fries, Soda Bread, rustic Tomatoes Maison and Brioche. Desserts range from uncomplicated Quick Almond Plum Cake and Chocolate Truffettes to the ultimate -- a perfect Apricot and Pistachio Soufflé. It’s no wonder that Julia Child called Jacques “the best chef in America.”\u003c/p>\n\u003cp>\u003cem>Essential Pépin\u003c/em> includes everything that is essential to Jacques -- his love of food and cooking, his teaching and mentoring, and his family and friends. Renowned as a chef’s chef and a great teacher, Jacques begins each thirty-minute episode with an introduction and an easy to follow step-by-step recipe that demonstrates his unparalleled technique. Jacques’ influence is felt far and wide, and many master chefs have showered their praise: “I often find that with Jacques Pépin, whether on television or in print, I walk away from my time with him having learned a little something more, and I feel a bit richer for that,” stated Lidia Bastianich. Anthony Bourdain added “Jacques Pépin is The Master -- the undisputed authority on … well, just about everything related to food.”\u003c/p>\n\u003cp>Jacques’ love of family and friends is evident in the series as he occasionally shares cooking duties with his daughter Claudine, granddaughter Shorey, best friend of fifty years, Jean-Claude, and other guest chefs.\u003c/p>\n\u003cp>Jacques’ classical training, solid technique and roots in traditional French cuisine are balanced with his understanding of current American trends, and the practical need to get dinner on the table. Awarded the Legion of Honor along with numerous James Beard and IACP awards, Jacques is legendary for his knowledge of food and his enthusiastic expertise in the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A robust personal appearance schedule has been announced and a sizable social media campaign is in the planning stages. \u003ca href=\"http://www.kqed.org/jacquespepin\" target=\"_blank\">KQED.org/jacquespepin\u003c/a>, will feature 75 recipes from the series, a gallery of pictures, a slideshow detailing behind-the-scenes activity, a gallery of Jacques’ artwork, and a compendium of other KQED-produced Jacques Pépin series.\u003c/p>\n\u003cp>The companion book, \u003cem>Essential Pépin\u003c/em>, contains more than 700 of Jacques’ all-time favorite recipes, as well as a DVD showcasing Jacques’ techniques. The book will be published by Houghton Mifflin on October 18, 2011.\u003c/p>\n\u003cp>Jacques Pépin is the host of \u003cem>Essential Pépin\u003c/em>. Tina Salter is the series producer, Bruce Franchini is the director, and Michael Isip is the executive producer. \u003cem>Essential Pépin\u003c/em> is produced by KQED and distributed by American Public Television (APT.)\u003c/p>\n\u003cp>Essential Pépin is made possible by generous donations from KitchenAid, Oxo, and C. Donatiello Wineries.\u003c/p>\n\u003cp>Happy Cooking!\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About KQED\u003c/span>\u003c/strong>: \u003cstrong>KQED \u003c/strong>(\u003ca href=\"http://www.kqed.org\" target=\"_blank\">kqed.org\u003c/a>) has served Northern California for more than 50 years and is affiliated with NPR and PBS. KQED owns and operates public television stations KQED 9 (San Francisco/Bay Area), KQED Plus 54 (San Jose/Bay Area), and KQET 25 (Watsonville/Monterey); KQED Public Radio (88.5 FM San Francisco and 89.3 FM Sacramento); the interactive platforms \u003ca title=\"http://www.kqed.org/\" href=\"http://www.kqed.org/\">kqed.org\u003c/a> and \u003ca title=\"http://www.kqednews.org/\" href=\"http://www.kqednews.org/\">KQEDnews.org\u003c/a>; and KQED Education. KQED is one of the nation's most-watched public television stations and the producer of local and national series such as \u003cem>QUEST\u003c/em>; \u003cem>Check, Please! Bay Area; This Week in Northern California; Truly CA\u003c/em>; and \u003cem>Essential Pépin.\u003c/em> KQED's multi-cast television channels include KQED 9, KQED Plus, KQED Life, KQED World, KQED Kids, and KQED V-me, and are available 24/7. KQED Public Radio, home of \u003cem>Forum \u003c/em>and \u003cem>The California Report\u003c/em>, is one of the most-listened-to public radio stations in the nation with an award-winning news and public affairs program service delivering more than eighteen local weekday newscasts and news features. KQED Interactive hosts KQED’s cross-platform news service, KQED News, as well as video and audio podcasts and a live radio stream at \u003ca href=\"http://www.kqed.org\" target=\"_blank\">kqed.org\u003c/a>. KQED Education brings the impact of KQED to thousands of teachers, students, parents and the general public through workshops, community screenings and multimedia resources.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About KitchenAid\u003c/span>\u003c/strong>: Since the introduction of its legendary stand mixer in 1919 and first dishwasher in 1949, KitchenAid has built on the legacy of these icons to create a complete line of products designed for cooks. Today, the KitchenAid brand offers virtually every essential for the well-equipped kitchen with a collection that includes everything from countertop appliances to cookware, ranges to refrigerators, and whisks to wine cellars. This year marks the brand's 10th anniversary of Cook for the Cure®, a partnership with Susan G. Komen for the Cure® that has raised more than $8 million to help find a cure for breast cancer. To learn why chefs choose KitchenAid for their homes more than any other brand, visit \u003ca href=\"http://www.kitchenaid.com\" target=\"_blank\">www.KitchenAid.com\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About OXO\u003c/span>\u003c/strong>: Founded in 1990 on the concept of Universal Design, OXO's mission is to create consumer household products that ease the tasks of everyday life for the widest range of users. Since the original 15 items were introduced, the OXO collection has grown to more than 800, in the areas of cooking, cleaning, gardening, storing, organizing and lighting. Today OXO Good Grips products are sold in 54 countries and are included in the permanent collections of numerous museums. The company has won more than 100 design and business awards worldwide. OXO is frequently used as a case study about how a well-executed Universal Design philosophy can be a successful business strategy.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About C. Donatiello Winery\u003c/span>\u003c/strong>: C. Donatiello Winery was founded by Chris Donatiello, a former wine and spirits sales manager from New York City who moved west to follow his dream. Winemaker Webster Marquez worked with C. Donatiello on its inaugural vintage in 2006 to create small-lot, site-specific Pinot Noir and Chardonnay with minimal interventions, allowing C. Donatiello wines to express the unique terroir of the vineyard. For more information, call 707.431.4442. Please visit C. Donatiello Winery online at \u003ca title=\"http://www.cdonatiello.com/\" href=\"http://www.cdonatiello.com/\">www.cdonatiello.com\u003c/a> or on \u003ca title=\"http://www.facebook.com/pages/C-Donatiello-Winery/18618710948\" href=\"http://www.facebook.com/pages/C-Donatiello-Winery/18618710948\">Facebook\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About American Public Television\u003c/span>\u003c/strong>\u003cspan style=\"text-decoration: underline\">:\u003c/span> American Public Television (APT) has been a leading distributor of high-quality, top-rated programming to America’s public television stations since 1961. In 2010, APT distributed nearly half of the top 100 highest-rated public television titles. Among its 300 new program titles per year are prominent documentaries, news and current affairs programs, dramatic series, how-to programs, children’s series and classic movies, including \u003cem>For Love of Liberty: The Story of America’s Black Patriots, A Ripple of Hope, Rick Steves' Europe, Newsline, Globe Trekker, Simply Ming, America's Test Kitchen From Cook’s Illustrated, Lidia's Italy, P. Allen Smith's Garden Home, Murdoch Mysteries, Doc Martin, Rosemary & Thyme, The Rat Pack: Live and Swingin’, Johnny Mathis: Wonderful, Wonderful! and John Denver: The Wildlife Concert.\u003c/em> APT also licenses programs internationally through its APT Worldwide service. In 2006, APT launched Create® – the TV channel featuring the best of public television's lifestyle programming. APT is also a partner in the WORLD℠ channel expansion project including its web presence at WORLDcompass.org. For more information about APT’s programs and services, visit \u003ca href=\"http://www.APTonline.org\" target=\"_blank\">APTonline.org\u003c/a>. For more information on Create, visit \u003ca href=\"http://www.CreateTV.com\" target=\"_blank\">CreateTV.com\u003c/a>.\u003c/p>\n\u003cp style=\"text-align: center\">###\u003c/p>\n\u003cp>Media Contact: Scott Walton\u003c/p>\n\u003cp>Tel: 415.553.2145, swalton@kqed.org\u003c/p>\n\u003cp>Meredith Gandy\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tel: 415.553.2116, mgandy@kqed.org\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/pressroom/169/master-chef-jacques-pepin-debuts-new-public-television-series-and-book","authors":["11462"],"categories":["pressroom_60","pressroom_40"],"tags":["pressroom_155","pressroom_286"],"label":"pressroom"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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