Chef Jacques Pépin discusses the companion cookbook to his final PBS series,Jacques Pépin Heart & Soul in the Kitchen. The book is spiced with reminiscences and stories, revealing his frank views on molecular gastronomy, or the locavore movement,Julia Child and James Beard, and how to raise a child who will eat nearly anything.
Recipes:Fillet of Sole Riviera with Pico de GalloQuick Pickled Red Onions and RadishesRed Cabbage, or Pistachio,and Cranberry Salad with Blue CheeseSpanish Tortill
Source: wnyc.org