Close
Enter your search into one or more of the boxes below:
You can refine your search by selecting from any of the options below:
Search
Let'S Cook French: A Family Cookbook

Let'S Cook French: A Family Cookbook (Hardback)

£12.99
To Order. Estimated despatch in 1-3 weeks.
Email me when back in stock

Synopsis

2016 IACP Award Nominee! According to Jacques Pepin, "the moment for a child to be in the kitchen is from the moment they are born." Previously published under the title Kids Cook French, Let's Cook French, written by his daughter Claudine Pepin, is a fun, interactive, bilingual cookbook for families that introduces the art and joy of French cooking. It teaches better eating habits and the importance of culture, while providing quality family bonding time. Featuring classic, simple dishes inspired by French cuisine, each recipe is shown in both French and English and accompanied by charming illustrations. With an emphasis on fresh ingredients and hands-on preparation, dishes include traditional starters, main courses, and desserts. Your child's creativity will be sparked, as will your deeper connection with them. D'apres Jacques Pepin, "la place d'un enfant dans une cuisine debute la minute ou il est ne" Let's cook French, ecrit par sa fille Claudine, est un livre de cuisine ludique et bilingue pour toute la famille qui presente d'art et la joie de cuisiner.

Mettant en vedette les plats classiques inspires de la cuisine francaise, chaque recette est presentee en Francais et en anglais, accompagnee de belles illustrations. Mettant en avant des ingredients frais et des preparations pratiques, les differents mets incluent des entrees, plats et desserts. Cela eveillera la creativite de vos enfants et vous rendra plus proche d'eux. Alors qu'ils viennent dans cette cuisine et commencent a jouer les chefs !

Food & DrinkCooking for/with childrenFood & DrinkNational & regional cuisine Publisher: Quarry Books Publication Date: 15/12/2015 ISBN-13: 9781631591471  Details: Type: Hardback Format: Books
Availability: To Order. Estimated despatch in 1-3 weeks.  

Many of you have watched CLAUDINE PEPIN in partnership with her father, world-renown chef, JACQUES PEPIN, preparing delicious meals and sharing cooking techniques on Public Television. All three of their series have received the notable James Beard Award. In addition, Claudine has had numerous television appearances including "Cooking Live with Sara Moulton,"Good Morning America," and "Multo-Mario." Claudine and Jacques Pepin appear together for a final cooking series "Jacques Pepin: Heart & Soul." With an undergraduate degree in Political Science and Philosophy, and graduate work in International Relations from Boston University, Claudine spent a great deal of time in the wine industry. She spent two years as the 'Brand Ambassador' for Moet & Chandon and Dom Perignon Champagne in New York while also teaching food and wine pairing for both the French Culinary Institute and the Sommelier Society in New York. In 2002, Claudine was named "Woman of the Year" by the Academie Culinaire de France - Filiale des Etas Unis. She continues to do television as well as events including The Metropolitan Cooking & Entertaining Show, and the Aspen, Newport, Kohler and Pebble Beach Food & Wine Magazine weekends and is a guest instructor and host for Food University which tours nationally. Claudine, her husband Rollie, a Faculty Member at Johnson and Wales University in Providence, along with their daughter Shorey, and two mischievous cats, have relocated from Colorado to Rhode Island. Her philosophy for food is closely tied to family. Claudine cooks at home almost every day, believing that sharing a meal with family and friends, eating, laughing and spending time together at the table is one of the most enjoyable and rewarding things in life. "Food doesn't have to be complicated. It needs to be wholesome, nutritious and preferably well seasoned. And, it's always best when shared with those you love."

More books by Jacques Pepin

More books by Claudine Pepin

Leave Review

Delivery

Delivery Options

All delivery times quoted are the average, and cannot be guaranteed. These should be added to the availability message time, to determine when the goods will arrive. During checkout we will give you a cumulative estimated date for delivery.

Location 1st Book Each additional book Average Delivery Time
UK Second Class Available free for ALL orders. No charge for each additional book. 3-7 Days
UK First Class £4.50 £1.00 1-2 Days
UK Courier £7.00 £1.00 1-2 Days
Western Europe** Courier £17.00 £3.00 2-3 Days
Western Europe** Airmail £5.00 £1.50 4-14 Days
USA / Canada Courier £20.00 £3.00 2-4 Days
USA / Canada Airmail £7.00 £3.00 4-14 Days
Rest of World Courier £22.50 £3.00 3-6 Days
Rest of World Airmail £8.00 £3.00 7-21 Days

** Includes Austria, Belgium, Denmark, France, Germany, Greece, Iceland, Irish Republic, Italy, Luxembourg, Netherlands, Portugal, Spain, Sweden and Switzerland.

Delivery Help & FAQs

Returns Information

If you are not completely satisfied with your purchase*, you may return it to us in its original condition with in 30 days of receiving your delivery or collection notification email for a refund. Except for damaged items or delivery issues the cost of return postage is borne by the buyer. Your statutory rights are not affected.

* For Exclusions and terms on damaged or delivery issues see Returns Help & FAQs

You might also like

Hummus and Co: Middle Eastern Food to...
(Hardback)
Michael Rantissi; Kristy Frawley
 
 
£20.00
 
The Classic Food of Northern Italy
(Hardback)
Anna Del Conte
 
 
£20.00
 
Tuscany: Simple meals and fabulous...
(Hardback)
Katie Caldesi; Giancarlo Caldesi
 
 
£26.00
 
Latest Blog
#FoylesFive: Picture Books for Black History Month
20/10/2017

Our Birmingham shop is celebrating Black History Month with an array of new and exciting picture books for children.

Caroline Taggart on Why Punctuation Can be Surprisingly Exciting
18/10/2017

Caroline Taggart explains the versatility of punctuation.

Under the Knife: Recreating the Grimy World of Victorian Surgery
17/10/2017

Lindsey describes how she made the trailer for her debut The Butchering Art in order to see how the sights, sounds, and smells of this gruesome period in medical history would translate onto the screen.

View all Blog Entries
Twitter
Show/Hide Tweets
© W&G Foyle Ltd