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Description
Jacques Pepin Fast Food My WayIn Jacques P pin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes. In this companion volume to his new series on public television, Jacques shows you how to create great tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and
In Jacques P pin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes. In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques P pin Fast Food My Way at your side, the best food is always the simplest.Binding Type: Hardcover
Publisher: Rux Martin/Houghton Mifflin Harcourt
Published: 09/01/2004
ISBN: 9780618393121
Pages: 240
Weight: 1.88lbs
Size: 9.40h x 7.50w x 0.84d
Award: IACP Crystal Whisk Award - Nominee
Review Citations: Publishers Weekly 08/30/2004 pg. 47
Library Journal 09/15/2004 pg. 78
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★★★★★ 5
Best Sublimation Paper
Size: 8.5"x11"
I’ve been using A-Sub paper for my sublimation projects, and it is easily one of the best. The ink dries almost instantly once printed, so I don’t have to worry about smudging the design or getting those annoying "pizza wheel" marks from the printer rollers. The paper itself feels substantial and doesn't tear or curl easily. One of the biggest wins for me is that it never jams; it feeds through perfectly every time, saving me the frustration of wasting expensive ink and paper.
When I go to press my designs, the ink releases almost completely, leaving very little behind on the paper and putting all that color onto the project. The final results look super professional, with colors that are vibrant and sharp rather than looking faded or dull. It has worked perfectly for everything I’ve tried so far, and if you want a reliable paper that gives you consistent, high-quality results, this is definitely the one to get.
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Reviewed in the United States on February 25, 2026
★★★★★ 5
Ideal for sublimation beginners.
Size: 8.5"x11"
Asub sublimation paper has been excellent for my projects. The ink transfer is very good, the colors are vibrant and defined, and it dries quickly. It has helped me achieve clean and professional results, even as a beginner. Without a doubt, it's a reliable, high-quality paper for sublimation.
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Reviewed in the United States on February 15, 2026
★★★★★ 5
Excellent works great and I’m bang for your buck
Size: 8.5"x14"
I love this paper. It prints, nice and clear I will be buying more.
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Reviewed in the United States on April 30, 2026
★★★★★ 5
Very good for sublimation
Size: 8.5"x11"
Intact and very good for my sublimation
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Reviewed in the United States on May 25, 2026
★★★★★ 5
Great paper and beginner friendly
Size: 8.5"x11"
I Really like using this A-Sub paper
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Reviewed in the United States on June 8, 2026
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