Essential Pépin.

Essential Pépin

After 60-plus years in the kitchen, chef Jacques Pépin has collected more than 125 recipes to share with viewers. In this 26-episode series, Pépin invites his daughter, Claudine, granddaughter Shorey, and friends and colleagues to cook with him. Pépin begins each episode with an introduction and step-by-step demonstration for each recipe. Featured dishes include flan á la vanille with caramel-cognac sauce, ricotta dumplings with red pepper sauce, and crystallized puff pastry á l'orange.

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UPCOMING EPISODES

Fri, 12/26 at 1:00 am America/Chicago on Austin PBS Create

Sweet Endings

Chocolate mint truffettes; almond and plum cake; tuiles a l'orange; summer cornets susie.

Sat, 12/27 at 10:00 pm America/Chicago on Austin PBS Create

Classic Conclusions

Crepes a la confiture; orange souffle crepes; basked Alaska; apricot and pistachio souffle.

Mon, 12/29 at 11:00 am America/Chicago on Austin PBS Create

Easy and Elegant Seafood

Lobster and artichoke hearts; shrimp pane on watercress; escoffier quenelles; monkfish roulade.

Mon, 12/29 at 3:00 pm America/Chicago on Austin PBS Create

Easy and Elegant Seafood

Lobster and artichoke hearts; shrimp pane on watercress; escoffier quenelles; monkfish roulade.

Tue, 12/30 at 2:00 am America/Chicago on Austin PBS Create

Easy and Elegant Seafood

Lobster and artichoke hearts; shrimp pane on watercress; escoffier quenelles; monkfish roulade.

Sat, 1/3 at 10:00 pm America/Chicago on Austin PBS Create

Easy and Elegant Seafood

Lobster and artichoke hearts; shrimp pane on watercress; escoffier quenelles; monkfish roulade.

Mon, 1/5 at 11:00 am America/Chicago on Austin PBS Create

Cattle Call

Grilled steak with lemon-thyme butter; rib roast; veal chops with caper sauce; braised beef in red wine.

Mon, 1/5 at 3:00 pm America/Chicago on Austin PBS Create

Cattle Call

Grilled steak with lemon-thyme butter; rib roast; veal chops with caper sauce; braised beef in red wine.

Tue, 1/6 at 2:00 am America/Chicago on Austin PBS Create

Cattle Call

Grilled steak with lemon-thyme butter; rib roast; veal chops with caper sauce; braised beef in red wine.