Jacques Pépin: The Art of The Chicken
Christopher Kimball’s Milk Street Radio
Milk Street Radio
4.2 • 3K Ratings
🗓️ 29 December 2023
⏱️ 52 minutes
🧾️ Download transcript
Summary
This week, we’re celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal stove at the Plaza Athénée. Plus, Aleksandra Crapanzano provides tips for effortlessly Parisian cakes; Alex Aïnouz puts a very French spin on the classic American burger; and we learn how to make Chickpea Flour Flatbread. (Originally aired September 30th, 2022.)
Get this week’s recipe for Chickpea Flour Flatbread here.
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Transcript
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| 0:00.0 | Hey, Mil Street listeners, we're taking our show on the road. Please join us for a special live taping of Melk Street Radio at the Art of Cheese Festival in Madison, Wisconsin. |
| 0:09.6 | We'll be at the landmark Orphium Theater on Saturday, September 27th. I'll be hosting cheese trivia, taking your cooking questions with chef Tori Miller, handing out samples of some of the best cheese in the state, |
| 0:21.3 | and my favorite part, even get my fortune read with a block of cheese. |
| 0:25.5 | You will not want to miss that. |
| 0:27.3 | Tickets are on sale now at artofcheasefestival.com one more time, |
| 0:31.6 | art of cheesefestival.com, and we'll see you there. |
| 0:39.7 | This is Mill Street Radio from PRX. |
| 0:41.7 | I'm your host, Christopher Kimball. |
| 0:44.5 | Today we're mastering the art of French cooking. |
| 0:47.5 | Alex Einuz, for example, puts a French spin on a very American concept. |
| 0:52.1 | Well, I feel very French today. And I thought I should share something with you, a recipe |
| 0:57.8 | that performs particularly well on French people. |
| 1:02.4 | You'd be maybe surprised to learn that it's based around the burger. |
| 1:06.8 | What? |
| 1:07.4 | Yes, French people love their burger, but I made sure not to make enemies to include some French flavors. |
| 1:16.2 | We also chat with Jacques Pepin, who recalls his first impressions of the American supermarket. |
| 1:22.0 | There was only one salad. That was iceberg. There was no lick, no shallot. |
| 1:26.8 | I remember asking for munchum, and they said, I no leak, no shallot. I remember asking for mushroom, |
| 1:29.2 | and they said, I have five, and that was the canned mushroom. I mean, you didn't have any |
| 1:33.4 | fresh mushroom. But first, dessert. With us today is food writer and dessert columnist for the |
| 1:41.4 | Wall Street Journal, Alexandra Cropenzano. |
| 1:46.1 | She's also the author of Gatot, |
... |
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