Many of you have watched CLAUDINE PÿPIN in partnership with her father, world-renown chef, Jacques Pépin, 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 Pépin: 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."

A NOTE FOR KIDS
A NOTE FOR PARENTS

To Start
Gougères
Eggs Jeannette
Cauliflower Soufflé
Vichyssoise

To Continue
Cheese Fondue
Chicken Breast with Garlic and Parsley
Boeuf Bourguignon
Claudine’s Croque Monsieur
Lamb Chops with Lemon Zest and Herbs of Provence
Chicken with Cream Sauce
Ham and Leek Quiche
Whole Roasted Chicken with Herbs of Provence
Salade Niçoise
Sautéed White Fish and Secret Sauce

On the Side
Sautéed Swiss Chard
French String Beans
Potato and Cheese Gratin
Parsnip-Potato Purée
Ratatouille
Roasted Cauliflower
Herb-Roasted Potatoes
Spinach in Béchamel
Vinaigrette for a Week

To Finish
Almond Cake
Clafoutis
Crème Brûlée
Crêpes
Apple Tarts with Almond Frangipane
Sablés
American Blueberry Pie

MENUS
INDEX
ACKNOWLEDGMENTS
ABOUT THE AUTHOR