Whether it’s watching him on PBS or thumbing through one of his cookbooks, I never cease to learn something from Jacques Pepin.

A master technician who makes everything look effortless, and a cheerleader who gives the confidence to try any of his recipes handily in your own kitchen, Pepin continues to inspire in his latest cookbook, “Jacques Pépin Quick & Simple” (Houghton Mifflin Harcourt), of which I received a review copy.

As the title implies, the book’s 250 recipes are fast and easy, with brief ingredients list. Pepin is not above using frozen pizza dough, canned beans or ready-made sponge cake in some of them, either.

As he states in the introduction, “This book is intended to make your life easier.”

It will, too, with recipes such as “Cream of Pumpkin Soup” that uses canned pumpkin, light cream and curry powder; “Cheese Tart,” made with a frozen pie shell filled with a mixture of eggs, ricotta and Gouda; “Mustard-Broiled Shrimp” that’s coated with honey mustard, dark soy sauce and Sriracha; and “Orange Bavarian Cream” what mimics fancy custard cream but is instead made with instant pudding mix, half-and-half, and melted vanilla ice cream.