Jacques Pepin’s Chicken in Vinegar with Garlic and Tomato Sauce
![Jacques Pepin employs an interesting technique to cook this bistro classic.](https://www.foodgal.com/wp-content/uploads/2020/10/Chicken-in-Vinegar-Final-706x1024.jpg)
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.”
![](https://www.foodgal.com/wp-content/uploads/2020/10/Jacques-Pepin-Quick-Simple.jpg)
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.
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