In the summer of 1980, the "Food & Wine's School of International Cuisine" section of the magazine published a feature focused on the omelet making prowess of Mastering the Art of French Cooking ...

"I am very often considered the quintessential ‘French chef,'" he says with an unmistakable French lilt. "My accent is very Yankee," he jokes.

Jacques Pépin sits on a stool in the kitchen of his Madison home with a pegboard wall of cooper pots as a golden backdrop and his black miniature poodle, Gaston, at the alert by his side. Pépin shows ...

In the summer of 1980, the "Food & Wine's School of International Cuisine" section of the magazine published a feature focused on the omelet making prowess of Mastering the Art of French Cooking ...