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Pepin: More Fast Food

SallyBR1's picture

I got this book a couple of weeks ago and finally had a chance to browse it. The recipes are just what I expected from the first book, and I am glad I bought it.

one disappointing point for me - the photos. To me, they seem strangely "dated" - I cannot quite express it, they seem (with some exceptions) like photos you would see in a 70's cookbook.

browsing the book, I found the quality of the pictures so poor, I opened Clotilde's Chocolate and Zucchini and put them side by side - I could not help myself but think that Pepin deserved the quality of photos from her book, which is simply outstanding.

has anyone else felt the same way?

Gretchen's picture

(post #62976, reply #1 of 17)

Just curious, where did you get it--what site?  I think sometimes there are two levels of publication of books, like the Literary Guild books used to be a lesser quality of paper/publication in bestsellers than the bookstore item. 


 But maybe Jacques just economized in getting yet another cookbook to publication. I think he may have done one a year for a while now, hasn't he.


Gretchen
Gretchen
SallyBR1's picture

(post #62976, reply #2 of 17)

Cookbook Club - I got a special 25% off and free shipping. It was hard to resist

even for a strong person.

TracyK's picture

(post #62976, reply #3 of 17)

Publishers no longer make "book club editions" of books, with cheaper production values (today's "book club" editions generally just have a reading guide to stimulate discussion, included in all the books in that print run).


Also, Jaques probably has very little to do with determining the design, look, layout, etc. of his books. He may provide the recipes and the copy, the publisher does the rest, he may get approval of the cover.



"The thing I love about Senator Obama is that he is, deep down, a doer of homework. All I want is a chief executive who has done/will do the reading!"                              -- Sarah Vowell

Gretchen's picture

(post #62976, reply #4 of 17)

No doubt true, but it was some of the Good Cook Club books that looked like lesser quality. 

Gretchen

Gretchen
shywoodlandcreature's picture

(post #62976, reply #5 of 17)

I'm not so sure that publishers don't print cheaper editions for book clubs - my books from BoMC are definitely, visibly inferior to the bookstore editions. Paper and binding on BoMC editions are both pretty crappy, and the size is smaller, though the pagination is the same.





“People that are really very weird can get into sensitive positions and have a tremendous impact on history.”
J. Danforth Quayle

SallyBR1's picture

(post #62976, reply #6 of 17)

Anybody here got the book?

I am just curious to find out if it's my distorted perception, me being too picky, or what?

:-)

Marcia's picture

(post #62976, reply #7 of 17)

I think that Peter has it. He did say something about ordering it, but whether or not he followed through, I can't say.

shywoodlandcreature's picture

(post #62976, reply #8 of 17)

Yes, we have it. I'll check it out.





“People that are really very weird can get into sensitive positions and have a tremendous impact on history.”
J. Danforth Quayle

shywoodlandcreature's picture

(post #62976, reply #9 of 17)

Okay, I just skimmed through the book, and I must say you're right - it looks like it was art-directed in about 1972. Having said that, though, I think the photos are appropriate in that they're not at all intimidating. Everything looks very doable by just about anyone with access to a stove an a couple of pots. I don't think the book is particularly aimed at folks with a more sophisticated level of skill.  





“People that are really very weird can get into sensitive positions and have a tremendous impact on history.”
J. Danforth Quayle

SallyBR1's picture

(post #62976, reply #10 of 17)

Isn't that AMAZING?

First time I noticed I was reading it in bed before going to sleep - I thought I was just sleepy and grumpy -

but this morning I grabbed it in plain day light, great mood, full of energy - still the same disappointment. With some exceptions, but in general it is pretty lousy to me.

Marcia's picture

(post #62976, reply #12 of 17)

You have the first one and really like it, don't you, Sally?

SallyBR1's picture

(post #62976, reply #13 of 17)

Yes, and don't get me wrong - I like the second one very much too - I am already planning on making his broccoli and a Tibetan flat bread next week. Also, he has a recipe for bread that is quite interesting: you mix the dough inside a non-stick pan and stick it in the fridge overnight. Next morning, bake it in the pan, no warming up, nothing.

sounds too simple to result in great bread, but I trust Pepin - if he says it's good, I believe him

it's just the photos that are absolutely pathetic. From the colors, to the arrangements, most of them seem old-fashioned. Hard to explain, you would have to see it.

Gretchen's picture

(post #62976, reply #14 of 17)

I have All About Braising that to me is very lacking in publication "good-ness"--thick pages, bad photography. Got it for "cheap" from somebody.  I think there are different quailities possibly. I don't know anything about the "book club" stuff--that isn't what I was referring to.

Gretchen

Gretchen
Marcia's picture

(post #62976, reply #11 of 17)

Thanks for checking, Sandra. I gather from what you said that the recipes are on a par with the artwork, but hope I'm inferring wrongly. The first book, which I don't have, BTW, received glowing reviews.

shywoodlandcreature's picture

(post #62976, reply #15 of 17)

I think the recipes are very good (this is Pepin, after all) but they are very simple, with a fair amount of convenience stuff used. (Nothing garbagey, just basic groceries). From skimming it, my impression is that it's good, quick food for folks who have a basic set of cooking skills, who want to eat decently, but who don't have time/inclination to get into any elaborate preparations.





“People that are really very weird can get into sensitive positions and have a tremendous impact on history.”
J. Danforth Quayle

Gretchen's picture

(post #62976, reply #16 of 17)

The first one was like that--very nice quick recipes. It's a good book.

Gretchen

Gretchen
Barbara48's picture

(post #62976, reply #17 of 17)

I think the recipes are useful although some of them are not all that fast. The almond cake is nice, I have many cookbooks that I have yet to make something from but this not one of them.