Jacques Pépin's Coffee-Soaked Pears | KQED

In this episode of Today's Gourmet, Jacques Pépin makes striped bass, veal chops, veggie burgers from scratch, and an espresso pear dessert. Learn some of Jacques' tricks for cleaning fish, cutting a veal rack, peeling pears, and more.

In This Episode:
00:00 Striped bass with leek recipe
4:34 How to cut down a rack of veal
7:16 How to make veal chops
7:54 Veggie burgers made with grits and vegetables
18:40 Coffee-soaked pear dessert recipe

Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 10, 1992. Special Guests
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.

The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

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