Cooking Under Pressure

Jacques Pépin: Fast Food My Way • Season 1 • Episode 4

About this episode

Jacques, having grown up in France during the war, hates waste! The cooking liquid, juices and bodies of lobsters used in Lobster Salad with Tarragon can be used for Lobster Bisque. Servings of Pressure-Cooker Lamb and White Bean Stew can be extended by serving with Couscous or starting with an Asian Eggplant Salad. Jacques also makes a cost-conscious ricotta and graham cracker dessert, Ricotta Honey Mix.