French Copper and Cookware
My grandparents lived in Paris for seven years before World War II and among the no-doubt vast array of experiences and collections, I most remember my grandmother’s gorgeous Mauviel copper pans. Made all the more beautiful with age, the pots not only shone with beauty but served ideally in exceptional meal preparation. Didn’t hurt that she had a maid to handle the sometimes tedious business of cleaning the copper!
That reminds of a lovely Jacque Pépin show, in which he explained the magic use of the copper bowl in whipping up egg whites for your favorite soufflé or meringue – “The metal interacts with the egg whites to make them more stable, as they take on air.” Hand beating is his preference, when he begins with rapid beating and slows to lift the whites that have begun to set up … without touching the bowl a lot.
Isn’t it the perfect moment to tell you that my favorite chef has a new book out? Mais oui! Jacques Pépin Heart & Soul in the Kitchen underscores one of the reasons I am drawn to this special chef. Probably the most important ingredient in his magnificent meal preparation is his love of family and friends and the intimate occasions for sharing special meals together. I have watched him on television with his daughter, granddaughter and a special friend here and there. Without exception, he refers to the delight he takes in the warmth of shared meals.
His new book includes a wide variety of recipes (200 in all), and even shares how to raise a child who will eat almost anything. I can say from experience, my mother accomplished just that with three exceptions: Brussel sprouts, shrimp creole and liver. No thank you. Period.
Time and again, I have given Monsieur Pepin’s lovely cookbooks to friends, daughters and daughters in law; so you can be sure the same will be true this holiday season.
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