“A Grandfather’s Lessons, in the Kitchen with Shorey” by Jacques Pépin, A Rux Martin Book, Houghton Mifflin Harcourt, $30
Known for his skill in teaching culinary arts on television and in cookbooks, Jacques Pépin, 81, takes on a new apprentice, his 13-year-old granddaughter Shorey. In this charming book, Pépin shows Shorey how to fold napkins and how to make an edible goblet by dipping a balloon in to melted chocolate, as well as how to prepare a lot of simple, tasty dishes, from gratins to tomato soup.
“I wanted to cook things with Shorey that she likes,” the chef said. “I wanted to prepare food that is plain, but elegant, and more than anything, I wanted it to be fun.”
And Shorey, who admits to a fondness for Swedish Fish and boxed macaroni and cheese, writes, “If I could make a meal for anyone, it would be for my Papi, in thanks for all the great food he’s made for me. I would make roast chicken, salad and pasta with garlic,