America’s most well-known French chef on the ‘Artwork of the Rooster’ and a life properly lived | KPCC – NPR Information for Southern California
“Proust had his madeleine, I’ve hen,” writes Jacques Pépin at first of his new memoir. Pépin, who has been cooking since he was 13, says no ingredient brings him extra pleasure than hen. Besides — maybe — the egg. “As a chef, I stand in awe of the standard hen’s contributions to world delicacies. As…