
Jacques Pépin: Fast Food My Way
Mini Cheesecakes on Arugula Steamed Scrod Packages Butternut Squash Saute.

Mini Cheesecakes on Arugula Steamed Scrod Packages Butternut Squash Saute.

Small Crocs of Shrimp in Hot Vegetable Broth Pork Medallions Butter Pecan Ice Cream.

Butternut Squash Velvet Fillet of Sole with Mushroom Sauce Seckel Pears in Coffee.

Vegetable Bean Soup Chicken Supremes with Tapenade Vegetable Couscous Pear Compote.

Lamb Curry over Rice with Raisins Scallop Pancakes on Boston Salad Crisp Apricot.

Picante Mussel Pilaf Onion-Crusted Sole with Anchovy Butter Apricot Clafouti.

Chicken Thighs with Mushroom Sauce Fricassee of Brussel Sprouts Seafood Chowder.

Slow and Easy Bread in a Pot Cocotte Eggs with Creamed Mushrooms Ragout of Broccolini.

Asparagus Fans with Mustard Sauce Scallops Grenobloise with Potato Gratin Jam Tartines.

Greek Tomato Salad Poached Salmon in Sour Cream Herb Sauce Stew of Peas and Carrots.

Chang cooks and goofs around with his friends around the world.

Flo Braker prepares petits fours, ladyfingers, madeleines and Florentine squares.

Nick Malgieri bakes an assortment of fancy cookies.

Nancy Silverton prepares varieties of brioche and pecan sticky buns.

Steve Sullivan prepares walnut bread and decorative loaves.

Mary Bergin, head pastry chef of Spago in Las Vegas, prepares bundt cake and chiffon roll.

Lauren Groveman prepares bagels, matzos and pumpernickel loaves.

Norman Love demonstrates cake, espresso profiteroles and choux.

Gale Gand prepares tiramisu, napoleons, lemon meringue pie and ice cream sandwiches.

Marcel Desaulniers prepares plum cakes, brownie cake and chocolate mint nightcaps.