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Jacques Pépin: Heart & Soul.

Jacques Pépin: Heart & Soul

Chef Jacques Pépin's last full television series celebrates his 60 years in the kitchen. Featuring never-before-seen footage of his life in addition to a wide array of new creative recipes for the novice or seasoned cook, each episode combines Pépin's culinary history and travel experiences with his refined teaching skill. Some recipes include tomato velvet soup; oyster chowder with potatoes; beer-battered corn fritters topped with smoked salmon; shrimp burgers with zucchini; and spinach and ricotta lasagna.

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UPCOMING EPISODES

Wed, 10/21 at 6:00 pm America/Chicago on Austin PBS Create

Toast to Julia

Sole vin blanc; lesson on filleting fish; pan-roasted rack of lamb with spice crust with fried potatoes and a stew of peas and fennel with lardons; wine sherbet.

Thu, 10/22 at 12:00 am America/Chicago on Austin PBS Create

Toast to Julia

Sole vin blanc; lesson on filleting fish; pan-roasted rack of lamb with spice crust with fried potatoes and a stew of peas and fennel with lardons; wine sherbet.

Wed, 10/28 at 6:00 pm America/Chicago on Austin PBS Create

Cooking From Le Pelican

Country-style eggs and Swiss chard gratin; curing meat; kale, sausage, ribs and Lima bean stew; a springtime stew of radishes in walnut oil; braised veal breast with pearl onions and artichoke; melon and blueberries with sage sprigs.

Thu, 10/29 at 12:00 am America/Chicago on Austin PBS Create

Cooking From Le Pelican

Country-style eggs and Swiss chard gratin; curing meat; kale, sausage, ribs and Lima bean stew; a springtime stew of radishes in walnut oil; braised veal breast with pearl onions and artichoke; melon and blueberries with sage sprigs.