Take It Easy

In the October 5 issue of the magazine, Daniel M. Lavery reviews Jacques Pépin’s most recent book, a collection of the eighty-seven-year-old chef’s poultry recipes, memories, and paintings:  The recipes on offer throughout Art of the Chicken are both flexible and virtuosic, and effortlessly woven into each part of [Pépin’s] career. There is lunch for one, dinner for […]