Pasta Ed Giobbi

[@agnescleary2312]

One of the many things I love about his videos is they're pure content. No pretentious, useless chit-chat. Just the precious wisdom and charm of this living legend. The best gift from France since the Statue of Liberty.

[@janeite5210]

ABSOLUTELY could not have put it any better!

[@jerrythomas4457]

Wee wee

Thank you for watching. Be well and keep cooking.

[@shawnamericanrebel5676]

GOD BLESS YOU 🙏 🇺🇸❤

Hi Mr Pépin, Can you start uploading on this channel again? I would love to watch new videos from you And if you could incorporate vegan options like BeyondMeat into your classic recipes, I would be very grateful Merci beaucoup 🙂

[@Singularity.82]

​@The beautiful thing about simple cooking is that it's so easy to make these kind of substitutions. Learning from Masters like Chef Pepin has taught me that. So if you watch a video and want to sub veggie meat or oil instead of butter, in most cases it's no problem. Just about anything can be made Vegan if you learn the exceptions and experiment!

[@origemcollectibles]

Jacques a living legend

[@davestelling]

Absolutely...

[@HankBukowski]

True.

[@TennesseeBlink]

Jacques is my comfort watch. I can watch his recipes over and over hundreds of times and never get tired of it. He has the ability to calm even the most hectic day or make you forget your troubles for a little while as he works his culinary magic. I am so thankful for this wonderful man. Thank you for being you, Jacques. We love you dearly.

[@JimmyMac100]

Imagine being in his kitchen, just the two of you, cooking Jaques' favorite dishes,having wine and enjoying the food? He's such a Master in the kitchen.

[@endlesviewing]

Legendary. Love how casual he makes his wicked knife skills look.

[@gidnik]

what a wonderful man.

[@seg672]

Agreed!

[@seg672]

He's lovely

[@cachi-7878]

I’ve learned all my knife skills from Jacques. I love this man!

[@iblong9505]

Forget the recipe. That was a masterclass in fundamental techniques. Thanks JP!

[@FLGurl]

The knife technique alone is totally priceless.

[@АбуЮсуф-щ8з]

explain to me please, I don't understand

[@meat_loves_wasabi]

Have a Merry Christmas Jacques … & a great year ahead

[@MW-rq5uc]

I agree that he is unpretentious. I think he is secure about who he is, what he does, and the importance of FOOD. He is a master chef for sure. Thank you for just being here...you teach us so much.

[@ed10523]

I have been watching and Learning From Chef My Entire life. Merci Chef, Continue to Make Novice Chefs like me Gain the Confidence to Excel in the Kitchen with your Talents.

[@CraigArndt]

I hope Jacques is doing well, what a wonderful man. I still watch his deboning a chicken just before I do it.

[@paskal1800]

same here, but that shoudnt take you more than 45 seconds

[@fun_ghoul]

@@paskal1800 lol

[@timmyteaching]

La technique.

[@ssanta8058]

Im so glad he’s back!!

[@brianhudson7822]

Voici, le maitre! M. Pepin, nous vous remercions pour tout les cadeaux de vos recettes !

[@David-qd3ff]

I have been learning from JP my whole life. You have inspired me and pushed me to new levels. Merci Chef.

[@АбуЮсуф-щ8з]

It’s super. you work as a cook?

[@petermccrindle7033]

Je suis entièrement d'accord! I've memorized and lovingly used virtually ALL of Chef Pépin's countless tips over the many DECADES I've enjoyed his multiple filmed episodes (most fav those filmed with Julia Child!). Absolutely life-changing and timeless!

[@venomf0]

What an amazing human.

[@ElusiveClit]

Somehow time stops when monsieur Pépin cooks.

[@MrChristopherMolloy]

God bless this man and Merry Christmas!

[@camhamster3891]

Normally I don't appreciate watching cooks chop what they put into their dishes, but Jacques Pepin's perfect knife skills are a pleasure to behold.

[@rustybearden1800]

A warm summer evening, sitting outside with beautiful surroundings and people you love, a plate of this lovely pasta and some cold white wine and cheeses and fruit for dessert - heaven! Merci, Jacque!

[@fabricetremblay9023]

Très longue vie à vous Chef Jacques Pépin !!!

[@patrickford18]

You always make it look so very easy....

[@sandys947]

I love the simplicity of the dishes and how Monsieur Pepin shows it and the little tips that he gives, next time in my home will be Pasta Ed Giobbi Thank you !!

[@fathersonandskillet]

Thank you for honoring Ed Giobbi with this recipe and video. His cookbook was one of the first Italian cookbooks we owned and we still cook from it.

[@SpringRubber]

Merci, Monsieur. Peace from the USA.

[@mollymollie6048]

Love you, Jaques Pépin, I’ve watched you since I was a little kid, and loved your show with Julia, especially. Also…is there such a thing as too much garlic? Lol 😂

Never too much garlic 😉 Happy Cooking!

[@mollymollie6048]

@ OMG, Jacques Pépin actually replied to me, you are so awesome, and I love how you make complicated things easy to understand and do. The best to you and your wife and family, and keep making those videos, we love them!!!

[@neptunian23]

I’ll never forget those Howard Johnson fried clams on Long Island when I was a kid. Love you😘

[@lazlomattachine8334]

I love Mr Pepins easy charm and unpretentious manner as he gives us all a masterclass in basic cookery. His knife skills are are lovely thing to watch-

[@claudepoulin4435]

Merci Jacques Pépin pour vos délicieuses recettes.

[@StormSongs7]

I used to watch you and Julia on PBS over 35-40+/- years ago.

[@superswagman5973]

Great video Jacques, thank you!

[@jonathanpeppin8564]

“Some people like it [al dente] … I don’t” love it Jacques, it’s your own taste!

[@janoswinters5196]

Happy Birthday Jacques! Thanks for all you do and all you have given us! You're the absolute best!

[@RubyTwilite]

Well said! My thoughts exactly!

[@protopigeon]

Nothing but love for Jacques

[@SuperJoes70]

I learn ALL the small tips that help me be a better cook thank Jacques Pe'pin

[@donna7338]

So glad JP likes his pasta "cooked." I like my pasta cooked as well.

[@mogarcia9755]

Thanks to you tube we will always be able to watch him and learn and in awe enjoy…

[@petermccrindle7033]

ONE specific thing really jumped out at me while Jacques was preparing this simple but delicious Italian classic dish: His use of the microwave oven! SO very many world-class chefs snobbishly "diss" ANY potential use of a microwave oven in food preparation.. which is quite silly really! There are only a few successful recipes that use a microwave oven for every cooking action but there are definitely quite a few recipes that use it for one or more steps of preparing a dish and THIS one is a perfectly acceptable case in point! Félicitations Chef Pépin!

[@McCulleyJr]

Thanks for another great recipe and tutorial.

[@daveklein2826]

Old videos never get old, he's a great chef

[@jacksdaughter7989]

I made this and pretty much used any scrap of veggies in my refrigerator plus ALL my tomatoes! It was SO delicious. I really shouldn't have eaten as much as I did but if you are going to eat something like this, you can't help yourself. 😉 Thank you so much, dear Jacques Pepin. Even if I didn't love to cook and love your recipes, just watching you to learn would have been an absolute pleasure. But I can honestly say that my kitchen skills are quite good now -- just because of you.

[@katherinekunhiraman5969]

Two greats! Ed Giobbi was an old family friend. I still use his cook book containing so many family stories, how his father used to relate everything to food. He might say about a person, "His nose must weigh two pounds!" he was also a beautiful artist. Keep cooking, and keep finding the artist within!

[@iceman1875]

Hell ya chef's back

[@davestelling]

That looks so good...

[@gayleandrus7050]

Thank you for this wonderful pasta primavera! ❤

[@markspc1]

Jacques Pepin a living legend, Marry Christmas M. Pepin.

[@timothyszabo7236]

Pasta Ed Giobbi of the gods. That looks good, Oh yeah!!!

[@COMB0RICO]

I like that talk on al dente. I understand. I've never seen anyone as good with a knife. Thanks from Texas.

[@wesleyzain9524]

Great video, chef! Primavera as it should be! No cream, butter, or other ingredients. Light and nutritious. Bravo!

[@mervinprone]

Yes! A perfect dish for January, to shake off all the excesses of last month. Fresh and delicious. And easy.

[@chrisandersen5635]

Great as usual. Simple and delicious. Happy Birthday chef.

[@bigfurlan]

A gentleman and class act. A heavenly chef.

[@maureensurdez7841]

our charming french teacher...love him

[@AdlerDanEgoe]

Mr. Pepin, you are an Inspiration with a big I. Sounds cliche but Jacques Pepin truly is the embodiment of inspiration. Don't know what to cook today? Search for a Pepin recipe. Simple as. Big up for the team for providing top tier ingredients and split camera angles. Knife was sharp and "for vegetables" (with those partially hollowed out sides), but I think we all stick to the German style curved blade chefs knife at the end. Especially for mincing garlic or herbs. Thank you very much again for the video and keep them coming!

[@Singularity.82]

I'm on team vegetable cleaver. Bigger side area for picking up more vegetables than even the santoku he uses here, and still light enough to handle garlic and other small tasks with a practiced hand. But we all have our preferences!

[@jeffpiper4374]

Always a joy to watch experienced hands at work. Merry Christmas Chef Pépin!

[@johnbeeck2540]

Congrats on the 100K Subs! Have a great holiday Sir! You are a Master!

[@fotoschopro1230]

God bless you Jacques

[@TasteKahani]

This Pasta looks Delicious! 😍😋A Quick and Easy recipe. Big Like ❤

[@garden_hooligan]

Thank you for making and sharing.

[@paulafigueiredo1745]

It’s always a joy to see you Chef. Happy holidays 🎄and happy new year 🥂. May 2022 bring us health.

[@jedb9677]

I read this and thought what's happening in May next year? Then realised what you meant lol

[@markspc1]

Sra Figueiredo, porque não diz Marry Christmas M. Pepin !

[@patricklarry6645]

Happy cooking!

[@schlowieeeee]

J’adore tu Jacques!!!! 💙🤍💙

[@joannelarose8198]

Beautifully simple!

[@remongu748]

Bravo! Vous m avez donne faim! Un petit verre de rouge avec c est encore mieux! Et deux trois gouttes de vinaigre balsamique aussi haha!

[@Socrates...]

Looks wonderful

[@Anonymous-rb2uf]

I learn new kitchen skills every video,

[@Claudi771]

! Thanks for the recipe 💕I Adore Jacques PEPIN

[@Ash-kb9hn]

I was memorized by his knife skills.

[@goldLizzzard]

I made this today, it was delicious! I added some boiled chicken thigh for protein and a bit of chili oil for heat.

[@lindadechiazza2924]

Looks real good, love the olive oil just enough to balance flavors So Good

[@CookingWithTheCajun]

That looks good, thanks for sharing and Happy New Year.

[@johnkolarik1491]

Excellent thanks 😊

[@jamestimmerman7519]

Excellence personified. What a treasure you are. Happy Holidays from alabama.

[@ArtMorte]

If this was JP's last contribution to cooking on camera then I salute this legend of a man!

[@smoath]

Lovely

[@joypolk3093]

Always enjoy watching you cook!🤗❤️

[@st.charlesborromeo9793]

God, I love him. And Italian Grandma. They both know what they are about and make statements like “you can do this or that, whatever you like. This is what I do.”

[@mayalimon0929]

Great teacher

[@kaypryor2594]

I have always wondered what happened to Jacques left arm. I am amazed that he can do whatever he wants and it doesn't hinder him in the least. I truly love the amazing chef he is and his sweet love for his family.

[@vandabellini9780]

Jacques is a beast chef!

[@jean-marcknight8816]

Ce que j’aime dans les vidéos de Pépin, c’est qu’elles sont brèves 😉

[@lubnaarja2240]

❤️❤️ Happy cooking indeed chef

[@scottbrown3444]

thanks Jacques! I love you

[@Lonelyeco]

Thank you for this recipe.

[@stefaniem5451]

❤He's a miracle !

[@jasminequinones5359]

I love your recipes 😋

[@chukwuemekaonwuchekwa730]

I am making this tomorrow!!!

[@Javaman92]

Thank you for teaching us. Happy holidays!

[@johnwood5150]

gorgeous

[@MGK9007]

I totally agree with you. I like my pasta cooked done 😇

[@mailtorajrao]

Master!💫

[@jpcaras]

Thank you, King

[@ARIZJOE]

Something like this, really quality olive oil makes all the difference, and superior cheese. It's all in the ingredients, plus Jack's technique. I'm surprised Chef Pépin did not use his cranking pepper grinder here.

[@willi-fg2dh]

. . . i never thanked you for showing me how to dice an onion! thank you

[@truthseeker7833]

Looks delicious! I like acidity so I would add a splash of balsamic vinegar. Thx for the inspo :)

[@Jakfilm]

That looks wonderful. Merci!

[@StudSupreme]

Ma e facilissimo! Si mangia anche nel' estate.

[@Mr_2ster]

Viva Jaques Pepin! ❤️❤️

[@rjames808]

Always teaching......as he cooks.

[@messey12]

If I were fabulously wealthy, I'd try to find a way to get a video of Jacques, Chef John, and Cowboy Kent Rollins together to cook and/or talk. This would create a singularity of good vibes that would consume the planet.