In French Cooking for Beginners, learn to cook classic French recipes like Coq au Vin, Beef Bourguignon, Salade Nicoise, Creme Brulee, Crepes, and more through simple instructions and easy-to-follow tips and techniques.

Many of you have watched Claudine Pepin in partnership with her father, world-renowned chef Jacques Pepin, preparing delicious meals and sharing cooking techniques on Public Television. All three of their series have received the notable James Beard Award. In addition, Claudine has had numerous television appearances including Cooking Live with Sara Moulton, Good Morning America, and Multo-Mario. Claudine and Jacques Pepin appeared together for a final cooking series Jacques Pepin: Heart & Soul.

With an undergraduate degree in Political Science and Philosophy, and graduate work in International Relations from Boston University, Claudine spent a great deal of time in the wine industry. She spent two years as the Brand Ambassador for Moet & Chandon and Dom Perignon Champagne in New York while also teaching food and wine pairing for both the French Culinary Institute and the Sommelier Society in New York.

In 2002, Claudine was named Woman of the Year by the Academie Culinaire de France – Filiale des Etats Unis. She continues to do television as well as events including The Metropolitan Cooking & Entertaining Show, and the Aspen, Newport, Kohler and Pebble Beach Food & Wine Magazine weekends and is a guest instructor and host for Food University, which tours nationally. Claudine, her husband Rollie, a Faculty Member at Johnson and Wales University in Providence, along with their daughter Shorey, and two mischievous cats, have relocated from Colorado to Rhode Island.

Her philosophy for food is closely tied to family. Claudine cooks at home almost every day, believing that sharing a meal with family and friends, eating, laughing, and spending time together at the table is one of the most enjoyable and rewarding things in life. “Food doesn’t have to be complicated. It needs to be wholesome, nutritious and preferably well seasoned. And, it’s always best when shared with those you love.”