Show Guide: 'Jacques Pepin: Heart & Soul'

Synopsis: Jacques Pepin'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 Pepin'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 ricotta lasagna. (Courtesy PBS, 2015)

The Cast:
Jacques Pepin as Himself

Production Credits:

The Episodes:
Season One Episode Guide (PBS)
1-01

1-02

1-03

1-04

1-05

1-06

1-07

1-08

1-09

1-10 Global Gastronomy--11/21/2015
Japanese-inspired broiled salmon with miso glaze. Chirashi sushi, grilled chicken tenders with chimichurri, and sabayon with Madeira and grapes.

1-11 Offal Good--11/28/2015
Chicken livers in mushroom port sauce, tripe and pigs feet ragout, pommes persilles, curing and cooking beef tongue with ravigote sauce.

1-12 Catch O' The Day--12/05/2015
Grilled striped bass with olive topping, two ways to shuck clams, clams with vinegar and scallion sauce, linguine with clam sauce, and cod in light cream sauce.

1-13 Julia Remembered--12/12/2015
Oyster chowder with potatoes, spinach and corn. Eggplant-tomato gratin and hamburger royale.

1-14 Gloria's Favorites--12/19/2015
Pressed caviar canape, beer-battered corn fritters topped with smoked salmon, fried eggplant, Vietnamese Hanoi chicken soup, plus pork kidneys with mushroom and vermouth sauce.

1-15 Shorey's Petite Appetite--12/26/2015
Escargots in baked potatoes, stuffed tomatoes, bread filled with hazelnuts and chocolate, and chocolate-pistachio brittle.

1-16 Cuisine de Ma Cherie--01/02/2016
Herbed omelet with shrimp, cilantro rice, calamari with saffron, cucumber, onion and mint salad, rice pudding with dried cherries and blueberry sauce.

1-17 Sweet Endings With Shorey--01/09/2016
Tartine de confiture, peaches marty, rhubarb-honey coupe with yogurt sauce, chocolate pistachio biscotti, and mini chocolate truffles.

1-18 Viva Mexico!--01/16/2016
Hibiscus flower cocktail, Yucatan ceviche, fillet of sole Riviera with pico de gallo, beef fillet mini steaks with mushrooms and shallots, plus frozen grapefruit granita with mango and mojito cocktail.

1-19 Kitchen Companions--01/23/2016
Octopus stew with onions, paprika and wine served over polenta. Corn souffle, Venison in sweet-and-sour sauce, and prunes in red wine.

1-20 Ocean Harvest--01/30/2016
Tuna a la minute, shrimp burgers with zucchini, grilled baxalhau with Meditteranean olives, plus pasta and shrimp with pressed caviar shavings.

1-21 Cooking Clever--02/06/2016
Mussels with cream and chives on polenta, spaghetti a la Bolognese, tomato and potato salad with mustard sauce, and sauteed radicchio salad.

1-22 Heirloom Favorites--02/13/2016
Skinning a salami, a classic dumpling dish, ricotta quenelles, flounder with lemon butter, saute of rabbit with mushrooms and cream, and apples in lemon sauce.

1-23 Just Ducky!--02/20/2016
Duck liver mousse with apples, sauteed duck breast with arugula salad and cracklings, vinaigrette, and lemon mousseline.

1-24 Cuisine Economique--02/27/2016
Black lentil salad with eggs, pork neck and bean fricassee with fresh vegetables, and spinach and risotto lasagna paired with red wine.

1-25

1-26 Menu Memories--03/12/2016
Salmon scaloppini with sorrel sauce. Lamb breast navarin, green salad with mustard sauce, and coffee panna cotta.