A NEW YORK TIMES Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently'to cook andmaman, to his demanding apprenticeship and long, illustrious career'cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK's White House Chef for a job at Howard Johnson's, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques' favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques' stunning paintings of chickens. 'If it clucks or scratches, it's likely that Jacques has painted it.' This unique book is the next best thing to a visit to Jacques' home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.