Chef Jacques Pépin talks about cooking and his new book

The Dallas Morning News (MCT) - Jacques Pepin is one of the world's most popular TV chefs and cookbook authors. He's done 11 cooking series for PBS, and he's written more than a score of books, including a well-received autobiography.

All of those have to do with something important to Pepin: education. He's been an adjunct professor at Boston University for more than two decades, is a dean at the French Culinary Institute and participates in many fundraising events aimed at training the next generation of chefs.

"I like to communicate," Pepin said Thursday, relaxing on a sofa in the lobby of the Rosewood Mansion on Turtle Creek in Dallas. "Regardless of what you teach, you're forming a rapport with someone. I like to see the excitement when someone is learning something new."

Pepin was in town for an appearance at Central Market Dallas to promote his newest cookbook, "More Fast Food My Way" (Houghton Mifflin, $32). It's a companion to his new PBS series. The new book's a follow-up to what Pepin says is probably his most popular cookbook, 2004's "Fast Food My Way."

At Central Market, Pepin demonstrated one of his favorite shortcut techniques: splitting a chicken, flattening it and cutting between the joints, which he says reduces the roasting time by half. He signed books and charmed an adoring crowd with stories told in his musical French accent.

He also answered impromptu questions from 50 students gathered for his hourlong cooking-school class. "What kind of chef's knife do you like to use?" one woman called out.

"A sharp one!" Pepin shot back. Over the laughter, he explained that he really doesn't care if a knife is carbon steel or stainless steel, as long as it's good and sharp.

Though he doesn't personally "do the Internet," Pepin, 77, nevertheless has his own Web site (jacquespepin.net). YouTube also features excerpts from the "More Fast Food My Way" TV series, highlighting his "Minute Recipes," the teaser segments introducing each episode of the new show. Twenty-eight "Minute Recipes" also are in the new "More Fast Food" cookbook.

Pepin sings the praises of the pressure cooker and uses certain convenience foods to speed along a home-cooked dinner. Ready-made sugar cookie dough makes the crust for a raspberry tart, for example. Or instant mashed potatoes will thicken his creamy leek-and-mushroom soup.

Good, easy-to-make meals are especially important today, Pepin believes, because too many families seldom eat together daily. He and his wife, Gloria, made it a sacred ritual to dine at home together and brought up their daughter, chef Claudine Pepin, to do likewise.

"I have been married 43 years," Pepin says, "and dinner with Gloria is still the culmination of the day. When Claudine was small, I found that unless you sit down with a kid to eat, there's no communication.

Supporting FREE Catholic Education with Grass-fed Beef

"There's nothing as comforting for a child than coming into the kitchen after school, seeing things cooking, smelling those smells. Those memories stay with you the rest of your life."

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JACQUES PEPIN'S SKIRT STEAK GRANDMA

4 skirt steaks, about 6 ounces each and about ľ inch thick

1 tablespoon fresh lime juice, plus more to sprinkle over cooked steaks

˝ teaspoon salt

˝ teaspoon freshly ground black pepper

1 teaspoon good-quality olive oil

1 (2-ounce) can filleted anchovies in oil (reserve oil)

2 teaspoons chopped fresh garlic

2 tablespoons minced scallion

Ľ cup water

Rub steaks with 1 tablespoon lime juice and sprinkle with salt and pepper 10 minutes before cooking. Heat olive oil and oil from canned anchovies in large, heavy skillet over high heat. When hot, add steaks and cook about 1˝ minutes on each side for medium rare, or to preferred doneness.

Crush anchovy fillets with chopped garlic.

When steaks are cooked, transfer to a warmed plate to rest a few minutes.

Meanwhile, add anchovy-garlic paste and scallions to pan drippings and cook about 30 seconds. Add water and boil 30 seconds. Pour over steaks, sprinkle with more lime juice, and serve. Makes 4 servings.

SOURCE: "More Fast Food My Way," by Jacques Pepin (Houghton Mifflin, $32).

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© 2008, The Dallas Morning News.