An Official Souvenir Programme for the London Olympic Games
An Official Souvenir Programme
for the London Olympic Games
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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


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in the kitchen is surrounded by generations of cooks past, the advice
and menus of cooks present, the wisdom of cookbook writers."

~ Laurie Colwin


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Olympic Rings Fountain in Centennial Park, Atlanta, USA
Olympic Rings Fountain in
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Jeux Olympiques, Paris, 1924
Jeux Olympiques, Paris, 1924
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Julia and Jacques Cooking at Home

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Bird's Nest, 2008 Summer Olympics, Track and Field, Beijing, China
Bird's Nest, 2008 Summer Olympics, Track and Field, Beijing, China
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La Belle Cuisine


The Good as Gold cookbook was compiled and published in honor of the Centennial Olympic Games, held in 1996 in Atlanta, GA. In our opinion, this is an outstanding cookbook which, unfortunately, didn't receive a great deal of publicity or recognition and is now out of print. Over fifty of America's finest chefs and famous cooks - including Daniel Boulud, Jacques Pépin,
Ella & Dick Brennan, Rick Bayless, Dean Fearing, Michel Richard and
Wolfgang Puck
- present special recipes to salute the Centennial Olympic
Games celebration. We're delighted to celebrate the 2000 Olympic spirit
by presenting selected recipes from this cookbook.


Good as Gold
Centennial Olympic Games Cookbook
America's Finest Chefs and Famous Cooks Celebrate
100 Years of the Modern Olympic Games
Copyright © 1995 by Favorite Recipes Press

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Jacques Pépin

Chicken Chasseur

1 tablespoon virgin olive oil
8 skinless chicken thighs, with all surrounding
fat removed (about 2 pounds)
1 small leek (5 ounces), trimmed, cleaned,
and coarsely chopped (1 3/4 cups)
1 medium onion (4 ounces), peeled
and chopped (1 cup)
1 1/2 tablespoons all-purpose flour
1 cup dry white wine
1 can (15 ounces) whole peeled
tomatoes in juice
5 cloves garlic, peeled, crushed,
and finely chopped (1 tablespoon)
20 medium mushrooms (about 12 ounces)
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon soy sauce
1 tablespoon chopped fresh tarragon

Heat the olive oil until it is hot in a large nonstick skillet. Add the
chicken thighs in one layer, and cook them for 5 minutes on each side
over medium to high heat. Transfer the thighs to a large, sturdy sauce-
pan, arranging them side by side in a single layer in the pan.
To the drippings in the skillet add the leek and onion, and sauté for 30 seconds. Add the flour, mix it in well, and cook for about 30 seconds.
Then mix in the wine and tomatoes. Bring the mixture to a boil over
medium heat, and pout it into the saucepan containing the chicken.
Stir in the garlic, mushrooms, thyme, rosemary, salt, pepper and soy
sauce. Bring the mixture to a boil over high heat, stirring occasionally
to prevent the chicken from scorching, then cover the pan, reduce the
heat to low, and cook for 25 minutes. Sprinkle on the tarragon and
mix it in. Serve two thighs per person with some of the vegetables
and surrounding liquid. Four servings..


Red Wine and Cassis Strawberries

3 cups ripe strawberries, washed and hulled
3 tablespoons sugar
3 tablespoons cassis (black currant-flavored liqueur)
or crème de mûres (blackberry-flavored liqueur)
3/4 cup dry, fruity red wine
1 tablespoon shredded peppermint leaves
4 tablespoons sour cream (optional)
Cookies (optional)

Quarter the berries, and place them in a bowl with the sugar, liqueur,
wine and mint. Mix well, and serve immediately, or refrigerate (for up
to 8 hours) until serving time.
Spoon the berries and marinade into wine goblets for serving. If desired,
top each dessert with a dollop of sour cream, and serve it with a cookie.

Four servings.

More from Jacques Pepin:
French Potato Salad
Sauteed Chicken 'Maison'
Salmon Fillet en Papillote with Zucchini,
Carrot, and Shiitake Mushrooms

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Good as Gold

Daniel Boulud
Ella & Dick Brennan
Marcel Desaulniers
Robert Del Grande
Dean Fearing
Wolfgang Puck

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