The legendary cooking teacher whom GQ calls "the most impactful living chef in America" shares his favorite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet la Cr me and Baker's Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark P pin touch: made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelized Tomatoes Proven al. Charmingly illustrated with P pin's paintings, this little compendium is perfect for revitalizing every cook's repertoire.