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In his newly illustrated book The Art of the Chicken: A Master Chef’s Paintings, Stories, and Recipes of the Humble Bird, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, 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. Join Dana Cowin for a discussion of chef's favorite recipes and perhaps a display of some of the dozens of his stunning paintings of chickens.
