Carb fans, you are in for a real treat in this week's episode of Today's Gourmet. Jacques Pépin prepares garbure, a cozy French stew made with ham, navy beans, and a host of hearty vegetables including leek, potato, cabbage, and parsnip. The soup is wonderful, but most of this episode is dedicated to the art of homemade bread. As usual, Jacques not only tells us how to do something, but why. Along the way, you'll learn which flour to use for which type of bread, how to make a starter, the best way to shape dough, and more.

For dessert, Jacques prepares a light fruit dish with pureed cantaloupe, Grand Marnier, honey, and pineapple.

In This Episode:
00:00: How to Make French Ham and Vegetable Soup (Garbure)
2:24 Jacques Pepin explains the science behind bread.
5:29 Different types of flour for different loaves of bread
5:55 How to make bread
18:18 Cantaloupe dessert recipe

Today's Gourmet with Jacques Pépin Full episode
Season 3, Episode 315, 1993. Soup and Rustic Bread
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.

The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

Subscribe to @KQEDFood to watch more food videos.