In this celebration of Spring, Jacques prepares a sumptuous Easter dinner for friends, starting with Caviar served with Buckwheat Blini and Frozen Vodka. Salmon Steaks with a tangy, fresh Sorrel Sauce and delicate little cucumber balls make an easy first course. And of course, there's lamb - in this case, spring Lamb Loins in Ambush, coated with a ground lamb and vegetable mousse, served over fresh fava beans. Jacques' Leek-and-Mushroom Pie adds just the right earthy flavors, and on the side, there are Eggplant 'Cushions' garnished with lightly stewed tomatoes, and Artichoke Bottoms stuffed with brown-butter spinach, topped with a golden-brown gratin sauce. The meal ends with grown-up Easter Eggs: fluffy Caramel Snow Eggs floating in custard cream. In a classic Pepin pairing, this ethereal dessert is served with Jacques' down-to-earth, old-fashioned Oatmeal Cookies dipped in sumptuous chocolate.

Previews of other titles available.