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Cookbook Legends

Slide 2 of 10

Jacques Pépin's Favorite Pound Cake

The French call pound cake quatre-quarts ("four-fourths") because it is made with equal parts flour, sugar, eggs and butter. Pépin's mother, aunt and cousin all have their versions. He likes to fold in candied citrus peels to make a French fruit cake; he also loves plain slices dipped in espresso.

slideshow More Recipes by Jacques Pépin

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