The Provençal dish known as brandade de morue is a great example of how to elevate modest ingredients like salt cod and potatoesin this case, by whipping them with milk, olive oil and garlic until luxuriously silky. Jacques Pépin's extra step of serving the dish au gratin (browned, with cheese on top) makes it that much more delicious.
Recipes from Essential Pépin by Jacques Pépin. Copyright © 2011 by Jacques PÃ©pin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.