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      <title>Jacques Pepin by Maggie Chang</title>
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      <pubDate>2016-11-14 20:34:32 UTC</pubDate>
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         <title>&quot;More Fast Food My Way&quot;</title>
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         <pubDate>2016-11-14 20:38:42 UTC</pubDate>
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         <title>&quot;New Complete TECHNIQUES&quot;</title>
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         <title>&quot;Essential Pepin&quot;</title>
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         <pubDate>2016-11-14 20:45:06 UTC</pubDate>
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         <title>Essential Pepin - Egg-ceptional</title>
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         <pubDate>2016-11-14 20:49:35 UTC</pubDate>
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         <title>Pepin Biography</title>
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         <description><![CDATA[<div>Jacques Pepin is a chef. He was born in France on December 18. 1935. He currently lives in Connecticut with his wife Gloria. He learned how to cook at his family's restaurant, Le Pelican. He quit school at age 13 to apprentice in a kitchen where he learned to cook by watching chefs. At 17, he moved to Paris and learned at Maxim's and Fouquet's. He worked as a chef for the French Navy. He was also a personal chef to important people.  He specializes in French cuisine. His signature dish is chicken in cream sauce.</div>]]></description>
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         <pubDate>2016-11-14 20:52:33 UTC</pubDate>
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         <title>Jacques and Julia</title>
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         <pubDate>2016-11-14 20:58:35 UTC</pubDate>
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         <title>Jacques and Granddaughter Shorey on his KQED show</title>
         <author>17changm94</author>
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         <pubDate>2016-11-14 20:59:47 UTC</pubDate>
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         <title>Signature Dish - Cream Chicken</title>
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         <pubDate>2016-11-14 21:01:08 UTC</pubDate>
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