&lt;p&gt;&lt;span&gt;For generations of cooks, Jacques Pépin has been the master. Early in his career he cooked for eminences like Charles DeGaulle, and was offered a job at the White House. But after a serious car accident ended his time in restaurants, Pépin remade a new career as a teacher, cookbook author, chef, and broadcaster. On television—at first alongside his friend Julia Child—he brought the gospel of French cooking into so many American homes, at a time when there was no other fine cuisine. At eighty-five, he is still active on Facebook Live, with a notably humble variety of use-what-you-got cooking that’s well suited to the pandemic era. Pépin consented to a one-on-one lesson with David Remnick, a cooking novice, and together they tackled the subtle art of making a crêpe. &lt;/span&gt;&lt;span&gt;Plus, Klancy Miller,&lt;span&gt; &lt;/span&gt;&lt;/span&gt;&lt;span&gt;the author of “Cooking Solo,” talks with the food correspondent Helen Rosner about her underlying philosophy: you should treat yourself as well as you would treat anyone else.&lt;/span&gt;&lt;/p&gt;

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Home Cooking with Jacques Pepin and Klancy Miller

The New Yorker Radio Hour