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The Apprentice: My Life in the Kitchen

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Publisher:
Houghton Mifflin Harcourt
Pub. Date:
2004
Language:
English
Description
A culinary legend tells his story, from boyhood in wartime France to stardom in America, and shares favorite recipes: "A delicious book...a joy."—The New York Times Book Review

In this memoir, the man Julia Child called "the best chef in America" tells of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain.

We see Jacques as a homesick six-year-old in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door.

When he comes to America, Jacques falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, he proves to be a master of the American art of reinvention: earning a graduate degree from Columbia, turning down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Also included are approximately forty favorite recipes created in the course of his career, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans.

"Fascinating."—The Washington Post

"Beguiling."—The New Yorker

"As lively and personable as Pepin himself."—The Boston Globe
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ISBN:
9780547346540
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Grouping Information

Grouped Work ID19198629-7463-c66b-d8f7-6b7fb51bbc6c
Grouping Titleapprentice my life in the kitchen
Grouping Authorjacques pepin
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2022-10-07 04:07:48AM
Last Indexed2022-10-07 04:43:00AM

Solr Fields

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0
accelerated_reader_reading_level
0
author
Pépin, Jacques
author_display
Pépin, Jacques
available_at_aacpl
Online OverDrive Collection
detailed_location_aacpl
Online OverDrive Collection
display_description
A culinary legend tells his story, from boyhood in wartime France to stardom in America, and shares favorite recipes: "A delicious book...a joy."—The New York Times Book Review

In this memoir, the man Julia Child called "the best chef in America" tells of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain.

We see Jacques as a homesick six-year-old in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door.

When he comes to America, Jacques falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, he proves to be a master of the American art of reinvention: earning a graduate degree from Columbia, turning down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Also included are approximately forty favorite recipes created in the course of his career, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans.

"Fascinating."—The Washington Post

"Beguiling."—The New Yorker

"As lively and personable as Pepin himself."—The Boston Globe
format_aacpl
eBook
format_category_aacpl
eBook
id
19198629-7463-c66b-d8f7-6b7fb51bbc6c
isbn
9780547346540
last_indexed
2022-10-07T08:43:00.940Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Essays
Non Fiction
local_callnumber_aacpl
Online OverDrive
owning_library_aacpl
Anne Arundel County Public Library Online
owning_location_aacpl
Online OverDrive Collection
primary_isbn
9780547346540
publishDate
2004
publisher
Houghton Mifflin Harcourt
recordtype
grouped_work
title_display
The Apprentice My Life in the Kitchen
title_full
The Apprentice My Life in the Kitchen
title_short
The Apprentice
title_sub
My Life in the Kitchen
topic_facet
Biography & Autobiography
Cooking & Food
Essays
Nonfiction

Solr Details Tables

item_details

Bib IdItem IdShelf LocCall NumFormatFormat CategoryNum CopiesIs Order ItemIs eContenteContent SourceeContent URLDetailed StatusLast CheckinLocation
overdrive:64a1e658-292e-4125-adc6-9316b87cb6741Online OverDrive CollectionOnline OverDriveeBookeBook2falsetrueOverDriveAvailable Online

record_details

Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
overdrive:64a1e658-292e-4125-adc6-9316b87cb674eBookeBookEnglishHoughton Mifflin Harcourt2004

scoping_details_aacpl

Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
overdrive:64a1e658-292e-4125-adc6-9316b87cb6741Available OnlineAvailable Onlinefalsetruetruefalsefalsetrue