The Apprentice: My Life in the Kitchen
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Published:
Houghton Mifflin Harcourt 2004
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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
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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More Details
Street Date:
05/07/2004
Language:
English
ISBN:
9780547346540
ASIN:
B005SZ15UQ
Citations
APA Citation (style guide)
Jacques Pépin. (2004). The Apprentice: My Life in the Kitchen. Houghton Mifflin Harcourt.
Chicago / Turabian - Author Date Citation (style guide)Jacques Pépin. 2004. The Apprentice: My Life in the Kitchen. Houghton Mifflin Harcourt.
Chicago / Turabian - Humanities Citation (style guide)Jacques Pépin, The Apprentice: My Life in the Kitchen. Houghton Mifflin Harcourt, 2004.
MLA Citation (style guide)Jacques Pépin. The Apprentice: My Life in the Kitchen. Houghton Mifflin Harcourt, 2004.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
| Library | Owned | Available |
|---|---|---|
| Anne Arundel County Public Library | 2 | 1 |
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Grouped Work ID:
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No
Date Added:
Apr 07, 2017 17:31:56
Date Updated:
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Last Availability Check:
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- 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 - reviews
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In this fast-moving and often touching memoir, Pépin recounts his journey from the kitchen of his mother's humble restaurant in rural France after World War II to his current position as author of 21 cookbooks, star of 13 PBS cooking shows and dean of special programs at the French Culinary Institute in New York City. Along the way he describes everything from the tough French apprenticeship system that saw him dropping out of school at 13 to work in Lyon to the beginnings of the Howard Johnson's chain. Pépin accepted a job in the Howard Johnson's test kitchen over a stint at the White House cooking for John F. Kennedy , but shows no signs of regret. In fact, if there's a flaw here, it's that Pépin's eternally upbeat attitude is sometimes a little hard to buy—although he does seem to have been born under a lucky star. Pépin came to the U.S. just when a culinary culture was building and fell into friendships with Craig Claiborne, then food editor of the New York Times, and Julia Child. Even a bad car accident when he was 39 turned out to be a godsend, as it got him out of the restaurant kitchen and into the teaching profession. Pépin mines a lot of humor from the differences between French and American attitudes toward food, as when he recounts how he and a French friend once stopped by a farmsomewhere in the U.S. with a sign reading "Ducks for Sale" and wrung the neck of the duck they'd just bought in front of the horrified proprietress. Each chapter concludes with one or two recipes, many of them surprisingly earthy, such as Oatmeal Breakfast Soup with leeks and bacon. (Apr.)Forecast:Pépin's is a strongly branded name, and fans of his books, television shows and classes are bound to be curious as to how he got to where he is. This charming memoir will not disappoint, and the tireless Pépin's 12-city tour is sure to attract plenty of readers.
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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... - sortTitle
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