The Apprentice: My Life in the Kitchen

Awards:   Short-listed for Connecticut Book Awards (Biography/Memoir) 2004 Short-listed for James Beard Foundation Book Awards (Reference Boty) 2004
Author:   Jacques Pepin
Publisher:   Houghton Mifflin
ISBN:  

9780618197378


Pages:   336
Publication Date:   10 April 2003
Format:   Hardback
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

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The Apprentice: My Life in the Kitchen


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Awards

  • Short-listed for Connecticut Book Awards (Biography/Memoir) 2004
  • Short-listed for James Beard Foundation Book Awards (Reference Boty) 2004

Overview

"In this captivating memoir, the man whom Julia Child has called ""the best chef in America"" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Awardwinning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. We see young Jacques as a homesick six-year-old boy 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 immediately 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, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, 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. Included as well are approximately forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation."

Full Product Details

Author:   Jacques Pepin
Publisher:   Houghton Mifflin
Imprint:   Houghton Mifflin (Trade)
Dimensions:   Width: 16.50cm , Height: 2.50cm , Length: 24.00cm
Weight:   0.635kg
ISBN:  

9780618197378


ISBN 10:   0618197370
Pages:   336
Publication Date:   10 April 2003
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Table of Contents

Reviews

The real pleasure of this book is spending time with a thoughtful and sophisticated man, one whose memories and thoughts inevitably turn to food and cooking. - Epicurious Prose as joyful and rich as the author's food. The kind of well-prepared prose you want to devour slowly. A fun chronicle of a half century of progress in the American kitchen. - Saveur Pepin writes the way most chefs wish they could cook. . . (The Apprentice) goes down like a feast. . . a worthy indulgence. A well written, funny, sad, informative and always enchanting account of an incredible career. . . An instant classic. Anthony Bourdain, author of Kitchen Confidential Prose as joyful and rich as the author's food. Kirkus Reviews .. ...a delicious book...a joy. -The New York Times Book Review The New York Times Book Review The real pleasure of this book is spending time with a thoughtful and sophisticated man, one whose memories and thoughts inevitably turn to food and cooking. - Epicurious The kind of well-prepared prose you want to devour slowly. The Oregonian A well written, funny, sad, informative and always enchanting account of an incredible career. . . An instant classic. Anthony Bourdain, author of Kitchen Confidential A feast. People Magazine Pepin writes the way most chefs wish they could cook. . . (The Apprentice) goes down like a feast. . . a worthy indulgence. Gentleman's Quarterly An appetizing read. The Oregonian A fun chronicle of a half century of progress in the American kitchen. - Saveur -Prose as joyful and rich as the author's food.- Kirkus Reviews -.....a delicious book...a joy.- -The New York Times Book Review The New York Times Book Review -The real pleasure of this book is spending time with a thoughtful and sophisticated man, one whose memories and thoughts inevitably turn to food and cooking.- - Epicurious -The kind of well-prepared prose you want to devour slowly.- The Oregonian -A well written, funny, sad, informative and always enchanting account of an incredible career. . . An instant classic.- Anthony Bourdain, author of Kitchen Confidential -A feast.- People Magazine -Pepin writes the way most chefs wish they could cook. . . (The Apprentice) goes down like a feast. . . a worthy indulgence.- Gentleman's Quarterly -An appetizing read.- The Oregonian -A fun chronicle of a half century of progress in the American kitchen.- - Saveur


-Prose as joyful and rich as the author's food.- Kirkus Reviews -.....a delicious book...a joy.- -The New York Times Book Review The New York Times Book Review -The real pleasure of this book is spending time with a thoughtful and sophisticated man, one whose memories and thoughts inevitably turn to food and cooking.- - Epicurious -The kind of well-prepared prose you want to devour slowly.- The Oregonian -A well written, funny, sad, informative and always enchanting account of an incredible career. . . An instant classic.- Anthony Bourdain, author of Kitchen Confidential -A feast.- People Magazine -Pepin writes the way most chefs wish they could cook. . . (The Apprentice) goes down like a feast. . . a worthy indulgence.- Gentleman's Quarterly -An appetizing read.- The Oregonian -A fun chronicle of a half century of progress in the American kitchen.- - Saveur


Prose as joyful and rich as the author's food. Kirkus Reviews<br><br>. ....a delicious book...a joy. -The New York Times Book Review The New York Times Book Review<br><br> The real pleasure of this book is spending time with a thoughtful and sophisticated man, one whose memories and thoughts inevitably turn to food and cooking. - Epicurious<br><br> The kind of well-prepared prose you want to devour slowly. The Oregonian<br><br> A well written, funny, sad, informative and always enchanting account of an incredible career. . . An instant classic. Anthony Bourdain, author of Kitchen Confidential<br><br> A feast. People Magazine<br><br> Pepin writes the way most chefs wish they could cook. . . (The Apprentice) goes down like a feast. . . a worthy indulgence. Gentleman's Quarterly<br><br> An appetizing read. The Oregonian<br><br> A fun chronicle of a half century of progress in the American kitchen. - Saveur


A well written, funny, sad, informative and always enchanting account of an incredible career. . . An instant classic. Anthony Bourdain, author of Kitchen Confidential


The real pleasure of this book is spending time with a thoughtful and sophisticated man, one whose memories and thoughts inevitably turn to food and cooking. - Epicurious Prose as joyful and rich as the author's food. The kind of well-prepared prose you want to devour slowly. A fun chronicle of a half century of progress in the American kitchen. - Saveur Pepin writes the way most chefs wish they could cook. . . (The Apprentice) goes down like a feast. . . a worthy indulgence. A well written, funny, sad, informative and always enchanting account of an incredible career. . . An instant classic. Anthony Bourdain, author of Kitchen Confidential Prose as joyful and rich as the author's food. Kirkus Reviews .. ...a delicious book...a joy. -The New York Times Book Review The New York Times Book Review The real pleasure of this book is spending time with a thoughtful and sophisticated man, one whose memories and thoughts inevitably turn to food and cooking. - Epicurious The kind of well-prepared prose you want to devour slowly. The Oregonian A well written, funny, sad, informative and always enchanting account of an incredible career. . . An instant classic. Anthony Bourdain, author of Kitchen Confidential A feast. People Magazine Pepin writes the way most chefs wish they could cook. . . (The Apprentice) goes down like a feast. . . a worthy indulgence. Gentleman's Quarterly An appetizing read. The Oregonian A fun chronicle of a half century of progress in the American kitchen. - Saveur


Author Information

The winner of sixteen James Beard Awards and author of twenty-nine cookbooks, including A Grandfather's Lessons, Jacques Pépin Heart & Soul in the Kitchen, and Essential Pépin, JACQUES PÉPIN has starred in twelve acclaimed PBS cooking series. He was awarded France's highest distinction, the Legion of Honor.

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