The Apprentice: My Life in the Kitchen

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The Apprentice: My Life in the Kitchen

Format:  Hardcover,

318 pages

Publisher: Houghton Mifflin Harcourt

Publish Date: Apr 2003

ISBN-13: 9780618197378

ISBN-10: 0618197370

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The following content was provided by the publisher.
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 cafe, 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 souffle 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.

Specifications

Author:
Publisher: Houghton Mifflin Harcourt
Publish Date: Apr 2003
ISBN-13: 9780618197378
ISBN-10: 0618197370
Format: Hardcover
Number of Pages: 318
Shipping Weight (in pounds): 1.4
Product in Inches (L x W x H): 6.3 x 1.15 x 9.3
Walmart No.: 0618197370

Chapter outline

Acknowledgmentsp. VII
The War Yearsp. 1
The Call of the Stovep. 23
My Apprenticeshipp. 46
Seasonsp. 66
Parisp. 76
Le Plaza Atheneep. 88
Cooking for Presidentsp. 106
Home Againp. 128
New York, New Worldp. 134
Only in Americap. 151
Cooking with Friendsp. 168
Gloriap. 185
Living off the Landp. 200
Soup's Onp. 216
Teachingp. 224
Writingp. 250
Televisionp. 262
Gloria's Restaurantp. 272
ANew Way to Cookp. 286
Indexp. 295

Reviews

Review by Library Journal (2003-04-15)

How does one become a chef? Aside from having a love for food, modern cooks are born from diverse experiences, talents, and training. Pepin, who has given us numerous cookbooks and memorable television programs, now shares his story. Throughout his early years in the kitchens of family restaurants and highly structured apprenticeships throughout France to his move to the United States, years as a product development chef for Howard Johnson, and friendships with such famous foodies as Craig Claiborne, Pepin relates how his interest in food and culinary techniques developed into passions for cooking and teaching.

He does this deftly, neatly capturing personalities and events with clear, concise writing. As a tantalizing bonus, each chapter concludes with a favorite recipe. Pepin's book is an essential counterpoint to Anthony Bourdain's cynical Kitchen Confidential: Adventures in the Culinary Underbelly. Also available in CD and audio cassette formats, this entertaining and informative memoir is recommended for public libraries and culinary collections. (Photos not seen.)-Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA

(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Awards and Recognitions

  • New York Times Notable Books of the Year, 2003 (United States)
  • Connecticut Book Awards, 2004 (United States)
  • Library Journal Best Books of the Year, 2003 (United States)
  • IACP Crystal Whisk Awards, 2004 (United States)

Book description

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.

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