The Apprentice

My Life in the Kitchen

Biography & Memoir, Literary
Cover of the book The Apprentice by Jacques Pépin, HMH Books
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Jacques Pépin ISBN: 9780547346540
Publisher: HMH Books Publication: May 7, 2004
Imprint: Rux Martin/Houghton Mifflin Harcourt Language: English
Author: Jacques Pépin
ISBN: 9780547346540
Publisher: HMH Books
Publication: May 7, 2004
Imprint: Rux Martin/Houghton Mifflin Harcourt
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from HMH Books

Cover of the book Jessica Rules the Dark Side by Jacques Pépin
Cover of the book A Single Shard by Jacques Pépin
Cover of the book A Few Red Drops by Jacques Pépin
Cover of the book Life Mask by Jacques Pépin
Cover of the book How to Start a Fire by Jacques Pépin
Cover of the book CliffsQuickReview Precalculus by Jacques Pépin
Cover of the book The Fifth of March by Jacques Pépin
Cover of the book Mr. Wuffles! by Jacques Pépin
Cover of the book How to Cook Everything Vegetarian by Jacques Pépin
Cover of the book Big Bear's Big Boat by Jacques Pépin
Cover of the book The Civil War Battlefield Guide by Jacques Pépin
Cover of the book The Joy of x by Jacques Pépin
Cover of the book My Bonny Light Horseman by Jacques Pépin
Cover of the book Bushman Lives! by Jacques Pépin
Cover of the book Andromache, by Racine by Jacques Pépin
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy