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1 Home & Garden Cooking and Food- French

The Apprentice: My Life in the Kitchen

by

The Apprentice: My Life in the Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

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 Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. As a homesick boy in war-ravaged France, Jacques works on a farm in exchange for food, dodging bombs and bearing witness as German soldiers capture his father, a fighter in the Resistance. After the war he 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 France's most famous restaurant, finally becoming Charles de Gaulle's personal chef.

When Jacques comes to America, he falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child. A master of the American art of reinvention, he goes on to earn a graduate degree from Columbia University, turn down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switch careers to become a charismatic leader in the revolution that changed the way Americans approached food.

Also included in this book are Jacques's 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. It is also the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.

Review:

"Prose as joyful and rich as the author's food." Kirkus Reviews

Review:

"In simple, light, unpretentious prose, chef and cooking teacher extraordinaire Pepin recounts his life in food and cooking." Mark Knoblauch, Booklist

Review:

"Part of Pepin's appeal is that he is not a man who does things by the book. This may also explain why — when just about every other food personality has already cranked out a kitchen memoir or two — Pepin, the author of 21 cookbooks, waited until now to tell one of the liveliest stories of them all." Eve Zibart, Time Out New York

Review:

"As lively and personable as Pepin himself." Alison Arnett, The Boston Globe

Review:

"This charming memoir will not disappoint." Publishers Weekly

Review:

"[Pepin] made his way late to the written word, having been a chef before he was a scholar, and a teacher and a restaurateur before he published. But first — the good luck is ours — he was a hungry child, in a country in which food was religion, and in which history imprinted itself culinarily." Stacy Shiff, The New York Times

Review:

"Lest any reader think this is another saga of sex and drugs in the kitchen, it definitely is not. Instead, it's the story of just what it takes to turn a talented young Frenchman into one of the most admired figures in the culinary world." Judith Weinraub, The Washington Post

Synopsis:

From the moment of its publication, The Apprentice established itself as an “instant classic” (Anthony Bourdain). With sparkling wit and occasional pathos, the man whom Julia Child has called “the best chef in America” tells the captivating story of his rise from a terrified thirteen-year-old toiling in an Old World French kitchen to an American superstar who ad-libbed and demonstrated culinary wizardry as the cameras rolled — and changed American tastes.

The Apprentice is an engrossing tale of the modern cooking scene and how it came to be, told from an engaging personal perspective. The story begins in prewar France, with young Jacques cutting his teeth in his mothers small restaurants. Moving to Paris, it offers tantalizing glimpses of Sartre and Genet. In his role as Charles de Gaulles personal chef, Jacques witnesses history being made from behind the swinging door of the kitchen.

In America, he rejects an offer to be chef in the Kennedy White House, choosing instead to work at Howard Johnsons. He then proceeds to make some history of his own, creating a revolution with a band of fellow food lovers: Julia Child, James Beard, and Craig Claiborne. Culinary high jinks and revealing portraits ensue. The Apprentice also includes well-loved recipes, from Mamans Cheese Soufflé to Chicken Salad r la Danny Kaye.

Synopsis:

A wise and charming memoir from a man who quickly ascended the ranks of American cooks to become, according to Julia Child, "the best chef in America"

 

With sparkling wit, occasional humility, and a delightfully curated selection of recipes, Jacques Pépin tells the captivating story of his rise from a terrified thirteen-year-old toiling in an Old World French kitchen to an American superstar—he was one of the earliest pioneers of culinary television—who changed American tastes with his culinary wizardry and ad-libbed charm. The Apprentice begins in prewar France, with young Jacques cutting his teeth in his mothers small restaurants. When he moves to Paris, we see tantalizing glimpses of Sartre and Genet, and in his role as Charles de Gaulles personal chef, Jacques witnesses history from a remarkable vantage point behind the swinging kitchen door. In America, he rejects an offer to be chef in the Kennedy White House, choosing instead to work at Howard Johnsons, and then joins forces with fellow food lovers Julia Child, James Beard, and Craig Claiborne to make some history of his own. In the words of Anthony Bourdain, it's an instant classic.

Synopsis:

With sparkling wit and occasional pathos, Pepin tells the captivating story of his rise from a terrified 13-year-old toiling in an Old World French kitchen to an American culinary superstar.

About the Author

Jacques Pépin is author of twenty-one cookbooks, including Jacques Pépin's Table and Julia and Jacques Cooking at Home. He has starred in thirteen PBS programs in the past twenty years. He has received many awards for his work, including James Beard Awards, IACP Cookbook Awards, and an Emmy. He was inducted into the James Beard Cookbook Hall of Fame in 1996.

Table of Contents

Contents Acknowledgments · vii 1. The War Years · 1 2. The Call of the Stove ·23 3. My Apprenticeship · 46 4. Seasons ·66 5. Paris · 76 6. The Plaza Athénée · 88 7. Cooking for Presidents · 106 8. Home Again · 128 9. New York, New World · 134 10. Only in America · 151 11. Cooking with Friends · 168 12. Gloria · 185 13. Living Off the Land · 200 14. Soups On · 216 15. Teaching · 224 16. Writing · 250 17. Television · 262 18. Glorias Restaurant · 272 19. A New Way to Cook · 286 Index · 295

Product Details

ISBN:
9780618197378
Subtitle:
My Life in the Kitchen
Author:
Pepin, Jacques
Author:
eacute
Author:
P.
Author:
Pin
Author:
&
Author:
pin, Jacques
Author:
Jacques P
Publisher:
Rux Martin/Houghton Mifflin Harcourt
Location:
Boston
Subject:
Literary
Subject:
Cookery
Subject:
Cooking
Subject:
Cooks
Subject:
Personal Memoirs
Subject:
Pepin, Jacques
Subject:
Biography-Cooking
Subject:
Biography - General
Copyright:
Edition Description:
Cloth
Series Volume:
GTR-548
Publication Date:
April 2003
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
32 b/w photos from the authorand#146;s p
Pages:
336
Dimensions:
9 x 6 x 0.63 in 1.44 lb

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Related Subjects

Biography » Cooking
Biography » General
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » Regional and Ethnic » French

The Apprentice: My Life in the Kitchen Used Hardcover
0 stars - 0 reviews
$11.95 In Stock
Product details 336 pages Houghton Mifflin Company - English 9780618197378 Reviews:
"Review" by , "Prose as joyful and rich as the author's food."
"Review" by , "In simple, light, unpretentious prose, chef and cooking teacher extraordinaire Pepin recounts his life in food and cooking."
"Review" by , "Part of Pepin's appeal is that he is not a man who does things by the book. This may also explain why — when just about every other food personality has already cranked out a kitchen memoir or two — Pepin, the author of 21 cookbooks, waited until now to tell one of the liveliest stories of them all."
"Review" by , "As lively and personable as Pepin himself."
"Review" by , "This charming memoir will not disappoint."
"Review" by , "[Pepin] made his way late to the written word, having been a chef before he was a scholar, and a teacher and a restaurateur before he published. But first — the good luck is ours — he was a hungry child, in a country in which food was religion, and in which history imprinted itself culinarily."
"Review" by , "Lest any reader think this is another saga of sex and drugs in the kitchen, it definitely is not. Instead, it's the story of just what it takes to turn a talented young Frenchman into one of the most admired figures in the culinary world."
"Synopsis" by ,
From the moment of its publication, The Apprentice established itself as an “instant classic” (Anthony Bourdain). With sparkling wit and occasional pathos, the man whom Julia Child has called “the best chef in America” tells the captivating story of his rise from a terrified thirteen-year-old toiling in an Old World French kitchen to an American superstar who ad-libbed and demonstrated culinary wizardry as the cameras rolled — and changed American tastes.

The Apprentice is an engrossing tale of the modern cooking scene and how it came to be, told from an engaging personal perspective. The story begins in prewar France, with young Jacques cutting his teeth in his mothers small restaurants. Moving to Paris, it offers tantalizing glimpses of Sartre and Genet. In his role as Charles de Gaulles personal chef, Jacques witnesses history being made from behind the swinging door of the kitchen.

In America, he rejects an offer to be chef in the Kennedy White House, choosing instead to work at Howard Johnsons. He then proceeds to make some history of his own, creating a revolution with a band of fellow food lovers: Julia Child, James Beard, and Craig Claiborne. Culinary high jinks and revealing portraits ensue. The Apprentice also includes well-loved recipes, from Mamans Cheese Soufflé to Chicken Salad r la Danny Kaye.

"Synopsis" by , A wise and charming memoir from a man who quickly ascended the ranks of American cooks to become, according to Julia Child, "the best chef in America"

 

With sparkling wit, occasional humility, and a delightfully curated selection of recipes, Jacques Pépin tells the captivating story of his rise from a terrified thirteen-year-old toiling in an Old World French kitchen to an American superstar—he was one of the earliest pioneers of culinary television—who changed American tastes with his culinary wizardry and ad-libbed charm. The Apprentice begins in prewar France, with young Jacques cutting his teeth in his mothers small restaurants. When he moves to Paris, we see tantalizing glimpses of Sartre and Genet, and in his role as Charles de Gaulles personal chef, Jacques witnesses history from a remarkable vantage point behind the swinging kitchen door. In America, he rejects an offer to be chef in the Kennedy White House, choosing instead to work at Howard Johnsons, and then joins forces with fellow food lovers Julia Child, James Beard, and Craig Claiborne to make some history of his own. In the words of Anthony Bourdain, it's an instant classic.

"Synopsis" by , With sparkling wit and occasional pathos, Pepin tells the captivating story of his rise from a terrified 13-year-old toiling in an Old World French kitchen to an American culinary superstar.
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