The apprentice: my life in the kitchen
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Language:
English
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
More Details
Contributors:
ISBN:
9780618197378
9780547346540
9780786256167
9780618331260
9780618444113
9780547346540
9780786256167
9780618331260
9780618444113
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Grouping Information
Grouped Work ID | 19198629-7463-c66b-d8f7-6b7fb51bbc6c |
---|---|
Grouping Title | apprentice my life in the kitchen |
Grouping Author | jacques pepin |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2024-04-22 22:18:37PM |
Last Indexed | 2024-04-22 22:21:11PM |
Solr Fields
accelerated_reader_point_value
0
accelerated_reader_reading_level
0
auth_author2
Chevalier, Michel, 1952-
author
Pépin, Jacques
author2-role
Chevalier, Michel,1952-narrator
author_display
Pépin, Jacques
available_at_eh
Online OverDrive Collection
detailed_location_eh
Online OverDrive Collection
display_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
format_category_eh
Audio Books
Books
eBook
Books
eBook
format_eh
Book
CD Audiobook
Large Print
eBook
CD Audiobook
Large Print
eBook
id
19198629-7463-c66b-d8f7-6b7fb51bbc6c
isbn
9780547346540
9780618197378
9780618331260
9780618444113
9780786256167
9780618197378
9780618331260
9780618444113
9780786256167
itype_eh
ADULT BOOK
ADULT BOOK ON CD
ADULT LARGE PRINT
ADULT BOOK ON CD
ADULT LARGE PRINT
last_indexed
2024-04-23T04:21:11.415Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Essays
Non Fiction
Non Fiction
local_callnumber_eh
Online OverDrive
owning_library_eh
East Hampton Public Library Online
owning_location_eh
Online OverDrive Collection
primary_isbn
9780618197378
publishDate
2003
2004
2004
publisher
Houghton Mifflin
Houghton Mifflin Audio
Houghton Mifflin Harcourt
Thorndike Press
Houghton Mifflin Audio
Houghton Mifflin Harcourt
Thorndike Press
recordtype
grouped_work
subject_facet
Biographies
Cooking
Pepin, Jacques
Pépin, Jacques
Pépin, Jacques -- Biography
Cooking
Pepin, Jacques
Pépin, Jacques
Pépin, Jacques -- Biography
title_display
The apprentice : my life in the kitchen
title_full
The Apprentice My Life in the Kitchen
The apprentice : my life in the kitchen / Jacques Pepin
The apprentice : my life in the kitchen / Jacques Pépin
The apprentice : my life in the kitchen Jacques Pepin
The apprentice : my life in the kitchen / Jacques Pepin
The apprentice : my life in the kitchen / Jacques Pépin
The apprentice : my life in the kitchen Jacques Pepin
title_short
The apprentice
title_sub
my life in the kitchen
topic_facet
Biography & Autobiography
Cooking
Cooking & Food
Essays
Nonfiction
Pepin, Jacques
Pépin, Jacques
Cooking
Cooking & Food
Essays
Nonfiction
Pepin, Jacques
Pépin, Jacques
Solr Details Tables
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ils:.b23333765 | Book | Books | 1st Houghton Mifflin Co. pbk. ed | English | Houghton Mifflin | 2003 | viii, 318 pages, 16 unnumbered pages of plates : illustrations ; 21 cm | |
ils:.b12584617 | CD Audiobook | Audio Books | English | Houghton Mifflin Audio | ℗2003 | 8 audio discs (600 min.) : digital ; 12 cm | ||
ils:.b23587702 | Large Print | Books | English | Thorndike Press | 2003 | 509 pages (large print) ; 22 cm | ||
overdrive:64a1e658-292e-4125-adc6-9316b87cb674 | eBook | eBook | English | Houghton Mifflin Harcourt | 2004 |
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