The apprentice: my life in the kitchen
(Book)
Author:
Published:
Boston : Houghton Mifflin, 2004., 2003.
Format:
Book
Edition:
1st Houghton Mifflin Co. pbk. ed.
Physical Desc:
viii, 318 pages, 16 unnumbered pages of plates : illustrations ; 21 cm
Status:
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
Copies
Location
Call Number
Status
Madison/Scranton Adult Nonfiction
641.5092 PEPIN P
On Shelf
Subjects
LC Subjects
More Details
Language:
English
ISBN:
9780618444113
Notes
General Note
Includes indexes.
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Citations
APA Citation (style guide)
Pépin, J. (2004). The apprentice: my life in the kitchen. 1st Houghton Mifflin Co. pbk. ed. Boston, Houghton Mifflin.
Chicago / Turabian - Author Date Citation (style guide)Pépin, Jacques. 2004. The Apprentice: My Life in the Kitchen. Boston, Houghton Mifflin.
Chicago / Turabian - Humanities Citation (style guide)Pépin, Jacques, The Apprentice: My Life in the Kitchen. Boston, Houghton Mifflin, 2004.
MLA Citation (style guide)Pépin, Jacques. The Apprentice: My Life in the Kitchen. 1st Houghton Mifflin Co. pbk. ed. Boston, Houghton Mifflin, 2004.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
19198629-7463-c66b-d8f7-6b7fb51bbc6c
Record Information
Last Sierra Extract Time | Apr 17, 2024 02:23:14 AM |
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Last File Modification Time | Apr 17, 2024 02:23:51 AM |
Last Grouped Work Modification Time | Apr 18, 2024 10:20:04 PM |
MARC Record
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003 | OCoLC | ||
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100 | 1 | |a Pépin, Jacques. | |
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250 | |a 1st Houghton Mifflin Co. pbk. ed. | ||
264 | 1 | |a Boston :|b Houghton Mifflin,|c 2004. | |
264 | 1 | |c 2003. | |
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