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The Apprentice: My Life in the Kitchen
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Review
“Prose as joyful and rich as the author’s food.” —Kirkus Reviews “. . . a delicious book . . . a joy.” —The New York Times Book Review “The real pleasure of this book is spending time with a thoughtful and sophisticated man, one whose memories and thoughts inevitably turn to food and cooking.” —Epicurious “A fun chronicle of a half century of progress in the American kitchen.” —Saveur “The kind of well-prepared prose you want to devour slowly.” —The Oregonian “A well written, funny, sad, informative and always enchanting account of an incredible career. . . . An instant classic.” —Anthony Bourdain, author of Kitchen Confidential “A feast.” —People “Pepin writes the way most chefs wish they could cook. . . . (The Apprentice) goes down like a feast . . . a worthy indulgence.” —GQ “An appetizing read.” —The Oregonian
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About the Author
JACQUES PÉPIN has published twenty-five cookbooks, including the best-selling Essential Pépin, Jacques Pépin Fast Food My Way, and Jacques Pépin More Fast Food My Way. He has also starred in twelve acclaimed cooking TV series. He has won multiple James Beard Awards and several IACP Cookbook Awards.
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Product details
Paperback: 352 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt; Reprint edition (December 8, 2015)
Language: English
ISBN-10: 0544657497
ISBN-13: 978-0544657496
Product Dimensions:
5.5 x 0.9 x 8.2 inches
Shipping Weight: 12.6 ounces (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
381 customer reviews
Amazon Best Sellers Rank:
#82,939 in Books (See Top 100 in Books)
I absolutely love this book. I had loaned my original copy and it disappeared into the Twilight Zone of "unreturned" books. Besides the personal connection with my childhood--I grew up jut a few miles away from his native town and my parents probably knew his--his book reflects his personality: down-to-earth unpretentious and sincere. It also illustrates the "land of milk and honey" nature of that region--Rhône valley, Charolais, Beaujolais, the Bresse and its chicken, etc. humbly credited by all the best granddads/Chefs of Lyonnese cooking, who also never forget the "mères" who taught them. In addition, Jacques Pépin, also a first generation immigrant to America as I am, possesses an unabashed love for his adoptive/adopted country and the possibilities it gave him--with concomitant hard work--to rise to his best.
Wow, this book is way better than expected. I purchased it when it was on the monthly kindle discount list. Surprisingly well written, and well constructed backstory of his childhood. Reminds me of a French version of Kitchen Confidential (it even has a intro from Mr. Bourdain himself). The book gives good insight into Mr. Pepin's upbringing, as well as a story of ascendency in the French culinary scene. This book really gives more context to the great chef we can see regularly on PBS.
When I saw this book, I was really excited to buy/read it because Jacques Pepin feels almost like an honorary member of my family (although I've honestly never even met him before). He's not the kind of person I consciously think about, but his name has always been familiar within my family. My mom grew up in France and ever since I can remember, she would consult her 'Jacques Pepin: A French Chef Cooks at Home' recipe book. With its pages falling out, it was clearly the most consulted recipe book of her (large) collection. It's impossible to forget the delicious results (especially the tarte aux pommes) and the many pages of helpful pictures. Memories aside, this book was a joy to read--great, funny stories that fit together in a very clear way to tell Jacque Pepin's complete story. This is one person I would definitely love to meet in real life!
I first became aware of Jacques Pepin while living in San Francisco and saw him on PBS in a video of a fundraiser he did with Julia Child - it was hilarious! One of the things he demonstrated was boning a chicken - she timed him at 40 seconds. He then stuffed and rolled it. And, I became a fan - like Julia, he demonstrates HOW to cook.I watched for his TV series, and in that he demonstrated step by step how to bone the checken. Well, I tried it - with the 4th chicken (over a few months, sitting at my VCR, armed with knives and the remote), I got it down to 15 minutes.However, he also said that after learning the technique, one could bone any fowl from a squab to a large turkey. Well, it was a few years later I tried boning a turkey. (Don't much like turkey, but my son-in-law does, and one of the advantages to a boned chicken is that it cooks quickly and much more evenly than a whole stuffed one.) Got out the VHS tape and my weapons. 1.5 hours later, it was done. It was worth it, but I was convinced he lied - big time! Got better with the 2nd turkey the following year - cut my time in half. Found out how to adapt the technique when his "Essentials Techniques" book came out.This book told me why he is so very good at teaching. Thank you, Jacques.
A wonderful romp through a life well lived, by a truly wonderful man. I'm a food professional, so getting to read these very well written stories of apprenticeship and working in France during the last days of truly classic French cuisine is just a delight. There are a wealth of wonderful riches throughout, and it's all written in Pepin's gentle, humorous way. Great read.
Enjoyed this chatty, sometimes funny, sometimes poignant autobiography. It was interesting to learn about the inside workings of a French kitchen, then as translated to an American sensibility. Recipes are included, and helpfully indexed in the back. The flaw is the end...he just abruptly stops, not really ending, more like a thought not completed. I kept looking for a conclusion... The kindle edition, at least, could use better editing. Several obvious typing errors, and at least one recipe is not complete ( when and how am I supposed to incorporate the pork chops?)
Jaqcques Pepin spins a most delightful autobiography about his days in and around some of the most famous kitchens in the world. He takes us through the years of his apprenticeship in the demanding restaurants of France, where he learned how to be a formal French chef, even preparing food for DeGaulle and other high officials. And then he came to America where he found a totally different -- more casual, more daring -- cuisine and set out to master it, along with the English language. The book takes the reader on a culinary tour that includes, besides fine restaurants, corporate kitchens, books, magazines, television cooking classes -- the whole comprehensive world of food. Pepin writes as he cooks -- deliciously. He goes against the stereotype of the moody, dictatorial chef and comes across as a guy you'd like a have a beer with. And along the way he shares vignettes of some of the great chefs and food writers he befriended -- Claiborne, Beard, Franey, Child and others. And at the end of each chapter there is a recipe or two that usually illustrates the period in his wife about which he has just written. If you are not a foodie, you will be after you finish this delightful, gourmet meal of a book.
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