My Life in the Kitchen
Houghton Mifflin Harcourt, Hardcover, 9780618197378, 336pp.
Publication Date: April 1, 2003
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 cafe, 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 souffle 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.
Jacques Pépin has written twenty-five cookbooks, including the best-selling Jacques Pépin Fast Food My Way, More Fast Food My Way, and his memoir, The Apprentice. He has also starred in numerous acclaimed cooking series on public television and is a contributing editor to Food & Wine. He has won multiple James Beard Awards, several IACP Cookbook Awards, and the Legion of Honor, France's highest distinction.
"Prose as joyful and rich as the author's food." Kirkus Reviews
".....a delicious book...a joy." -The New York Times Book Review 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
"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 Magazine
"Pepin writes the way most chefs wish they could cook. . . (The Apprentice) goes down like a feast. . . a worthy indulgence." Gentleman's Quarterly
"An appetizing read." The Oregonian
"A fun chronicle of a half century of progress in the American kitchen." - Saveur