The Apprentice: My Life in the Kitchen by Jacques Pepin
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Book Reviews of The Apprentice: My Life in the Kitchen
Book Review: puts current food 'celebs' to shame.
Summary: 5 Stars
A fascinating book. His experiences in real French kitchens, post WW2, when the apprentice system was still in place are truly amazing. This man worked harder than a dog (as do all real chefs!) to learn about food. I especially enjoyed the early part of the book where he reminisces about his family's life in German occupied France. He doesn't talk about solders mind you, he talks about it from the point of view of what they ate!
They really don't make them like this anymore. If you enjoy cooking at all you will enjoy this book. I mean, the man read Julia Child's Mastering the Art of French Cooking in manuscript form! He was there at the awakening of the US to its modern culinary tradition, and he has some stories to tell. He also includes quite a few quirky recipes such as for his mother's deviled eggs. Jacques Pepin's story puts 99% of the current crop of cooking `celebs' to shame in terms of training and real food experience. Rachel Ray worked, where, in a fine food store in Lake George NY for a couple of years? Be serious. JP spent more time learning how to prep vegetables. I loved every word. If you enjoy a well prepared meal and are at all interested in how it got to your plate you will love this book too.
Book Review: The Apprentice: My Life in the Kitchen
Summary: 5 Stars
Jacques Pepin received the traditional Chef's training in France beginning as a very young child. He is a true Chef, unlike every kitchen worker in the US
who calls himself/herself a chef. If only those people would read this book! Then they would know, there is only one Chef in the kitchen.
Jacques has a fantastic personality and sense of humor, both of which come through clearly. He also has juicy, inside stories to tell about famous people including (but not limited to)the 2nd World War in France, Julia Child and the Kennedy White House. I have given the book as a gift to men and women, none of whom have worked in a professional kitchen. Everyone loves it! Even people who are in the Culinary Arts respect his writing ability. It makes a fantastic gift and a great read.
After Julia there is Jacques.
Book Review: Kitchens Across the Decades
Summary: 5 Stars
Jacques Pepin manages, with grace and humor and humility, to show us, the reader, the evolution of the chef's profession from the trenches. He shares his personal professional experiences with food, his family, his co-workers, and his friends with verve and passion, recreating the farmhouses during World War II, the troughs carved into the table which served as plates, the kitchens of his mother's restaurants, the fascinating Howard Johnson Test Kitchen (the first to commercialize and distribute frozen mass-produced food), and countless other hands-on experiences. These experiences create an intimacy with Mr. Pepin while showing us the growing sophistication and love for food that started for him (and continues with us) in the backyard garden!Book Review: Add Chives!
Summary: 5 Stars
I became a fan of Pepin after seeing his show on PBS...I believe it aired Thursdays or Fridays before I had to go into my restaurant job as a bartender. I have worked in restaurants for most of my life, and I was delighted to hear about his life and encounters with food and people!
His voice is SPLENDID! The recounting of first tastes and lifelong allies including: his mother, father, brothers, wife Gloria, best friend Jean-Claude, contemporaries Julia Child, Helen McCully, James Beard, Craig Claiborne, The Kennedys, the HoJo Family, and Danny Kaye is a marvel and testament to his cooking and attitude.
For anyone who is a fan of food and life, this is your book!
Book Review: ATTN: All Aspiring Chefs
Summary: 5 Stars
This book singlehandedly changed my life. I have read many books by other famed authors in the industry like Michael Ruhlman, Anthony Bourdain, and Daniel Boloud; to name a few. None inspired me more to become a professional Chef, than Jaques Pepin. His imagery used in the book with his personal account for coming up in the culinary world will amaze you if you are passionate about food and have any drive whatsoever to cook. I think that it is horrible this book is worth so little, but not only that. The mere fact that it is not off of every shelf is ridiculous. I found the apprenitce by accident while on a california vacation in an obscure bookstore. It is the perfect true life account.