The Apprentice: My Life in the Kitchen

The Apprentice: My Life in the Kitchen

  • RUX MARTIN

In this captivating memoir, the man whom Julia Child has called “the best chef in America” tells the story 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 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 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 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 forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother’s utterly simple cheese soufflé 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.
The sparkling personality, sense of humor, and charm familiar to Jacques Pépin’s television audiences carries over to the page in the superstar chef’s humbly titled memoir, The Apprentice.

A clever, mischievous, and very likable boy, Pépin’s earliest food memories are hungry ones from his childhood in war-torn France. After World War II, his first restaurant job was peeling potatoes for his mother at her restaurant, and he became an apprentice in a hotel kitchen at age 13. In this delightful tale he works hard, plays fair, is kind to others and good to his family, and his efforts take him to Paris, and then New York. Except for the terrible car accident that required him to reinvent himself as a teacher and television personality, he seems to have always been in the right place at the right time. He cooked for Prime Minister Gaillard and then General Charles de Gaulle, met Pierre Franey, Craig Claiborne, and Julia Child, and turned down a job cooking for JFK to accept one with Howard Johnson. But just as entertaining and enjoyable to read about are his tender memories and thoughts about his relationships with his parents and brothers, and with his wife and daughter.

We all wish we could cook like Pepin (and every chapter ends with one of Pépin’s favorite recipes), but this enchanting tale will make you wish you knew him. The clear, simple way he expresses himself and the honesty with which he tells his story will bring you to tears, and make you laugh out loud. –Leora Y. Bloom

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The Bread Baker’s Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread

The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread

Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In this new edition of the award-winning and best-selling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.

You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne,  as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.

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Price: $ 23.12

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The Saucier’s Apprentice: A Modern Guide to Classic French Sauces for the Home

The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home

  • SAUCES

Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier’s art, as practiced by the best restaurant chefs, is based on what amounts to an elegant “fast food” technique. And this is what he demonstrates in his unique, useful, and witty book:
— How to prepare, at your leisure, the three fundamental classic sauces (the “mother” sauces from which all others evolve: Brown, White, and Fish Veloute)…
— How to freeze them in one-meal-size containers, ready for use at a moment’s notice…
— How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants…
— How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc — that is, with Chateaubriand Sauce).

Mr. Sokolov has conceived, then, a comprehensive collection of recipes — authoritative, clear, and easy to follow — as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author’s own experiences as a modern-day Saucier’s Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.

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List Price: $ 28.95

Price: $ 10.95

Visit http://YearstoYourHealth.com/ for Herbs and Supplements.

The Apprentice: My Life in the Kitchen

The Apprentice: My Life in the Kitchen

In this captivating memoir, the man whom Julia Child has called “the best chef in America” tells the story 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.
As a homesick boy in war-ravaged France, Jacques works on a farm in exchange for food, dodging bombs and bearing witness as German soldiers capture his father, a fighter in the Resistance. After the war he 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 France’s most famous restaurant, finally becoming Charles de Gaulle’s personal chef.
When Jacques comes to America, he falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child. A master of the American art of reinvention, he goes on to earn a graduate degree from Columbia University, turn down a job as John F. Kennedy’s chef to work at Howard Johnson’s, and, after a near-fatal car accident, switch careers to become a charismatic leader in the revolution that changed the way Americans approached food.
The Apprentice is the poignant and sometimes funny tale of a boy’s coming of age. It is also the story of America’s culinary awakening and the transformation of food from an afterthought to a national preoccupation.

The sparkling personality, sense of humor, and charm familiar to Jacques Pépin’s television audiences carries over to the page in the superstar chef’s humbly titled memoir, The Apprentice.

A clever, mischievous, and very likable boy, Pépin’s earliest food memories are hungry ones from his childhood in war-torn France. After World War II, his first restaurant job was peeling potatoes for his mother at her restaurant, and he became an apprentice in a hotel kitchen at age 13. In this delightful tale he works hard, plays fair, is kind to others and good to his family, and his efforts take him to Paris, and then New York. Except for the terrible car accident that required him to reinvent himself as a teacher and television personality, he seems to have always been in the right place at the right time. He cooked for Prime Minister Gaillard and then General Charles de Gaulle, met Pierre Franey, Craig Claiborne, and Julia Child, and turned down a job cooking for JFK to accept one with Howard Johnson. But just as entertaining and enjoyable to read about are his tender memories and thoughts about his relationships with his parents and brothers, and with his wife and daughter.

We all wish we could cook like Pepin (and every chapter ends with one of Pépin’s favorite recipes), but this enchanting tale will make you wish you knew him. The clear, simple way he expresses himself and the honesty with which he tells his story will bring you to tears, and make you laugh out loud. –Leora Y. Bloom

Buy from amazon

List Price: $ 37.00

Price: $ 361.68

Visit http://YearstoYourHealth.com/ for Herbs and Supplements.

The Bread Baker’s Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread

The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread

Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In this new edition of the award-winning and best-selling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.

You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne,  as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.

From the Hardcover edition.

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Price:

Visit http://YearstoYourHealth.com/ for Herbs and Supplements.