[PDF] ✈ The Apprentice: My Life in the Kitchen ⚣ Jacques Pépin – Tshirtforums.co.uk

The Apprentice: My Life in the Kitchen txt The Apprentice: My Life in the Kitchen, text ebook The Apprentice: My Life in the Kitchen, adobe reader The Apprentice: My Life in the Kitchen, chapter 2 The Apprentice: My Life in the Kitchen, The Apprentice: My Life in the Kitchen a990ce 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 BargainWe 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 Caf , 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 DoorWhen 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 Souffl 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

About the Author: Jacques Pépin

Jacques P pin is a French chef, television personality, and author working in the United States.

10 thoughts on “The Apprentice: My Life in the Kitchen

  1. says:

    With all the literary giants cramming my bookshelf, it s surprising how much pleasure can be had from reading a book such as this one This was a wonderful and wonderfully written book about a humble yet extremely accomplished man Jacques is my new hero He is highly skilled, hard working, charming, and possesses that simple, ageless kind of wisdom that Americans almost never seem to acquire In addition to being a great cook and skilled technician, he is a kind of Zelig of the culinary world, rubbing shoulders with Charles de Gaulle, Pierre Franney, Howard Johnson, Julia Child, Craig Claiborne long time NYT food critic and media celebrity and the Kennedys, as well as contemporary cooking giants like Michel Keller His resume reads like a Michelin guide to Parisian and New York French restaurants in the 1950s and 1960s, and his accomplishments in media are even impressive literally dozen of books and hundreds of hours of PBS shows, etc etc His childhood begins in rural France during World War II, during which he lived a simple life, close to the land, with few comforts other than his mother, an impressive and resourceful woman who kept her family afloat despite her husband s war time absence, and his two brothers Jaques love and respect for his family shines through every page, and despite years of physical separation after his emigration to the United States in the late 1950s, he is still very close with him His father passes away years ago, and tragically both his younger brothers have recently died of lung cancer However I believe his mother is still alive By all accounts she is a remarkable woman and a true survivor.As an example, while working as a waitress during wartime, she had three boys to feed but little money In addition, butter and sugar and such things were rationed and extremely difficult to find So Jannette had to get creative, and in the process became a cook Somehow we managed, and we ate every day, but necessity exposed my taste buds to some unconventional recipes In lieu of sugar, which wasn t available, Maman made a wartime sweetener by cooking beets in water on her wood stove for hours, straining the mixture, and then reducing the syrup to a thick brownish liquid It filled the entire apartment with an earthy, slightly caramelized sweet scent an aroma every bit as appealing to me as the inside of a pastry shop The most startling, even shocking at least to an American element to French country cuisine as you might euphemistically call it, is offal that is, the entrails and internal organs of a butchered animal Rural people in France have a long tradition of eating such delicacies, largely out of necessity Here is another wartime recipe from Jacques mother Another unlikely favorite of mine was mou au vin rouge cubes of beef or veal lungs cooked with onion and the sediment left in the bottom of a red wine barrel Before cutting them into cubes, Maman inflated the lungs by blowing into the trachea Even though the spongy texture of the lungs and the acidity of the sauce would not thrill a gourmet, I loved mou au vin rouge In a perverse way, I still do Years later, as a young man new to the U.S., Jacques would discover that offal provided another surprise The early 1960s seemed a gentle time in New York I thought nothing of strolling in the dark through Riverside Park, emerging onto bustling 125th Street, the throbbing heart of the Harlem music scene On one of these late night shambles, I passed the display window of a small grocery store and stopped in my tracks There, in a refrigerated case, was a cornucopia of the sort of wonderful offal that I had never been able to find in my Upper East Side AP Tripe, pig s feet, kidneys of both veal and lamb,, chicken feet, liver, sweetbreads, brains, you name it A soon as I got off work the next day, I hurried back to the store That fabulous offal counter was overseen by an enormous African American wearing a bloodstained white apron I took my place in the scrum that was gathered in front of the display men, women, kids and me, the only white face in the store When my turn came, I realized to my horror that I hadn t a clue about the English names for my favorite pieces of offal It wasn t the sort of place that had little plastic signs informing customers what each tray contained, so I was reduced to pointing and smiling The guy manning the display picked up a half dozen lamb kidneys with his hand, plopped them onto a sheet of butcher paper, folded it over, and handed my package to me with a nod toward the woman who sat near the floor behind a cash register It seemed that the culinary African American culture had common roots with French country cuisine Both traditions originated among poor rural people who had nothing Everything had to be used, and over time, the resulting dishes became part of the culinary tradition I may not have been able to converse with these people, but I felt an immediate affinity for their way of looking at food Like all lives to a greater or lesser degree, Jacques has been both charmed and tragic premature deaths of his brothers, close friend Craig Claiborne s dissolution and sad death, Jacques himself suffered through a terrible car accident but fortunately, mostly charmed That fate has chosen to smile upon such a good and decent man makes this small story about a cook uplifting and even triumphant.

  2. says:

    Gregarious, devoted to family, an avid skier, and a student of French literature who once considered an academic career are not the traits one might associate with one of the most well known and influential contemporary American chefs However, these are some of the surprising qualities to be found in Jacques P pin As a child he experienced the privations of World War II He was a locavore long before the term even existed During the summer he was sent to the Lyon countryside as farm labor in exchange for food The experience nurtured an abhorrence for waste as well as a keen appreciation for quality ingredients A vivid passage recollecting his apprenticeship describes true free range chickens It was natural that the first real dish I prepared on my own at Le Grand H tel de l Europe would be chicken Fertile, with gentle hills, scattered groves, and small rivers and lakes, the Bresse region is known for producing the best chickens in France Its soil, low in phosphoric acid and calcium, yields a great variety of worms and insects, choice food for these free range birds, which are distinguished by their blue feet, white plumage, and red cockscomb, the colors of the French flag p.64 He completed the traditional 3 year apprenticeship in 1952, learning to judge the meat s doneness by touch the chef there did not believe in puncturing the meat in order to test it and in another lyrical tribute to the humble chicken he states When le poulet chante the chicken sings , I knew that the layers of fat had clarified, signifying that the chicken was nearly done p.59 Of course, the real action was in Paris, and he finally gained a position at Le Plaza Ath n e, which he likens to the big leagues There he learned the formidable techniques handed down from the time of Escoffier When drafted into the Navy, he was saved from the front lines of the Algerian War, though not from the ire of martinets, by his chef s credentials, and the French officer corp s insistence on edible food His official cook s exam required the preparation of eggs b n dictine, a poached egg on a toast slice of brioche, lined with ham and capped with hollandaise sauce garnished with a slice of truffle only in France In a convoluted move, he was able to get assigned to the Secretary of the Treasury, and later to the President of France At the time of his discharge he was personal chef to President de Gaulle.He could have stayed in Paris, but restless curiosity drove him elsewhere, this time to the United States, working under Pierre Franey at Le Pavillon in New York City P pin makes some interesting observations about American food He found the produce and herbs to be milder It was his first exposure to a supermarket He was surprised at the limited types of vinegar, oil and mustards, and when he asked about mushrooms, he was directed to the canned goods aisle The food world of the early 1960 s was very different P pin embraced the new opportunities and became part of a generation of American tastemakers James Beard, Craig Claiborne, Julia Child, and Helen McCully P pin s contributions to the American culinary revolution began in the commissaries of Howard Johnson and spread to the authorship of cookbooks, teaching, and television appearances, endeavors that continue through the present If you are already familiar with Jacques P pin, or have seen his telecasts, this book will prove enjoyable, despite its lack of literary drama P pin maintains a controlled emotional detachment from these events that contrast with his enthusiasm for food and technique However, each chapter concludes with a recipe, which illustrates the ways he combines his professional training with the limitations of the home cook.

  3. says:

    actually read The Apprentice last year, after picking up the book at the CIA Culinary Institute of America in Napa Valley while on vacation Both Roy and I read it, and both loved it I have always liked Jacque Pepin s TV shows most memorable moment was when he was fixing some giblet dish, and for the liver, he said in his French accent this, you feed to the dog He is one of those people who has had an amazing talent, and has picked his course in life, not just going the direction that tradition would take him I recommended this for our book club for this month, with the incentive that I would cook some of the recipes So, I picked up the book, and had a hard time picking recipes because I would start reading the book again, completely derailing plans for choosing a recipe or two But, I have finally picked recipes, and will do the Egg s Jeanette, Mussels Ravigote, and Roast Leg of Lamb Provincial as well as a Tomato and Zucchini Salad and an Apple Tart from other Jacque Pepin recipe books yes, I have several And in honor of my recent trip to Italy, we will start with Bellini s So Pagerturners please come hungry on Wednesday

  4. says:

    How can you not like Jacques Pepin would be an admirable alternative title for this warm, personal story about a life well lived and a career in a field that fascinates many of us especially me Mr Pepin mixes stories of cooking with glimpses into the lives of the rich, the famous and the accomplished people he meets and befriends as he plies his career these many years He takes us mushroom hunting, cuts up rabbits, stokes oven fires, enthusiastically clears a California beach of snails that had been ignored for centuries by the local populace Nothing gets too out of hand in this book no real ax is ground, no debts repaid Instead, Jacques Pepin writes a book filled with gratitude for his opportunities, confidence in his core skills and appreciation for those who have helped him, and those whose work he admires It s not fluff, mind you It s just that it centers on food, not on food fights.And that is the true joy of this book Jacques Pepin is not kitchen help not even outstanding kitchen help He knows and appreciates the food chain, the source of food, quality, freshness In this book, he fishes, grows vegetables, buys live animals for meat, saves scraps for stock and he takes you with him as he does these things Through the course of the book I came to admire, no envy, his matter of fact appreciation of our food, from source to the table.Don t get me wrong this isn t great literature The writing is a bit clunky, vignettes halt suddenly and you move on and big problems are pared quickly with a sharp pen But you get a life in food and a good one, at that And, until the True Story of Jacques the skank Pepin is released, you get the assurance that that admiration you you ve developed while watching the chef on television or reading his cookbooks, is well deserved.It was a joy to read the story of an individual so cognizant of the concept of place.

  5. says:

    A beguilingly plucky and optimistic memoir Pepin has had an extraordinarily varied life He takes you through wartime France, through the hidebound traditions of the best restaurants in Paris, life as Chef for the French President, working in mass fast food designing menus and freezer items, as a teacher, instructor and finally Celebrity TV chef.Pepin is quick to praise and rare to criticise He may be a very technically adept french chef, but this is not undertaken in the service of demonstrating his artistry, but in exemplifying the flavour and simplicity of the ingredients A joy to read Now to try some of the recipes nestled amongst the stories.

  6. says:

    Review Excerpt I was given a paperback copy of The Apprentice My Life in the Kitchen by Jacques P pin several years ago from a foodie friend and loved this memoir and learning about his story Coming across my copy a few months ago, I was inspired to read it again and to make it my pick for this round of Cook the Books My second reading confirmed two things I adore P pin even , and that this book is one of my favorite all time foodie memoirs Beginning with P pin s youth in France working in his mother s kitchens during the war, his restaurant apprenticeships at a young age in Paris and his move to the United States in 1959, it s the tale of how his amazing career grew It is fabulous storytelling about the early years of foodie television and celebrities mixing in with the happy and sad moments of his personal life What an amazing close to 80 years this man has had writing over 20 cookbooks and hosting or co hosting 13 different cooking shows over the years, but remaining humble and always retaining his passion for teaching and sharing food with others The Apprentice is good reading for anyone and pure nirvana for foodies.You can read my full review and see a recipe inspired by the book on my blog post here

  7. says:

    Before reading his autobiography, I thought Jacques Pepin seemed like a really nice guy who knew his way around the kitchen He was that classically trained, nice guy with the appealing french accent on television cooking shows on PBS The story of his life that unfolds in the pages here reinforces this view, but deepens and broadens it greatly Get this straight He s not just a nice guy He s a nice guy who has worked with great discipline to not only succeed in his chosen occupation as a chef, but has sought higher education in his spare time while working than full time hours He s the survivor of a terrible car accident that doctors first thought would be his death, and then thought would at least mean the loss of a hand or arm and that he would never walk again, but somehow he came through with his limbs entact and did walk and even snow ski again eventually He gives a lot of credit to everyone from his medical care givers, to his wife and friends who nurtured and nursed him back to health, and yet I think his spirited disposition, his inner strength, and his deep love of life and people were also key to his physical rehabilitation His writing reflects his authenticity and interesting life story.

  8. says:

    This book is a real treat i read it in a single breath within one single day not moving from a sofa with a view of snowy mountains You don t have to be a cook or love cooking to enjoy this book the journey Pepin takes us on is filled with stories about serendipity in life and is sprinkled with a lot of humor It starts in his childhood, a France during the WWII and ends today, in the glorious United States of America Life stories and anecdotes told in a simple yet engaging way Clash or union of cultures accompanied by smells and flavors that provoke imagination, a desire to cook the recipes he non selfishly shares in the book and made me drool throughout the entire read aside for few animal related stories that might be tough for the likes of me vegetarian, animal lover this book is a true joy

  9. says:

    Really lovely book I immediately wanted to run away to Paris and train as a chef s apprentice It s amazing to me that many of my European friends have never heard of him to me, he s France s most popular chef Loved the dish on Julia Child, the NY Times Food Reviewer, and the descriptions of all the good dinner parties and fun I love the photo of all the manly french chefs shirtless preparing their feasts I made a few of the recipes and they were delightful I feel like I m going to miss Jacques Pepin now that I ve finished reading it.

  10. says:

    I really enjoyed this book I have always loved Jacques Pepin s shows and cookbooks But this book shows what a fascinating life he has led and how much influence he has had on the culinary revolutions of the past several decades.

Leave a Reply

Your email address will not be published. Required fields are marked *