A lovely food memoir, well written and well read, but really not an unabridged reading. Whoever decided to omit the recipes at the end of each chapter and their description about how they pertain to the story was a fool and is truely cheating the listener of the whole book. This book will definitely make you hanker for a taste of classical French cooking. Anyone who reads about food is surely to be interested in the recipes. I would not have know about the recipes if I didn't own the book.
Jacque Pepin's story has many facets which he relates in an honest and unpretentious way. I came away with a great respect for the man and an enhanced view of cooking, especially in the selection of ingredients. One hears about choosing fresh and seasonal items, but Pepin tells what that means in very specific ways. Be advised that this book can make you very hungry.
I got interested in chef's memoirs after listenign to Anthony Bourdain's _Kitchen Confidential_. Jacques Pepin's life isn't as racy as Bourdain's, but it's in some ways much more intersting. Even though I've seen him on public television, I never knew about the twists and turns his career took in getting him to that point. The story is told with good humor and an abiding love for family and food. In the process you learn a lot about the history of cuisine in America and Pepin's influence of what you eat every day even now.
The book is read very well, not by Pepin himself but by someone with an accent very much like his. It was great fun to hear it.
We read The Apprentice for my book club... I got a great reading from Michel Chevalier (including the accent,) but missed out on the recipes in between chapters.
I found this memior very moving and inspirational. Jacques' life is an incredible one, beautifully written. His stories conjure up wonderful smells and tastes. The day after finishing this book, I purchased Jacques Pépin's Complete Techniques - which is now a staple in my kitchen.
I found this book enjoyable for its descriptions of food, France during the war, the life an apprentice chef, life as a cook in New York in the early 60s, life as Howard Johnson's corporate cuisine designer (who knew that Howard Johnson's used to have pretty good food?) and of life as a name-brand chef. It is not a masterwork; there are no great insights into either the world or the author's character (he mentions that a car accident left him a drug addict, but never mentions the problem again) but it is a good listen. Foodies will probably delight in his enthusiastic and thorough description of many of the fine meals he's made, and of the chefs he's known and loved (and hated.)
The author's stories about his mother
Jaque Pepin; He was the subject of the book
Inflections and correct pornunciation of French terms
Laugh many times
Felt as if I was watching the activity. Well written.
I really liked this book. I have read many books of the same ganre and this one is rigth up there at the top.
Jacques of course.
A little monotone
If food interestes you and the process of becoming a great chef intreges you then listen to this book.
Male. Mammal. High school equivalency graduate. I like fruit and I just got a haircut. I would describe myself as somewhere between Christmas and being buried alive.
I bought this book for two reasons. First, I am a big fan of Jacques Pepin's cookbooks, his solo TV shows and especially his collaboration with his daughter in the TV program, Cooking with Chlodine. The second reason I bought it is that the reviews and ratings for this book, on both Amazon and Audible, were off the charts. Just take a look at Anthony Bourdain's review on Amazon and you will see what I mean. So far, so good, right? Wrong. This book is just okay. It is average, but not great. I found it boring. The story is rather formulaic; a poor boy from France makes it big in America. Been there and done that. One odd thing in the book is that Pepin had many interesting anecdotes that seemed to end rather abruptly, like a souffle that has suddenly fallen. Another thing that bothered me is that the book employed narrative passages that just are not that interesting to listen to. The book also seemed to lack a story arc. Having listened to this book and Julia Child's, My Life in France, I have to say I much preferred Julia Child's book. I buy and listen to a lot of audiobooks on Audible. My litmus test is very simple. I just ask myself, was I entertained? I have found entertainment in some very odd places in Audible (Jonathon Cecil's narration of the Jeeves canon, Simon Vance's narration of The Sex Lives of Cannibals, Grover Gardiner's narration of American Caesar; you get the idea). But frankly, this book was a disappointment and I think it is mostly due to mediocre writing and storytelling, boring narration (the narrator sounds like a robot with a slight french accent), and way too much hype (come on folks, you really think that this is a five star book?) from other reviewers (both professional and amateur). I do have one suggestion for the publisher. Why not have Jacques Pepin narrate the book himself? He has a charming french accent and I suspect that the book would at least seem more interesting and entertaining if he read his own story.
With his meager roots in the French countryside to his quick wit and vivid descriptions of cuisine, it's a Foodie's guide to the evolution of food in America. History, culture, drama, comedy, and of course food, this book has something for everyone.
Wonderfully narrated (I'm a sucker for a French accent) this book was a Godsend on a dreary day on vacation.
I adored this book from start to finish. I have listened to Anthony Bourdain (loved him) and Ruth Reichl (loved her). Jacques was very good in talking about his early and extraordinary French culinary training as a boy continuing on into his adulthood.