I have always liked Jacques Pepin. I liked the way he interacted with Julia Child on the PBS series. He is just a likeable fellow! When I saw this book, I couldn't wait to learn more about him. The reader's French accent made it feel like Jacques was telling me about his life. The story endeared me even more to Chef Pepin. I hope you like it as much as I did! by Anne (not Robert)
I appreciated the descriptions of the dishes he served which made my mouth water! I am going to make "Fromage Fort". It seems like a good way to use leftover cheese.
The stories of his pranks in the kitchen when he was an apprentice.
What a wonderful story. Jacques Pepin is a treasure! I would recommend this book to anyone who shares a love for the preparation and enjoyment of all food, from humble to elegant. I will almost certainly listen to this book again!
such a intresting and different story from most chef memoirs I have read. chef to the presidents of france, and turned down JFK request to be the presidential chefin the white house. went into business with Howard Johnson to revolutionize food, just an amazing book a must read for aspiring chefs like myself self.
Pepin is the man. To come from such a classical background and still be respected as one of the masters in this age of presumptuous and hautey diners shows just how amazing of a talent and personality he is.
Fabulous story, very well read! The narrator's accent added tremendously to my enjoyment as well. All around a total pleasure to listen to.
I've always loved Jacques Pepin's shows and books. I find his advice encyclopedic, authoritative and practical. His autobiography cements my respect by documenting the innumerable kitchens, restaurants, hotels and commisaries he has cooked in since he was a young boy who discovered the joy of eating and cooking. The narrator is excellent and sounds like a younger Jacques.
Most of us were introduced to Jacques Pepin through Julia Child, where he often played her "second banana." Now we are able to hear his account of his rise through the culinary realm, which included rubbing shoulders with food big wigs such as James Beard and Craig Claiborne and world leaders such as Charles De Gaulle and Harold Macmillan. Through out this autobiography, Pepin shows great skills of observation as well as the ability to discern food snobbery from the love of food. The humble tone of his story is well mixed with a sly sense of humor.