Life a la Henri: Being the Memories of Henri Charpentier (Modern Library Food) [Paperback]

Henri Charpentier (Author), Boyden Sparkes (Author), Alice Waters (Introduction)

Book Description

Publication Date: February 20, 2001 | Series: Modern Library Food

Life la Henri is the delightful memoir-with-recipes of Henri Charpentier, the world's first celebrity chef. First published in 1934, and back in print after nearly six decades, the book traces Henri's career from his days as a scrap of a bellboy on the French Riviera and a quick-witted apprentice in a three-star kitchen (when he invented crepe suzette) to his sailing for New York to open his renowned namesake restaurants that introduced many to the glories of haute cuisine. Life la Henri is a memorable portrait of a top-flight restaurant kitchen, and is food writing of surpassing charm and taste. This edition includes a new Introduction by Alice Waters, owner and proprietor of Chez Panisse in Berkeley, California, and author of many cookbooks.

Editorial Reviews

Amazon.com Review

Anyone who has experienced the sheer edible bliss of crêpes suzette has a reason to read Life à la Henri. The Henri in question is none other than the renowned chef Henri Charpentier, the man responsible for creating such tasty works of art. Written in the 1940s and elegantly translated from the original French, much of this memoir reads more like poetry than prose: on discussing his mother's aversion to breastfeeding, he writes, "Had she nursed me, then certainly I would have grown up, if at all, to be a melancholy fellow, one nourished by tears." His adventures included years of strict kitchen training, a short stint in the army, marriage, immigration to the U.S., and having numerous friends and patrons among the famous faces of his time.

While Charpentier is a bit of a name-dropper, telling Prince Edward and Sarah Bernhardt stories throughout the book, there is mostly a sense of pride that such discriminating palates were worthy of his food, and his tales of choosing wines and creating special dishes are memorable. No matter what the topic of the chapter, his stories are generously sprinkled with specific memories of foods, spices, and scents, from the vegetable tarts that made for elegant childhood picnics to the suggestion of brandy, garlic, and onions as welcome wedding gifts. While specific recipes (onion soup, minute steak, roast duck) are included at the end of the book, nearly every chapter contains instructions on preparation of a sauce, stew, pie, or dessert. A variety of elegant alcohol is equally present, and Charpentier insists, "One of the surest ways to arouse a lively interest in cooking, either in yourself or someone else, is to place in the kitchen a full assortment of wines and liqueurs." The crêpes suzette, like many treats you serve in your own home, was an accident. But how many home kitchens have accidents that involve dessert, uncontrolled flames, and a prince? --Jill Lightner

From Booklist

Samuel Chamberlain's (Phineas Beck's pseudonym) Clementine in the Kitchen helped introduce Americans to the kitchen practices of their French cook in Massachusetts during the 1940s. The first famous French chef to ply his trade successfully in the U.S, Henri Charpentier gave the world such renowned dishes as Crepes Suzettes. He recalls his upbringing and eventual culinary stardom in Life a la Henri . Mark Knoblauch
Copyright © American Library Association. All rights reserved

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Product Details

• Paperback: 272 pages
• Publisher: Modern Library (February 20, 2001)
• Language: English
• ISBN-10: 0375756922
• ISBN-13: 978-0375756924
• Product Dimensions: 7.9 x 5.1 x 0.7 inches
• Shipping Weight: 8 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #1,043,482 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars We love this book!, March 23, 2001

By 

Authors Andrew Dornenburg & Karen Page - See all my reviews

This review is from: Life a la Henri: Being the Memories of Henri Charpentier (Modern Library Food) (Paperback)

We first found a copy of this book several years ago in a used bookstore, and absolutely fell in love with it! It features marvelous tales that any food lover who wants to understand the love that great chefs bring to this profession will definitely enjoy. (Don't miss the one about stealing a ham -- and the one about serving the moon on a plate!) We plan to buy copies of Life a la Henri to give to a few young friends soon graduating from culinary school to inspire them on the road ahead.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Life of a Hotelier, March 20, 2008

By 

David Brockert "constant reader" (Madison, Wisconsin) - See all my reviews
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This review is from: Life a la Henri: Being the Memories of Henri Charpentier (Modern Library Food) (Paperback)

"Life Á La Henri - Being the Memories of Henri Charpentier" by Henri Charpentier & Boyden Sparkes, © 2001

It is always exhilarating to read the story of some one who enjoyed life. Mr. Charpentier certianly enjoyed his life. It was not always cream and sugar, but he made do. He gives a good account of himself. He was proud and pleased with his life. He worked hard and, from his story, could about work miracles in the kitchen and dining room. His patrons appreciated his honesty and gourmet food. He was not a chef, but he could have been. He was a restaurateur. He enjoyed being the one who would present the food. His stories of the early days of the twentieth century are interesting.
In his life all was not wine and roses. At one point he describes getting mad at a boss of his and the next he and his wife are on their way to America. He does not tell us all about his travails (who was right or wrong or why he was so orney about it; just that it happened), but he does not leave them out, either.
After reading this book, I started to look at my food, smell it, etc. He inspired me to appreciate what I was eating. The service is generally my own, and the presentation on the plate, I do for myself, also, but the food itself, now that is the important part. My wife is a chef from the old school, good food you want to eat to much of because it is so good. She has no degree or education, but like writing, you can get the hang of it and do very well. I always enjoy her cooking and now even more, because I take the time to look at it and smell it and taste it. Chew your food: that is where the flavor is, not gulping it down.

2 of 2 people found the following review helpful:

5.0 out of 5 stars A spectacular read for anyone!, January 25, 2008

By 

Patrick W. Crabtree "The Old Grottomaster" (Lucasville, OH USA) - See all my reviews
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This review is from: Life a la Henri: Being the Memories of Henri Charpentier (Modern Library Food) (Paperback)

What a fine autobiography! There's a LOT of wisdom in this book.

The book ends in the 1930s but Henri Charpentier, the man who invented the Crepes Suzette, lived until the 1960s and achieved a great deal after having written this fine work of non-fiction. He was a chef in many of the finer hotel restaurants on the planet and, of course, owned and operated his own restaurants as well. There were few of early 20th Century royalty and nobility whom he did not serve a fine meal to at one time or another.

But what comes out more in this book is Henri himself... his philosophy, his common sense, and his incredible ability to beat the odds, always with a positive attitude. He was an orphan but brought up in a loving (very poor) home. Before it was all over, he even trained under the great Escoffier.

This book is about food and the art of cooking, yes, and there are even a number of incredible recipes. But more importantly, it is all about life and a man who knew how to make the most of it.

My highest recommendation.

By the way, don't pay 40 bucks for this book as it is currently priced -- go to a used bookstore or a Goodwill store and find it for 2 or 3 dollars. Henri would want it that way!