Customer Reviews

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

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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.

"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.

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!

"I, the creator of Crepes Suzette for the man who would become Edward VII, will now give you the recipe for Henri Charpentier."

And so he begins his sweetly swaggering and sentimental autobiography spanning his humble beginnings in 19th century France, to his auspicious apprenticeships in the world's top hotels and restaurants, his poverty while working in London, and his struggles to create a career as a restauranteur in America, only to be shut down by Prohibition. The story is told with a littering of the favorite recipes of the famous people he served. I could not put this book down! Full of anecdotal stories of princes and empresses, and his own enterprising yet generous heart comes through. Wish I weren't born too late to taste these meals ... At the end is a short cookbook of simple but elegant recipes, and excellent advice for choosing market produce. ... Merci, Henri!

I recently purchased this book when the authors name came up in a board game as the inventor of crepe suzette. It triggered a memory that I had when I was a kid. We lived in Lynbrook, where Henri Charpentier had his restaurant. Since I was born after he had moved to California, I never had the pleasure of meeting him, but I remember my parents talking about him. He actually gave my Mom his recipe for cheesecake, which we still very much enjoy at least twice per year. I do recollect meeting his son Camille in 1972. I was a passenger in a minor fender bender, and Camille came out of his home to see if everyone was alright. He seemed like a very nice man. I know my parents had fond memories of Henri. So, to get to the point, the book was excellent. It was much more than I expected. I really appreciated the insights into the man who was such an extraordinary chef. It was fascinating reading, and truly gave me a new appreciation of what goes into food preparation in a 5 star restaurant. I never ate in that class of restaurant, but I can vouch that his cheesecake was and is the best in the world.

Hello . My name is Robert Charpentier . I am please that may of you have taken the time to not only search , but purchase the " Henri Charpentier Cookbook " . At first printing , there were only 100 in circulation , most of them to close personal friends and family . Later , the world began to catch on , and additional books were printed .

I am proud to be a close relative of Henri . I met him when I was a child growing up in Westport , Connecticut where I lived with my parents until we moved to the south in 1968 where I still reside . My parents are also living . My dad is a proud man , and holds close to his heart the fact that Henri was his fathers brother , and I , am the nephew .

Perhaps i'll write additional words later , but for now , I will continue to honor Henri's work , as it is part of who I am and my heritage .

Thank you for reveiwing this letter . Please feel free to E-mail me at home anytime , I will return the honor .