- Paperback: 352 pages
- Publisher: Rux Martin/Houghton Mifflin Harcourt; Reprint edition (December 8, 2015)
- Language: English
- ISBN-10: 0544657497
- ISBN-13: 978-0544657496
- Product Dimensions: 5.5 x 0.9 x 8.2 inches
- Shipping Weight: 12.6 ounces (View shipping rates and policies)
- Average Customer Review: 378 customer reviews
- Amazon Best Sellers Rank: #80,858 in Books (See Top 100 in Books)
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The Apprentice: My Life in the Kitchen Paperback – December 8, 2015
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“. . . a delicious book . . . a joy.” —The New York Times Book Review
“The real pleasure of this book is spending time with a thoughtful and sophisticated man, one whose memories and thoughts inevitably turn to food and cooking.” —Epicurious
“A fun chronicle of a half century of progress in the American kitchen.” —Saveur
“The kind of well-prepared prose you want to devour slowly.” —The Oregonian
“A well written, funny, sad, informative and always enchanting account of an incredible career. . . . An instant classic.” —Anthony Bourdain, author of Kitchen Confidential
“A feast.” —People
“Pepin writes the way most chefs wish they could cook. . . . (The Apprentice) goes down like a feast . . . a worthy indulgence.” —GQ
“An appetizing read.” —The Oregonian
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Top customer reviews
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I watched for his TV series, and in that he demonstrated step by step how to bone the checken. Well, I tried it - with the 4th chicken (over a few months, sitting at my VCR, armed with knives and the remote), I got it down to 15 minutes.
However, he also said that after learning the technique, one could bone any fowl from a squab to a large turkey. Well, it was a few years later I tried boning a turkey. (Don't much like turkey, but my son-in-law does, and one of the advantages to a boned chicken is that it cooks quickly and much more evenly than a whole stuffed one.) Got out the VHS tape and my weapons. 1.5 hours later, it was done. It was worth it, but I was convinced he lied - big time! Got better with the 2nd turkey the following year - cut my time in half. Found out how to adapt the technique when his "Essentials Techniques" book came out.
This book told me why he is so very good at teaching. Thank you, Jacques.
Most recent customer reviews
Brilliant, funny touching stories. Amazing, and simple recipes. If you love food, or want to, read this. I could barely put it down.