The Apprentice

In this light-hearted memoir, acclaimed chef and food writer Jacques Pepin writes about his start in the food business, beginning as a 13-year-old apprentice. Before he was 23, he had cooked in a brasserie where Sartre was a regular, held a position as DeGaulle's cook, and traveled to America--where his career really took off. Pepin's story, it turns out, is very much a story of America and its appetites. A New York Times Notable Book for 2003. Copyright (C) Muze Inc. 2005. For personal use only. All rights reserved.