MARC record from Internet Archive

LEADER: 04022cam 22006854a 4500
001 ocm51242213
003 OCoLC
005 20200902194512.0
008 021127s2003 maua 001 0beng
010 $a 2002192158
040 $aDLC$beng$cDLC$dYBM$dBAKER$dBTCTA$dYDXCP$dIG#$dFMO$dNSB$dDEBBG$dYUS$dBDX$dLC3$dOCLCF$dSHM$dSFR$dOCLCQ$dOCLCO$dRCE$dOCLCO$dOCL$dQQ3$dSNN$dOCLCA$dOCLCQ$dLB4$dJPG$dOCLCO$dOCL$dOCLCA$dOCLCQ$dOCLCO$dOCL
020 $a0618197370
020 $a9780618197378
020 $a9780618444113
020 $a0618444114
020 $a9780544657496
020 $a0544657497
035 $a(OCoLC)51242213
042 $apcc
043 $ae-fr---$an-us---
050 00 $aTX649.P47$bA3 2003
082 00 $a641.5/092$aB$221
084 $aLC 17185$2rvk
100 1 $aPépin, Jacques.
245 14 $aThe apprentice :$bmy life in the kitchen /$cJacques Pépin.
260 $aBoston :$bHoughton Mifflin,$c2003.
300 $aviii, 318 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
505 0 $aThe war years -- The call of the stove -- My apprenticeship -- Seasons -- Paris -- Le Plaza Athénée -- Cooking for Presidents -- Home again -- New York, new world -- Only in America -- Cooking with friends -- Gloria -- Living off the land -- Soup's on -- Teaching -- Writing -- Television -- Gloria's restaurant -- A new way to cook.
520 $aIn this frank and witty memoir, world-renowned chef Jacques Pepin tells how he rose from a frightened thirteen year old apprentice in an Old World kitchen to an Emmy Award winning TV superstar who continues to teach millions of Americans how to cook. We see young Jacques struggling to earn respect while working his way up the kitchen ladder: cooking for Jean Paul Sartre in a Paris brasserie, fending off the advances of Jean Genet, and clowning as he cooks for Eisenhower and Nehru while employed as Charles de Gaulle's personal chef. At twenty three he takes off for America, where he immediately makes friends with a small group of as yet unknown food lovers, including James Beard, Julia Child, Craig Claiborne, and many others. After a near fatal car accident, Pepin reinvents himself once again and in the process plays a pivotal role in redefining American food. It is the story of a boy's coming of age. But beyond that, it is the story of America's culinary awakening and the transformation of food from a mere afterthought to a cultural touchstone and a national preoccupation.
600 10 $aPépin, Jacques$vBiography.
600 17 $aPépin, Jacques.$2fast$0(OCoLC)fst00035835
650 7 $aCooks.$2fast$0(OCoLC)fst00878051
651 7 $aUnited States.$2fast$0(OCoLC)fst01204155
651 7 $aFrance.$2fast$0(OCoLC)fst01204289
650 0 $aCooking$vBiography.
650 0 $aCooks$zFrance$vBiography.
650 0 $aCooks$zUnited States$vBiography.
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
655 7 $aBiographies.$2fast$0(OCoLC)fst01919896
655 4 $aFood memoirs.
655 7 $aBiographies.$2lcgft
856 41 $3Sample text$uhttp://catdir.loc.gov/catdir/samples/hm051/2002192158.html
856 41 $3Table of contents$uhttp://catdir.loc.gov/catdir/toc/hm031/2002192158.html
856 42 $3Contributor biographical information$uhttp://catdir.loc.gov/catdir/enhancements/fy0736/2002192158-b.html
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/description/hm031/2002192158.html
938 $aBaker & Taylor$bBKTY$c26.00$d19.50$i0618197370$n0004111572$sactive
938 $aBrodart$bBROD$n60009446$c$28.00
938 $aBaker and Taylor$bBTCP$n2002192158
938 $aIngram$bINGR$n9780618197378
938 $aYBP Library Services$bYANK$n1938311
029 1 $aAU@$b000024311470
029 1 $aDEBBG$bBV015772629
029 1 $aIG#$b9780618197378
029 1 $aNZ1$b7383411
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 988 OTHER HOLDINGS