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

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Chronicles the life of celebrity chef Henri Charpentier in the early twentieth century, from his job as a bellboy to owner of his New York City restaurants.


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Chronicles the life of celebrity chef Henri Charpentier in the early twentieth century, from his job as a bellboy to owner of his New York City restaurants.

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

  1. 5 out of 5

    Rogue Reader

    Classic French cuisine through the eyes of one of the nation's most revered chefs. Haut cuisine from the back to the front of the house and bottom to top as Charpentier earns his craft. Classic French cuisine through the eyes of one of the nation's most revered chefs. Haut cuisine from the back to the front of the house and bottom to top as Charpentier earns his craft.

  2. 5 out of 5

    Joey Brockert

    It is always exhilarating to read the story of some one who enjoyed life. Mr. Charpentier certainly 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 prese It is always exhilarating to read the story of some one who enjoyed life. Mr. Charpentier certainly 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.

  3. 4 out of 5

    Adam Bradley

    "The high art of the restaurateur is no more than the development of the thing which in the kitchen of the home is recognized for what it is, the love of the mother for her family." Lovely and loving, light-hearted and delightful. I read books like these not to become a better cook, but to become a better human being. "The high art of the restaurateur is no more than the development of the thing which in the kitchen of the home is recognized for what it is, the love of the mother for her family." Lovely and loving, light-hearted and delightful. I read books like these not to become a better cook, but to become a better human being.

  4. 5 out of 5

    Ron

    Really worthwhile if you have an interest in food or hotels or hard work or genius or a search for perfection.

  5. 4 out of 5

    Mike Coons

    Best memoir ever!

  6. 4 out of 5

    Ian

    I've tried reading this one twice, and can't seem to generate enough enthusiasm to finsish it... I've tried reading this one twice, and can't seem to generate enough enthusiasm to finsish it...

  7. 5 out of 5

    PMP

    Very French and very charming. Belonging to the upper end of food writing.

  8. 5 out of 5

    Ezra

  9. 4 out of 5

    Bob

  10. 4 out of 5

    Blanca Fernandez

  11. 5 out of 5

    Jennifer Giacone

  12. 5 out of 5

    Susan Pinette

  13. 4 out of 5

    Sarah

  14. 5 out of 5

    Janet

  15. 5 out of 5

    Nicola

  16. 5 out of 5

    Amy

  17. 5 out of 5

    Nicolette

  18. 4 out of 5

    Sally A.

  19. 4 out of 5

    Katie Clark

  20. 5 out of 5

    Gatzekey

  21. 4 out of 5

    Anna

  22. 4 out of 5

    Michael Hanley

  23. 5 out of 5

    Esther

  24. 5 out of 5

    Jane

  25. 4 out of 5

    Jennifer

  26. 4 out of 5

    Christine

  27. 5 out of 5

    Carolyne Gibson

  28. 4 out of 5

    John Mcgeorge

  29. 5 out of 5

    Baddabadda

  30. 4 out of 5

    mary jo

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