Life à la Henri
Being the Memories of Henri Charpentier
Nonfiction, Food & Drink, Food Writing, Entertaining
| Author: | Henri Charpentier, Boyden Sparkes | ISBN: | 9781789121445 |
| Publisher: | Muriwai Books | Publication: | April 3, 2018 |
| Imprint: | Muriwai Books | Language: | English |
| Author: | Henri Charpentier, Boyden Sparkes |
| ISBN: | 9781789121445 |
| Publisher: | Muriwai Books |
| Publication: | April 3, 2018 |
| Imprint: | Muriwai Books |
| Language: | English |
Life à la Henri is the delightful memoir-with-recipes of Henri Charpentier, the world’s first celebrity chef. First published in 1934, the book traces Henri’s career from his days as a scrap of a bellboy on the French Riviera and a quick-witted apprentice in a three-star kitchen (when he invented crêpe suzette) to his sailing for New York to open his renowned namesake restaurants that introduced many to the glories of haute cuisine. Life à la Henri is a memorable portrait of a top-flight restaurant kitchen, and is food writing of surpassing charm and taste.
“In this book of memories…[Henri] Charpentier mingles skilfully and delightfully the philosophy of life and the art of cooking, reminiscences and recipes.”—The New York Times Book Review
"unique blend of success story, food history, romance, and sheer magic"—Kirkus Reviews
"thoroughly old-school”—Publishers Weekly
"devastating Gallic charm"—Los Angeles Magazine
Life à la Henri is the delightful memoir-with-recipes of Henri Charpentier, the world’s first celebrity chef. First published in 1934, the book traces Henri’s career from his days as a scrap of a bellboy on the French Riviera and a quick-witted apprentice in a three-star kitchen (when he invented crêpe suzette) to his sailing for New York to open his renowned namesake restaurants that introduced many to the glories of haute cuisine. Life à la Henri is a memorable portrait of a top-flight restaurant kitchen, and is food writing of surpassing charm and taste.
“In this book of memories…[Henri] Charpentier mingles skilfully and delightfully the philosophy of life and the art of cooking, reminiscences and recipes.”—The New York Times Book Review
"unique blend of success story, food history, romance, and sheer magic"—Kirkus Reviews
"thoroughly old-school”—Publishers Weekly
"devastating Gallic charm"—Los Angeles Magazine
