The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe
Nonfiction, Food & Drink, International, European, Food Writing
| Author: | Bob Spitz | ISBN: | 9780393113990 |
| Publisher: | W. W. Norton & Company | Publication: | May 4, 2009 |
| Imprint: | W. W. Norton & Company | Language: | English |
| Author: | Bob Spitz |
| ISBN: | 9780393113990 |
| Publisher: | W. W. Norton & Company |
| Publication: | May 4, 2009 |
| Imprint: | W. W. Norton & Company |
| Language: | English |
The education of a barbarian in the temples of haute cuisine.
In the blink of an eye, Bob Spitz turned fifty, finished an eight-year book project and a fourteen-year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream.Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier’s Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands-on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz’s odyssey recounts the transformation of a professional writer—and lifelong kitchen amateur—into a world-class cook.
The education of a barbarian in the temples of haute cuisine.
In the blink of an eye, Bob Spitz turned fifty, finished an eight-year book project and a fourteen-year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream.Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier’s Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands-on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz’s odyssey recounts the transformation of a professional writer—and lifelong kitchen amateur—into a world-class cook.
