The New York Times[Pepin] made his way late to the written word, having been a chef before he was a scholar, and a teacher and a restaurateur before he published. But first -- the good luck is ours -- he was a hungry child, in a country in which food was religion, and in which history imprinted itself culinarily. — Stacy Shiff
The Washington PostLest any reader think this is another saga of sex and drugs in the kitchen, it definitely is not. Instead, it's the story of just what it takes to turn a talented young Frenchman into one of the most admired figures in the culinary world. And anyone who thinks that all you need to do to be called "chef" is to survive a few months -- or even a few years -- in culinary school would do well to read it.
