Life a la Henri: Being the Memories of Henri Charpentier

by Henri Charpentier, Boyden Sparkes

Life la Henri is the delightful memoir-with-recipes of Henri Charpentier, the world's first celebrity chef. First published in 1934, and back in print after nearly six decades, 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 crepe suzette) to his sailing for New York to open his renowned namesake restaurants that introduced many to the glories of haute cuisine. Life la Henri is a memorable portrait of a top-flight restaurant kitchen, and is food writing of surpassing charm and taste. This edition includes a new Introduction by Alice Waters, owner and proprietor of Chez Panisse in Berkeley, California, and author of many cookbooks.

Genres: Food, Cooking

272 pages, Paperback

First published February 20, 2001

Reviews

[Mike Coons · Rating 5 out of 5]

Best memoir ever!

[Rogue Reader · Rating 4 out of 5]

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.

[Anne Haack · Rating 5 out of 5]

This reads deliciously, soulfully, pithily, poignantly. Never have I read such delightful descriptions. He dances through history with candor, bravado, and humility.

[Joey Brockert · Rating 4 out of 5]

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.

[Adam Bradley · Rating 4 out of 5]

"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.

[PMP · Rating 4 out of 5]

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

[Ian · Rating 2 out of 5]

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

[Ron · Rating 5 out of 5]

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