The Apprentice, Jacques Pepin
Uninteresting. I usually love a food book but this was dull. The dude worked at HoJo, for Christ's sake. Everything turned up roses for him, so there's really no story to tell, and it's hard to be interested in a description of a meal that took a couple of French chefs a couple of days to prepare. I can't really identify with someone who talks about "simply de-boning" a rabbit. None of the recipes will make it to my table, I fear. Summation: pick up some MFK Fischer instead.