[V887.Ebook] Free Ebook Revenue Generation Through the Sale of Kumquats and Other Things, by Bernard S. Otis

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According to author and sales legend Bernard S. Otis, selling should be fun. His short but information-packed tome with its tongue-in-cheek title, Revenue Generation Through the Sale of Kumquats and Other Things, explains exactly how to make revenue generation, a.k.a. sales, an interesting and, yes, fun occupation for life. In its pages you will find a simple step-by-step process, including some humorous anecdotes, that, if followed, will make it possible for you to develop life-long personal, as well as revenue-generating relationships with some wonderful individuals. Regardless of your position, i.e., outside or inside sales, sales support, management, reception, administrative staff, or credit department . . .the techniques described in Bernie's book apply. And by utilizing his techniques, you'll be well on the road to a more-than-comfortable lifestyle. "Imagine being able to share a cup of coffee with a sales legend. A true master of creating enduring business relationships, Bernie Otis has succeeded in the revenue generation game longer than most companies have been in business. After six decades in the field, his message remains clear and concise: The world may change, the product may change, but the art and practice of engaging people remains the same. Sit down and enjoy the read." Tom Voccola, Author, The Accidental CEO

• Sales Rank: #3901175 in Books
• Brand: Brand: Bernard S. Otis Publishing Company
• Published on: 2010-02-22
• Original language: English
• Number of items: 1
• Dimensions: 5.98" h x .29" w x 9.02" l, .41 pounds
• Binding: Paperback
• 134 pages

Features

• Used Book in Good Condition

Most helpful customer reviews

1 of 1 people found the following review helpful.
Kumquats Refreshed!
By KK
Having faced obstacles, hurdles and success in the revenue generation industry reading Bernard Otis's book has given me the "mojo" to step it up, fearlessly. I have also been lucky enough to hear the author speak, and in the same manner as he does that, so is the book written. Entertaining and educational- it is an empowering book that validates efforts, and advises on the tweaks of bringing performance to a higher and better level. Not only have I enjoyed this book on a business level, it is a friendly and fun read. I have circulated this to my staff, and see copies of pages stuck to peoples desks.

I must point out that I loved this book as it did not feel like a "self-help" book.

Great, great motivational (while entertaining) read, and definitely an absolute guide to success.

1 of 1 people found the following review helpful.
Revenue Generation Through the Sale of Kumquats
By Betty Lynn
This book was excellent. It's a sincere reflection on the author's many years in sales and other endeavors; what helped him become the man he is today. He is interesting to talk to, and the book does not disappoint. He says that "revenue generation is about helping people achieve their goals and objectives.", and provides insights on professionalism, persistence, and enhancing relationships. I started writing down questions I'd like to ask the author, and by the time I was finished, 99% of them had been answered. It's an enjoyable read, and, better yet, provides an abundance of positive coaching on becoming a better REVENUE GENERATOR and better businessperson. I highly recommend it.

1 of 1 people found the following review helpful.
Great insight into a successful career!
By Paula K. Smith
Bernie Otis does a great job of explaining what it takes to be a successful lifetime renevue generator! I love his perspective and with his many years of experience in the field, who better to write a book and give advice. I felt so encouraged and optimistic after reading this book. He definitely gives the reader a feeling of empowerment and he educated me on issues Marketing and Sales Representatives face. I loved reading his examples and stories. They are encouraging and motivating!! Thanks Bernie for empowering me do what is necessary to create long term relationships and not give in to the daily pressure of making quick sales!!

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[S889.Ebook] Fee Download Fuzzy Multiple Objective Decision Making, by Gwo-Hshiung Tzeng, Jih-Jeng Huang

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Multi-objective programming (MOP) can simultaneously optimize multi-objectives in mathematical programming models, but the optimization of multi-objectives triggers the issue of Pareto solutions and complicates the derived answers. To address these problems, researchers often incorporate the concepts of fuzzy sets and evolutionary algorithms into MOP models.

Focusing on the methodologies and applications of this field, Fuzzy Multiple Objective Decision Making presents mathematical tools for complex decision making. The first part of the book introduces the most popular methods used to calculate the solution of MOP in the field of multiple objective decision making (MODM). The authors describe multi-objective evolutionary algorithms; expand de novo programming to changeable spaces, such as decision and objective spaces; and cover network data envelopment analysis. The second part focuses on various applications, giving readers a practical, in-depth understanding of MODM.

A follow-up to the authors’ Multiple Attribute Decision Making: Methods and Applications, this book guides practitioners in using MODM methods to make effective decisions. It also extends students’ knowledge of the methods and provides researchers with the foundation to publish papers in operations research and management science journals.

• Sales Rank: #4183273 in Books
• Brand: Brand: Chapman and Hall/CRC
• Published on: 2013-08-09
• Original language: English
• Number of items: 1
• Dimensions: 9.20" h x .90" w x 6.20" l, .0 pounds
• Binding: Hardcover
• 322 pages

Features

• Used Book in Good Condition

About the Author

Gwo-Hshiung Tzeng is a Distinguished Chair Professor at Kainan University. He is editor-in-chief of the International Journal of Operations Research and the International Journal of Information Systems for Logistics and Management. He received a PhD in management science from Osaka University. His research interests include statistics, multivariate analysis, networks, routing and scheduling, multiple criteria decision making, fuzzy theory, hierarchical structure analysis for application to technology management, energy, environment, transportation systems, transportation investment, logistics, location, urban planning, tourism, technology management, electronic commerce, and global supply chains.

Jih-Jeng Huang is an assistant professor of computer science and information management at Soochow University, where he teaches research methods, multivariate analysis, and capital asset and pricing models. He received a PhD in information management from the National Taiwan University. His research interests include multiple criteria decision making, knowledge management, behavioral economics and finance, and data analysis. His work has been widely published in journals and conference proceedings.

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[S195.Ebook] Download Ebook Yummy Kawaii Bento: Preparing Adorable Meals for Adorable Kids, by Li Ming Lee

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The lunchbox reinvented: transform the boring routine of your children's packed lunches into cute, edible cartoon characters!

Packing school lunches for fussy children can be a chore. Parents are bored of making the same old soggy sandwiches every day, and your picky eaters don’t even show any appreciation when they return their lunchboxes with uneaten veggies and scrappy bits. What if you could entice your children to eat balanced lunches every day? Even better: how do you transform the routine of unoriginal packed lunches into a joy for yourself?

Inspired by the Japanese tradition of the bento box—a home-packed meal served in a box with compartments containing different foods—Yummy Kawaii Bento reinvents the concept of the stale packed lunch. Learn to make your very own creative bento boxes and turn the law of “don’t play with your food” on its head by reimagining dishes as colorful cartoon characters. Entice your children with:

• Teddy bear-shaped mini pizzas
• Hot “dog” buns
• Scrambled egg chicks
• Porky pastas
• Panda bamboo salads…and many more edible critters!

With more than 160 step-by-step tutorials on how to assemble balanced bento boxes, create food art, and cook individual recipes that bridge the East and the West, Yummy Kawaii Bento turns food preparation into an art and makes eating fun again for both parent and child. Soon, your children will boast to their friends about their lunches, and your spouse might even ask for his or her own takeaway lunch! Lunchtime, or dinnertime, will never be the same again.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

• Sales Rank: #99383 in Books
• Published on: 2015-09-08
• Original language: English
• Number of items: 1
• Dimensions: 9.80" h x 1.10" w x 7.60" l, 2.20 pounds
• Binding: Hardcover
• 256 pages

Review

"Gorgeous boxed lunches...Each of her elaborate creations is filled with both nutrients and whimsy." —Huffington Post

"A true lunchtime artist...a food styling assassin." —New York Post

"Turn[s] her sons' dull packed lunches into staggering works of art." —Daily Express

About the Author
Li Ming Lee is a stay-at-home mom who first began making character bentos when her sons started school and had problems adjusting to their mother’s absence. She started documenting her bento adventures on Bentomonsters.com in 2011, and has since created nearly 1,000 different bentos. Her character bentos have been featured on New York Post and The Huffington Post, and her Instagram, instagram.com/bentomonsters, has received 88,000 followers. She lives in Singapore, Singapore.

Most helpful customer reviews

11 of 11 people found the following review helpful.
245 pages!! This book covers all basic techniques ...
By Gigi
245 pages!! This book covers all basic techniques and much more, you won't run out of ideas for a while :)

8 of 8 people found the following review helpful.
Great recipe book. Love the cuteness factor!
By Bookwyrm
I bought several Bento items for my daughter for Christmas, including Totoro-themed Bento Boxes, sauce containers, bento bags, recipe books,etc.. She's having a lot of fun creating lunches for her Bento box. And her dad is also reaping the benefit. :) I'll share all the items we bought as we launched wholesale into the Bento adventure. We've cooked many interesting meals - no misses yet! And everyone's had fun with their Bento boxes. Even my husband is enjoying his, which was a surprise.

Since we were starting Bento from scratch, we bought some Bento cookbooks, even though we have some Japanese cookbooks already:

The Just Bento Cookbook: Everyday Lunches To Go
http://smile.amazon.com/gp/product/1568363931?psc=1&redirect=true&ref_=oh_aui_search_detailpage

Yummy Kawaii Bento: Preparing Adorable Meals for Adorable Kids
http://smile.amazon.com/gp/product/1634504240?psc=1&redirect=true&ref_=oh_aui_search_detailpage

Effortless Bento: 300 Japanese Box Lunch Recipes
http://smile.amazon.com/gp/product/1939130379?psc=1&redirect=true&ref_=oh_aui_search_detailpage

The Manga Cookbook
http://smile.amazon.com/gp/product/4921205078?redirect=true&ref_=cm_cr_ryp_prd_ttl_sol_0

and several Bento items to accommodate lunches with and without soup, etc.

Her main bento box (she never microwaves it, and she washes it by hand). It came with chopsticks, but she also wanted the Totoro utensil set listed below which fits in her bag nicely with this box.
Bento: Studio Ghibli Totoro Design 2-tier Microwavable Bento Lunch Box (Volume: 380ml + 250ml)
http://smile.amazon.com/gp/product/B006YG0BU8?psc=1&redirect=true&ref_=oh_aui_search_detailpage

My Neighbor Totoro Stainless Steel Lunch Box LJF3 - great for soups and other items with liquids. Has a folding spoon in the lid, so you can carry just it if you want.
http://smile.amazon.com/gp/product/B009N6E5TE?psc=1&redirect=true&ref_=oh_aui_search_detailpage

Chopsticks Spoon Fork Trio Set My Neighbor Totoro Garden - cute! What else is there to say?
http://smile.amazon.com/gp/product/B00S0E7V4G?psc=1&redirect=true&ref_=oh_aui_search_detailpage

My Neighbor Totoro Skater Insulated Lunch Cooler Bag, Clover (UBC1) Fits everything nicely, except the extra soup container.
http://smile.amazon.com/gp/product/B00AYQQ8Y2?psc=1&redirect=true&ref_=oh_aui_search_detailpage

My Neighbor Totoro Skater Insulated Lunch Cooler Bag, Clover (UBC1) (A bit taller than the bag above, so accommodates differently shaped items. Accepts her Totoro Bento box and the Totoro stainless steel soup container at the same time.)
http://smile.amazon.com/gp/product/B00AYQQ8Y2?psc=1&redirect=true&ref_=oh_aui_search_detailpage

KOUZINA 36 Baking Cups - Freshware Silicone Molds - to keep items separate in the boxes when needed. Glad we got these! A nice touch!
http://smile.amazon.com/gp/product/B016APXXJ8?psc=1&redirect=true&ref_=oh_aui_search_detailpage

Tupperware Smidget Container 1oz Set of 5 Blue - we bought a couple of sets of these tiny containers for dipping sauces, etc., since the reviews on some of the more eco-freindly choices of sauce containers had a lot of complaints about leakage. These are SO water-tight, it's awesome. They're tiny and perfect for a little terriyaki sauce, egg roll dip, etc. We got one color for my daughter (green ones off of eBay to match her Totoro bento box) and another color for her dad here on Amazon (blue for the win!). Helps keep things sorted.
http://smile.amazon.com/gp/product/710105482X?psc=1&redirect=true&ref_=oh_aui_search_detailpage

We also had mercy on my husband and bought him a non-anime Bento Box. It's probably one of the best Bento boxes ever. Very nice design; nice size. Keeps liquids in, etc. If I get a bento box of my own, I'll probably get another one of these. Yes, stainless steel is more eco-friendly, but I'm gonna have to err on the side of leak-free products.
Bento Box Lunch Box by GRUB2GO - Premium Lunch Boxes for Adults and Kids + FREE Utensils -
http://smile.amazon.com/gp/product/B014EX3672?psc=1&redirect=true&ref_=oh_aui_search_detailpage

For the Kawaii factor, we had to have cutouts for lunch meats and cheese (we have yet to see how they work with home-made lunch meat, but I expect they'll work well):

Yunko Bento Accessories Bears Seals Bunny Chick Bear Shape DIY Rice Ball Mould Korean Laver Take Boarder Sushi Mold Sandwich Mold Mould Cutter Stamp
http://smile.amazon.com/gp/product/B017JMUU88?psc=1&redirect=true&ref_=oh_aui_search_detailpage

CuteZCute Robo Bread Bento Sandwich Stamping Cutter, Red/Black - geeks have to have robots! Ego saving for the man in your Bento Life also!
http://smile.amazon.com/gp/product/B00QOJGYGK?psc=1&redirect=true&ref_=oh_aui_search_detailpage

Well, that's about it. I think we'll be using all these things for quite a while. It was great to find them on Amazon. Some items come from Japan, but it was worth the wait. :)

11 of 12 people found the following review helpful.
Best User-Friendly Cute Bento Cookbook!
By Nami | Just One Cookbook
After having this cookbook and trying some recipes from it for more than 4 months, I'm here to say that this book is really awesome and I highly recommend to anyone from the beginners to more advanced bento makers.

For full disclosure, the author Ming is my blogger friend and I received this book to review for my blog and YouTube channel. However, all thoughts and opinions are my own.

I have to say the best part about this cookbook is that it's very user friendly. Here are some of my points:

1) Lots of pictures: There are no single page that does not contain a picture, except for Contents and Glossary. Each recipe has FULL step by step pictures, not just pictures, very detailed, well-photographed pictures. The final photos of the recipes are all beautifully taken, which inspires me to make bentos just like how she makes them.

2) Well organized: The book starts with the explanation of bento, and continues to explain about the bento boxes, tools, and techniques before getting into recipes. Each recipe has a big final picture, detailed ingredients and well-written directions with large step by step pictures. Toward the end, Ming also shares simple quick recipes that can be added to your bento, in case you need one or a few more dishes to pack into bento.

3) Details!: I can't emphasize enough how detailed this cookbook is. I love more pictures and descriptions and this book has them all.

One feedback that I have is that I wish recipes have approx time to prepare the bento or the level of difficulty. As a blogger myself, I know this is a very hard to specify because everyone has different skills and preparation time can vary. However, the general amount of time or level of difficulty will save readers time to figure out which bento to try depending on their level or time they have.

This cookbook contains lots of creative ideas that I wouldn't be able to come up on my own and it is si inspiring! It's really fun to go through pages with my children and they love being part of making some of food art together on the weekends.

p.s. I had so much fun making her Piggy Spam Musubi bento! http://www.justonecookbook.com/piggy-spam-musubi-bento/

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[F872.Ebook] Get Free Ebook LOVE FROM THE INSIDE OUT: CONFESSIONAL LOVE POEMS, by Geanne Amir

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Welcome to a life of lovers, painted on pages. In Love From the Inside Out's confessional poetry, Geanne Amir leads you on a romantic escapade into the secret and not-so-secret loves of her life. Enjoy the following excerpt: Count Dracula.

Count Dracula
I can’t count on him...He comes to me by night light
A springtime moon
By day break he’s gone.
Leaving lingering daytime memories
Of delectable bites on my neck
As his well-trained fingers
Reach my fantasies

As the midnight hours bend toward morning
We explore the cravings of comfort
The used-to-be’s
And we make believe
We’re home…
I can count on him to hold me till sunrise
Then he blocks his memories to tenderness
Putting on a suit of armor
He slides back into his world
Leaving me to wait for darkness…

• Sales Rank: #1543092 in eBooks
• Published on: 2015-09-22
• Released on: 2015-09-22
• Format: Kindle eBook

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0 of 0 people found the following review helpful.
Worth every penny! Poetry at its finest.
By rbb84
Beautifully written, this collection of poetry takes one on countless journeys to new places as well as revisits old memories and experiences. Amir's poetic language is easy to fall in love with, and you will find reading just one poem in a sitting is not enough! Any poet, or fan of poetry will truly enjoy this read.

0 of 0 people found the following review helpful.
Bravo
By jo reader
Exquisitely done. She brings you along on her erotic journeys in a masterful way.

0 of 0 people found the following review helpful.
A must buy!
By pamela
Amazing and mind moving writings!

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[D263.Ebook] Download The Slavic Way Series: Volumes 1 - 5, by Dmitriy Kushnir

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This book features the first 5 volumes of The Slavic Way series. The main difference is that volume 5 "Slavic Light Symbols" is black and white, and not in color as the separate book. December 2015 update: table of contents added

• Sales Rank: #3314699 in Books
• Published on: 2015-01-21
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x .96" w x 6.00" l, 1.42 pounds
• Binding: Paperback
• 426 pages

About the Author
Dmitriy Kushnir is a philosopher and a writer. He was born in Ukraine, and has moved to the United States in 1995. Currently he lives in Sarasota, FL. In his mid twenties, he started research about Slavic culture and his heritage. Now he is writing books about Slavic heritage, in order to bring information to English speaking people of Slavic descent, for much of the information is only available in Slavic languages and not in English.

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1 of 1 people found the following review helpful.
I love all this books
By Simone Blum
I love all this books. Great information about traditions of the white race.
Love , care, compassion , strength , fearless this are the white characters .
Beautiful put into worth's.
This books set free knowlege and understanding about my Ancestors and heritage.
It's worse preserving our heritage like every other culture and color dose too.

1 of 1 people found the following review helpful.
Waste of time, unfortunately.
By Roman
Comic sans. No citations or footnotes. No table of contents for entire book (there's one at the *end* of each section). Aliens. Modern Astrology. No explanation of where slavic mythology ends, and modern astrology begins. Comic sans.

1 of 1 people found the following review helpful.
Not for Academic Use
By Eirik Seppä
There is no chapter of contents to this large book. There are no references, index, citations, or source materials.

I hope to send mine back.

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[L410.Ebook] PDF Download Stroboscopy, by Peak Woo

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This book presents a complete picture of the art and science of stroboscopy. It includes not only comprehensive coverage of the imaging process, but also the disease process that exists in benign lesions, cancer, and neuropathology. Comparisons of normal images with pathologies are included to enhance readers diagnostic skills, and the use of stroboscopic images before and after therapy to determine results enhances their clinical skills.

• Sales Rank: #1255239 in Books
• Brand: Brand: Plural Publishing, Inc.
• Published on: 2010-01-01
• Original language: English
• Number of items: 1
• Dimensions: 11.75" h x 9.00" w x 1.00" l, 3.72 pounds
• Binding: Hardcover
• 350 pages

Features

• Used Book in Good Condition

Review
Declan Costello, Post-CCT Fellow in Laryngology, Journal of Laryngology and Otology, (2009): "In the first half of the book, covering the basics of stroboscopy, a comprehensive and easy-to-understand explanation of stroboscopy is presented. This does not, readers will be pleased to hear, explore in detail the mathematical principles of how stroboscopy light sources work, but provides enough information for the clinician to be able to understand the basic principles of the equipment. ... This is a beautifully presented book and serves as an excellent atlas of benign laryngeal lesions." Melin Tan, MD, Annals of Otology, Rhinology, & Laryngology, (2011): "...a signification contribution to the laryngology literature and provides a comprehensive guide to understanding stroboscopy and its clinical application. Clear schematic illustrations and beautiful color clinical photographs accompany the text."

About the Author
Dr. Woo is Professor of Otolaryngology at the Mount Sinai Medical School. He is a board-certified otolaryngologist with special interests in the voice, voice disorders, and surgery designed specifically to improve the voice. He leads a multidisciplinary team dedicated to the comprehensive treatment of the voice and larynx at the Eugene Grabscheid, M.D., Voice Center, an outstanding clinical and research center for voice disorders at the Mount Sinai Medical Center in New York City. He has published extensively on the diagnosis and treatment of voice disorders in peer-reviewed journals, presented numerous scholarly papers at professional meetings, and is a popular workshop presenter.

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[M899.Ebook] PDF Download The Apprentice: My Life in the Kitchen, by Jacques Pépin

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In this captivating memoir, the man whom Julia Child has called “the best chef in America” tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award–winning superstar who taught millions of Americans how to cook and shaped the nation’s tastes in the bargain.

We see young Jacques as a homesick six-year-old boy in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France’s most famous restaurant, finally becoming Charles de Gaulle’s personal chef, watching the world being refashioned from the other side of the kitchen door.

When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, turning down a job as John F. Kennedy’s chef to work at Howard Johnson’s, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother’s utterly simple cheese soufflé to his wife’s pork ribs and red beans.

The Apprentice is the poignant and sometimes funny tale of a boy’s coming of age. Beyond that, it is the story of America’s culinary awakening and the transformation of food from an afterthought to a national preoccupation.

• Sales Rank: #42744 in Books
• Published on: 2015-12-08
• Released on: 2015-12-08
• Original language: English
• Number of items: 1
• Dimensions: 8.20" h x .90" w x 5.40" l, .0 pounds
• Binding: Paperback
• 352 pages

Amazon.com Review
The sparkling personality, sense of humor, and charm familiar to Jacques Pépin's television audiences carries over to the page in the superstar chef's humbly titled memoir, The Apprentice.

A clever, mischievous, and very likable boy, Pépin's earliest food memories are hungry ones from his childhood in war-torn France. After World War II, his first restaurant job was peeling potatoes for his mother at her restaurant, and he became an apprentice in a hotel kitchen at age 13. In this delightful tale he works hard, plays fair, is kind to others and good to his family, and his efforts take him to Paris, and then New York. Except for the terrible car accident that required him to reinvent himself as a teacher and television personality, he seems to have always been in the right place at the right time. He cooked for Prime Minister Gaillard and then General Charles de Gaulle, met Pierre Franey, Craig Claiborne, and Julia Child, and turned down a job cooking for JFK to accept one with Howard Johnson. But just as entertaining and enjoyable to read about are his tender memories and thoughts about his relationships with his parents and brothers, and with his wife and daughter.

We all wish we could cook like Pepin (and every chapter ends with one of Pépin's favorite recipes), but this enchanting tale will make you wish you knew him. The clear, simple way he expresses himself and the honesty with which he tells his story will bring you to tears, and make you laugh out loud. --Leora Y. Bloom

From Publishers Weekly
In this fast-moving and often touching memoir, Pepin recounts his journey from the kitchen of his mother's humble restaurant in rural France after World War II to his current position as author of 21 cookbooks, star of 13 PBS cooking shows and dean of special programs at the French Culinary Institute in New York City. Along the way he describes everything from the tough French apprenticeship system that saw him dropping out of school at 13 to work in Lyon to the beginnings of the Howard Johnson's chain. Pepin accepted a job in the Howard Johnson's test kitchen over a stint at the White House cooking for John F. Kennedy , but shows no signs of regret. In fact, if there's a flaw here, it's that Pepin's eternally upbeat attitude is sometimes a little hard to buy-although he does seem to have been born under a lucky star. Pepin came to the U.S. just when a culinary culture was building and fell into friendships with Craig Claiborne, then food editor of the New York Times, and Julia Child. Even a bad car accident when he was 39 turned out to be a godsend, as it got him out of the restaurant kitchen and into the teaching profession. Pepin mines a lot of humor from the differences between French and American attitudes toward food, as when he recounts how he and a French friend once stopped by a farmsomewhere in the U.S. with a sign reading "Ducks for Sale" and wrung the neck of the duck they'd just bought in front of the horrified proprietress. Each chapter concludes with one or two recipes, many of them surprisingly earthy, such as Oatmeal Breakfast Soup with leeks and bacon.
Copyright 2003 Reed Business Information, Inc.

From The New Yorker
In this beguiling memoir, the celebrated French chef and cooking-show host recounts his start as a scrappy thirteen-year-old country boy who arrived at his first restaurant apprenticeship still wearing short pants. An incorrigible prankster (he once coated a colleague's eyeglasses in aspic), Pépin never fully submitted to the strict regimen of the French kitchen, and, after a stint as a cook for Charles de Gaulle, he headed for New York, where he ended up working for the chain-restaurant entrepreneur Howard Johnson. Making clam chowder by the gallon was a quirky turn for a classically trained chef, but it enabled Pépin to revolutionize mass-produced food. With appealing modesty, he sees himself as essentially a blue-collar worker, whose "vantage point to history-in-the-making was the crack between two swinging kitchen doors."
Copyright © 2005 The New Yorker

Most helpful customer reviews

138 of 140 people found the following review helpful.
Thoroughly Enjoyable
By Anthony Bourdain
I've been waiting for this book my whole life! I sat down with the book last evening, intending to read for a while, maybe return later. Could not put it down. A well written, funny, sad, informative and always enchanting account of an incredible career. Pepin's account of coming up through the his family's bistros, then the old school European hotel/restaurant system--and later New York's legendary Le Pavillon-- is fascinating first person memoir--and terrific history. I can't say enough good things about this book. It's right up there with Orwell, Freeling, Bemelmans--but better, richer, more passionately drawn. An instant classic.

42 of 46 people found the following review helpful.
A Light, Exquisite Dinner. Not too sweet and not too tart.
By B. Marold
I have always had the greatest respect for Jacques Pepin based on the high reputation of his culinary books, collaborations with Julia Child, and great good humor and skills displayed on various television appearances, but I have always wondered how he reached a position of high respect within his profession without a connection to a major restaurant for at least as long as I have known of him (the last 15 years). This book answers my question and a whole lot more, confirming my impression of Jacques as a major figure in culinary America and a great gentleman as well.
Without giving away too much of the book's story, I must point out that Jacques was, by some great good fortune, the chef to France's President Charles DeGaulle at a very young age. In fact, he appeared on the TV show `To Tell The Truth' and the panelists did not pick him as DeGaulle's chef because he was so very young. Upon coming to the United States, he quickly attained a position as a line chef under Pierre Franey at the great Le Pavillion, following Franey to a position in the test and development kitchens at Howard Johnson's. For those of you post baby boomers, I can assure you from first hand experience that at one time, Howard Johnson's was often considered a very desirable place to eat out.
Jacques would probably now be the owner / executive chef at a major restaurant but for a very serious automobile accident which broke most major bones and which left Jacques with only a slim chance to even be able to walk. Miraculously, he mended well to the point where he returned to an almost normal life, but without the ability to sustain the 12 to 14 hours on his feet at a typical chef's station. This lead to his career as a teacher, followed by cookbook writing and TV cooking series a la Julia on PBS.
This book ranks with some of the best culinary memoirs by being both engaging, inspiring, and revealing of the nature of culinary professionals' work in the kitchen. Aside from his associations with Julia Child and Pierre Franey, he was a close friend to Craig Claiborne and well known to James Beard and his company. Without doing any gratuitous name dropping, Pepin also relates revealing stories involving Danny Kaye, Alice Waters and `the great' Paul Bocuse. This is not the first Danny Kaye culinary story I have read, and these little peeks into his cooking skills make me wish he had done a culinary memoir / cookbook similar to many less skillful non-culinary celebrities. The encounter with Paul Bocuse casts some light on the nature of the nouvelle cuisine movement in France.
One of the most interesting insights obtained from this book is the picture of the American culinary scene in 1960, as seen by a very experienced and talented French chef and how this scene has changed in the last 40 years.
I heartily recommend this book to anyone with a taste for culinary memoirs. This is one of the best. My only reservation is that it left me wanting more, as it seemed to give very few details about the last 20 years of his life. I hope that is not because they have been dull!
The book includes 24 recipes, the most interesting being the two attributed to his mother (apple tart and cheese souffle) and the one attributed to Danny Kaye (poached chicken salad).

26 of 30 people found the following review helpful.
Wonderful, Entertainging Read from Gourmet All-Star
By rodboomboom
I enjoyed this read tremendously, and if you're into food, so will you.
Pepin writes very unassumedly, and is most humble about his very productive career, from personal chef to DeGaulle to fame in America and TV star.
From his humble roots to his current fame which is spreading, this guy can cook and reflects significantly in his career of the changes in gourmet cooking.
The stories he provides are the highlight for me: the apprentice spook with the chicken boning machine, his incidents with learning the English language (e.g. the story of the word in French for shower when asked why his head was wet), the presentation of "sanitary napkins", his TV pilot shot with ingredients from the trash, etc. These all provide for just an absolutely magnficent read.
Recipes are provided for each segment of his career. Especially respectful of this chef who knows the finest of formal, rigid French classical cooking, but himself admitting that he likes American basic, comfort food and new style of combing old with new.
Refreshing read from a food Hall of Famer!

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