JGV A life in 12 recipes

A world-famous chef offers a remarkably down-to-earth take on his ascent to the upper echelons of the culinary world in this delightful memoir. Vongerichten (Home Cooking with Jean-Georges) was kicked out of school at age 15 for his lack of work ethic, and later found direction and discipline as an apprentice in the kitchen of a Michelin-starred Alsatian restaurant. Vongerichten writes fondly of the French chefs he worked for, Paul Bocuse and Louis Outhier among them, but it was his introduction to Thai street food that would change the trajectory of his career: his eventual fusing of classic French techniques with Asian ingredients-spurred by a negative review in New York magazine in 1986-enshrined his place in modern culinary history. Vongerichten comes across as a nice, humble, and thankful guy, which makes an interlude in which he admits to beating up a dishwasher for taking an extended break during a crucial lunch service while the New York Times restaurant critic was dining at the restaurant especially eye-opening. Readers who dined at Vongerichten's restaurant Jojo during its heyday, meanwhile, will be surprised to learn the secret ingredient in a popular sauce was ketchup. (A recipe for it is included.) Anyone curious about what drives an elite chef will want to pick this up. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

In this well-paced memoir aimed at aspiring chefs seeking advice on entering, surviving, and succeeding in a tough field, four-star chef-restaurateur Vongerichten (cohost, PBS's Kimchi Chronicles) divulges how he did it, and what helped him along the way. Organized into five parts showing the arc of the author's career, the book describes his childhood in rural France, explaining how an introvert expelled from school at age 15 became an apprentice at a three-star restaurant. His openness to new places and experiences often put him at the vanguard of food trends. Readers will admire his flexibility, squirm at his close calls, and cheer at his luck as he transitions to more responsibilities in Bangkok, Singapore, and New York. Each shared memory sneaks a useful truth into readers' psyche, as the author imparts wisdom on thriving in a new kitchen, city, and business venture by listening to others, taking risks, and leaving nothing to chance. VERDICT Vongerichten's book is a gem for those interested in a culinary career and a breezy, fun read for anyone who enjoys memoirs and success stories.--Bonnie Poquette, Milwaukee