I have always been a bit suspicious of books which are the product of the author setting out to have an experience so he can write about it. This book shows why my suspicion is often well founded. The author is a professional writer and amateur chef who was searching for something to write about for his next book. Going to Europe and taking some cooking classes recommended itself, and thus was The Saucier's Apprentice spawned.

It's not the greatest foodie book, and isn't even the best one to describe what the great cooking schools are like. But the truth is, the author didn't really attend the great cooking schools of Europe. What he really did was spend a few days in a couple of restaurant kitchens, some well known, some not so well known, as well as taking a few "classes" at "schools" that offer one or two week courses of instruction in chalets or big houses in France and Italy. Sorry, but these are not "the great cooking schools of Europe."

The author has an inflated view of himself, (i.e., he's a food snob) thinking that knowing a bit about gourmet cooking and eating makes him better than those don't know the difference between a souffle and flan.

It's also way too long, weighing in at over 300 pages. Biographies of people who lived long and rich lives (The Man Who Loves China, to cite but one example) have been written in fewer pages. However, to its credit, the book does include what look to be some pretty good recipes.