32 Yolks: From My Mother’s Table to Working the Line

32 Yolks: From My Mother's Table to Working the Line Author Eric Ripert
ISBN-10 0812983068
ISBN-13 9780812983067
Year 2017-03-21
Pages 256
Language English
Publisher Random House Trade Paperbacks
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NEW YORK TIMES BESTSELLER Hailed by Anthony Bourdain as heartbreaking horrifying poignant and inspiring 32 Yolks is the brave and affecting coming of age story about the making of a French chef from the culinary icon behind the renowned New York City restaurant Le Bernardin NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food Eric Ripert stands out The winner of four James Beard Awards co owner and chef of a world renowned restaurant and recipient of countless Michelin stars Ripert embodies elegance and culinary perfection But before the accolades before he even knew how to make a proper hollandaise sauce Eric Ripert was a lonely young boy in the south of France whose life was falling apart Riperts parents divorced when he was six separating him from the father he idolized and replacing him with a cold bullying stepfather who insisted that Ripert be sent away to boarding school A few years later Riperts father died on a hiking trip Through these tough times the one thing that gave Ripert comfort was food Told that boys had no place in the kitchen Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others tarte aux pommes When an eccentric local chef took him under his wing an eleven year old Ripert realized that food was more than just an escape It was his calling That passion would carry him through the drudgery of culinary school and into the high pressure world of Pariss most elite restaurants where Ripert discovered that learning to cook was the easy partsurviving the line was the battle Taking us from Eric Riperts childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Jol Robuchon and Dominique Bouchet until at the age of twenty four Ripert made his way to the United States 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himselfand his homein the kitchen Praise for Eric Riperts 32 YolksPassionate poetical What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling Chicago Tribune With a vulnerability and honesty that is breathtaking Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep He also lets us into the mind of the man he is today revealing all the golden cracks and chips that made him more valuable to those around him The Wall Street Journal Eric Ripert makes magic with 32 Yolks Vanity Fair32 Yolks may not be what youd expect from a charming Emmy winning cooking show host and cookbook author In the book there are of course scenes of elaborate meals both eaten and prepared But Riperts story is for the most part one of profound loss Los Angeles Times This book demonstrates just how amazing Erics life has been both inside and outside of the kitchen It makes total sense now to see him become one of the greatest chefs in the world today This is a portrait of a chef as a young man David Chang

Other Version:

Culinary Reactions

Culinary Reactions Author Simon Quellen Field
ISBN-10 9781569769607
Release 2011-11-01
Pages 288

Ideas in Food

Ideas in Food Author Aki Kamozawa
ISBN-10 9780307719744
Release 2010-12-28
Pages 288