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

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

NEW YORK TIMES BESTSELLER â€¢ Hailed by Anthony Bourdain as â€œheartbreaking, horrifying, poignant, and inspiring,â€ 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.

Ripertâ€™s 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, Ripertâ€™s 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,Â 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 Parisâ€™s most elite restaurants, where Ripert discovered that learning to cook was the easy partâ€”surviving the line was the battle.

Taking us from Eric Ripertâ€™s childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as JoÃ«l 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 himselfâ€”and his homeâ€”in the kitchen.

Praise forÂ 32 Yolks

â€œPassionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling.â€â€”Chicago Tribune

â€œWith 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.â€â€”The Wall Street Journal
Country USA
Brand Random House Trade Paperbacks
Manufacturer Random House Trade Paperbacks
Binding Paperback
ItemPartNumber part_0812983068
Color White
ReleaseDate 2017-03-21
UnitCount 1
EANs 9780812983067

Country	USA
Brand	Random House Trade Paperbacks
Manufacturer	Random House Trade Paperbacks
Binding	Paperback
ItemPartNumber	part_0812983068
Color	White
ReleaseDate	2017-03-21
UnitCount	1
EANs	9780812983067

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

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