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 for Eric Ripertâ€™s 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. 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.â€â€”The Wall Street Journal

â€œEric Ripert makes magic with 32 Yolks.â€â€”Vanity Fair

â€œ32 Yolks may not be what youâ€™d 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. . . .Â But Ripertâ€™s story is, for the most part, one of profound loss.â€â€”Los Angeles Times

â€œThis book demonstrates just how amazing Ericâ€™s 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.â€â€”David Chang
Country USA
Brand Random House Books for Young Readers
Manufacturer Random House
Binding Hardcover
ReleaseDate 2016-05-17
UnitCount 1
EANs 9780812992984

Country	USA
Brand	Random House Books for Young Readers
Manufacturer	Random House
Binding	Hardcover
ReleaseDate	2016-05-17
UnitCount	1
EANs	9780812992984

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

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