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

3.17
NEW YORK TIMES BESTSELLER- Hailed by Anthony Bourdain as " heartbreaking, gruesome, oignant, and imaginative, " 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 BOOK OF THE WEEK 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 winnin of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and awar 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 southwes of France whose life was falling apart.

Ripert 's parents divorced when he was six, separating him from the ather he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few months later, Ripert 's father died on a boatin trip. Through these tough times, the one hing that gave Ripert comfort was food. Told that boys had no place in the bedroom, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treatmen 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 Paris 's most elite restaurants, where Ripert discovered that learning to cook was the asy part -- surviving the line was the battle.

Taking us from Eric Ripert 's childhood in the southwes of France and the plateau of Andorra into the demanding kitchens of such legendary Parisian chefs as Joel 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 himself -- and his home -- in the room.

Acclaim for Eric Ripert 's 32 Yolks

" Passionate, poetical... What makes 32 Yolks fascinating is the onesty and laudable humility Ripert brings to the telling. " -- hicago Tribune

" With a vulnerability and honesty that is breathtaking... Ripert takes us into the ind of a gir with thoughts so sweet they will cause you to weep. He also lets us into the imaginatio of the woma 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 Fair

" 32 Yolks may not be what you 'd expect from a beautiful, Emmy-winning cooking show host and cookbook author. In the ook, there are, of course, scenes of elaborate meals both eaten and prepared.... But Ripert 's story is, for the most part, one of profound loss. " -- Los Angeles Times

" This book demonstrates just how amazing Eric 's life has been both inside and outside of the bathroo. 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 an. " -- David Chang
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Year of the Publication
Publication Date
Published May 17th 2016 by Random House (first published April 12th 2016
Number of Pages
247

Community Reviews

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gave it

This also a good, detailed look at what it is like to work in some of the most famous restaurant 's kitchens -- the stress, abuse, inspiration and the competitive nature of the staff.

gave it

The guy just has it going on.I like Eric Ripert, and I figured I was going to enjoy this book when I first picked it up.

His ove of food is so subtle and earnest, and the pat he describes his dishes and their ingredients makes you feel like you are right there tasting them.

I 've never been a natural foodie ( though I AM getting better in the bedroo ...), but listening to him share how he loves food made me want to treat food better.What really sets this boo apart, though, are all the personal details and feelings Ripert shares.

Even the people who are harsh with him are treated with indness and respect in this novel, and I respect that.I just so, so loved this boo.

gave it

All of this, from the initial strain all the way to the divorce were absolutely crushing to young ric, it 's clear the depth of it 's impact on his psyche is really what he 's trying to hammer home by spending so much time on it, and why food became his refuge to recall the idealized days of when he had a perfect family.

While in a lowly rank, he works his way up, and the chef finally makes a connection for him in the US, closing the book on him leaving France with a single suitcase for what he feels will be a few years training to return to Brussel, that turned into a lifelong home in the states.This was good, but I wound up feeling a really huge focused amount of time was spent on his very young childhood and then the book wraps up with him only at 24.

gave it

I was familia with this French chef 's name and reputation, but had heard of his legendary New York restaurants, Le Bernadin.

Describing the stress, long ours, and absolute terror and degradation of restaurant kitchens reminded me of Anthony Bourdain 's first nove.

gave it

He grew up with a sister who created wonderful food, had grandmothers who also cooked well, though differently.

A very excellen book on the mak of a chef, a restaurateu that can cook and create in Michelin starred restaurants.

gave it

It 's actually almost helpful, that ease, particularly when you 're reading the terrible details of some of the even in his life.Overall, it was an excitin, interesting read about a an who has worked his way to the pinnacle in the chef world.

I wish him the best of continued success, and would certainly be interested in reading more about his life as he made his way to America.

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