32 Yolks: From My Mother's Table to Working the Line
Ripert, Eric; Chambers, Veronica
Language: English
Published by Random House Trade Paperbacks, 2017
- Softcover
- Used
Seller: Goodwill Books, Hillsboro, OR, U.S.A.Goodwill Books
AbeBooks seller since August 25, 2000
Condition: Used - Fair
£ 2.26
Quantity: 1 available
Add to basketItem description from seller
Fairly worn, but readable and intact. If applicable: Dust jacket, disc or access code may not be included.
Seller Inventory # GICWV.0812983068.A
- Title
- 32 Yolks: From My Mother's Table to Working the Line
- Author
- Ripert, Eric; Chambers, Veronica
- Publisher
- Random House Trade Paperbacks
- Publication year
- 2017
- Condition
- acceptable
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0812983068
- ISBN 13
- 9780812983067
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.
Ripert'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, Ripert'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, 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 easy part--surviving the line was the battle.
Taking us from Eric Ripert's childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joël 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 kitchen.
Praise for 32 Yolks
"Passionate, 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."--The Wall Street Journal
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About the Author
"About the title" may belong to another edition of this title.
Goodwill Books
Hillsboro, OR, U.S.A.
AbeBooks seller since August 25, 2000
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