32 Yolks: From My Mother's Table to Working the Line
| Author | : | |
| Rating | : | 4.25 (878 Votes) |
| Asin | : | 0147522722 |
| Format Type | : | paperback |
| Number of Pages | : | 271 Pages |
| Publish Date | : | 2014-03-09 |
| Language | : | English |
DESCRIPTION:
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. 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. A few years later, Ripert’s father died on a hiking trip. 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 disco
He serves as a regular guest judge on Bravo’s Top Chef and is the host of his own TV series, Avec Eric, which has won Emmy and James Beard awards. Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which holds three stars from the Michelin Guide and has maintained a four-star rating from The New York
Even with the knowledge of his eventual triumph as one of the world’s greatest chefs, you can’t help wondering as you turn the pages whether he will manage to survive his childhood or his grueling apprenticeship in two of France’s top kitchens. But ultimately his deep, visceral appreciation of food and the joy of cooking make this a lyrical and inspiring story.”—Jay McInerneyFrom the Hardcover edition.. 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 Ripe
"Great book with 2 sections" according to John Guerrero. The first half of this book is a young man struggling through a difficult childhood. Ripert's intelligence, honesty, and clarity make this section entertaining and relatable. Although his situation was much different from mine growing up, his description of the emotional impact often left me thinking, "I know exactly how that felt."The second section was even more fascinating. It tells the story of the a young man beginnin. I'l have the souffle with my poisson d'Avril. bon appetit A kitchen and some ingredients are transformed into a sumptuous read, inviting us to observe the making of a chef. We are offered not only training from kitchen help to sous chef to becoming master but allowed to witness slices of a child, a soul yearning for connection and finally the man who finds the giving and sharing of love in a dish. The spiritual quest continues as we only finish the hors d'oeuvres and consume the . Very satisfactory if your interest is in Ripert's relationship to food and cooking M. J. Smith This is a book that demands acceptance for what it is rather than docilely fitting into the "chef's biography" genre. How? by following two intertwined threads. The first thread is religious - tracing the influences which took him from an angry young man to a future Buddhist. The second thread is gourmand - tracing the influences that took him from the consummate consumer to a devotee of ingredients themselves. Each of the