32 Yolks

32 Yolks

From My Mother's Table to Working the Line

Book - 2016
Average Rating:
6
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"Before he earned his third Michelin star at his iconic restaurant, Le Bernardin, the James Beard Award for Outstanding Chef of the Year, became a regular guest judge on Bravo's Top Chef, even before he knew how to make a proper omelet, Eric Ripert was a young boy in the South of France who felt that his world had come to an end. At the age of five, his parents went through a bitter divorce. Eric moved away with his mother, whose new husband, Serge, quickly grew to resent Eric and seemed to delight in making him miserable. The only place Eric felt at home was the kitchen, where his mother tried to cheer him up with lavish meals, but once the plates had been cleared, his unhappiness returned. Then he met Jacques, a locally renowned chef and restaurant owner. Jacques took Eric under his wing, letting him into his kitchen everyday after school where he would teach Eric how to make real chocolate mousse and regale him with stories from his travels. Watching Jacques and the obvious pride he took in his work, Eric began to see a future for himself, one in which his lifelong love of food could become something that he shared with other people. His desire to not only cook but to become the best would lead him into some of the most celebrated and demanding kitchens in Paris, serving under legendary chefs like Joel Robuchon and Jean Louis Palladin and trying to survive the brutal, exacting environment of their kitchens. Like Jacques Pepin's classic memoir The Apprentice, Eric Ripert's is a coming of age story about how he learned to cook and finally found his place in the kitchen"-- Provided by publisher.
Publisher: New York : Random House, [2016]
Edition: First edition
ISBN: 9780812992984
0812992989
9780679644460
Branch Call Number: B RIPERT
Characteristics: 247 pages ; 21 cm
Additional Contributors: Chambers, Veronica
Alternative Title: Thirty-two yolks

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biblioanna Jan 13, 2017

I made three apple tarts after reading this earnest recount of a chef's life in progress.


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Sandra_SMB
Nov 12, 2017

Before reading the book I knew that Eric was a class act and a real gentleman. But the book showed me a different side to him - how sad events in his childhood affected him so much, his lack of confidence with women, how it took years for him to perfect 5 star cooking skills. It amazes me how these aspiring chefs manage to stick with the incredible demands of their jobs.

Eric - you are a real inspiration! You remind the reader to respect quality ingredients and to pay attention to every step of food preparation and presentation.

p
pokano
Oct 16, 2017

The chef of the famed Le Bernardin in New York has written his memoir, starting from his childhood until he left Europe for America. This is a quick and entertaining read about surviving a broken family and the pleasures and terrors (yes, there's both emotional and physical abuse, at least in some of the kitchens where he worked) of becoming a French chef. Yet underlying this is the sense that Chef Ripert is a real person with a real heart and sense of humor He's not afraid to let us know about his failures, like the time he was acting as a waiter in culinary school and dropped drinks on the same table 3 times, or the time he left 24 ducks in an oven where they burnt to a crisp. Aook at his Facebook page shows numerous charitable efforts (including for Puerto Rico), and he's also vice chair of City Harvest, which helps feed the hungry in New York. Highly recommended for foodies.

AL_KATI Mar 14, 2017

I read this in a single day. It has heart, humor, and some heart-breaking moments, but Ripert does an excellent job of weaving together the threads of his childhood and how they influenced him as a man and as a chef. One of my favorite foodie memoirs I've read lately.

c
ctkvlk
Mar 08, 2017

This got great reviews--it was good but not as great as I expected. I guess I shouldn't read reviews ahead of time or my expectations will be overly inflated. Still, I would recommend it. I love foodie/chef books.

biblioanna Jan 13, 2017

I made three apple tarts after reading this earnest recount of a chef's life in progress.

b
brangwinn
Aug 21, 2016

I’m HUNGRY…and you will be to after reading this book about a renowned French chef. If you enjoyed Marcus Samuelson’s YES CHEF, this should be on your reading list. I love this books, but can’t imagine how dedicated a chef has to be in reaching the top echelons of cooking. As I said, I’m hungry after reading this book. I yearn for the chocolate mousse described in the first part of the book, along with the tablespoons of caviar they consumed.

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