32 Yolks: From My Mother's Table to Working the Line
3.83/5 by 1974 users

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

by

For readers of Jacques Pepin s The Apprentice and Marcus Samuelsson s Yes, Chef, here is the com.......

Title:32 Yolks: From My Mother's Table to Working the Line
ISBN:0812992989
Format Type:Hardcover
Number of Pages:247 pages

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

  • Diane S ?
    May 04, 2016

    I like to cook, buy the best ingredients available to me and think I am a pretty good at it. Or so my family says. But to be this caliber of a chef liking it not enough, passion os required, the passi...

  • Beth
    May 16, 2016

    Unlike many who would be attracted to this book, I started reading not really aware of who Eric Ripert really is. I don't generally pay attention to Michelin stars or any of that - way above my budget...

  • Lorilin
    May 24, 2016

    Eric Ripert is one of the most recognizable chefs in the world today. He makes good food. He's on Top Chef a lot. And Anthony Bourdain seems to think he's a swell guy. To top it off, he's always got t...

  • Anne
    Apr 12, 2016

    Read it. Couldn't put it down. It was heart-breaking and amazing, and as I read it, I'd find myself thinking, there's a piece that lead to LB's genius. Loved the line about how he could tell where a c...

  • Cathie
    Jan 28, 2017

    A must read for those aspiring chefs! What determination! What achievements! ...

  • Ola
    Apr 16, 2016

    Fascinating coming-of-age story of a boy becoming a man, finding his passion and learning to cook and how to be a professional chef.This is a story of beginning of long way that Eric Ripert had to tak...

  • Denise Morse
    Mar 07, 2016

    The book is an in depth look at the early formidable years of a true genius chef. It is always fascinating to read about how people become who they are, what happens in the early life to shape their t...

  • Sue Russell
    May 04, 2016

    This is really a pretty good book---better than most chef memoirs. But it's hard to know how to rate a book for which the author had "help." In this case I might add that the "help" did a very good di...

  • Heather Colacurcio
    Sep 12, 2016

    In the heart of the most famous French kitchens, you will find a cutthroat world full of chefs trying to make their mark on the world. Eric Ripert recounts his privileged, but difficult childhood spen...

  • Mainon
    May 20, 2016

    3.5 starsEric Ripert is one of my favorite Top Chef personalities (he's both dreamy and articulate), and as I've been fortunate enough to eat at Le Bernardin a handful of times, he's also one of my fa...

About Eric Ripert

Eric Ripert

Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and of Andorra, a small country just over the Spanish border, where he moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15, he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary L