32 Yolks
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32 Yolks


For readers of Jacques Pépin’s The Apprentice and Marcus Samuelsson’s Yes, Chef, here is the coming-of-age story of a true French chef and international culinary icon. Before he earned three Michelin stars at Le Bernardin, won the James Beard Foundation Award for Outstanding Chef, or became a regular guest judge on Bravo’s Top Chef, and 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. The only place Eric felt at home was in the kitchen. His desire to not only cook, but to become the best would lead him into some of the most celebrated and demanding restaurants in Paris.

Title:32 Yolks
Format Type:Hardcover
Number of Pages:247 pages

    32 Yolks Reviews

  • Diane S ?
    May 12, 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 29, 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
    Jun 05, 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...

  • Ola
    Jun 23, 2016

    Check out my blog: 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 Eri...

  • Denise Morse
    Apr 28, 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...

  • 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
    Aug 30, 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...

  • Louise
    Jul 11, 2016

    I read this in Ripert's voice in my head, along with his French accent. I think you should too. The anecdotes in this book sometimes jump around in time and get a bit repetitive because of this, but o...

  • Jess
    Sep 04, 2016

    This was amazing. I have always liked Eric Ripert from his various food television appearances, but I didn't know too much about his past. I wasn't expecting the stories about his childhood abandonmen...

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