num_pages: 247
description: NEW YORK TIMES BESTSELLER  Hailed by Anthony Bourdain as heartbreaking horrifying poignant and inspiring 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef from the culinary icon behind the renowned New York City restaurant Le Bernardin.NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPRIn 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.Riperts 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 Riperts 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 It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Pariss most elite restaurants where Ripert discovered that learning to cook was the easy partsurviving the line was the battle.Taking us from Eric Riperts childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Jol 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 himselfand his homein the kitchen.Praise for 32 YolksPassionate poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling.  Chicago TribuneWith 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
language: English
title: 32 Yolks: From My Mother's Table to Working the Line
publisher: Random House