32 Yolks: From My Mother's Table to Working the Line
| Author | : | |
| Rating | : | 4.62 (809 Votes) |
| Asin | : | 0812992989 |
| Format Type | : | paperback |
| Number of Pages | : | 256 Pages |
| Publish Date | : | 2015-05-12 |
| Language | : | English |
DESCRIPTION:
In the book, there are, of course, scenes of elaborate meals both eaten and prepared. But Ripert’s story is, for the most part, one of profound loss.”—Los Angeles Times “This book demonstrates just how amazing Eric’s life has been both inside and outside of the kitchen. 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 discovered that learning to cook was the easy part—surviving the line was the battle.Taking us from Eric Ripert’s childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joël 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 tol
Disappointing I expected much more from this book. His childhood is covered in a very disjointed way that makes it hard to read or to empathize. The writing is self-conscious and something must be lost in the translation because you never really hear Ripert’s voice. There was simply not enough here for a book – it would have been much more interesting to hear more about the later years with a nod to his childhood which I personally did not find that unusual or that interesting. I admire Eric Riper. John Guerrero said Great book with "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 beginning a craft that he would one day master. It tells of the early mistakes, an. sections. 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 beginning a craft that he would one day master. It tells of the early mistakes, an. "I'l have the souffle with my poisson d'Avril. bon appetit" according to kkkkatie. 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 last page. We are left waiting for the next course with a wonderful bottle
It’s a great story, especially for people just starting out, since Eric focuses on his formative years. It makes total sense now that he has become one of the greatest chefs in the world today. “Passionate, poetical What makes 32 Yolks compelling is the honesty and laudable humility Eric Ripert brings to the telling.”—Chicago Tribune “With 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. It’s endlessl
. 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 Times for more than two decades. He serves as a regular guest judge on Bravo’s Top Chef and is the host of his own TV series