PDF Ebook 32 Yolks: From My Mother's Table to Working the Line, by Eric Ripert Veronica Chambers
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32 Yolks: From My Mother's Table to Working the Line, by Eric Ripert Veronica Chambers
PDF Ebook 32 Yolks: From My Mother's Table to Working the Line, by Eric Ripert Veronica Chambers
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Review
“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. He also lets us into the mind of the man he is today, revealing all the golden cracks and chips that made him more valuable to those around him.”—The Wall Street Journal “Eric Ripert makes magic with 32 Yolks.”—Vanity Fair “32 Yolks may not be what you’d expect from a charming, Emmy-winning cooking show host and cookbook author. In the book, there are, of course, scenes of elaborate meals both eaten and prepared. And all the talk of gigot d’agneau, tarte tatin, petits farcis, paupiette de veau and saumon en croute may prompt a dinner reservation at your local French restaurant. But Ripert’s story is, for the most part, one of profound loss, a tumultuous childhood and abuse, both mental and physical.”—Los Angeles Times “If you’re interested in how successful people become successful—and if you’re not, why aren’t you?—check out 32 Yolks: From My Mother’s Table to Working the Line. It’s a great story, especially for people just starting out, since Eric focuses on his formative years. ‘My time at Le Bernardin has been well documented,’ Eric told me, ‘and so I wanted to share what came before then and how my early years as a child and first kitchen experiences shaped my journey.’”—Jeff Haden, Inc.“Heartbreaking. Horrifying. Poignant. And inspiring. I’ve known Eric for years, and I had no idea that this was how it all started. If you want to get a clear picture of where one gets the drive and dedication to be a truly great chef, there is no better or more harrowing account.”—Anthony Bourdain “This book demonstrates just how amazing Eric’s life has been both inside and outside the kitchen. It makes total sense now that he has become one of the greatest chefs in the world today. This is a portrait of a chef as a young man. It’s endlessly entertaining and teaches young cooks how it used to be.”—David Chang “Eric Ripert is known around the world for his talent and passion for food. I have been friends with him for half his life, but his memoir let me discover more about his past. His journey from Andorra to Manhattan is full of adventure, hard work, and ambition, and it is an inspiration to us all.”—Daniel Boulud “Eric Ripert’s 32 Yolks is almost as irresistible as his cooking—a suspenseful, scary, and deeply moving memoir. Even with the knowledge of his eventual triumph as one of the world’s greatest chefs, you can’t help wondering as you turn the pages whether he will manage to survive his childhood or his grueling apprenticeship in two of France’s top kitchens. But ultimately his deep, visceral appreciation of food and the joy of cooking make this a lyrical and inspiring story.”—Jay McInerneyFrom the Hardcover edition.
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About the Author
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 is vice chairman of the board of City Harvest, a New York-based food rescue organization, as well as a recipient of the Legion d’Honneur, France’s highest honor. He serves as a regular guest judge on Bravo’s Top Chef and is the host of his own TV series, Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of five cookbooks: Avec Eric, On the Line, A Return to Cooking, Le Bernardin: Four Star Simplicity, and My Best: Eric Ripert.
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Product details
Paperback: 256 pages
Publisher: Random House Trade Paperbacks; Reprint edition (March 21, 2017)
Language: English
ISBN-10: 0812983068
ISBN-13: 978-0812983067
Product Dimensions:
5.2 x 0.6 x 8 inches
Shipping Weight: 6.4 ounces (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
301 customer reviews
Amazon Best Sellers Rank:
#81,226 in Books (See Top 100 in Books)
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, and of the struggles of the long, frustrating work day in the kitchen. Ripert's details, such as mentioning specific dishes, ingredients, or techniques, brings the stories to life. Combined with the various settings around France that Ripert and his co writer present vividly, this section makes for an engaging read.After finishing this book, I felt as if I had just finished having a long conversation with a legend, and that I had learned stories and lessons I would never forget.
This is a book that demands acceptance for what it is rather than docilely fitting into the "chef's biography" genre. How? by following two intertwined threads. The first thread is religious - tracing the influences which took him from an angry young man to a future Buddhist. The second thread is gourmand - tracing the influences that took him from the consummate consumer to a devotee of ingredients themselves. Each of the individuals involved in molding him is fleshed out in sufficient detail to understand why they had such an influence. The uncontrollable young man develops into a focused, in the moment, disciplined, efficient, elegant young chef ... as for the rest of his life, that is not the focus of this book.
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 of French wine to hold us over.
I read this book through and enjoyed it thoroughly! It's 'easy' reading and very interesting! After I finished the book and heard the sad, sad news about Anthony Bourdain, I learned that the author of this book, Eric Ripart, was an extremely good friend of Anthony's. Somehow, I'm glad to know that the author, since I enjoyed the book so much, brought companionship to Mr. Bourdain, and they enjoyed some 'good eats' together …. Losing a friend to suicide is extremely traumatic; I know these comments have nothing to do with the book itself, but after reading it one almost regards Mr. Ripert as a 'friend' and I'm sorry about this loss for him, and also for Mr. Bourdain's family. It's a good book, and I enjoyed it very much!
I was unexpectedly and totally captivated by this book.It is an easy read, mostly because the sentences just flow across the pages, carrying the reader along from chapter to interesting chapter.The descriptions of the people and places are so fully and beautifully drawn that I felt as though I was watching movie unfold instead of reading a book.Ripert's upbringing is hardly what I would have imagined was the story behind of one of NYC's most highly-regarded chefs. It's a story that belies the easy smile that one sees so often in photographs of him and is a reminder that behind every window, there is a story.Beyond the compelling story of Ripert's early family life, I found the method of French schooling to be as interesting as anything else in the book.I highly recommend this wholly engaging story to people who are interested in reading about what it is like to grow up in the South of France, as well as people who are interested how the great chefs of our time became the great chefs of our time.
I've always thought there was something alluring and peaceful about Eric Ripert and his book was very well written and explores a past that while presented with many challenges, built a foundation for a lucrative life. I most certainly hope that he writes a second book about his experiences once he arrived in the US. Having been raised by a European mother and losing my father at a young age, this book truly struck a chord and exemplifies that one can be strong, while also having a soft and gracious heart. I loved every page of this book and it will make my upcoming meal at Le Bernadine that much more special.
The NY Times was disappointed that Eric Ripert only wrote this memoir up until his arrival in the United States at the tender age of 24, but I found it a perfect stopping point for this first memoir from the Michelin starred chef and frequent guest judge on Top Chef. So much happens in his life in the early years, including a troubled home life, a stint in the army and 3 years of struggle, learning and emotional strain working for Joel Robuchon. Well written and engaging, this is far more than a chef's tell-all; it is an engaging and heartfelt memoir that I devoured.
What a beautiful memoir! I adored the gritty brashness of Bourdain's 'Kitchen Confidential' and Ripert's own coming of age/ 'learning to love being a cook' story doesn't disappoint. Beautifully written in a way that will make you really feel Ripert's love for food - not just the mechanics of cooking, but when it comes down to it, his unabashed true love for good ingredients and the family love that make meals the most delicious.
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