"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.
In 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.
Ripert s 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, Ripert s 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 escape: It was his calling. 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 Joel 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 himself and his home in the kitchen.
Praise for Eric Ripert s "32 Yolks"
Passionate, poetical . . . What makes "32 Yolks" compelling is the honesty and laudable humility Ripert brings to the telling. "Chicago Tribune"
"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. "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." Jeff Haden, "Inc.
This book demonstrates just how amazing Eric s life has been both inside and outside of the kitchen. It makes total sense now to see him become one of the greatest chefs in the world today. This is a portrait of a chef as a young man. 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"
Random House Publishing Group
From My Mother's Table to the Working Line