32 Yolks - by Eric Ripert & Veronica Chambers (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Before he earned his third Michelin star at his iconic restaurant, Le Bernardin, the James Beard Award for Outstanding Chef of the Year, became a regular guest judge on Bravo's Top Chef, 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. At the age of five, his parents went through a bitter divorce. Eric moved away with his mother, whose new husband, Serge, quickly grew to resent Eric and seemed to delight in making him miserable. The only place Eric felt at home was the kitchen, where his mother tried to cheer him up with lavish meals, but once the plates had been cleared, his unhappiness returned. Then he met Jacques, a locally renowned chef and restaurant owner. Jacques took Eric under his wing, letting him into his kitchen everyday after school where he would teach Eric how to make real chocolate mousse and regale him with stories from his travels. Watching Jacques and the obvious pride he took in his work, Eric began to see a future for himself, one in which his lifelong love of food could become something that he shared with other people. His desire to not only cook but to become the best would lead him into some of the most celebrated and demanding kitchens in Paris, serving under legendary chefs like Joel Robuchon and Jean Louis Palladin and trying to survive the brutal, exacting environment of their kitchens. Like Jacques Pepin's classic memoir The Apprentice, Eric Ripert's is a coming of age story about how he learned to cook and finally found his place in the kitchen"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><b><i>NEW YORK TIMES</i> BESTSELLER - Hailed by Anthony Bourdain as "heartbreaking, horrifying, poignant, and inspiring," <i>32 Yolks </i>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.</b> <p/><b>NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR</b> <p/> 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. <p/> 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, <i>tarte aux pommes</i>. 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. <p/>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, <i>32 Yolks </i>is the tender and richly told story of how one of our greatest living chefs found himself--and his home--in the kitchen. <p/> <b>Praise for <i>32 Yolks</i></b> <p/>"Passionate, poetical . . . What makes <i>32 Yolks</i> compelling is the honesty and laudable humility Ripert brings to the telling."<b>--<i>Chicago Tribune</i></b> <p/> "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."<b>--<i>The Wall Street Journal</i></b><p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Passionate, poetical . . . What makes <i>32 Yolks</i> compelling is the honesty and laudable humility [Eric] Ripert brings to the telling."<b>--<i>Chicago Tribune</i></b><br> <b><i> <br></i></b>"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."<b>--<i>The Wall Street Journal</i></b> <p/> "Eric Ripert makes magic with <i>32 Yolks</i>."<b>--<i>Vanity Fair</i></b> <p/> "<i>32 Yolks</i> 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 <i>gigot d'agneau, </i> <i>tarte tatin</i>, <i>petits farcis</i>, <i>paupiette de veau </i>and <i>saumon en croute</i> 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."<b>--<i>Los Angeles Times</i></b><br> <b><i> </i></b><br> "If you're interested in how successful people become successful--and if you're not, why aren't you?--check out <i>32 Yolks: From My Mother's Table to Working the Line</i>. 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.'"<b>--Jeff Haden, <i>Inc.</i></b> <p/>"Heartbreaking. Horrifying. Poignant. And inspiring. I've known Eric for years, and I had <i>no</i> 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."<b>--Anthony Bourdain</b> <p/> "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."<b>--David Chang </b> <p/> "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."<b>--Daniel Boulud</b><br> <b> </b><br> "Eric Ripert's <i>32 Yolks</i> 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."<b>--Jay McInerney</b><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Eric Ripert</b> 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 <i>The New York Times</i> 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<i> Top Chef</i> and is the host of his own TV series, <i>Avec Eric, </i> which has won Emmy and James Beard awards. Ripert is the author of five cookbooks: <i>Avec Eric, On the Line, A Return to Cooking, Le Bernardin: Four Star Simplicity, </i>and <i>My Best: Eric Ripert</i>.
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