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    32 Yolks: From My Mother's Table to Working the Line
    Unavailable
    32 Yolks: From My Mother's Table to Working the Line
    Unavailable
    32 Yolks: From My Mother's Table to Working the Line
    Audiobook7 hours

    32 Yolks: From My Mother's Table to Working the Line

    Written by Eric Ripert and Veronica Chambers

    Narrated by Peter Ganim

    4/5

    ()

    Currently unavailable

    Currently unavailable

    About this audiobook

    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 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 told story of how one of our greatest living chefs found himself-and his home-in the kitchen.

    LanguageEnglish
    PublisherPenguin Random House Audio
    Release dateMay 17, 2016
    ISBN9780147522733
    Unavailable
    32 Yolks: From My Mother's Table to Working the Line

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    Reviews for 32 Yolks

    4/5

    72 ratings8 reviews

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    • 3/5
      Interesting but not brilliant. a bit heavy handed.
    • 4/5
      One of the top 5 American fine dining meals of my life was at Le Bernadin in 1993. I can still remember the texture of the black bass, to this day. Otherworldly. And the perfect spoonful of beluga; so freaking decadent! Since then I have been a fan of Ripert, who was a chef there at the time, though Gilbert Le Coze was still marginally at the helm. I have also now seen his charm on a couple of Bourdain shows and on Top Chef, and that is a plus. All in all he is one of my very favorite chefs. I enjoyed this coming of age memoir, and especially the parts about working for Roubichon. A must for foodies.
    • 5/5
      The CD read by Peter Ganim was great---wonderful description of Chef Ripert's growing up years into the world of food preparation. The memoir stops about the time he finally reaches America, his dream---so there's room for a follow-up!
    • 4/5
      I like to cook, buy the best ingredients available to me and think I am a pretty good at it. Or so my family says. But to be this caliber of a chef liking it not enough, passion os required, the passion required to cook for sixteen or more hours of a day. That I don't have the desire to do.Saw Chef Eric Ripert on Top Chef, plus I like reading books about food, heck I really like food. He grew up with a mother who created wonderful food, had grandmothers who also cooked well, though differently. Had an erratic home life due to his stepfather.so animosity but took to hanging around a wonderful chef who took him under his wing. He could already see his passion for food. The kitchens he worked in, the cooking academy he attended, what he learned, what he did not but later learned under some ferocious chefs. The stress he suffered. All so interesting but am glad it was not me. Couldn't have withstood the pressure he did, but admire that there are those who can. A very good book on the making of a chef, a chef that can cook and create in Michelin starred restaurants. Originally from Andorra and Paris, he would make his name in the states. Loved everything about this book, so interesting and insightful, a glimpse into a world and career that I knew little of.ARC from Netgalley.
    • 3/5
      I enjoyed this memoir from Eric Ripert, which covers his boyhood in southern France and Andorra, his culinary education, and his early years as a professional chef in Paris.Much of the first half of the book details an unhappy childhood, due in large part to his parents' divorce and his abusive stepfather Hugo. That story is sad and troubling, and I applaud Ripert's honesty in telling it.But perhaps it's no surprise that it's when he writes about food that his book comes alive for me. And I don't mean his professional training and early career, which he details at some length. I mean food itself -- his obvious love affair with it and the way it surrounded him at every turn growing up. Food was celebrated in his family and was part of his culture as a boy. He writes with obvious pleasure and emotion about his grandmothers' kitchens and his father's garden, family meals and picnics, dining in fine restaurants, eating chocolate mousse while watching his childhood mentor Chef Jacques cook, his first bites of caviar (with a soup spoon!), shopping in local produce markets and learning how to pick the freshest ingredients, and so on. I can almost feel him smiling as he writes these passages. There are lots of wonderful and funny anecdotes, including some embarrassing ones. To his credit, Ripert clearly doesn't mind us laughing both with him and at him.The prose doesn't always flow smoothly and there is some repetition in the stories about Hugo and of Ripert's professional misadventures in the kitchen (some of those passages can feel a bit tedious). And there are some curious omissions (he barely mentions the half-sister he grew up with) and teases that are never followed up on.The book ends abruptly with Ripert leaving for Washington, D.C., at age 24. Is a sequel in the works? It's an odd and jarring end to an otherwise warm and engaging book.(Thanks to Random House for an advance copy via a giveaway. Receiving a free copy did not affect the content of my review.)
    • 4/5
      I love that the first chapter of this memoir is titled, in part, “First, Dessert,” and it’s apt -- a sweet chapter where 11-year-old Ripert is befriended by a professional chef who welcomes him into the restaurant kitchen. The chef is reputed to be a lunatic, which he is not; but other people important to Ripert are (including an abusive stepfather and a later chef-mentor). So after having enjoyed the chapter of literary dessert, Ripert circles back to recount the less-enjoyable vegetable (so to speak) phases he endured on his way toward dessert.The writing is incredibly visual, always looking through Ripert’s perspective, which is pleasant though with hints of anger. It reminded me a bit of Gabrielle Hamilton’s Blood Bones and Butter (which I loved) in terms of a utopic family falling apart and a lost child persevering toward creativity and a home in the kitchen.I have three quibbles. First is that Ripert devotes so many words (in a short book) to complaining (which is what it felt like, vs. something more powerful and effective) about the abuses by renown chef Joel Robuchon. Second, he shows us the operations of restaurant kitchens but doesn’t show much about cooking -- for example, he repeats and repeats that it takes years (not weeks, which I might understand) to master making a sauce but never explores why. And third, he seems to cut the memoir short and set up a part two by ending this book just as he departs his native France to work in New York City, where he’ll open the fabulous Le Bernardin and become a media personality.I enjoyed reading 32 Yolks but think Ripert wrote it too early -- his life needed more composting and his career more substance.(Review based on an advance reading copy provided by the publisher.)
    • 4/5
      great read if you like hearing about a chefs past and their trials to get to their current position. was a quick read, a real page turner for me, and I would recommend it to anyone else who likes books like kitchen confidential
    • 5/5
      I’m HUNGRY…and you will be to after reading this book about a renowned French chef. If you enjoyed Marcus Samuelson’s YES CHEF, this should be on your reading list. I love this books, but can’t imagine how dedicated a chef has to be in reaching the top echelons of cooking. As I said, I’m hungry after reading this book. I yearn for the chocolate mousse described in the first part of the book, along with the tablespoons of caviar they consumed.