32 Yolks : From My Mother's Table to the Working Line read ebook PDF
9780147522740 0147522749 "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" 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. . . .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. 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 "From the Hardcover edition."", For readers of Jacques Pepin s "The Apprentice" and Marcus Samuelsson s "Yes, Chef, "here is the coming-of-age story of a true French chef and international culinary icon. Before he earned three Michelin stars at Le Bernardin, won the James Beard Foundation Award for Outstanding Chef, or became a regular guest judge on Bravo s "Top Chef, "and 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. The only place Eric felt at home was in the kitchen. His desire to not only cook, but to become the best would lead him into some of the most celebrated and demanding restaurants in Paris, serving under such legendary chefs as Joel Robuchon and Dominique Bouchet, and trying to survive the brutal, exacting environment of their kitchens.", 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. Advance praise for Eric Ripert s "32 Yolks" 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 an account. Anthony Bourdain 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. 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 as 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 McInerney "From the Hardcover edition.""
9780147522740 0147522749 "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" 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. . . .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. 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 "From the Hardcover edition."", For readers of Jacques Pepin s "The Apprentice" and Marcus Samuelsson s "Yes, Chef, "here is the coming-of-age story of a true French chef and international culinary icon. Before he earned three Michelin stars at Le Bernardin, won the James Beard Foundation Award for Outstanding Chef, or became a regular guest judge on Bravo s "Top Chef, "and 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. The only place Eric felt at home was in the kitchen. His desire to not only cook, but to become the best would lead him into some of the most celebrated and demanding restaurants in Paris, serving under such legendary chefs as Joel Robuchon and Dominique Bouchet, and trying to survive the brutal, exacting environment of their kitchens.", 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. Advance praise for Eric Ripert s "32 Yolks" 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 an account. Anthony Bourdain 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. 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 as 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 McInerney "From the Hardcover edition.""