32 Yolks

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. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR 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. Praise for 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.”—The Wall Street Journal

Produk Detail:

  • Author : Eric Ripert
  • Publisher : Random House Trade Paperbacks
  • Pages : 256 pages
  • ISBN : 0812983068
  • Rating : 4/5 from 76 reviews
CLICK HERE TO GET THIS BOOK32 Yolks

32 Yolks

32 Yolks
  • Author : Eric Ripert,Veronica Chambers
  • Publisher : Random House Trade Paperbacks
  • Release : 21 March 2017
GET THIS BOOK32 Yolks

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. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR 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

32 Yolks

32 Yolks
  • Author : Eric Ripert,Veronica Chambers
  • Publisher : Random House
  • Release : 17 May 2016
GET THIS BOOK32 Yolks

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. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR 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

Blood, Bones & Butter

Blood, Bones & Butter
  • Author : Gabrielle Hamilton
  • Publisher : Random House Trade Paperbacks
  • Release : 24 January 2012
GET THIS BOOKBlood, Bones & Butter

NEW YORK TIMES BESTSELLER • A NEW YORK TIMES NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald • Newsday • The Huffington Post • Financial Times • GQ • Slate • Men’s Journal • Washington Examiner • Publishers Weekly • Kirkus Reviews • National Post • The Toronto Star • BookPage • Bookreporter Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the

Avec Eric

Avec Eric
  • Author : Eric Ripert
  • Publisher : John Wiley & Sons
  • Release : 01 November 2010
GET THIS BOOKAvec Eric

Based on his popular PBS TV program Avec Eric, this book follows culinary superstar Eric Ripert as he explores the culture and culinary traditions of regions around the world, then returns to his home kitchen to create dishes celebrating the bounty of each one. Mirroring the show's sense of adventure and deep appreciation for fresh, local, seasonal ingredients, this book is part travelogue, part cookbook, with 125 fresh, exciting recipes drawn from Ripert's journey through the culinary landscapes of regions from

Vegetable Simple: A Cookbook

Vegetable Simple: A Cookbook
  • Author : Eric Ripert
  • Publisher : Appetite by Random House
  • Release : 20 April 2021
GET THIS BOOKVegetable Simple: A Cookbook

NEW YORK TIMES AND GLOBE & MAIL BESTSELLER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY PUBLISHERS WEEKLY “The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce. . . . What a delightful approach, especially with summer on the horizon.”—The New York Times From one of the world’s most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables Eric Ripert is the chef and co-owner of the

Le Bernardin Cookbook

Le Bernardin Cookbook
  • Author : Eric Ripert,Maguy Le Coze
  • Publisher : Clarkson Potter
  • Release : 25 June 2014
GET THIS BOOKLe Bernardin Cookbook

Cusine from New York's four-star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze. The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this

The Meaning of Michelle

The Meaning of Michelle
  • Author : Veronica Chambers
  • Publisher : St. Martin's Press
  • Release : 10 January 2017
GET THIS BOOKThe Meaning of Michelle

A NEW IN NONFICTION PEOPLE PICK | A TIME TOP 10 NONFICTION BOOK OF 2017 | NAMED A BEST BOOK OF 2017 BY: The Huffington Post • Glamour • Bustle • RedEye A Los Angeles Times bestseller **One of BookRiot's '11 Books to Help Us Make It Through a Trump Presidency'** **One of The Guardian's Essentials for Black History Month** “Whenever I think about Michelle Obama, I think, ‘When I grow up, I want to be just like her. I want to be that intelligent, confident, and comfortable

On the Line

On the Line
  • Author : Eric Ripert
  • Publisher : Artisan Books
  • Release : 01 January 2008
GET THIS BOOKOn the Line

A behind-the-scenes look at the inner workings of a top New York restaurant goes into the kitchens to capture the everyday drama, crises, organization, and culinary expertise of Le Bernardin, in a volume that also includes some of the institution's signature modern French dishes.

Eat a Peach

Eat a Peach
  • Author : David Chang,Gabe Ulla
  • Publisher : Clarkson Potter
  • Release : 08 September 2020
GET THIS BOOKEat a Peach

NEW YORK TIMES BESTSELLER • From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR • Fortune • Parade • The New York Public Library • Garden & Gun In 2004, Momofuku Noodle Bar opened in a tiny, stark space

Beaten, Seared, and Sauced

Beaten, Seared, and Sauced
  • Author : Jonathan Dixon
  • Publisher : Clarkson Potter
  • Release : 03 May 2011
GET THIS BOOKBeaten, Seared, and Sauced

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course

The Go-Between

The Go-Between
  • Author : Veronica Chambers
  • Publisher : Delacorte Press
  • Release : 09 May 2017
GET THIS BOOKThe Go-Between

Fans of Jane the Virgin will find much to love about The Go-Between, a coming-of-age novel from bestselling author Veronica Chambers, who with humor and humanity explores issues of identity and belonging in a world that is ever-changing. She is the envy of every teenage girl in Mexico City. Her mother is a glamorous telenovela actress. Her father is the go-to voice-over talent for blockbuster films. Hers is a world of private planes, chauffeurs, paparazzi and gossip columnists. Meet Camilla

Yes, Chef

Yes, Chef
  • Author : Marcus Samuelsson,Veronica Chambers
  • Publisher : Random House Trade Paperbacks
  • Release : 21 May 2013
GET THIS BOOKYes, Chef

JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER “One of the great culinary stories of our time.”—Dwight Garner, The New York Times It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he

The Hamilton Cookbook

The Hamilton Cookbook
  • Author : Laura Kumin
  • Publisher : Post Hill Press
  • Release : 21 November 2017
GET THIS BOOKThe Hamilton Cookbook

What was it like to eat with Alexander Hamilton, the Revolutionary War hero, husband, lover, and family man? In The Hamilton Cookbook, you’ll discover what he ate, what his favorite foods were, and how his food was served to him. With recipes and tips on ingredients, you’ll be able to recreate a meal Hamilton might have eaten after a Revolutionary War battle or as he composed the Federalist Papers. From his humble beginnings in the West Indies to