{"product_id":"32-yolks-from-my-mothers-table-to-working-the-line-paperback","title":"32 Yolks: From My Mother's Table to Working the Line - Paperback","description":"\u003cp\u003eby \u003cb\u003eEric Ripert\u003c\/b\u003e (Author), \u003cb\u003eVeronica Chambers\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - Hailed by Anthony Bourdain as \"heartbreaking, horrifying, poignant, and inspiring,\" \u003ci\u003e32 Yolks \u003c\/i\u003eis 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.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eNAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e 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, \u003ci\u003etarte aux pommes\u003c\/i\u003e. 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. \u003cp\u003e\u003c\/p\u003eTaking 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 Jo l Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, \u003ci\u003e32 Yolks \u003c\/i\u003eis the tender and richly told story of how one of our greatest living chefs found himself--and his home--in the kitchen. \u003cp\u003e\u003c\/p\u003e \u003cb\u003ePraise for \u003ci\u003e32 Yolks\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"Passionate, poetical . . . What makes \u003ci\u003e32 Yolks\u003c\/i\u003e compelling is the honesty and laudable humility Ripert brings to the telling.\"\u003cb\u003e--\u003ci\u003eChicago Tribune\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \"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.\"\u003cb\u003e--\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEric Ripert\u003c\/b\u003e 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 \u003ci\u003eThe New York Times\u003c\/i\u003e 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\u003ci\u003e Top Chef\u003c\/i\u003e and is the host of his own TV series, \u003ci\u003eAvec Eric, \u003c\/i\u003e which has won Emmy and James Beard awards. Ripert is the author of five cookbooks: \u003ci\u003eAvec Eric, On the Line, A Return to Cooking, Le Bernardin: Four Star Simplicity, \u003c\/i\u003eand \u003ci\u003eMy Best: Eric Ripert\u003c\/i\u003e.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 7.7 x 5.2 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 21, 2017\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51757758677280,"sku":"9780812983067","price":19.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/b27d3df99179f971922bb26106623d70.webp?v=1780111097","url":"https:\/\/ebocreations.com\/products\/32-yolks-from-my-mothers-table-to-working-the-line-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}