32 Yolks

From My Mother's Table to Working the Line
eAudio - unabridged
Audio (7.43 hours)
Product Number: Z100100612
Released: May 17, 2016
Business Term: Purchase
ISBN: #9780147522757
Narrator/s: Peter Ganim
Publisher: Books on Tape
Please log in to view pricing

Description

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 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 32 Yolks "Passionate, poetical...?hat 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...?ipert takes us into the mind of a boy with thoughts so sweet they will cause you to weep."-The Wall Street Journal

x-large
Original Publish Date: May 17, 2016

All formats/editions

eBook
x-large
Product Number EB00619270
Released: May 17, 2016
Business Term: 2 Year
Publisher: Random House
ISBN: #9780679644460

Professional reviews

"Peter Ganim's beautiful and moving narration reveals moments of horror, heartbreak, joy, and inspiration as a young boy learns lessons about food and applies them to life. Ganim's narration of Eric Ripert's memoir artfully conveys the mosaic of intense emotions experienced by Ripert as a boy who endured traumas such as the divorce of his parents and mistreatment at the hands of his stepfather. As a young adult, he followed his passion, toiling amid the highly competitive world of cooking. Ganim's narration, accentuated by a fluid French accent, is dynamic and modulated, capturing Ripert's experiences and responses with anguished and fearful whisperings, deep anger, and, finally, tenderness and humble confidence. It's a listening experience so compelling that one can almost hear the clatter of kitchenware. M.F. Winner of AudioFile Earphones Award © AudioFile 2016, Portland, Maine"

Sign up for our email newsletter