32 Yolks

From My Mother's Table to Working the Line

De: Eric Ripert, Veronica Chambers

Narrado por: Peter Ganim

New York Times best seller

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 11-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' 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 24, 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)

©2016 Eric Ripert and Veronica Chambers (P)2016 Random House Audio

Reseñas de la Crítica

"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, 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." (AudioFile)

"Heartbreaking. Horrifying. Poignant. And inspiring. 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 account." (Anthony Bourdain)

"This book demonstrates just how amazing Eric's life has been both inside and outside the kitchen. It makes total sense now that he has 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)

what a brutal/beautiful story

Pain in the night, joy in the morning memoir. Made me cry, laugh, gasp, weep hard, and left me inspired that there is true beauty from ashes. A true testament that everyone has a story, struggles, and starstruck dreams.

Fantastic read, wishing there was a second book

A great story from Chef Ripert. I could read it again and again. This book is full of emotion and there is a full range to experience. I have dedicated most of my adult life to cooking and this book has inspired me in so many ways. This book will have a positive impact on me as a father as well. Thank you Chef Ripert for sharing part of your life's journey, I hope you will continue to write and share from where you left off.

Poignant

Enjoyed it a lot. He tries to come across self aware of his cockiness... as a Buddhist must. but I'm not sure he isn't full of himself. lol

Exceeded all expectations!

A great book about the life of Eric, I would have never guessed the childhood he had.

Inspiring story of coming of age

Perseverance, determination, and persistence all demonstrated. Definitely inspiring to see him overcome the adversity and make it to where he is now.

Great story, well written and read!

Loved learning about the ins and outs of being a chef in France + the personal history too.

Loved it but…

I really enjoyed hearing about the first half of Athe Chefs life, but what happened to the rest? It was disappointing in that regard.
Still, a great listen. Would recommend it to anyone who asks.

A Culinary and life primer

A well written, interesting and informative book. Chefs narration was excellent. I see the kitchen differently now. Thank you

Great book

I’ve been meaning to grab this one for a while. I don’t know what took me so long, but we’ll worth it! Great story, I’m kinda a Chef book junky though.

Recommended

I enjoyed reading about Eric and his life before arriving in the USA and fame