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From My Mother's Table to Working the Line
Random House
May 2016
On Sale: May 17, 2016
256 pages
ISBN: 0812992989
EAN: 9780812992984
Kindle: B01208NZZG
Hardcover / e-Book
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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 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.
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