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Item Information   Copy / Holding Information     Booklist Review     Library Journal Review     Publisher Weekly Review     More Content       More by this author     Ripert, Eric.     Subjects     Ripert, Eric -- Childhood and youth.     Apprentices -- France -- Paris -- Biography.     Cooks -- France -- Paris -- Biography.     Restaurateurs -- France -- Paris -- Biography.     Cooking, French -- Biography.     Cooking -- France -- Paris.     Coming of age -- France -- Paris.     Television personalities -- United States -- Biography.     Paris (France) -- Biography.     Browse Catalog     by author:      Ripert, Eric.       by title:      32 yolks : from my m...       by call number:      641.5092 R588t     Search the Web     Ripert, Eric.     Ripert, Eric -- Childhood and youth.     Apprentices -- France -- Paris -- Biography.     Cooks -- France -- Paris -- Biography.     Restaurateurs -- France -- Paris -- Biography.     Cooking, French -- Biography.     Cooking -- France -- Paris.     Coming of age -- France -- Paris.     Television personalities -- United States -- Biography.     Paris (France) -- Biography.       MARC Display

32 yolks : from my mother's table to working the line / Eric Ripert ; with Veronica Chambers. by Ripert, Eric. Random House, 2016. Call #: 641.5092 R588t Subjects Ripert, Eric -- Childhood and youth.   Apprentices -- France -- Paris -- Biography.   Cooks -- France -- Paris -- Biography.   Restaurateurs -- France -- Paris -- Biography.   Cooking, French -- Biography.   Cooking -- France -- Paris.   Coming of age -- France -- Paris.   Television personalities -- United States -- Biography.   Paris (France) -- Biography. ISBN:  9780812992984 (hc.) Alternate title:  Thirty-two yolks : from my mother's table to working the line Edition:  First edition. Description:  247 pages ; 22 cm Summary:  "The brave and affecting coming-of-age story about the making of a French chef. 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. This memoir takes us into the demanding kitchens of such legendary Parisian chefs as Joël Robuchon and Dominique Bouchet. Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which holds three stars from the Michelin Guide. He is the recipient of the Legion d’Honneur, France's highest honor. He serves as a regular guest judge on the Bravo Network reality TV show Top Chef. Ripert is the author of Avec Eric, On the Line, A Return to Cooking, and Le Bernardin: Four Star Simplicity"--Provided by publisher. Genre:  Memoirs. Other authors:  Chambers, Veronica. Holds:  1   Copy/Holding information Location Collection Call No. Item type Status   Sackville Public Library Adult Nonfiction 641.5092 R588t Adult books Checked in Add Copy to MyList Cole Harbour Public Library Adult Nonfiction 641.5092 R588t Adult books Item being held Add Copy to MyList

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