cover image 32 Yolks: From My Mother’s Table to Working the Line

32 Yolks: From My Mother’s Table to Working the Line

Eric Ripert, with Veronica Chambers. Random House, $28 (220p) ISBN 978-0-8129-9298-4

Food enthusiasts who have seen the finesse of Ripert’s delicate plates on television shows and have attempted recipes from Le Bernardin Cookbook will be delighted to meet the man behind the recipes. In this engaging memoir, Ripert shares his life as a young boy in Southern France. Ripert refines his palette and learns to treat food like a gift. He watches his mother set the table with exquisite care even for his daily goûter, or after-school snack. At age 11, after the death of his father, Ripert finds solace and inspiration in the kitchen. Ripert begins to cook in some of the finest kitchens in France, under the thumb of some of the most notorious culinary masters; his apprenticeships involve painful, long hours and no social life. After his obligatory military service, he gets back to the line, discovers a particular love for seafood, and dives into his culinary passions with an unmatched drive. He masters some of the most difficult techniques, and eventually follows his dream to the U.S. With his exacting prose and eye for detail, Ripert has created a wonderful memoir about his early days as a chef. [em](May) [/em]