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32 Yolks: From My Mother's Table to Working…
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32 Yolks: From My Mother's Table to Working the Line (Original 2016; 2016. Auflage)

von Eric Ripert (Autor), Veronica Chambers (Autor)

MitgliederRezensionenBeliebtheitDurchschnittliche BewertungDiskussionen
18415116,508 (3.74)2
"Before he earned his third Michelin star at his iconic restaurant, Le Bernardin, the James Beard Award for Outstanding Chef of the Year, became a regular guest judge on Bravo's Top Chef, even before he knew how to make a proper omelet, Eric Ripert was a young boy in the South of France who felt that his world had come to an end. At the age of five, his parents went through a bitter divorce. Eric moved away with his mother, whose new husband, Serge, quickly grew to resent Eric and seemed to delight in making him miserable. The only place Eric felt at home was the kitchen, where his mother tried to cheer him up with lavish meals, but once the plates had been cleared, his unhappiness returned. Then he met Jacques, a locally renowned chef and restaurant owner. Jacques took Eric under his wing, letting him into his kitchen everyday after school where he would teach Eric how to make real chocolate mousse and regale him with stories from his travels. Watching Jacques and the obvious pride he took in his work, Eric began to see a future for himself, one in which his lifelong love of food could become something that he shared with other people. His desire to not only cook but to become the best would lead him into some of the most celebrated and demanding kitchens in Paris, serving under legendary chefs like Joel Robuchon and Jean Louis Palladin and trying to survive the brutal, exacting environment of their kitchens. Like Jacques Pepin's classic memoir The Apprentice, Eric Ripert's is a coming of age story about how he learned to cook and finally found his place in the kitchen"--… (mehr)
Mitglied:sarahlh
Titel:32 Yolks: From My Mother's Table to Working the Line
Autoren:Eric Ripert (Autor)
Weitere Autoren:Veronica Chambers (Autor)
Info:Random House (2016), Edition: 1st, 256 pages
Sammlungen:Deine Bibliothek
Bewertung:****
Tags:bios-memoirs-essays

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32 Yolks: From My Mother's Table to Working the Line von Eric Ripert (2016)

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great read if you like hearing about a chefs past and their trials to get to their current position. was a quick read, a real page turner for me, and I would recommend it to anyone else who likes books like kitchen confidential ( )
  morgan.goose | Dec 14, 2020 |
excellent
  LindaSinofsky | Jun 19, 2019 |
Eric Ripert's style of writing is nice to read, if not particularly outstanding. He was able to paint his life watching different cooks/chefs throughout his childhood and adolescence with such clarity that I wanted to run away to the airport and get on a plane straight to the French countryside.

It also gave an insider's perspective into how tough the restaurant world was. And although I enjoyed this book, I wish it hadn't ended so abruptly, and we were able to hear more about his time in New York. ( )
  Katie_Roscher | Jan 18, 2019 |
This is another non-fiction book. The author tells the story of him growing up in France and eventually Andorra. Early in life, Eric developed a passion for good food and fine restaurants. An only child of wealthy parents, he was often treated to fine dining either at home or in public. His parents would often seek out Michelin star restaurants to try, and Eric knew that one day, he wanted to be a chef.



Eric's parents divorced when he was 6, and his mother married an often cruel man who had little patience for him. At 11, Eric's biological father died of a heart attack. At 16, Eric enrolled in culinary school to further his passion for cooking and also to escape his step-father. From then on, his life seemed to move at a fast pace toward an inevitable end. He worked hard, and soon found a job at a Michelin star restaurant in Paris. The head chefs were cruel and unforgiving, but Eric states that this made him nothing but better. He put up with the abuse knowing that what he was learning was bigger than the cruelty he endured.



When Eric was in his 20's he was given an opportunity to move to America. Today, he owns his own 3 star Michelin restaurant in New York City. ( Le Bernardin) He never returned to Androrra or to France to work, making America his home.



This was a pretty good book. It was an easy read, and I found it well written. (The author does admit to having quite a bit of help with the writing - his co-writer mostly listened to him tell stories while he worked at the Le Bernardin). It covers his childhood and mostly his time as an apprentice chef in Paris. I was disappointed that it didn't cover him getting where he is today in his restaurant. The book drops off after he goes to America, and says nothing more about his rise to his own personal fame. I found this a pity.



The other thing I am struggling with is that this book takes place than half the time in Andorra. Granted - Andorra is a very small country of less than 50,000 people, so not a lot is being written about the area. But I was hoping for more since Good Reads listed this as a book from there. I am going to keep in on my list for now as the Andorra choice, BUT I may continue my search to see if I can find one that takes place more in the country itself.



As for the book - I say take a look. It will make you hungry and want to seek out top notch restaurants to taste what he describes. ( )
  JenMat | Jan 10, 2019 |
Interesting but not brilliant. a bit heavy handed. ( )
  shazjhb | Apr 4, 2018 |
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» Andere Autoren hinzufügen (1 möglich)

AutorennameRolleArt des AutorsWerk?Status
Eric RipertHauptautoralle Ausgabenberechnet
Chambers, VeronicaCo-Autoralle Ausgabenbestätigt
Ganim, PeterErzählerCo-Autoreinige Ausgabenbestätigt
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Two things happened the year I turned eleven: my father died and I became friends with my first professional chef, a guy named Jacques.
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"Before he earned his third Michelin star at his iconic restaurant, Le Bernardin, the James Beard Award for Outstanding Chef of the Year, became a regular guest judge on Bravo's Top Chef, even before he knew how to make a proper omelet, Eric Ripert was a young boy in the South of France who felt that his world had come to an end. At the age of five, his parents went through a bitter divorce. Eric moved away with his mother, whose new husband, Serge, quickly grew to resent Eric and seemed to delight in making him miserable. The only place Eric felt at home was the kitchen, where his mother tried to cheer him up with lavish meals, but once the plates had been cleared, his unhappiness returned. Then he met Jacques, a locally renowned chef and restaurant owner. Jacques took Eric under his wing, letting him into his kitchen everyday after school where he would teach Eric how to make real chocolate mousse and regale him with stories from his travels. Watching Jacques and the obvious pride he took in his work, Eric began to see a future for himself, one in which his lifelong love of food could become something that he shared with other people. His desire to not only cook but to become the best would lead him into some of the most celebrated and demanding kitchens in Paris, serving under legendary chefs like Joel Robuchon and Jean Louis Palladin and trying to survive the brutal, exacting environment of their kitchens. Like Jacques Pepin's classic memoir The Apprentice, Eric Ripert's is a coming of age story about how he learned to cook and finally found his place in the kitchen"--

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