32 Yolks - From My Mother's Table to Working the Line-logo

32 Yolks - From My Mother's Table to Working the Line

Eric Ripert

NEW YORK TIMES BESTSELLER • 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 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 Yolk

NEW YORK TIMES BESTSELLER • 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 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 Yolk
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NEW YORK TIMES BESTSELLER • 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 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 Yolk

Language:

English

Narrators:

Veronica Chambers, Peter Ganim

Length:

7h 27m


Chapters

Introduction
Introduction

00:19


Chapter 1
Chapter 1

00:11


Chapter 2
Chapter 2

04:49


Chapter 3
Chapter 3

06:09


Chapter 4
Chapter 4

06:28


Chapter 5
Chapter 5

07:14


Chapter 6
Chapter 6

08:44


Chapter 7
Chapter 7

06:30


Chapter 8
Chapter 8

07:49


Chapter 9
Chapter 9

06:58


Chapter 10
Chapter 10

04:54


Chapter 11
Chapter 11

07:18


Chapter 12
Chapter 12

06:52


Chapter 13
Chapter 13

04:43


Chapter 14
Chapter 14

07:17


Chapter 15
Chapter 15

07:56


Chapter 16
Chapter 16

07:35


Chapter 17
Chapter 17

07:39


Chapter 18
Chapter 18

08:53


Chapter 19
Chapter 19

06:41


Chapter 20
Chapter 20

08:37


Chapter 21
Chapter 21

07:42


Chapter 22
Chapter 22

05:46


Chapter 23
Chapter 23

07:08


Chapter 24
Chapter 24

05:19


Chapter 25
Chapter 25

05:01


Chapter 26
Chapter 26

06:04


Chapter 27
Chapter 27

06:07


Chapter 28
Chapter 28

06:49


Chapter 29
Chapter 29

06:22


Chapter 30
Chapter 30

05:15


Chapter 31
Chapter 31

05:02


Chapter 32
Chapter 32

07:51


Chapter 33
Chapter 33

08:11


Chapter 34
Chapter 34

08:45


Chapter 35
Chapter 35

06:46


Chapter 36
Chapter 36

04:16


Chapter 37
Chapter 37

06:48


Chapter 38
Chapter 38

06:39


Chapter 39
Chapter 39

04:52


Chapter 40
Chapter 40

07:30


Chapter 41
Chapter 41

06:23


Chapter 42
Chapter 42

06:57


Chapter 43
Chapter 43

05:25


Chapter 44
Chapter 44

07:50


Chapter 45
Chapter 45

06:54


Chapter 46
Chapter 46

06:23


Chapter 47
Chapter 47

06:45


Chapter 48
Chapter 48

04:14


Chapter 49
Chapter 49

05:04


Chapter 50
Chapter 50

06:59


Chapter 51
Chapter 51

05:58


Chapter 52
Chapter 52

06:38


Chapter 53
Chapter 53

06:51


Chapter 54
Chapter 54

05:36


Chapter 55
Chapter 55

05:10


Chapter 56
Chapter 56

06:43


Chapter 57
Chapter 57

05:44


Chapter 58
Chapter 58

05:21


Chapter 59
Chapter 59

05:41


Chapter 60
Chapter 60

07:22


Chapter 61
Chapter 61

06:01


Chapter 62
Chapter 62

07:08


Chapter 63
Chapter 63

05:09


Chapter 64
Chapter 64

07:11


Chapter 65
Chapter 65

06:22


Chapter 66
Chapter 66

06:13


Chapter 67
Chapter 67

05:06


Chapter 68
Chapter 68

05:13


Chapter 69
Chapter 69

06:50


Chapter 70
Chapter 70

05:58


Chapter 71
Chapter 71

00:37