32 Yolks: from My Mother's Table to Working the Line (paperback)
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Eric Ripert's deeply moving memoir describes his ascent from a troubled adolescence to an enduring stint as the chef of one of the world's most renowned restaurants.
His challenges are as much human as culinary—abusive and would-be abusive adults, high-pressure gigs in legendary kitchens, injuries and humiliations—yet through them Ripert evolved a cooking and management style that synthesized the best of what he learned into something greater than the sum of its parts.
Where some culinary autobiographies achieve authenticity through the rawness of their story and language, Ripert’s, while frank, is thoughtful and assured.