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Eric Ripert with Veronica Chambers

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

Random House

You may know Chef Ripert mainly as food writer Tony Bourdain’s occasional, always‑polite sidekick. He’s also co‑owner of New York’s Le Bernardin, one of the world’s most honored restaurants. A partial memoir, 32 Yolks tells of Ripert’s childhood, youth and rocky culinary apprenticeship to several gifted chefs, including the legendary Joel Robuchon. Robuchon (who is still alive) comes off as a brilliant S.O.B. who alternately inspires and traumatizes Ripert. Unlike many celebrity chefs, Ripert seems like a genuinely nice guy who loves his trade. Do not read this book hungry unless you have immediate access to French food.

‑ Bruce Collier
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