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 … 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 Yolks is the tender and richly told story of how one of our greatest living chefs found himself—and his home—in the kitchen.
Praise for 32 Yolks
“Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling.”—Chicago Tribune
“With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep.”—The Wall Street Journal
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A truly honest and heart warming look at a chef’s life. He tells the details of his life as if he were sharing them with a friend over a hot cappuccino and croissant. His intimate way of writing makes one feel as if you know him. He comes across as an everyday salt of the earth man instead of a celebrity. He begins his story in France where he shares details of his childhood, with the ending leaving you wanting to know more about his adventures in America. A delightful read for all ages.
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.
Compelling, excellent
I love reading books about chefs and cooking. This autobiography was outstanding. What goes on in successful restaurant kitchens and the road to becoming an highly placed chef or restaurant owner is truly a gauntlet not for the fainthearted. Makes me appreciate good service and a delicious plate of food when it’s served hot and in a timely way whenever I am out to dinner. Hats of to Eric Ripert and others like him, not to mention the neighborhood restaurants we frequent and my own successful meals.
Chef Eric Ripert’s story was amazing relatable to me on so many levels beyond the kitchen. If you’re a professional, a home cook, enjoy TV cooking shows, or have an appreciation for good food, you will like this book.
But, if you’re 50 years or above you’ll relate to Chef Ripert’s upbringing in small towns in the 60’s and 70’s, and with a slightly dysfunctional family. His narrative covers how he overcame challenges, made the most of his opportunities, suffered, and maintained his passion for food and its preparation.
Even though you know how the story ends, reading his journey is interesting and inspirational.
I wish it had gone on!!
If you ever wondered what goes into making a great chef, here is you chance to get the inside story. Ripert is humble, thoughtful, and entertaining.
A fun memoir by an inspiring chef.
I love Le Bernadin (on the rare occasions I can afford to go) and respect all the work that goes into keeping it at the top. Was interested to learn how someone like Ripert gets there, and stays there. The book was more that that, with well written childhood and adolescent chapters that give some insight into his drive.
Now we need a similar book from Maguy La Coze.
I love reading about the world of chefs and how they arrive at the executive chef level. This is great true story how he climbs the chef ladder. Very educational about fine dining
Interesting. Quite a revelation of what goes on behind the scenes.
Interesting to learnn of Eric Ripert’s journey from the beginning to Le Bernadine
I LOVED this book, and was sad when it ended. I hope he writes more of his wonderful story!
What a wonderful book. The chef has long been one of my favorites but I had no clue his childhood was so terrible. Well written and great to see a great chef emerge from lots of hard work
Eric Rupert is a multifaceted individual. Very happy to get to know him.
So frank and interesting. I had seen Eric on TV and admired him but I had no idea of the difficulties of his early life. However, this is not a depressing story, quite the contrary . Very enjoyable reading.
Loved it. Really sorry when it ended. But I got busy and bought another book by Eric Ripert.
Irritating.
Maybe it’s the French accent that always made him seem “other,” but this autobiography brought culinary great Eric Ripert home to me. It describes his upbringing with such honesty and ease that he feels like a normal guy, rather than the food God I’ve always seen him as.
This book left me hungry and also feeling closer to Ripert in general.