Biography & True Story Books:

32 Yolks

From My Mother's Table to Working the Line
Click to share your rating 0 ratings (0.0/5.0 average) Thanks for your vote!

Format:

Paperback / softback
$44.00
Available from supplier

The item is brand new and in-stock with one of our preferred suppliers. The item will ship from a Mighty Ape warehouse within the timeframe shown.

Usually ships in 3-4 weeks
Free Delivery with Primate
Join Now

Free 14 day free trial, cancel anytime.

Buy Now, Pay Later with:

Afterpay is available on orders $100 to $2000 Learn more

6 weekly interest-free payments of $7.33 with Laybuy Learn more

Availability

Delivering to:

Estimated arrival:

  • Around 13-25 June using International Courier

Description

The instant New York Times bestseller that tells the coming of age story of a true French chef and international culinary icon, Eric Ripert. 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, and where his friend Jacques, a local chef, introduced Eric to caviar, chocolate mousse, and a future where his lifelong love of food could become something he shared with other people. This memoir is the story of a young chef coming of age, following Eric's life from childhood through his early twenties, where he finds his home in the brutal, exacting kitchens of legendary chefs like Joel Robouchon

Author Biography:

ERIC RIPERT is the chef and co-owner of the New York restaurant Le Bernardin, which holds three stars from the Michelin Guide and has maintained a four-star rating from The New York Times for more than fifteen years. He is chair of City Harvest's Food Council, a New York-based food rescue organization, as well as a recipient of the Legion d'Honneur, France's highest honor. He serves as a regular guest judge on Bravo's Top Chef and is the host of his own PBS TV series Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of four cookbooks, including Avec Eric, On the Line, A Return to Cooking, and Le Bernardin-Four Star Simplicity.
Release date NZ
March 21st, 2017
Pages
256
Audience
  • General (US: Trade)
Dimensions
132x203x14
ISBN-13
9780812983067
Product ID
25415460

Customer reviews

Nobody has reviewed this product yet. You could be the first!

Write a Review

Marketplace listings

There are no Marketplace listings available for this product currently.
Already own it? Create a free listing and pay just 9% commission when it sells!

Sell Yours Here

Help & options

Filed under...