32 yolks : from my mother's table to working the line
(Book)

Book Cover
Average Rating
Published
New York : Random House, [2016].
ISBN
9780812992984, 0812992989, 9780812983067
Status
Indian Prairie Public Library District - 1st Floor - Subjects  1 available
BIOGRAPHY RIPERT ERIC

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LocationCall NumberStatus
Indian Prairie Public Library District - 1st Floor - SubjectsBIOGRAPHY RIPERT ERICOn Shelf
LocationCall NumberStatus
Batavia Public Library District - Adult Nonfiction641.5092 RIPOn Shelf
Bensenville Community Public Library District - Nonfiction641.5092 RIPOn Shelf
Berwyn Public Library - StacksBIOGRAPHY RIPERTOn Shelf
Downers Grove Public Library - 2nd Floor - Adult641.5092 RIPOn Shelf
Eisenhower Public Library District - StacksBIOG RIPERT, E.On Shelf
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Format
Book
Edition
First edition.
Physical Desc
247 pages ; 22 cm
Language
English
UPC
40026189225

Notes

Description
"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, but once the plates had been cleared, his unhappiness returned. Then he met Jacques, a locally renowned chef and restaurant owner. Jacques took Eric under his wing, letting him into his kitchen everyday after school where he would teach Eric how to make real chocolate mousse and regale him with stories from his travels. Watching Jacques and the obvious pride he took in his work, Eric began to see a future for himself, one in which his lifelong love of food could become something that he shared with other people. His desire to not only cook but to become the best would lead him into some of the most celebrated and demanding kitchens in Paris, serving under legendary chefs like Joel Robuchon and Jean Louis Palladin and trying to survive the brutal, exacting environment of their kitchens. Like Jacques Pepin's classic memoir The Apprentice, Eric Ripert's is a coming of age story about how he learned to cook and finally found his place in the kitchen"--,Provided by publisher.

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Citations

APA Citation, 7th Edition (style guide)

Ripert, E., & Chambers, V. (2016). 32 yolks: from my mother's table to working the line (First edition.). Random House.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Ripert, Eric and Veronica. Chambers. 2016. 32 Yolks: From My Mother's Table to Working the Line. New York: Random House.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Ripert, Eric and Veronica. Chambers. 32 Yolks: From My Mother's Table to Working the Line New York: Random House, 2016.

MLA Citation, 9th Edition (style guide)

Ripert, Eric,, and Veronica Chambers. 32 Yolks: From My Mother's Table to Working the Line First edition., Random House, 2016.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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