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

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"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"--
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9780812992984
9780679644460
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Grouping Information

Grouped Work IDc8502b96-d386-2376-22bc-6fe46699e50f
Grouping Title32 yolks from my mothers table to working the line
Grouping Authoreric ripert
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2020-10-23 03:51:59AM
Last Indexed2020-10-23 05:03:14AM
Novelist Primary ISBNnone

Solr Details

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auth_author2Chambers, Veronica.
authorRipert, Eric.
author2-roleChambers, Veronica.
author_displayRipert, Eric
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display_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"--
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record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
overdrive:9682dc53-8288-4953-91b2-70afbd2f4369eBookeBookEnglishRandom House Publishing Group2016
ils:.b18063135BookBooksFirst edition.EnglishRandom House, [2016]247 pages ; 22 cm.
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subject_facetComing of age -- France -- Paris
Cooking -- France -- Paris
Cooking, French
Cooks -- France -- Paris -- Biography
Paris (France) -- Biography
Restaurateurs -- France -- Paris -- Biography
Ripert, Eric
Ripert, Eric -- Childhood and youth
title_display32 yolks : from my mother's table to working the line
title_full32 Yolks From My Mother's Table to Working the Line
32 yolks : from my mother's table to working the line / Eric Ripert with Veronica Chambers
title_short32 yolks
title_subfrom my mother's table to working the line
topic_facetBiography & Autobiography
Childhood and youth
Coming of age
Cooking
Cooking & Food
Cooking, French
Cooks
Nonfiction
Restaurateurs
Ripert, Eric