32 yolks from my mothers table to working the line

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32 Yolks

Author : Eric Ripert
ISBN : 9780679644460
Genre : Biography & Autobiography
File Size : 49. 94 MB
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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 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 Eric Ripert’s 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. He also lets us into the mind of the man he is today, revealing all the golden cracks and chips that made him more valuable to those around him.”—The Wall Street Journal “Eric Ripert makes magic with 32 Yolks.”—Vanity Fair “32 Yolks may not be what you’d expect from a charming, Emmy-winning cooking show host and cookbook author. In the book, there are, of course, scenes of elaborate meals both eaten and prepared. . . . But Ripert’s story is, for the most part, one of profound loss.”—Los Angeles Times “This book demonstrates just how amazing Eric’s life has been both inside and outside of the kitchen. It makes total sense now to see him become one of the greatest chefs in the world today. This is a portrait of a chef as a young man.”—David Chang

32 Yolks

Author : Eric Ripert
ISBN : 9780812992984
Genre : Biography & Autobiography
File Size : 87. 67 MB
Format : PDF
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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"--

On The Line

Author : Eric Ripert
ISBN : 1579653693
Genre : Cooking
File Size : 77. 77 MB
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A behind-the-scenes look at the inner workings of a top New York restaurant goes into the kitchens to capture the everyday drama, crises, organization, and culinary expertise of Le Bernardin, in a volume that also includes some of the institution's signature modern French dishes.

A Return To Cooking

Author : Eric Ripert
ISBN : 9781579653934
Genre : Cooking
File Size : 68. 63 MB
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Essays on topics ranging from the handling of raw fish and the power of vinaigrette to the virtues of Tabasco highlight this cookbook which features more than 125 recipes reflecting the various seasons in four different locales.

My Best Eric Ripert

Author : Eric Ripert
ISBN : 9812758968
Genre :
File Size : 35. 25 MB
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Eric's achievement is exemplary and shows that the ability to adapt is critical to a chef's success! His greatest quality is this ability to evolve his cuisine and performance, without ever compromising on excellence. For more than 20 years and his debut at the Bernardin, he has been offering seafood cuisine of the highest order and he has been able to make the most of New York's cultural riches. AUTHOR: Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which ranks 18th on the S. Pellegrino World's 50 Best Restaurants list. He holds three stars from the Michelin Guide, a "29" food rating from the 2011 Zagat Guide--the highest of any restaurant in the city--and has upheld a four-star review from the New York Times for more than two decades. He is a recipient of France's Legion d'Honneur, serves as a regular guest judge on Bravo's Top Chef, and is the host of his own PBS series, Avec Eric, which has won Emmy and James Beard awards.

Somethingtofoodabout

Author : Questlove
ISBN : 9780553459425
Genre : Cooks
File Size : 44. 98 MB
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"Somethingtofoodabout puts Questlove in conversation with notable chefs such as Ludo Lefebvre (Trois Mec/The Taste), Dominique Crenn (Atelier Crenn), and Nathan Myhrvold (Modernist Cuisine) to explore and share their different creative processes, how their philosophies have evolved, and how they work within the space of their restaurant--both physically and conceptually--to create experiences. Each chapter will center on one chef, opening with an essay that sets the context of the restaurant, and then moving into a conversation between Questlove and the chef. These chapters will be punctuated by gorgeous, artistic photography, illustrations, sketches, and sidebars that introduce us to the things that influence the chefs and inspire Questlove's curiosity about their food."

Generation Chef

Author : Karen Stabiner
ISBN : 9780698195806
Genre : Cooking
File Size : 27. 37 MB
Format : PDF, Kindle
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Inside what life is really like for the new generation of professional cooks—a captivating tale of the make-or-break first year at a young chef’s new restaurant. For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in the kitchen are more profitable than ever before, as cooks scramble to reach the top—but talent isn’t enough. Today’s chef needs the business savvy of a high-risk entrepreneur, determination, and big dose of luck. The heart of Generation Chef is the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line. Journalist and food writer Karen Stabiner takes us inside Huertas’s roller-coaster first year, but also provides insight into the challenging world a young chef faces today—the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives. A fast-paced narrative filled with suspense, Generation Chef is a fascinating behind-the-scenes look at drive and passion in one of today’s hottest professions.

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