32 Yolks
From My Mother's Table to Working the Line
(Sprache: Englisch)
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...
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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
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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
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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1First, Dessert: Chocolate Mousse
Two things happened the year I turned eleven: my father died and I became friends with my first professional chef, a guy named Jacques.
My mother, distressed at my sadness over the loss of my father, tried to cure it with the one thing she knew I still loved: an extraordinary meal. One day, after she closed her shop, she announced that we wouldn t be going home to have dinner with her new husband, Hugo, and my baby sister. Instead we were going to the restaurant in the same complex of shops as her own, Chez Jacques.
It is almost impossible to get a table, my mother said, smiling conspiratorially. But why don t you and I go, just the two of us?
I smiled for the first time in weeks. A night out alone with my mother? At an exclusive restaurant? It was like Christmas had come early.
As we approached Chez Jacques, my mother whispered, Let me do the talking. They say the chef is a lunatic.
We were greeted at the door by Mercedes Quillacq, a voluptuous blond Spanish woman in her midforties. I had never met her but she greeted my mother as if they were old friends, and she seated us with a flourish that implied we were honored guests. The restaurant was rustic and simple. I would later learn that Jacques had built the entire establishment himself and that the dining room was actually the first floor of the family home. There were maybe twenty seats and an open plan kitchen, which was unusual for the time. There was no menu, just a set meal for the night. You ate what Jacques prepared, and you paid a hefty price for the pleasure.
From my seat at the table I could see Jacques at work in the kitchen: short and muscular, he wore a white chef s jacket with short sleeves and sweated with the force of a man who was all at once chef, sous-chef, and dishwasher. In one pot, he cooked pasta. In another, he made green beans. The industrial oven churned out culinary masterpieces, seemingly on its own. Now there s a platter of
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caramel pork. Look, there s a camembert en chemise (a version of brie en croute). And is that a roast duck? Watching Jacques cook for an entire restaurant, alone and happy in his kitchen, was like going to the circus and watching a master juggler spin a hundred plates. I was mesmerized.
I quickly learned that while the food was indeed legendary, part of what kept Chez Jacques packed was the show he put on. You did not choose to eat at Chez Jacques. Jacques chose you.
Ten minutes after we sat down, the door opened. A well-dressed man walked in and greeted Jacques, whose eyes immediately narrowed.
Get out! he snarled.
The man was understandably startled and tried to politely introduce himself. Uh, je suis Monsieur Veysette. . . .
Who sent you?
Uh . . .
Get out! Jacques yelled, and so the man did as he asked and left.
My mother and I sat in silence, watching the drama unfold with both amusement and awe. My pleasure in being there grew, just knowing that we had been lucky to be let in the front door.
A few minutes later, another couple arrived.
Who sent you? Jacques barked.
No one. We saw . . .
Welcome, welcome, Jacques said, suddenly switching to the warm tone of a mâitre d in a famed Parisian bistro. Mercedes, please see to it that they get the best table!
My mother whispered to me, Chef Jacques is known for kicking even the most elite residents of Andorra out of his restaurant. He takes great pleasure in telling the richest people in town to go screw themselves, but the food is so good, they always come back. She went on to explain that Jacques was ex French Legion and he wasn&rsqu
I quickly learned that while the food was indeed legendary, part of what kept Chez Jacques packed was the show he put on. You did not choose to eat at Chez Jacques. Jacques chose you.
Ten minutes after we sat down, the door opened. A well-dressed man walked in and greeted Jacques, whose eyes immediately narrowed.
Get out! he snarled.
The man was understandably startled and tried to politely introduce himself. Uh, je suis Monsieur Veysette. . . .
Who sent you?
Uh . . .
Get out! Jacques yelled, and so the man did as he asked and left.
My mother and I sat in silence, watching the drama unfold with both amusement and awe. My pleasure in being there grew, just knowing that we had been lucky to be let in the front door.
A few minutes later, another couple arrived.
Who sent you? Jacques barked.
No one. We saw . . .
Welcome, welcome, Jacques said, suddenly switching to the warm tone of a mâitre d in a famed Parisian bistro. Mercedes, please see to it that they get the best table!
My mother whispered to me, Chef Jacques is known for kicking even the most elite residents of Andorra out of his restaurant. He takes great pleasure in telling the richest people in town to go screw themselves, but the food is so good, they always come back. She went on to explain that Jacques was ex French Legion and he wasn&rsqu
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Autoren-Porträt von Eric Ripert, Veronica Chambers
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 two decades. He is vice chairman of the board of City Harvest, 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 TV series, Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of five cookbooks: Avec Eric, On the Line, A Return to Cooking, Le Bernardin: Four Star Simplicity, and My Best: Eric Ripert.
Bibliographische Angaben
- Autoren: Eric Ripert , Veronica Chambers
- 2017, 256 Seiten, Masse: 12,8 x 20,3 cm, Kartoniert (TB), Englisch
- Verlag: Random House Trade Paperbacks
- ISBN-10: 0812983068
- ISBN-13: 9780812983067
- Erscheinungsdatum: 07.03.2017
Sprache:
Englisch
Pressezitat
Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility [Eric] Ripert brings to the telling. Chicago TribuneWith 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. And all the talk of gigot d agneau, tarte tatin, petits farcis, paupiette de veau and saumon en croute may prompt a dinner reservation at your local French restaurant. But Ripert s story is, for the most part, one of profound loss, a tumultuous childhood and abuse, both mental and physical. Los Angeles Times
If you re interested in how successful people become successful and if you re not, why aren t you? check out 32 Yolks: From My Mother s Table to Working the Line. It s a great story, especially for people just starting out, since Eric focuses on his formative years. My time at Le Bernardin has been well documented, Eric told me, and so I wanted to share what came before then and how my early years as a child and first kitchen experiences shaped my journey. Jeff Haden, Inc.
Heartbreaking. Horrifying. Poignant. And inspiring. I ve known Eric for years, and I had no idea that this was how it all started. If you want to get a clear picture of where one gets the drive and dedication to be a truly great chef, there is no better or more harrowing account. Anthony Bourdain
This book demonstrates just how amazing Eric s life has been both inside and outside
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the kitchen. It makes total sense now that he has become one of the greatest chefs in the world today. This is a portrait of a chef as a young man. It s endlessly entertaining and teaches young cooks how it used to be. David Chang
Eric Ripert is known around the world for his talent and passion for food. I have been friends with him for half his life, but his memoir let me discover more about his past. His journey from Andorra to Manhattan is full of adventure, hard work, and ambition, and it is an inspiration to us all. Daniel Boulud
Eric Ripert s 32 Yolks is almost as irresistible as his cooking a suspenseful, scary, and deeply moving memoir. Even with the knowledge of his eventual triumph as one of the world s greatest chefs, you can t help wondering as you turn the pages whether he will manage to survive his childhood or his grueling apprenticeship in two of France s top kitchens. But ultimately his deep, visceral appreciation of food and the joy of cooking make this a lyrical and inspiring story. Jay McInerney
Eric Ripert is known around the world for his talent and passion for food. I have been friends with him for half his life, but his memoir let me discover more about his past. His journey from Andorra to Manhattan is full of adventure, hard work, and ambition, and it is an inspiration to us all. Daniel Boulud
Eric Ripert s 32 Yolks is almost as irresistible as his cooking a suspenseful, scary, and deeply moving memoir. Even with the knowledge of his eventual triumph as one of the world s greatest chefs, you can t help wondering as you turn the pages whether he will manage to survive his childhood or his grueling apprenticeship in two of France s top kitchens. But ultimately his deep, visceral appreciation of food and the joy of cooking make this a lyrical and inspiring story. Jay McInerney
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