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

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Pub. Date:
Varies, see individual formats and editions
Language:
English
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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ISBN:
9780812992984
9780147522757
9780679644460
9780147522726
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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 Update2024-04-22 02:10:18AM
Last Indexed2024-04-22 02:21:18AM

Solr Fields

accelerated_reader_point_value
0
accelerated_reader_reading_level
0
auth_author2
Chambers, Veronica
Ganim, Peter
author
Ripert, Eric
author2-role
Chambers, Veronica
Chambers, Veronica,author
Ganim, Peter,narrator
author_display
Ripert, Eric
available_at_catalog
Arden-Dimick
Central
South Natomas
Southgate
Sylvan Oaks
detailed_location_catalog
Arden-Dimick
Central
South Natomas
Southgate
Sylvan Oaks
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"--
format_catalog
Book
CD Audiobook
eAudiobook
eBook
format_category_catalog
Audio Books
Books
eBook
id
c8502b96-d386-2376-22bc-6fe46699e50f
isbn
9780147522726
9780147522757
9780679644460
9780812992984
itype_catalog
Adu CD/Spoken Word
Adult Book Non-Fiction
last_indexed
2024-04-22T09:21:18.478Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.5092 R588 2016
CD 641.5092 R588 2016
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Arden-Dimick
Central
South Natomas
Southgate
Sylvan Oaks
primary_isbn
9780812992984
publishDate
2016
publisher
Books on Tape
Books on Tape :
Random House
Random House Publishing Group
recordtype
grouped_work
subject_facet
Audiobooks
Autobiographies
Coming 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_display
32 yolks : from my mother's table to working the line
title_full
32 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
32 yolks : from my mother's table to working the line / Eric Ripert with Veronica Chambers
title_short
32 yolks
title_sub
from my mother's table to working the line
topic_facet
Biography & Autobiography
Childhood and youth
Coming of age
Cooking
Cooking & Food
Cooking, French
Cooks
Nonfiction
Restaurateurs
Ripert, Eric

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