32 Yolks : From My Mother's Table to Working the Line (Hardcover)

from Beamis12

I like to cook, buy the best ingredients available to me and think I am a pretty good at it. Or so my family says. But to be this caliber of a chef liking it not enough, passion os required, the passion required to cook for sixteen or more hours of a day. That I don't have the desire to do. Saw C...

from Narshkite

One of the top 5 American fine dining meals of my life was at Le Bernadin in 1993. I can still remember the texture of the black bass, to this day. Otherworldly. And the perfect spoonful of beluga; so freaking decadent! Since then I have been a fan of Ripert, who was a chef there at the time, tho...

from morgan.goose

great read if you like hearing about a chefs past and their trials to get to their current position. was a quick read, a real page turner for me, and I would recommend it to anyone else who likes books like kitchen confidential

from DetailMuse

I love that the first chapter of this memoir is titled, in part, “First, Dessert,” and it's apt -- a sweet chapter where 11-year-old Ripert is befriended by a professional chef who welcomes him into the restaurant kitchen. The chef is reputed to be a lunatic, which he is not; but other people imp...

from shazjhb

Interesting but not brilliant. a bit heavy handed.