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Extended Audio Sample 32 Yolks: From My Mothers Table to Working the Line Audiobook, by Eric Ripert Click for printable size audiobook cover
0 out of 50 out of 50 out of 50 out of 50 out of 5 0.00 (0 ratings) (rate this audio book) Author: Eric Ripert, Veronica Chambers Narrator: Peter Ganim Publisher: Penguin Random House Format: Unabridged Audiobook Delivery: Instant Download Audio Length: Release Date: May 2016 ISBN: 9780147522733
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For readers of Jacques Pépin’s The Apprentice and Marcus Samuelsson’s Yes, Chef, here is the coming-of-age story of a true French chef and international culinary icon.

Before he earned three Michelin stars at Le Bernardin, won the James Beard Foundation Award for Outstanding Chef, or became a regular guest judge on Bravo’s Top Chef, and 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. The only place Eric felt at home was in the kitchen. His desire to not only cook, but to become the best would lead him into some of the most celebrated and demanding restaurants in Paris, serving under such legendary chefs as Joël Robuchon and Dominique Bouchet, and trying to survive the brutal, exacting environment of their kitchens.

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Quotes & Awards

  • This book demonstrates just how amazing Eric’s life has been both inside and outside 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
  • “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.”

    Wall Street Journal

  • Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility [Eric] 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.
  • 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
  • Eric Ripert makes magic with 32 Yolks.”

    Vanity Fair

  • Ripert’s story is, for the most part, one of profound loss, a tumultuous childhood and abuse, both mental and physical.”

    Los Angeles Times

  • “What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling.”

    Chicago Tribune

  • “Peter Ganim’s beautiful and moving narration…artfully conveys the mosaic of intense emotions experienced by Ripert as a boy… Ganim’s narration, accentuated by a fluid French accent, is dynamic and modulated, capturing Ripert’s experiences and responses with anguished and fearful whisperings, deep anger, and, finally, tenderness and humble confidence. It’s a listening experience so compelling that one can almost hear the clatter of kitchenware. Winner of the AudioFile Earphones Award.”

    AudioFile

  • “This book demonstrates just how amazing Eric’s life has been both inside and outside 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, American restaurateur, author, and television personality

  • “Heartbreaking. Horrifying. Poignant. And inspiring…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, American chef, author, and television personality

  • Winner of an AudioFile Earphones Award
  • New York Times Bestseller
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About the Author
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.
About the Narrator

Peter Ganim is an American actor who has appeared on stage, on television, and in film. He has performed voice-over work since 1994. His audiobook narration has won three AudioFile Earphones Awards.