32 Yolks

32 Yolks Author Eric Ripert
ISBN-10 9780679644460
Year 2016-05-17
Pages 256
Language en
Publisher Random House
DOWNLOAD NOW READ ONLINE

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

32 Yolks Author Eric Ripert
ISBN-10 9780812983067
Year 2017-02-15
Pages 256
Language en
Publisher Random House Trade Paperbacks
DOWNLOAD NOW READ ONLINE

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 Jo�l 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

32 Yolks Author Eric Ripert
ISBN-10 9780812992984
Year 2016-05-17
Pages 256
Language en
Publisher Random House
DOWNLOAD NOW READ ONLINE

"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"--

32 Yolks

32 Yolks Author Eric Ripert
ISBN-10 0812992989
Year 2016-05-17
Pages 256
Language en
Publisher Random House
DOWNLOAD NOW READ ONLINE

"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

On the Line Author Eric Ripert
ISBN-10 1579653693
Year 2008
Pages 239
Language en
Publisher Artisan Books
DOWNLOAD NOW READ ONLINE

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.

My Best Eric Ripert

My Best Eric Ripert Author Eric Ripert
ISBN-10 9812758968
Year 2016-08-01
Pages
Language en
Publisher
DOWNLOAD NOW READ ONLINE

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.

A Return to Cooking

A Return to Cooking Author Eric Ripert
ISBN-10 9781579653934
Year 2009-05-01
Pages 330
Language en
Publisher Artisan Books
DOWNLOAD NOW READ ONLINE

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.

Margherita s Notebook

Margherita s Notebook Author Elisabetta Flumeri
ISBN-10 9781476786025
Year 2016-07-26
Pages 320
Language en
Publisher Simon and Schuster
DOWNLOAD NOW READ ONLINE

Escape to the winding cobblestone streets and rolling hills of Tuscany in this delicious, romantic, and charming tale of irresistible attraction and dreams fulfilled, complete with mouthwatering authentic Italian recipes—perfect for fans of Chocolat and Under the Tuscan Sun. Margherita is a spirited young woman with a passion for cooking. When her heart is broken in Rome, she returns to her hometown of Roccafitta, a small Tuscan village filled with lovable eccentrics and beautiful vineyards. She dreams of saving enough money to reopen her late mother’s restaurant and hopes she may find help from the handsome stranger in town, Nicola Ravelli. An aloof and ambitious businessman, Nicola is buying up the village’s vineyards and is also on the lookout for a personal chef. Though the two dislike one another immediately, Nicola agrees to pay Margherita well for each delicious meal she prepares for his various business meetings. But with each new dish, Nicola discovers that he is the one being seduced and Margherita realizes that she is expressing much more through her cooking than she cares to admit. Featuring the recipes for the seductive Italian dishes described in the story, including roast duck and the delectable pastry, baci di dama (a lady’s kiss), Margherita’s Notebook is an engaging and warm celebration of the power of food and its ability to nourish, stimulate, and express emotion—a satisfying read for every season.

Avec Eric

Avec Eric Author Eric Ripert
ISBN-10 9780470889350
Year 2010-11-01
Pages 336
Language en
Publisher John Wiley & Sons
DOWNLOAD NOW READ ONLINE

Based on his popular PBS TV program Avec Eric, this book follows culinary superstar Eric Ripert as he explores the culture and culinary traditions of regions around the world, then returns to his home kitchen to create dishes celebrating the bounty of each one. Mirroring the show's sense of adventure and deep appreciation for fresh, local, seasonal ingredients, this book is part travelogue, part cookbook, with 125 fresh, exciting recipes drawn from Ripert's journey through the culinary landscapes of regions from Tuscany to Sonoma to the Hudson River Valley. Food and travel photos throughout reflect Ripert's journey and highlight the inspirations behind each dish, while handwritten notes and hand-drawn illustrations give the book a uniquely personal feel.

Le Bernardin Cookbook

Le Bernardin Cookbook Author Eric Ripert
ISBN-10 9780553419122
Year 2014-06-25
Pages 384
Language en
Publisher Clarkson Potter
DOWNLOAD NOW READ ONLINE

Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert. The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook. Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef: "Gilbert was not a classically trained chef," she says. "He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he'd never made a hollandaise or a béarnaise. He focused on flavors that were delicate, subtle, herb-infused." Today, Chef Eric Ripert carries on that tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts. Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.

Life on the Line

Life  on the Line Author Grant Achatz
ISBN-10 9781101560730
Year 2012-03-06
Pages 432
Language en
Publisher Penguin
DOWNLOAD NOW READ ONLINE

"One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer. In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer. The prognosis was grim, and doctors agreed the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest: The food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award. Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much- anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-The French Laundry, Charlie Trotter's, el Bulli- and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year. Watch a Video

Pen Palate

Pen   Palate Author Lucy Madison
ISBN-10 9781455591688
Year 2016-05-31
Pages 288
Language en
Publisher Hachette UK
DOWNLOAD NOW READ ONLINE

From the writers of acclaimed blog Pen & Palate, a humorous coming-of-age (and mastering-the-art-of-home-cooking) memoir of friendship, told through stories, recipes, and beautiful illustrations. Getting through life in your twenties isn't easy--especially if you're broke, awkward, and prone to starting small grease fires in your studio apartment. For best friends Lucy Madison and Tram Nguyen, cooking was an escape from the daily humiliation that is being a twenty-something woman in a big city. PEN & PALATE traces the course of Lucy and Tram's devoted friendship through miserable jobs and tiny apartments, first loves and ill-advised flings, successes and setbacks--always with a shared love of food at the center of the narrative. A modern take on Laurie Colwin's classic Home Cooking, this coming-of-age memoir for the Girls set weaves together comical (mis)adventures and recipes meant to be shared with a best friend and a bottle of wine.

Love Loss and What We Ate

Love  Loss  and What We Ate Author Padma Lakshmi
ISBN-10 9780062202628
Year 2016-03-08
Pages 336
Language en
Publisher Harper Collins
DOWNLOAD NOW READ ONLINE

A vivid memoir of food and family, survival and triumph, Love, Loss, and What We Ate traces the arc of Padma Lakshmi’s unlikely path from an immigrant childhood to a complicated life in front of the camera—a tantalizing blend of Ruth Reichl’s Tender at the Bone and Nora Ephron’s Heartburn Long before Padma Lakshmi ever stepped onto a television set, she learned that how we eat is an extension of how we love, how we comfort, how we forge a sense of home—and how we taste the world as we navigate our way through it. Shuttling between continents as a child, she lived a life of dislocation that would become habit as an adult, never quite at home in the world. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother’s kitchen in South India. Poignant and surprising, Love, Loss, and What We Ate is Lakshmi’s extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the judges’ table of Top Chef and beyond. It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather—a brilliant engineer with an irrepressible sweet tooth—to the man seemingly wrong for her in every way who proved to be her truest ally. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external. Love, Loss, and What We Ate is an intimate and unexpected story of food and family—both the ones we are born to and the ones we create—and their enduring legacies.

Prick with a Fork

Prick with a Fork Author Larissa Dubecki
ISBN-10 9781925266054
Year 2015-09-01
Pages 312
Language en
Publisher Allen & Unwin
DOWNLOAD NOW READ ONLINE

If a bad attitude could be subject to copyright, my ten years as a waiter would have left me obscenely wealthy. Working the floor, I was the Kerry Packer of passive aggression. Sullen insolence was my personal trademark, diligently honed and perfected over time. For a long list of perceived diner slights - ranging from ordering the tomato sauce separately to the fries, to calling me 'dear' - I could perform a Jekyll and Hyde switch into the most perfunctory, robotic and joyless server the world has ever seen. If I didn't like a group of people I would endeavour to do my very best to ensure that the only thing left of their night was a cold, dry husk. That I regularly used something I privately referred to as the 'Dead Eyes' should reveal plenty. Before she was one of Australia's top restaurant critics, Larissa Dubecki was one of its worst waitresses. A loving homage to her ten-year reign of dining-room terror, Prick With a Fork takes you where a diner should never go. From the crappiest suburban Italian to the hottest place in town, what goes on behind the scenes is rarely less fraught than the seventh circle of hell. Psychopathic chefs, lecherous owners, impossible demands and insufferable customers are just the start of an average shift. Therapy for former waiters, a revelation to diners, and pure reading pleasure for anyone interested in what really happens out the back of the restaurant, Prick With a Fork is an hilarious and horrific dissection of the restaurant industry, combining the gritty take-no-prisoners attack of Anthony Bourdain's Kitchen Confidential with the gross confessions and forensic grunge of John Birmingham's He Died with a Felafel in His Hand. Dining out will never be the same again.

My Last Supper

My Last Supper Author Melanie Dunea
ISBN-10 0747594112
Year 2007
Pages 216
Language en
Publisher A&C Black
DOWNLOAD NOW READ ONLINE

The Aristocrats meets Vanity Fair in this stunning celebration of the world's most famous chefs.