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offbalance80's review against another edition
4.0
If Eric Ripert cooks as well as he writes, then I've truly missed out by not going to Le Bernadin. 32 Yolks covers Ripert's entire history until he comes to America (a minus, in my book - why leave out the triumph? Will there be a sequel) and the multitude of hard knocks that got him here. Granted, I've only seen him on tv, but it amazes me that such a laid-back, sweet-seeming guy endured so much hell and came out the other side of it. If you're a fan of chef memoirs (like me) this one is can't miss.
jenmat1197's review against another edition
4.0
This is another non-fiction book. The author tells the story of him growing up in France and eventually Andorra. Early in life, Eric developed a passion for good food and fine restaurants. An only child of wealthy parents, he was often treated to fine dining either at home or in public. His parents would often seek out Michelin star restaurants to try, and Eric knew that one day, he wanted to be a chef.
Eric's parents divorced when he was 6, and his mother married an often cruel man who had little patience for him. At 11, Eric's biological father died of a heart attack. At 16, Eric enrolled in culinary school to further his passion for cooking and also to escape his step-father. From then on, his life seemed to move at a fast pace toward an inevitable end. He worked hard, and soon found a job at a Michelin star restaurant in Paris. The head chefs were cruel and unforgiving, but Eric states that this made him nothing but better. He put up with the abuse knowing that what he was learning was bigger than the cruelty he endured.
When Eric was in his 20's he was given an opportunity to move to America. Today, he owns his own 3 star Michelin restaurant in New York City. ( Le Bernardin) He never returned to Androrra or to France to work, making America his home.
This was a pretty good book. It was an easy read, and I found it well written. (The author does admit to having quite a bit of help with the writing - his co-writer mostly listened to him tell stories while he worked at the Le Bernardin). It covers his childhood and mostly his time as an apprentice chef in Paris. I was disappointed that it didn't cover him getting where he is today in his restaurant. The book drops off after he goes to America, and says nothing more about his rise to his own personal fame. I found this a pity.
The other thing I am struggling with is that this book takes place than half the time in Andorra. Granted - Andorra is a very small country of less than 50,000 people, so not a lot is being written about the area. But I was hoping for more since Good Reads listed this as a book from there. I am going to keep in on my list for now as the Andorra choice, BUT I may continue my search to see if I can find one that takes place more in the country itself.
As for the book - I say take a look. It will make you hungry and want to seek out top notch restaurants to taste what he describes.
Eric's parents divorced when he was 6, and his mother married an often cruel man who had little patience for him. At 11, Eric's biological father died of a heart attack. At 16, Eric enrolled in culinary school to further his passion for cooking and also to escape his step-father. From then on, his life seemed to move at a fast pace toward an inevitable end. He worked hard, and soon found a job at a Michelin star restaurant in Paris. The head chefs were cruel and unforgiving, but Eric states that this made him nothing but better. He put up with the abuse knowing that what he was learning was bigger than the cruelty he endured.
When Eric was in his 20's he was given an opportunity to move to America. Today, he owns his own 3 star Michelin restaurant in New York City. ( Le Bernardin) He never returned to Androrra or to France to work, making America his home.
This was a pretty good book. It was an easy read, and I found it well written. (The author does admit to having quite a bit of help with the writing - his co-writer mostly listened to him tell stories while he worked at the Le Bernardin). It covers his childhood and mostly his time as an apprentice chef in Paris. I was disappointed that it didn't cover him getting where he is today in his restaurant. The book drops off after he goes to America, and says nothing more about his rise to his own personal fame. I found this a pity.
The other thing I am struggling with is that this book takes place than half the time in Andorra. Granted - Andorra is a very small country of less than 50,000 people, so not a lot is being written about the area. But I was hoping for more since Good Reads listed this as a book from there. I am going to keep in on my list for now as the Andorra choice, BUT I may continue my search to see if I can find one that takes place more in the country itself.
As for the book - I say take a look. It will make you hungry and want to seek out top notch restaurants to taste what he describes.
ksherman712's review against another edition
dark
emotional
informative
sad
tense
fast-paced
3.0
I enjoy a good foodie memoir. This reflection on Rupert’s early life and food was well written, and transported me to France. I wish it included recipes or pictures in the physical copy. The audiobook narrator was excellent in capturing all the essence of French words and names. While I enjoyed the read, it was just okay for me. I picked it up as a palate cleanser for another book. It serves its purpose but I wish there was more food, and food descriptions.
devoftheshire's review against another edition
5.0
Beautifully written. I really enjoyed reading about his life and struggles. I thoroughly understand his experience to please and want to produce the best. Not disappointing others was also my motivator in kitchens I've worked. It's humbling and a reminder that although there is passion there are many ways to achieve great things.
jackb's review against another edition
5.0
A great book about the life of a great chef who didn't have the easiest life.