A review by brea_by_the_beach
32 Yolks: From My Mother's Table to Working the Line by Eric Ripert

3.0

I can still remember the meal I had at Le Bernadin, years ago. When I saw that Eric Ripert had a book out about his early years, I looked forward to reading it. Not knowing anything about him, it was interesting to learn more. I enjoyed the rich details of food history of his youth and tales of his grandmothers and life in France and Andorra. His tales of line cooking for the French great Robechon made me exhausted just to picture the detail and meticulousness required. Books like these obviously appeal to a certain kind of reader - one who likes food, likes cooking it, appreciates fine dining and the learning that goes into being able to prepare meals like that. Now, of course, I want to eat half the different foods he mentioned casually in the book.