Memoirs are so fascinating to me. The beginnings are always the most interesting -how do people even start, how do they decide this is it and embark on the journey. Culinary memoirs are a whole special category. This time I read Eric Ripert’s 32 Yolks: From My Mother’s Table to Working the Line. Eric Ripert is a French-born chef, who owns the famous Le Bernardin in New York. He is also the author of numerous cookbooks and a TV personality.
In his memoir Eric talks about his early years- the childhood in Antibes and Andorra, dealing with his parents’ divorce and brutal treatment from his stepfather, challenges he had to overcome on his journey of learning the art of fine cuisine. The book is laced with Eric’s love for food, it almost seems that his future as a top chef was predestined from his earliest years. I loved his descriptions of the warm atmosphere of family gatherings and important people and mentors in his life. The story of his time in cooking school and apprenticeship made me appreciate the hard work that goes into creating a meal worthy of a Michelin-star even more.
Overall impression: I enjoyed this book. My version was the audiobook and the narrator Peter Ganim has a very pleasing and soothing voice. It was an interesting read. I recommend it to anyone who is interested in fine cuisine and the process of becoming a chef. I will have my children listen to it when they’re older (there are some topics that they’re not quite ready for just yet, plus some strong language here and there).
I received this book via Blogging for Books in exchange for a fair and unbiased review