Michelin-starred chef Eric Ripert, who heads up the kitchen at New York City’s Le Bernardin has released a memoir, 32 Yolks, which covers his ascent from a tough childhood to four-time James Beard award winner. As a child, Ripert dealt with his parents’ divorce; the death of his beloved father; and the mean stepfather, who shipped him off to boarding school. Ripert’s redemption came in the form of the food he learned to cook from a string of notable French chefs. Order a copy of 32 Yolks here.
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