32 Yolks: From My Mother's Table to Working the Line

For readers of Jacques Pépin’s The Apprentice and Marcus Samuelsson’s Yes, Chef, here is the coming-of-age story of a true French chef and international culinary icon. Before he earned three Michelin stars at Le Bernardin, won the James Beard Foundation Award for Outstanding Chef, or became a regular guest judge on Bravo’s Top Chef, and 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. The only pla...