I’m just about finished reading 32 Yolks: From My Mother’s Table to Working the Line, and I highly recommend it if you’re looking for something new to read. I know that I probably can’t completely judge the book until I’m through it, but I’m confident that the last few pages will be as interesting as the ones I’ve already read. 32 Yolks is Eric Ripert’s story of how his unhappy childhood in a small town in France helped shape and guide him into becoming the three Michelin starred chef that he is today.
The book shows in detail how much hard work and determination it takes to become a great chef, from the grueling 18 hour days in a hot, cramped kitchen with a screaming French chef to the hundreds of hours of practice to get just one knife skill perfected. I can’t imagine being able to handle the pressure and abuse (emotional and physical – things were crazy in kitchens back then!) but it goes to show you how much passion Ripert has for cooking that it was worth it to deal with some pretty horrible situations. If you like food and biographies, pick this one up 🙂