Three-star Michelin chef, author of four cookbooks, familiar to many from his appearances on various cooking shows, including his own, Avec Ripert, was feted on yesterday’s CBS This Morning for his new book, a memoir, 32 Yolks: From My Mother’s Table to Working the Line, (PRH/Random House; RH Audio).

Libraries are showing heavy holds on very light ordering.

The New York Times profiled Ripert, an this book,  earlier this month. During the interview, Ripert eats a prodigious meal. saying, “When I eat, I eat. I do not understand the idea of guilty pleasure. It’s all about pleasure.”

Publishers Weekly reflects the universal praise from trade reviewers, “With his exacting prose and eye for detail, Ripert has created a wonderful memoir about his early days as a chef.”

This entry was posted on Tuesday, May 17th, 2016 at 10:52 am and is filed under 2016 -- Summer, Memoirs, Nonfiction. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.