32 Yolks
From My Mother's Table to Working the Line
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Narrated by:
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Peter Ganim
About this listen
New York Times best seller
Hailed by Anthony Bourdain as "heartbreaking, horrifying, poignant, and inspiring", 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin.
Named one of the best books of the year by NPR
In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
Ripert's parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert's father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an 11-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris' most elite restaurants, where Ripert discovered that learning to cook was the easy part - surviving the line was the battle.
Taking us from Eric Ripert's childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joël Robuchon and Dominique Bouchet, until, at the age of 24, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself - and his home - in the kitchen.
Praise for 32 Yolks
“Passionate, poetical... What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling.” (Chicago Tribune)
“With a vulnerability and honesty that is breathtaking... Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep.” (The Wall Street Journal)
©2016 Eric Ripert and Veronica Chambers (P)2016 Random House AudioListeners also enjoyed...
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Critic reviews
"Peter Ganim's beautiful and moving narration reveals moments of horror, heartbreak, joy, and inspiration as a young boy learns lessons about food and applies them to life.... Ganim’s narration, accentuated by a fluid French accent, is dynamic and modulated, capturing Ripert’s experiences and responses with anguished and fearful whisperings, deep anger, and, finally, tenderness and humble confidence. It’s a listening experience so compelling that one can almost hear the clatter of kitchenware." (AudioFile)
"Heartbreaking. Horrifying. Poignant. And inspiring. I've known Eric for years, and I had no idea that this was how it all started. If you want to get a clear picture of where one gets the drive and dedication to be a truly great chef, there is no better or more harrowing account." (Anthony Bourdain)
"This book demonstrates just how amazing Eric's life has been both inside and outside the kitchen. It makes total sense now that he has become one of the greatest chefs in the world today. This is a portrait of a chef as a young man. It's endlessly entertaining and teaches young cooks how it used to be." (David Chang)
"Eric Ripert is known around the world for his talent and passion for food. I have been friends with him for half his life, but his memoir let me discover more about his past. His journey from Andorra to Manhattan is full of adventure, hard work, and ambition, and it is an inspiration to us all." (Daniel Boulud)
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A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
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Back of the House
- The Secret Life of a Restaurant
- By: Scott Haas
- Narrated by: Johnny Heller
- Length: 7 hrs and 59 mins
- Unabridged
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Overall
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Performance
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Story
Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
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Truly horrible narration
- By Fidge on 03-28-15
By: Scott Haas
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Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- By: Grant Achatz, Nick Kokonas
- Narrated by: Johnny Heller
- Length: 12 hrs and 51 mins
- Unabridged
-
Overall
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Performance
-
Story
In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
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The Way Life Should Be
- A Novel
- By: Christina Baker Kline
- Narrated by: Caitlin Davies
- Length: 7 hrs and 19 mins
- Unabridged
-
Overall
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Performance
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Story
Angela can feel the clock ticking. She is single in New York City, stuck in a job she doesn't want and a life that seems to have somehow just happened. She inherited a flair for Italian cooking from her grandmother, but she never seems to have the time for it - these days, her oven holds only sweaters. Tacked to her office bulletin board is a photo from a magazine of a tidy cottage on the coast of Maine - a charming reminder of a life that could be hers if she could only muster the courage to go after it.
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Simple story
- By Dianna Bogart on 06-09-15
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Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
- Unabridged
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Overall
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Performance
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Story
The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
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Overall
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Performance
-
Story
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
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Lunch in Paris
- A Love Story, with Recipes
- By: Elizabeth Bard
- Narrated by: Ann Marie Lee
- Length: 7 hrs and 43 mins
- Unabridged
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Overall
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Performance
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Story
In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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ok to pass the time
- By Robin on 03-25-13
By: Elizabeth Bard
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Bruno's Challenge
- And Other Stories of the French Countryside
- By: Martin Walker
- Narrated by: Robert Ian Mackenzie
- Length: 8 hrs and 3 mins
- Unabridged
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Overall
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Performance
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Story
Martin Walker presents his first collection of Bruno stories featuring all the familiar characters from the novels, the glories of the Périgord, and ample helpings of food and wine.
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Outtakes and Ephemera
- By SW Clemens on 03-23-22
By: Martin Walker
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Provence, 1970
- M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
- By: Luke Barr
- Narrated by: John Rubinstein
- Length: 9 hrs and 7 mins
- Unabridged
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Overall
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Performance
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Story
Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.
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Superb Narration, Engrossing Tale
- By Robert R. on 10-22-13
By: Luke Barr
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Waiter to the Rich and Shameless
- Confessions of a Five Star Beverly Hills Server
- By: Paul Hartford
- Narrated by: James Patrick Cronin
- Length: 10 hrs and 2 mins
- Unabridged
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Overall
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Performance
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Story
Waiter to the Rich and Shameless is not just a peek into the secretive inner workings of a legendary five-star restaurant; it is not just a celebrity tell-all or a scathing corporate analysis. It is a top-tier waiter's personal coming-of-age story, an intimate look into the complicated challenges of serving in the country's most elite, Hollywood-centric dining room while fighting to maintain a sense of self and purpose.
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Not what I imagined
- By Autumn Larkin on 02-17-17
By: Paul Hartford
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- By: Edward Lee
- Narrated by: David Shih
- Length: 8 hrs and 53 mins
- Unabridged
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Overall
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Performance
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Story
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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Good listen for the aspiring food snob
- By thurman r. on 02-09-22
By: Edward Lee
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Isle of Palms
- A Lowcountry Tale, Book 3
- By: Dorothea Benton Frank
- Narrated by: Robin Miles
- Length: 18 hrs and 4 mins
- Unabridged
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Overall
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Performance
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Story
Dorothea Benton Frank is a treasure of American letters with numerous New York Times best-sellers to her credit and a portfolio full of critical acclaim. “Mixing high drama and high jinks” ( Booklist), her third Lowcountry novel follows the fortunes of the dysfunctional Abbot family. Looking to set her life aright, Anna Lutz Abbot returns to her South Carolina lowcountry hometown. And as she attempts to right past wrongs, Anna receives help and support from a quirky cast of lovable locals sure to endear themselves to listeners.
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A feel good story
- By Sheryl on 02-04-13
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Ferran
- The Inside Story of El Bulli and the Man Who Reinvented Food
- By: Colman Andrews
- Narrated by: Don Hagen
- Length: 10 hrs and 33 mins
- Unabridged
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Overall
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Performance
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Story
In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.
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recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
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The Hundred-Foot Journey
- A Novel
- By: Richard C. Morais
- Narrated by: Neil Shah
- Length: 8 hrs and 51 mins
- Unabridged
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Overall
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Performance
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Story
Born above his grandfather’s modest restaurant in Mumbai, Hassan first experienced life through intoxicating whiffs of spicy fish curry, trips to the local markets, and gourmet outings with his mother. But when tragedy pushes the family out of India, they console themselves by eating their way around the world, eventually settling in Lumière, a small village in the French Alps.
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Great details & writing in a flawed story
- By David Shear on 02-12-14
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Mastering the Art of Soviet Cooking
- A Memoir of Food and Longing
- By: Anya von Bremzen
- Narrated by: Kathleen Gati
- Length: 12 hrs and 37 mins
- Unabridged
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Overall
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Performance
-
Story
Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, in its full flavor, both bitter and sweet, Anya and her mother, Larisa, embark on a journey unlike any other: they decide to eat and cook their way through every decade of the Soviet experience - turning Larisa’s kitchen into a "time machine and an incubator of memories". Together, mother and daughter re-create meals both modest and sumptuous.
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Does Pronunciation Matter?
- By Mary on 11-23-13
By: Anya von Bremzen
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Housebroken
- Admissions of an Untidy Life
- By: Laurie Notaro
- Narrated by: Laurie Notaro
- Length: 6 hrs and 12 mins
- Unabridged
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Overall
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Performance
-
Story
Number-one New York Times best-selling author Laurie Notaro isn't exactly a domestic goddess - unless that means she fully embraces her genetic hoarding predisposition, sneaks peeks at her husband's daily journal, or has made a list of the people she wants on her Apocalypse Survival team (her husband's not on it). Notaro chronicles her chronic misfortune in the domestic arts, including cooking, cleaning, and putting on Spanx while sweaty (which should technically qualify as an Olympic sport).
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Wonderful
- By Carlie on 07-28-16
By: Laurie Notaro
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Even more than I expected
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Bone in the Throat
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When up-and-coming chef Tommy Pagana settles for a less than glamorous stint at his uncle's restaurant in Manhattan's Little Italy, he unwittingly finds himself a partner in big-time crime. And when the mob decides to use the kitchen for a murder, nothing Tommy learned in cooking school has prepared him for what happens next. With the FBI on one side and his eccentric wise guy superiors on the other, Tommy has to struggle to do right by his conscience and avoid getting killed in the meantime....
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Very unique culinary-based mafia story
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Sous Chef
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Only as good as your last plate.
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Restaurant Man
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- Length: 8 hrs and 9 mins
- Unabridged
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How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.
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If you liked Kitchen Confidential you'll...
- By J.D. McPherson on 02-19-16
By: Joe Bastianich
What listeners say about 32 Yolks
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Lauren Neuner
- 06-11-19
what a brutal/beautiful story
Pain in the night, joy in the morning memoir. Made me cry, laugh, gasp, weep hard, and left me inspired that there is true beauty from ashes. A true testament that everyone has a story, struggles, and starstruck dreams.
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2 people found this helpful
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- dmiggitymac
- 10-24-18
Fantastic read, wishing there was a second book
A great story from Chef Ripert. I could read it again and again. This book is full of emotion and there is a full range to experience. I have dedicated most of my adult life to cooking and this book has inspired me in so many ways. This book will have a positive impact on me as a father as well. Thank you Chef Ripert for sharing part of your life's journey, I hope you will continue to write and share from where you left off.
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- Not the Rule
- 01-08-24
Poignant
Enjoyed it a lot. He tries to come across self aware of his cockiness... as a Buddhist must. but I'm not sure he isn't full of himself. lol
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- David K.
- 07-20-18
Exceeded all expectations!
A great book about the life of Eric, I would have never guessed the childhood he had.
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- Amazon Customer
- 08-17-21
Inspiring story of coming of age
Perseverance, determination, and persistence all demonstrated. Definitely inspiring to see him overcome the adversity and make it to where he is now.
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- Chelsea C.
- 06-30-23
Great story, well written and read!
Loved learning about the ins and outs of being a chef in France + the personal history too.
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- Michael
- 02-13-22
Loved it but…
I really enjoyed hearing about the first half of Athe Chefs life, but what happened to the rest? It was disappointing in that regard.
Still, a great listen. Would recommend it to anyone who asks.
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1 person found this helpful
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- VAJ
- 10-29-24
A Culinary and life primer
A well written, interesting and informative book. Chefs narration was excellent. I see the kitchen differently now. Thank you
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- Jason Fossee
- 02-23-20
Great book
I’ve been meaning to grab this one for a while. I don’t know what took me so long, but we’ll worth it! Great story, I’m kinda a Chef book junky though.
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1 person found this helpful
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- MDG
- 11-19-21
Recommended
I enjoyed reading about Eric and his life before arriving in the USA and fame
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