LEADER 00000cam  2200553 i 4500 
003    TLC 
005    20160127220502.0 
006    m        d         
007    cr unu|||||||| 
008    160127s2016    nyu     o     000 0aeng d 
020    9780679644460 (electronic bk.) 
035    (OCoLC)949853958 
037    9682DC53-8288-4953-91B2-70AFBD2F4369|bOverDrive, Inc.
       |nhttp://www.overdrive.com 
040    TLC|cTLC|dTLC|erda 
043    e-fr--- 
082 00 641.5092|aB|223 
099    eBook OverDrive/Libby 
099    eBook OverDrive/Libby 
100 1  Ripert, Eric,|eauthor. 
245 10 32 yolks|h[OverDrive/Libby electronic resource]|bfrom my 
       mother's table to working the line /|cEric Ripert, with 
       Veronica Chambers. 
246 3  Thirty-two yolks 
264  1 New York :|bRandom House,|c2016. 
300    1 online resource 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|2rda 
380    Biography|2marcgt 
380    eBook|2tlcgt 
385    General|2tlctarget 
500    Electronic book. 
520 2  "Before he earned his third Michelin star at his iconic 
       restaurant, Le Bernardin, the James Beard Award for 
       Outstanding Chef of the Year, became a regular guest judge
       on Bravo's Top Chef, 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. At the 
       age of five, his parents went through a bitter divorce. 
       Eric moved away with his mother, whose new husband, Serge,
       quickly grew to resent Eric and seemed to delight in 
       making him miserable. The only place Eric felt at home was
       the kitchen, where his mother tried to cheer him up with 
       lavish meals, but once the plates had been cleared, his 
       unhappiness returned. Then he met Jacques, a locally 
       renowned chef and restaurant owner. Jacques took Eric 
       under his wing, letting him into his kitchen everyday 
       after school where he would teach Eric how to make real 
       chocolate mousse and regale him with stories from his 
       travels. Watching Jacques and the obvious pride he took in
       his work, Eric began to see a future for himself, one in 
       which his lifelong love of food could become something 
       that he shared with other people. His desire to not only 
       cook but to become the best would lead him into some of 
       the most celebrated and demanding kitchens in Paris, 
       serving under legendary chefs like Joel Robuchon and Jean 
       Louis Palladin and trying to survive the brutal, exacting 
       environment of their kitchens. Like Jacques Pepin's 
       classic memoir The Apprentice, Eric Ripert's is a coming 
       of age story about how he learned to cook and finally 
       found his place in the kitchen"--|cProvided by publisher. 
533    Electronic reproduction.|bNew York|cRandom House 
       Publishing Group|d2016|nAvailable via World Wide Web. 
600 10 Ripert, Eric. 
600 10 Ripert, Eric|xChildhood and youth. 
650  0 Cooks|zFrance|zParis|vBiography. 
650  0 Restaurateurs|zFrance|zParis|vBiography. 
650  0 Cooking, French. 
650  0 Cooking|zFrance|zParis. 
650  0 Coming of age|zFrance|zParis. 
651  0 Paris (France)|vBiography. 
655  7 Electronic books.|2local 
700 1  Chambers, Veronica,|eauthor. 
710 2  OverDrive, Inc.,|edistributor. 
856 40 |zAvailable on OverDrive/Libby|uhttps://
       naperville.overdrive.com/media/9682DC53-8288-4953-91B2-
       70AFBD2F4369 
856 42 |zClick here to access excerpt|uhttp://
       samples.overdrive.com/?crid=9682dc53-8288-4953-91b2-
       70afbd2f4369&.epub-sample.overdrive.com