Produktbild
Eric Ripert

32 Yolks

From My Mother's Table to Working the Line

Buch

NEW YORK TIMES BESTSELLER • 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 be… Mehr

CHF 21.90

Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)

Versandfertig innerhalb 1-3 Werktagen

Produktdetails


Weitere Autoren: Chambers, Veronica
  • ISBN: 978-0-8129-8306-7
  • EAN: 9780812983067
  • Produktnummer: 20006194
  • Verlag: Random House N.Y.
  • Sprache: Englisch
  • Erscheinungsjahr: 2017
  • Seitenangabe: 256 S.
  • Masse: 367 g
  • Gewicht: 367

Über den Autor


Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which holds three stars from the Michelin Guide and has maintained a four-star rating from The New York Times for more than two decades. He is vice chairman of the board of City Harvest, a New York-based food rescue organization, as well as a recipient of the Legion d’Honneur, France’s highest honor. He serves as a regular guest judge on Bravo’s Top Chef and is the host of his own TV series, Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of five cookbooks: Avec Eric, On the Line, A Return to Cooking, Le Bernardin: Four Star Simplicity, and My Best: Eric Ripert.

10 weitere Werke von Eric Ripert:


Bewertungen


0 von 0 Bewertungen

Geben Sie eine Bewertung ab!

Teilen Sie Ihre Erfahrungen mit dem Produkt mit anderen Kunden.