32 Yolks: From My Mother’s Table to Working the Line, by Eric Ripert and Veronica ChambersRead about another entry on the list.
Foodies flock to NYC to taste Eric Ripert’s Michelin-starred restaurant, Le Bernardin. At the upscale eatery, the Chef Ripert spoils and enchants diners with an array of delectable seafood, every bite a taste of la dolce vita. But Ripert’s life wasn’t always easy, and it was in his at times challenging childhood he found solace in his innate gift: cooking. The story is at once a tale about food and coming of age in the kitchen. And the book is much more accessible (and affordable) than a dinner at Le Bernardin.
--Marshal Zeringue
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