Receta Picks For Your (Late) Summer Reading

“32 Yolks” by Eric With his ever calm, cool and collected demeanor, celebrated Chef Eric Ripert is the epitome of poise under But it wasn’t always that Ripert, chef and co-owner of Le Bernardin, the Michelin three-starred and New York Times four-starred gastronomic landmark in New York, has already written five cookbooks. But in his memoir, In “32 Yolks: From My Mother’s Table to Working the Line” (Random House), of which I received a review copy, he bravely reveals his often painful path to becoming one of the greatest chefs in the Born in Andorra, a small country in France just over the Spanish border, he grew up a sullen, angry child, following his parents’ divorce. While his stylish mother expressed her love…