Twenty two years to make the perfect calamari? Who said chefs aren't perfectionists! The memoir 32 Yolks: from My Mother's Table To Working The Line by Eric Ripert does tell the tale of a world renowned, some might say beloved chef, from a very challenging childhood through his progression and James Bears winning chef of New York City's La Bernardin restaurant. Working The Line I found the most interesting chapters detailed his experiences in the kitchen and progressing through the culinary … [Read more...] about Book Review: 32 Yolks By Eric Ripert