MARC Record from marc_columbia

LEADER: 03458cam a2200517 i 4500
001 12496678
005 20170717134625.0
008 151222s2016 nyu 000 0aeng
010 $a 2015050280
019 $a914290011$a948747214$a949627716
020 $a9780812992984$q(hardback ;$qacid-free paper)
020 $a0812992989$q(hardback ;$qacid-free paper)
020 $z9780679644460$q(ebook)
024 $a99972096920
035 $a(OCoLC)ocn933446571
035 $a(OCoLC)933446571$z(OCoLC)914290011$z(OCoLC)948747214$z(OCoLC)949627716
035 $a(NNC)12496678
040 $aDLC$beng$erda$cDLC$dYDX$dYDXCP$dBTCTA$dBDX$dYCC$dIH9$dGK8$dCDX$dABG$dCOO$dILC$dOCLCO$dVP@$dOCLCQ
042 $apcc
043 $ae-fr---
050 00 $aTX649.R57$bA3 2016
082 00 $a641.5092$aB$223
084 $aCKB034000$aBIO026000$2bisacsh
100 1 $aRipert, Eric.
245 10 $a32 yolks :$bfrom my mother's table to working the line /$cEric Ripert, with Veronica Chambers.
246 3 $aThirty-two yolks
250 $aFirst edition.
264 1 $aNew York :$bRandom House,$c[2016]
300 $a247 pages ;$c21 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
520 2 $a"Before he earned his third Michelin star at his iconic restaurant, Le Bernardin, the James Beard Award for Outstanding Chef of the Year, became a regular guest judge on Bravo's Top Chef, even before he knew how to make a proper omelet, Eric Ripert was a young boy in the South of France who felt that his world had come to an end. At the age of five, his parents went through a bitter divorce. Eric moved away with his mother, whose new husband, Serge, quickly grew to resent Eric and seemed to delight in making him miserable. The only place Eric felt at home was the kitchen, where his mother tried to cheer him up with lavish meals, but once the plates had been cleared, his unhappiness returned. Then he met Jacques, a locally renowned chef and restaurant owner. Jacques took Eric under his wing, letting him into his kitchen everyday after school where he would teach Eric how to make real chocolate mousse and regale him with stories from his travels. Watching Jacques and the obvious pride he took in his work, Eric began to see a future for himself, one in which his lifelong love of food could become something that he shared with other people. His desire to not only cook but to become the best would lead him into some of the most celebrated and demanding kitchens in Paris, serving under legendary chefs like Joel Robuchon and Jean Louis Palladin and trying to survive the brutal, exacting environment of their kitchens. Like Jacques Pepin's classic memoir The Apprentice, Eric Ripert's is a coming of age story about how he learned to cook and finally found his place in the kitchen"--$cProvided by publisher.
600 10 $aRipert, Eric.
600 10 $aRipert, Eric$xChildhood and youth.
650 0 $aCooks$zFrance$zParis$vBiography.
650 0 $aRestaurateurs$zFrance$zParis$vBiography.
650 0 $aCooking, French.
650 0 $aCooking$zFrance$zParis.
650 0 $aComing of age$zFrance$zParis.
651 0 $aParis (France)$vBiography.
650 7 $aCOOKING$xRegional & Ethnic$xFrench.$2bisacsh
650 7 $aBIOGRAPHY & AUTOBIOGRAPHY$xPersonal Memoirs.$2bisacsh
655 7 $aAutobiographies.$2lcgft
700 1 $aChambers, Veronica.
852 00 $bglx$hTX649.R57$iA3 2016