32 Yolks - From my mother's table to working the line

You may recognize Eric Ripert as a cooking show host, Anthony Bourdain's sidekick, or even as the celebrated french chef who operates the world-renown restaurant, Le Bernadin. He is a regular guest judge on Top Chef, hosts his own cooking show, Avec Eric, and his restaurant has maintained a 4-star rating from the New York Times for over two decades. He has won an Emmy and several James Beard awards. To be succinct, he is an amazing chef with unparalleled dedication to his craft. With this in mind, I have been chomping at the bit to get my hands on his new book, 32 yolks.

Much more than your typical book about a celebrity chef, this book delves in to the incredibly difficult world that Ripert experienced as a child and young adult. At the age of just 15 years, Eric left home to attend culinary school. By 17, he had moved to Paris and was preparing dishes for the 3-Michelin star restaurant, Jamin. The book conveys Ripert's undying love for his home country, while shedding some light on his troubled childhood.  It also does a splendid job of describing the inner-workings and hierarchical form of the restaurants where he worked.

I appreciated that this book was different from so many chef memoirs that seem to focus on alcohol-fueled chefs that throw dishes across the kitchen while trying to keep up with the pace and pressure that is inherent in top restaurants. Instead the reader is provided with thoughtful and genuine insights and experiences that have formed Ripert's brand and ultimately his continued success. You begin to feel as if you know Chef Ripert personally, almost as if you have been "in the weeds" with him on the line. 32 yolks is an excellent example of a chef's life-long journey to provide the world with something memorable and everlasting.

Parlez vous en Francais?

Ahhh, who can resist the beautiful tranquility of the French countryside? Rolling hills with gently swaying birch trees, cobblestone pathways, and centuries-old farmhouses decorated with copper pots and pans that evoke feelings of a simpler life, centered around timeless recipes and cooking that didn't need pretentious ingredients or state-of-the-art preparations. French Country Cooking by Mimi Thorisson expertly brings this beauty and simplicity right to your kitchen.

The book begins by describing a hotel restaurant that began over 100 years ago in the small French village of Medoc. After thumbing through the first few pages, I found it hard not to have a bit of lifestyle envy. The photography is wonderful, and does a brilliant job of depicting the countryside coupled with delicious shots of traditional French fare. 

How can you not salivate when presented with recipes for such classics as Beignets with Apricot filling, French Onion soup, and Pot-Au-Feu. The directions are simple enough for "beginners" to attempt, and concise enough for the seasoned home cook or professional chef alike. I made the Gratin Dauphinois, which is a simple potato dish that is absolutely fantastic when done correctly. The subtle autumn spices of nutmeg and cloves marry so well with the creamy yet crispy, earthy potatoes. This is a dish that you can build an entire meal around. The book also includes decriptions of typical drinks such as before and after dinner apertifs. And timeless preparations such as Duck Confit will make you understand why confit has become an integral part of higher-end cooking today. There are a number of tantalizing desserts also await, with sumptuous examples such as Raspberry Souffle, Baked Pears with Chocolate, and Almond Ice Cream. 

I am sure French Country Cooking will be a prominent book in my library whenever I am in the urge to cork a big bottle of bordeaux and do some rustic, albeit refined cooking. It would also find itself suited perfectly for your coffee table. If you have visited France, or even just wondered what this style of cooking entails, French Country Cooking is a perfect choice to explore further.