32 Yolks: From My Mother's Table To Working The Line

"32 Yolks is as much a peek into the cutthroat restaurant world as it is a culinary tour of chef Eric Ripert’s childhood and first years in the kitchen. He pays tribute to the chef who inspired him as a young boy (he fed him bowls of chocolate mousse), and recalls the first dish he ever made in a Michelin three-star restaurant — a hollandaise sauce with 32 yolks. (Spoiler alert: It didn’t turn out well.)"