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I wanted to read this book as soon as it was published. Since I had the the privilege to have worked with Chef Ripert at Le Bernardin in New York City many years ago. The book even brought back many of my own childhood memories as I started my culinary career in Belgium in a very similar way. A must read for all who are thinking of having a career in the world of culinary madness. Just a little disappointed that the book ends when Eric moves to the States. Hope there will be a part 2 coming in the future. Merci Eric for sharing.
2 of 2 people found this review helpful
I really enjoyed learning about where he came from and how he developed his refined tast for food. This is a must read for chefs and foodies.
3 of 4 people found this review helpful