32 Yolks: From My Mother's Table to Working the Line (Eric Ripert) Botany A playful book introducing 12

A playful book introducing 12 unique dishes celebrating Lunar New Year around the world

Rosetta Costantino grew up in this rugged landscape―her father a shepherd and wine maker and her mother his tireless assistant

and finds hope in the shared value of deliciousness

Recipes reflect the diverse population: Mexican chocolate

a food of freedom connected to the healing of the historical wounds in Jamaica

32 Yolks: From My Mother's Table to Working the Line (Eric Ripert) Botany A playful book introducing 12In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co owner and chef of a world renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of