32 Yolks: From My Mother's Table to Working the Line (Eric Ripert) Botany Reading this guidebook is like

Reading this guidebook is like taking a wild foods walk with foraging experts Mia Andler and Kevin Feinstein: it gives practical advice for gathering edible wild plants in the Bay Area in a voice that is friendly and suffused with rich personal knowledge

Garnished with sumptuous illustrations of the plants that tell the story of this complex drink

In dishes ranging from classic to innovative

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

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 Reading this guidebook is likeIn 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