RaveThe Wall Street Journal...charts the beautiful winding path that led the author from rural Minnesota to high-stakes Michelin-starred restaurants in New York—in search of what she thought was culinary sophistication—and then back to Minnesota, and a cabin in the woods built by her artist husband ... The author makes even [the familiar] passages memorable with her attention to the sensory world of these kitchens ... Ms. Thielen shows us it is not always easy; it is often less than glamorous; it is raw, a little ugly, but as honest as it gets.
Eric Ripert and Veronica Chambers
RaveThe Wall Street JournalIt is rare to see someone embrace their damage fully in public, especially when blinding success could easily disguise it. But in his memoir, 32 Yolks: From My Mother’s Table to Working the Line, chef Eric Ripert does just that with a vulnerability and honesty that is breathtaking...He writes with a rare emotional intelligence and seems to cook with it too—telling us that some sauces can be masculine, and some feminine, that fish is more technical and meat is more sensual. He describes food in terms of vibrancy, depth, a lift of sweetness, a taunt of sourness, and richness.