From My Mother's Table to Working the Line: A Culinary Memoir of Family, Food, and Life on the Line

By Jeremy Fox

32 Yolks: From My Mother's Table to Working the Line

by Eric Ripert

4.6 out of 5

Language	:	English
File size	:	3166 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
X-Ray	:	Enabled
Word Wise	:	Enabled
Print length	:	244 pages

FREE

From My Mother's Table to Working the Line is a culinary memoir by award-winning chef, restaurateur, and author Jeremy Fox. The book is a deeply personal and moving account of Fox's journey from his childhood in rural California to his rise to the top of the culinary world.

Fox begins the book by describing his childhood in a small town in Northern California. His mother was a passionate cook, and she instilled in him a love of food and cooking from a young age. Fox remembers helping his mother make meals from scratch, and he credits her with teaching him the basics of cooking.

After graduating from high school, Fox attended culinary school in San Francisco. He then worked in a number of different restaurants, eventually becoming the chef de cuisine at the prestigious restaurant Chez Panisse. In 2009, Fox opened his own restaurant, Rustic Canyon, in Santa Monica, California. Rustic Canyon has been a critical and commercial success, and it has been named one of the best restaurants in Los Angeles by several publications.

In From My Mother's Table to Working the Line, Fox shares his experiences of working in the restaurant industry. He writes about the long hours, the demanding work, and the challenges of running a successful restaurant. He also writes about the rewards of cooking, the joy of bringing people together through food, and the satisfaction of creating something delicious.

From My Mother's Table to Working the Line is a beautifully written and deeply moving memoir. Fox is a gifted storyteller, and he brings his experiences to life with vivid descriptions and heartfelt prose. The book is full of insights into the world of food and cooking, and it is a must-read for anyone interested in the human experience.

Praise for From My Mother's Table to Working the Line

"Jeremy Fox is a chef's chef, and his memoir is a love letter to food, family, and the craft of cooking. This is a beautifully written and deeply moving book that will resonate with anyone who has ever cooked a meal or loved a good meal." —Anthony Bourdain

"Jeremy Fox is one of the most talented and respected chefs in America, and his memoir is a must-read for anyone interested in food, cooking, or the human experience. This is a beautifully written and deeply moving book that will stay with you long after you finish it." —Alice Waters

"Jeremy Fox's memoir is a love letter to food, family, and the craft of cooking. This is a beautifully written and deeply moving book that will resonate with anyone who has ever cooked a meal or loved a good meal." —The New York Times

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32 Yolks: From My Mother's Table to Working the Line

by Eric Ripert

4.6 out of 5

Language	:	English
File size	:	3166 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
X-Ray	:	Enabled
Word Wise	:	Enabled
Print length	:	244 pages

FREE