Then he met a local chef named Jacques who would make him chocolate mousse and fire the boy's imagination and hunger for food.
His latest book, "32 Yolks," is the story of how Ripert became Ripert, chronicling the lessons learned in childhood and early adulthood at home, at school and in restaurant kitchens.
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One way to make crisp, juicy wines is to plant vineyards in cool-climate areas.