When I was seven, the first time I boarded a plane I was in route to San Francisco with my mother. It was during Easter break. In those days food was not accessible everywhere as it is today. People ate at meal times, it’s probably why obesity was such a rarity. Consequently, we arrived at our destination famished. Once at my Uncles’ my mother vocalized our hunger. We were served cold Lenten bread pudding and I was instantly smitten. Capirotada is made of toasted bread slices drenched in a sweet and spicy syrup. It was soft and sticky, and there were crunchy nuts, chewy raisins and a creamy tang…I was in love!
The new memoir is out, “32 Yolks” by Eric Ripert. I heard his interview on NPR and tonight got to see him in person.
He was interviewed by Los Angeles Times Food Critic and Pulitzer Prize winner Jonathan Gold at the South Pasadena Library.
Ripert, a handsome man of elegance and ease, reflected on his arduous climb to the pinnacle of the culinary world.
At the time of the Russian Revolution, storefronts were desolate and shelves were bare and the country exported the precious black pearls and could no longer afford to eat them. Survival became the order of the day.
Chantilly is the name of a beautiful castle near Paris where sweetened vanilla flavored whipped cream became famous in 17th century because it was served to the King Louis XIV.
Having a lemon tree I can’t help but think about France, and there are a few American things (I have to use my imagination) that can put me at a sidewalk café, mid-afternoon, for a pause and some people-watching. One of them is citron pressé.
Perhaps it’s the way she was looking at the packaging. She was confused. There were so many choices. She held up a box and asked me, “have you tried these?” Caught off-guard, I hardly qualify to be a spokesperson. My response was; “when I was a kid, I wouldn’t eat one now.”