A Return to Cooking

by Eric Ripert

A Return To Cooking is an exceptional, original book of meals, recipes, cooking techniques, reflections and art from Eric Ripert (of New York City’s Le Bernardin fame). Readers live vicariously through the lives of beautiful people, beautiful places, and beautiful food tucked in with captivating artwork and photographs.

The book is a collaboration between a chef, a writer, a photographer, and a gifted artist. It is the culmination of a culinary road trip to 4 different locales in 4 different seasons to—in the words of Ripert—“cook the landscape, cook from the guts using local ingredients in season, and experiencing the joys—and occasional disappointments—of this spontaneous act.

Rupert gets back to his roots and passion for food while cooking his way through these stunning locales, “Sag Harbor is Return to Cooking, Puerto Rico is a Spiritual Journey, Napa Valley is Bounty and Vermont is The Source of Heat.” Ripert has also provided us with 150 recipes, that although complex and at times and requiring unusual ingredients, are generally doable for the home cook. From Puerto Rico he gives us Shrimp with Fresh Coconut Milk, in Napa Valley he cooks Portobello and Eggplant Tart and Double-Cut Veal Chops with Morels and Herb Butter, and on Long Island he takes us through Snapper with Caramelized and Braised Shallots and Shallot Jus.

A Return to Cooking is also a teaching book, and Ripert offers dozens of short essays that instruct on subjects such as roasting, seasoning, cooking in the fire… and how to effectively and humanely kill a lobster.

Presented in a large size format more often used for fine art books,  A Return to Cooking is an ideal gift for those who enjoy the pursuit of fine food, art, and beautiful places.

BUY IT HERE at super discount  »

Posted by Food Junkie on November 4, 2005
Categories - Celebrity Chef, Restaurant

{ 1 comment… read it below or add one }

andre fowles January 18, 2010 at 5:32 am

i have never been to your restaurant nor the usa but know so much about you and your cuisine, chef i am a big fan all the way from jamaica.


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