| A Return to Cooking Contributor(s): Ruhlman, Michael (Author), Ripert, Eric (Author) |
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ISBN: 1579653936 ISBN-13: 9781579653934 Publisher: Artisan Publishers OUR PRICE: $22.06 Product Type: Paperback - Other Formats Published: May 2009 * Not available - Not in print at this time *Annotation: Often consumed with business decisions and staffing issues, four-star chef Eric Rupert sometimes asks himself: "When do I get to cook?" This book is Ripert's personal quest for the answer to that question; a journey in four different seasons to four different locales to "cook the landscape" and "cook from the guts." |
| Additional Information |
| BISAC Categories: - Cooking | Courses & Dishes - General - Travel | Essays & Travelogues |
| Dewey: 641.5 |
| Physical Information: 1.06" H x 9.44" W x 10.96" (3.20 lbs) 330 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: The greatest work by one of the world's most renowned chefs-returns in paperback. Spontaneous meals at home with friends form the foundation of this dazzling collection of recipes that are easy enough for novices yet so inspired they could be restaurant-worthy. The result of a rare sabbatical from this famed chef's 4-star kitchen, "A Return to Cooking" is "an unprecedented look at the creative process of one of the world's best chefs" (Anthony Bourdain) as Eric Ripert prepares simple meals for friends in different locations, using ingredients at hand. Expect to be enchanted by Eric's lack of pretense and his irrepressible joie-a chef who likes American mayonnaise and alphabet pasta, but can also lecture on subjects as diverse as the power of vinaigrette and the merits of Tabasco, shallots, and coconut milk. And every bit as fascinating is the bird's-eye view of the magic that occurs when decades of cooking experience coalesce with the forces of a chef's intuition. |
Contributor Bio(s): Ripert, Eric: - Eric Ripert is the co-author of the recently published On the Line: Inside the World of Le Bernardin, and chef and part-owner of Le Bernardin, awarded four stars by The New York Times, three stars by the Michelin Guide, and rated best restaurant in New York by Zagat. He is a frequent guest on such national shows as Bravo's Top Chef, Today, Charlie Rose, Martha, and Anthony Bourdain's No Reservations. He has opened two new restaurants, 10 Arts in the Philadelphia Ritz-Carlton and Westend Bistro in Washington, D.C. You can watch Eric Ripert in action on his forthcoming television show Avec Eric and on his Web site, www.aveceric.com.Ruhlman, Michael: - Michael Ruhlman is the author of The Elements of Cooking, The Soul of a Chef, and The Making of a Chef: Mastering Heat at the Culinary Institute of America, among others. |