A behind-the-scenes look at the creative process, A Return To Cooking unites cooking and art, as four-star chef Eric Ripert embarks on a four-part pilgrimage to Vermont, Puerto Rico, Napa Valley and Long Island to cook and eat at home with friends. Inspired by the bounty of each region, Ripert concocts spontaneous dishes that are literally and visually captured by acclaimed culinary writer Michael Ruhlman, a photography team and artist Valentino Cortazar in a book that is artistically stunning as well as delicious. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

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Bibliographic Details

Title: Return to Cooking, a
Publisher: Workman Publishing, United States, New York
Publication Date: 2002
Language: English
ISBN 10: 1579651879
ISBN 13: 9781579651879
Binding: Paperback
Condition: Very Good
Weight: 2409 grams

About this title

Synopsis

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.

About the Author

ERIC RIPERT is the chef and part owner of Le Bernardin, awarded four stars by The New York Times and rated best restaurant in New York by ZagatSurvey. This is his second book.

MICHAEL RUHLMAN is the author of the IACP award-winning best-seller The Soul of a Chef as well as The Making of a Chef.

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Store Description

In 2002, World of Books Group was founded on an ethos to do good, protect the planet and support charities by enabling more goods to be reused. Since then, we've grown into to a global company pioneering the circular economy. Today, we drive the circular economy through three re-commerce brands: - Wob: Through Wob, we sell. We provide affordable, preloved books and media to customers all over the world. A book leaves our collection of over seven million titles and begins a new chapter every two seconds, enabling more goods to be reused. - Ziffit: Through Ziffit, we buy. We give people around the world the opportunity to contribute to the circular economy, earn money and protect the planet, by trading their unwanted books and media. - Shopiago: Through Shopiago, we help others. By sharing the technology that has grown World of Books Group into the business it is today, we?re helping charities increase revenue and reduce waste through re-commerce.

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