Ripert Eric, First Edition (34 results)

Hardcover. Condition: Very Good. First Edition. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Condition: Good. 1st Edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condition: Good. 1st Edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condition: Good. 1st Edition. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condition: Good. 1st Edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condition: Very Good. First Edition. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardcover. Condition: Very Good. 1st Edition. 372 pp. Tightly bound. Corners not bumped. Text is free of markings. No ownership markings. Very good dust jacket. Note: Jacket is price clipped. Published September 1, 1998. First Edition / First Printing. 1,3,5,7,9,10,8,6,4,2.

Hardcover. Condition: Fine. Dust Jacket Condition: Near Fine. 1st Edition. Hardcover and dust jacket in excellent, unmarked, unread (tight binding), near-pristine condition (slight handling). 2001 reprinting. The DJ is protected by a new, clear, removeable cover. 372 pages. [2.8 lbs]. Book.

hardcover. Condition: Very Good. First Edition. First printing.

Hardcover. Condition: Fine. Dust Jacket Condition: Very good. 372 p. ill. (some col.) 24 cm. Dust jacket has one-inch closed tear at fold. Includes index. ; 1st printing.

hardcover. Condition: Fine. Profusely illustrated (illustrator). 1st. 4to, 330 pp., With paintings by Valentino Cortazar & photographs by Shimon and Tammar Rothstein. Fine copy in nearly fine dust jacket.

hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. Signed. First Edition. SIGNED first edition; Signed by author Eric Ripert on title page. Inscription reads: "To Susan." Very Good in Very Good dust jacket. Gently read with no markings in text.

Soft cover. Condition: New. Dust Jacket Condition: Fine. 1st Edition. Great FIRST EDITION FIRST PRINTING.AS NEW FINE hardcover book and Fine DJ.Bright, clean and tight. Shelf 466. We ship within one business day of receiving your order. Boards and spine are straight // Binding is tight.//Pages are clean, legible, and bright /// No previous owner names//No writing in the book margins or blank spaces // No underlining. No highlighting// No foxing// Not remainder marked // Not Ex Library.

Hardcover. Condition: new. Hardcover. Cusine from New York's four-star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze. The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef. Today, Chef Eric Ripert carries on Gilbert's simplistic tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves. Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more this collection of 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert. 18 color photos. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condition: Fine. Dust Jacket Condition: fine. First Edition. 372p quarto, illustrated A fine copy in a fine dust jacket.

Hardcover. Condition: Near Fine. Dust Jacket Condition: Near Fine. 1st Edition. Near fine decorated white boards square large octavo hardcover in a like, priced dj. Signed with inscription on 1/2tp. No other names or markings. Photos. Recipes. 239p. Index. Cookbook. Inscribed by Author(s).

Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. NEW BOOK,FIRST EDITION,FIRST PRINTING,SHIP SAME DAY.

Hardcover. Condition: Fine. Dust Jacket Condition: Near Fine. First Edition. New York: Artisan, 2002. First edition. Folio. Cloth binding, 352 pp. Gorgeous, original, illustrated throughout with photographs. Cooking in multiple exotic locales, as interesting for the art as for the recipes and the philosophy. No writing inside, very clean. Fine in near fine dust jacket, protected with an archival-quality mylar cover.

Stated First edition with a 1 present in the number line; Signed and inscribed on front free endpaper; small 4to.; glossy pictorial boards, hardcover; 372 pages; black and white and color photographic illustrations; very good in a very good dust jacket.

Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. First edition stated 1998, first printing, number line starts with 1. Hardcover in laminated boards with DJ. Condition new, square tight and crisp book, no edgewear, no markings of any kind, no names no underlinings no highlights no bent pages, Not a reminder. DJ new, bright and shiny, no tears no chips no edgewear, Price Not clipped. 4to, 372 pages, illustrated, index.

Hardcover. Condition: Good. 1st Edition. Signed by Eric Ripert. Minor wear to the corners. Back cover has minor wear with a small tear in the paper. DJ has wear and water stained. Signed by Author(s).

Hard Cover. Condition: Like New. First Edition. First Edition, Third Printing. Not price-clipped. Published by Random House, 2020. Quarto. Hardcover. Signed and inscribed "Enjoy! - E. Ripert". Book is like new. A lovely, signed copy of this prolific cookbook from acclaimed chef, Eric Ripert. 100% positive feedback. 30 day money back guarantee. NEXT DAY SHIPPING! Excellent customer service. Please email with any questions. All books packed carefully and ship with free delivery confirmation/tracking. All books come with free bookmarks. Ships from Sag Harbor, New York.

Hard Cover. Condition: Like New. First Edition. First Edition, First Printing. Not price-clipped. Published by Random House, 2023. Quarto. Hardcover. Book is like new. A lovely, signed copy of this prolific cookbook from acclaimed chef, Eric Ripert.100% positive feedback. 30 day money back guarantee. NEXT DAY SHIPPING! Excellent customer service. Please email with any questions. All books packed carefully and ship with free delivery confirmation/tracking. All books come with free bookmarks. Ships from Sag Harbor, New York.

Hardcover. Condition: Near Fine. Dust Jacket Condition: Very Good. 1st Edition. Size: 12"x 10.5", 330 pages. White boards with silver lettering on the spine. Author signed on the title page.

Hardcover. First Edition; First Printing. Near Fine in a Near Fine dust jacket. ; 384 pages.

Hardcover. Condition: new. Hardcover. Cusine from New York's four-star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze. The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef. Today, Chef Eric Ripert carries on Gilbert's simplistic tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves. Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more this collection of 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert. 18 color photos. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

First edition, 1st printing. Hardcover book complete in its original printed dust jacket (unclipped). 25 cm. 239 pages. Color illustrations throughout. This copy has been inscribed and signed by Eric Ripert directly on the half title page. The book is in near fine condition. No ownership marks/writing present within. Hinges tight, interior pages bright. Light edge wear/tear/bumping to the dust jacket.

Hardcover. Condition: new. Hardcover. Cusine from New York's four-star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze. The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef. Today, Chef Eric Ripert carries on Gilbert's simplistic tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves. Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more this collection of 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert. 18 color photos. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Hardcover. First Edition; First Printing. Very Good in a Very Good dust jacket. Stated First Printing. ; 12 X 10.50 X 1.20 inches; 336 pages.

hardcover. Condition: Like New. First Edition. First edition, first printing. Ripert inscribed to previous owner and signed on the flyleaf with a secondary Le Coze inscription underneath. Looks new and unread. Please email for photos. Larger books or sets may require additional shipping charges. Books sent via US Postal.