A Return to Cooking

Ripert, Eric; Ruhlman, Michael

ISBN 10: 1579651879 / ISBN 13: 9781579651879

Published by Artisan, New York, New York, U.S.A., 2002

About this Item

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.

Seller Inventory # 020089

Bibliographic Details

• Title: A Return to Cooking
• Publisher: Artisan, New York, New York, U.S.A.
• Publication Date: 2002
• Language: English
• ISBN 10: 1579651879
• ISBN 13: 9781579651879
• Binding: Hardcover
• Edition: First Edition
• Condition: Fine
• Dust Jacket Condition: Near Fine
• Seller catalogs:
  • Cooking, Food and Wine

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.