A Return to Cooking

Ruhlman, Michael ; Eric Ripert

ISBN 10: 1579651879 / ISBN 13: 9781579651879

Published by Artisan, NY, 2002

About this Item

(USA) 1st printing. No markings, Fine in Fine dust jacket. White boards, 330pp, index, colour photos and reproductions of food-related paintings. 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. A heavy book. (6.0 JM HOJ 300/6 Size: Folio - over 12" - 15" tall.

Seller Inventory # 76550

Bibliographic Details

• Title: A Return to Cooking
• Publisher: Artisan, NY
• Publication Date: 2002
• Language: English
• ISBN 10: 1579651879
• ISBN 13: 9781579651879
• Binding: Hardcover
• Illustrator: Cortazar, Valentino
• Edition: 1st.
• Condition: Fine
• Dust Jacket Condition: Fine
• Seller catalogs:
  • Food Writing and General Cookbooks

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 Authors

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.

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.