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A Return to Cooking

Overview

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 ...

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Overview

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.

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Product Details

  • ISBN-13: 9781579653934
  • Publisher: Artisan
  • Publication date: 5/1/2009
  • Pages: 330
  • Sales rank: 573,639
  • Product dimensions: 9.50 (w) x 10.80 (h) x 1.00 (d)

Meet the Author

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.

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Table of Contents

Summer: Sag Harbor
A Return to Cooking
How the Chef Becomes a Cook
The Cast
First Night
The Saucier
The Power of the Vinaigrette
Soup or Sauce?
Day Trip
The Poissonier
Still Lifes…
Beach Picnic
Summer’s End
“Be a Chef and You Can Be Anything”

Winter: Puerto Rico
A Spiritual Journey
Flame for the Cooking Spirits
Cooking the Landscape
West Indies Improv
Like Turning on Ice
El Chillo
Jazz
Tropical Comfort
Caribbean Conversions
Puerto Rico Poissonier
Toward the Center of the Cook

Spring: Napa
Bounty
Bounty, Beauty, and Vastness
The Obligations of Lunch
Napa Menu
On Poaching
The Exotic
How Not to Cook
On Sautéing
Raw (or Almost Raw)
On Seasoning
On Roasting
The Cook as Pâtissier
The Craftman’s Hands…

Autumn: Vermont
The Source of Heat
The Return of the Chef
Truffle Fugue
Close to the Fire
Ambient Heat
A Chef’s Process
New House, New Style
Venison
Soup-Sauce Meditation
A Perfect Meal
When Cooking Achieves the Level of Art

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