A Return to Cooking

A Return to Cooking

By Eric Ripert; Michael Ruhlman; Valentino Cortazar (Illustrator)

Artisan Publishers, Paperback, 9781579653934, 330pp.

Publication Date: May 1, 2009

Description
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 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.

Michael Ruhlman is the author of twelve books, including the bestselling "The Making of a Chef" and "The French Laundry Cookbook". He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to "The New York Times" and "Gourmet" as well as his highly popular blog at Ruhlman.com.