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A Return to Cooking

by

A Return to Cooking Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

Often consumed with business decisions and staffing issues, four-star chef Eric Rupert sometimes asks himself: "When do I get to cook?" This book is Ripert's personal quest for the answer to that question; a journey in four different seasons to four different locales to "cook the landscape" and "cook from the guts."

About the Author

Eric Ripert is the chef and part-owner of Le Bernadin, awarded four stars by The New York Times, three stars by the Michelin Guide, and rated best restaurant in New York by Zagat. He has appeared as a guest judge on Bravo's reality show Top Chefand has opened a new restaurant, 10 Arts, in the Philadelphia Ritz-Carlton.Michael Ruhlman is the author of the IACP award-winning best-seller The Soul of a Chefas well as The Making of a Chef.

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

Product Details

ISBN:
9781579653934
Author:
Ripert, Eric
Publisher:
Artisan Publishers
Illustrator:
Cortazar, Valentino
Author:
Ruhlman, Michael
Author:
Ripert, Eric
Subject:
General Cooking
Subject:
Courses & Dishes - General
Subject:
Essays & Travelogues
Subject:
Cooking and Food-General
Subject:
Travel : Essays & Travelogues
Subject:
COOKING / Methods/Gourmet
Edition Description:
Paperback - Trade paperback (UK)
Publication Date:
20090531
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
330
Dimensions:
11 x 9.63 x 0.94 in 3.25 lb

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Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » New York
Travel » Travel Writing » General

A Return to Cooking New Trade Paper
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$25.95 In Stock
Product details 330 pages Artisan - English 9781579653934 Reviews:
"Synopsis" by , Often consumed with business decisions and staffing issues, four-star chef Eric Rupert sometimes asks himself: "When do I get to cook?" This book is Ripert's personal quest for the answer to that question; a journey in four different seasons to four different locales to "cook the landscape" and "cook from the guts."
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