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about the book
Life holds a fundamental irony for four-star chef Eric Ripert--the more successful he becomes, the further he is taken from the love that made him a success in the first place. As his days get consumed with business decisions and staffing issues, the question arises--"But when do I get to cook?"A Return to Cooking is Ripert's personal quest for the answer: a journey in four different seasons to four different locales to "cook the landscape" and "cook from the guts," using local seasonal ingredients in home kitchens and experiencing the joys--and occasional disappointments--of this spontaneous, creative act. From California to Puerto Rico, Vermont to Long Island, Ripert was joined by Colombian artist Valentino Cortazar and photographers Tammar and Shimon Rothstein, who captured his journey in their artistry. Dozens of essays on subjects such as handling raw fish, the power of vinaigrette, the virtues of Tabasco, shallots, and lemon confit enhance this eminently practical book's richly flavorful recipes.
about Eric Ripert
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 forth-coming television show Avec Eric and on his Web site, www.aveceric.com.
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about Michael Ruhlman
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.
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