Eric Ripert's Books

Avec Eric

By: Eric Ripert

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Based on his popular PBS TV program Avec Eric, this book follows culinary superstar Eric Ripert as he explores the culture and culinary traditions of regions around the world, then returns to his home kitchen to create dishes celebrating the bounty of each one. Mirroring the show's sense of adventure and deep appreciation for fresh, local, seasonal ingredients, this book is part travelogue, part cookbook, with 125 fresh, exciting recipes drawn from Ripert's journey through the culinary landscapes of regions from Tuscany to Sonoma to the Hudson River Valley. Food and travel photos throughout reflect Ripert's journey and highlight the inspirations behind each dish, while handwritten notes and hand-drawn illustrations give the book a uniquely personal feel.

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John Wiley & Sons

Published Date

ISBN 10

0470889357

ISBN 13

9780470889350

On the Line

By: Eric Ripert

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On the Line

By: Eric Ripert

A behind-the-scenes look at the inner workings of a top New York restaurant goes into the kitchens to capture the everyday drama, crises, organization, and culinary expertise of Le Bernardin, in a volume that also includes some of the institution's signature modern French dishes.

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248

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Artisan Books

Published Date

ISBN 10

1579653693

ISBN 13

9781579653699

32 Yolks

From My Mother's Table to Working the Line

By: Eric Ripert,Veronica Chambers

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32 Yolks

From My Mother's Table to Working the Line

By: Eric Ripert,Veronica Chambers

NEW YORK TIMES BESTSELLER • Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring,” 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart. Ripert’s parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert’s father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris’s most elite restaurants, where Ripert discovered that learning to cook was the easy part—surviving the line was the battle. Taking us from Eric Ripert’s childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joël Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself—and his home—in the kitchen. Praise for 32 Yolks “Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling.”—Chicago Tribune “With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep.”—The Wall Street Journal

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258

Publisher

Random House Trade Paperbacks

Published Date

ISBN 10

0812983068

ISBN 13

9780812983067

A Return to Cooking

By: Eric Ripert,Michael Ruhlman

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A Return to Cooking

By: Eric Ripert,Michael Ruhlman

Essays on topics ranging from the handling of raw fish and the power of vinaigrette to the virtues of Tabasco highlight this cookbook which features more than 125 recipes reflecting the various seasons in four different locales.

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337

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Artisan Books

Published Date

ISBN 10

1579653936

ISBN 13

9781579653934

Seafood Simple: A Cookbook

By: Eric Ripert

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Seafood Simple: A Cookbook

By: Eric Ripert

NEW YORK TIMES BESTSELLER • The definitive seafood guide from the three-Michelin-starred chef of Le Bernardin, featuring gorgeous photography and step-by-step techniques alongside 85 accessible recipes that “will have you cooking fillets with pro-level precision on a Tuesday” (Epicurious) “I hope that this book is a source of inspiration and education, encouraging you to cook with confidence and approach seafood with joy, and even love. The secret to Seafood Simple is to trust the process, and yourself.” In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels—yet still with elegance and panache. Breaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book. Stunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world's greatest chefs, created especially for the home cook.

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377

Publisher

Random House

Published Date

ISBN 10

0593449541

ISBN 13

9780593449547

Vegetable Simple: A Cookbook

By: Eric Ripert

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Vegetable Simple: A Cookbook

By: Eric Ripert

NEW YORK TIMES BESTSELLER • From one of the world’s most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables “The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce. . . . What a delightful approach, especially with summer on the horizon.”—The New York Times NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY PUBLISHERS WEEKLY Eric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source—and doing so, as is his habit, with great intent and care. In Vegetable Simple, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.

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256

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Random House

Published Date

ISBN 10

0593132491

ISBN 13

9780593132494

On the Line

By: Eric Ripert

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On the Line

By: Eric Ripert

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248

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Artisan Books

Published Date

ISBN 10

1579653693

ISBN 13

9781579653699

Le Bernardin Cookbook

Four-Star Simplicity

By: Eric Ripert,Maguy Le Coze

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Le Bernardin Cookbook

Four-Star Simplicity

By: Eric Ripert,Maguy Le Coze

Cusine from New York's four-star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze. The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook. Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef. Today, Chef Eric Ripert carries on Gilbert's simplistic tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts. Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.

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452

Publisher

Clarkson Potter

Published Date

ISBN 10

0553419129

ISBN 13

9780553419122

A Return to Cooking

By: Eric Ripert,Michael Ruhlman

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A Return to Cooking

By: Eric Ripert,Michael Ruhlman

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337

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Artisan Books

Published Date

ISBN 10

1579653936

ISBN 13

9781579653934

Seafood Simple: A Cookbook

By: Eric Ripert

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Seafood Simple: A Cookbook

By: Eric Ripert

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377

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Random House

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0593449541

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9780593449547

32 Yolks

From My Mother's Table to Working the Line

By: Eric Ripert,Veronica Chambers

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32 Yolks

From My Mother's Table to Working the Line

By: Eric Ripert,Veronica Chambers

Before he earned his third Michelin star at his iconic restaurant, Le Bernardin, the James Beard Award for Outstanding Chef of the Year, became a regular guest judge on Bravo's Top Chef, even before he knew how to make a proper omelet, Eric Ripert was a young boy in the South of France who felt that his world had come to an end. At the age of five, his parents went through a bitter divorce. Eric moved away with his mother, whose new husband, Serge, quickly grew to resent Eric and seemed to delight in making him miserable. The only place Eric felt at home was the kitchen, where his mother tried to cheer him up with lavish meals, but once the plates had been cleared, his unhappiness returned. Then he met Jacques, a locally renowned chef and restaurant owner. Jacques took Eric under his wing, letting him into his kitchen everyday after school where he would teach Eric how to make real chocolate mousse and regale him with stories from his travels. Watching Jacques and the obvious pride he took in his work, Eric began to see a future for himself, one in which his lifelong love of food could become something that he shared with other people. His desire to not only cook but to become the best would lead him into some of the most celebrated and demanding kitchens in Paris, serving under legendary chefs like Joel Robuchon and Jean Louis Palladin and trying to survive the brutal, exacting environment of their kitchens. Like Jacques Pepin's classic memoir The Apprentice, Eric Ripert's is a coming of age story about how he learned to cook and finally found his place in the kitchen"--

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258

Published Date

ISBN 10

0812992989

ISBN 13

9780812992984

The Division of Wrongs

A Historical Comparative Study

By: Eric Descheemaeker

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The Division of Wrongs

A Historical Comparative Study

By: Eric Descheemaeker

rectify. Readership: Academics in the areas of comparative law, tort law, legal history, and Roman law.

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328

Publisher

Oxford University Press (UK)

Published Date

ISBN 10

0199562792

ISBN 13

9780199562794

Treme

Stories and Recipes from the Heart of New Orleans

By: Lolis Eric Elie

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Treme

Stories and Recipes from the Heart of New Orleans

By: Lolis Eric Elie

“Far from being just a gimmicky marketing ploy, Treme . . . is an engaging representation of the cuisine of modern-day New Orleans . . . Fascinating.” —The Austin Chronicle Inspired by David Simon’s award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City’s rich foodways. From chef Janette Desautel’s own Crawfish Ravioli and LaDonna Batiste-Williams’s Smothered Turnip Soup to the city’s finest Sazerac, New Orleans’ cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, “seasoned with delicious nostalgia.” As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city’s heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the six million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world’s greatest cities. “Food, music, and New Orleans are all passions about which—it seems to me—all reasonable people of substance should be vocal . . . This book gives voice to the characters, real and imaginary, whose love and deep attachments to a great but deeply wounded city should be immediately understandable with one bite.” —Anthony Bourdain

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245

Publisher

Chronicle Books

Published Date

ISBN 10

1452124477

ISBN 13

9781452124476

Le Bernardin Cookbook

Four-Star Simplicity

By: Eric Ripert,Maguy Le Coze

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Le Bernardin Cookbook

Four-Star Simplicity

By: Eric Ripert,Maguy Le Coze

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452

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Clarkson Potter

Published Date

ISBN 10

0553419129

ISBN 13

9780553419122

Avec Eric

By: Eric Ripert

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Avec Eric

By: Eric Ripert

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John Wiley & Sons

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ISBN 10

0470889357

ISBN 13

9780470889350

Hartwood

Bright, Wild Flavors from the Edge of the Yucatán

By: Eric Werner,Mya Henry

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Hartwood

Bright, Wild Flavors from the Edge of the Yucatán

By: Eric Werner,Mya Henry

Winner, IACP Cookbook Award for Culinary Travel Named a Best & Most Beautiful Cookbook of the Year by Bon Appétit, Cooking Light, Departures, Fine Cooking, Food52, Fort Worth Star-Telegram, Los Angeles Times, San Francisco Chronicle, T: The New York Times Style Magazine, Vice, Yahoo!, and more The best things happen when people pursue their dreams. Consider the story of Eric Werner and Mya Henry, an intrepid young couple who gave up their restaurant jobs in New York City to start anew in the one-road town of Tulum, Mexico. Here they built Hartwood, one of the most exciting and inspiring restaurants in the world. Mya Henry took on the role of general manager, seeing to the overall operations and tending to the guests, while Eric Werner went to work magic in the kitchen. The food served at Hartwood is “addictive,” says Noma chef René Redzepi, adding, “It’s the reason people line up for hours every single day to eat there, even though their vacation time is precious.” Werner’s passion for dazzling flavors and natural ingredients is expertly translated into recipes anyone can cook at home. Every dish has a balance of sweet and spicy, fresh and dried, oil and acid, without relying heavily on wheat and dairy. The flavoring elements are simple—honeys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlic—but by using the same ingredients in different forms, Werner layers flavors to bring forth maximum deliciousness. The recipes are beautifully photographed and interspersed with inspiring, gorgeously illustrated essays about this setting and story, making Hartwood an exhilarating experience from beginning to end.

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305

Publisher

Artisan

Published Date

ISBN 10

157965679X

ISBN 13

9781579656799

Wine With Food

Pairing Notes and Recipes from the New York Times

By: Eric Asimov,Florence Fabricant

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Wine With Food

Pairing Notes and Recipes from the New York Times

By: Eric Asimov,Florence Fabricant

INDIEFAB Book of the Year Awards -- 2014 GOLD Winner for Cooking 100 wines paired with more than 100 dishes, from two of the most respected experts in the business. Pairing wine and food can bring out the best qualities in each. But how do you hit upon the right combination? And is there just one? Do you fall back on the old rules or decide by cuisine or season? The choices can be perplexing, and fashions are constantly changing. Eric Asimov and Florence Fabricant have spent much of their careers enjoying this most delicious dilemma and now give readers the tools they need to play the game of wine and food to their own tastes. In this book, they sum up some of their most useful findings. Instead of a rigid system, Wine with Food offers guiding information to instill confidence so you can make your own choices. The goal is to break the mold of traditional pairing models and open up new possibilities. Asimov focuses on wines of distinction and highlights certain producers to look for. Fabricant offers dishes covering every course and drawing from diverse global influences-Clams with Chorizo, Autumn Panzanella, Duck Fried Rice, Coq au Vin Blanc, Short Ribs with Squash and Shiitakes. Sidebars explore issues related to the entire experience at the table-such as combining sweet with savory, the right kind of glass, and decanting. Wine with Food is both an inspiring collection of recipes and a concise guide to wine.

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241

Publisher

Rizzoli Publications

Published Date

ISBN 10

0847844730

ISBN 13

9780847844739

Places of Refuge

By: Eric Van Hooydonk

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Places of Refuge

By: Eric Van Hooydonk

The need for specific legal arrangements governing ships in distress and places of refuge is one of the most topical problems in both public and private maritime law. The headline grabbing shipping disasters involving the loss of the Erika (1999) and the Prestige (2002) attracted the attention of the IMO, the Comité Maritime International, the European Union, national maritime authorities around the globe and the maritime industry in general. Ultimately the impact of pollution on local economies and the environment was enough to arouse the concern of a broad swathe of public opinion. Places of Refuge provides clarity on: • The scope of the right of access • The conditions under which coastal authorities may deny access • The liability of authorities granting or denying access • The basis and the conditions of financial securities • The obligation to establish contingency plans

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Page Count

524

Publisher

Taylor & Francis

Published Date

ISBN 10

1000340627

ISBN 13

9781000340624

Vegetable Simple: A Cookbook

By: Eric Ripert

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Vegetable Simple: A Cookbook

By: Eric Ripert

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256

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Random House

Published Date

ISBN 10

0593132491

ISBN 13

9780593132494

The New York Times Guide to Restaurants in New York City 2001

By: William Grimes,Eric Asimov,Ruth Reichl

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The New York Times Guide to Restaurants in New York City 2001

By: William Grimes,Eric Asimov,Ruth Reichl

Find the best food in the Big Apple with the help of this annual guide. Special features focus on ethnic dining, restaurants noted for their wine lists; expanded listings of restaurants by feature: and a new "Times" crossword puzzle with a food theme. Features signature dishes and up-to-date price ranges for all major New York restaurants.

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484

Publisher

New York Times

Published Date

ISBN 10

0966865995

ISBN 13

9780966865998

The New York Times Guide to New York City Restaurants 2004

By: William Grimes,Eric Asimov,New York Times Guides

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The New York Times Guide to New York City Restaurants 2004

By: William Grimes,Eric Asimov,New York Times Guides

Nearly 1,000 restaurants are included in this latest edition of the most trusted guide to eating well in New York. Concise reviews by the city's most respected food writers are enhanced by original features not found in any other restaurant guide, including: ambience, recommended dishes and complete price ranges for an accurate estimate of your final bill. Only The New York Times Restaurant Guide 2004 provides you with: * The very best restaurants as ranked by The Times' star-rating system. * The best restaurants in every neighborhood. * The best inexpensive restaurants in every neighborhood. * William Grimes' take on the latest trends in food and restaurants, and Eric Asimov's lists of the best places in New York for everything from oysters and sushi to the best places to eat with children. * New features on the best places for all-American favorites and New York classics, from burgers to pastrami. * Helpful lists that locate restaurants according to the type of cuisine they serve.

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340

Publisher

New York Times Books

Published Date

ISBN 10

193088107X

ISBN 13

9781930881075

The New York Times Guide to New York City Restaurants 2003

By: William Grimes,Eric Asimov,New York Times Guides

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The New York Times Guide to New York City Restaurants 2003

By: William Grimes,Eric Asimov,New York Times Guides

Now in a more portable edition, the fourth annually revised edition of The New York Times Guide to Restaurants in New York City features reviews of more than 1,000 dining establishments by the respected Times restaurant reviewers William Grimes and Eric Asimov. * New arrivals to the vastly changed restaurant scene * The latest ratings under The Times's star rating system * Reports on what's trendy and what's truly innovative and excellent * Thoroughly cross-referenced with lists of establishments by neighborhood, price and cuisine * Listings at every price level to provide the widest possible choice where to go and what to eat * Special essays on the authors' personal favorites, best ethnic restaurants, and hidden finds in Brooklyn and Queens Unlike other restaurant guides, every review highlights the best dishes to order, describes the restaurant's ambience, and includes the complete price range for each course on the menu.

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340

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New York Times Books

Published Date

ISBN 10

1930881053

ISBN 13

9781930881051

The New York Times Guide to New York City Restaurants 2002

By: William Grimes,Eric Asimov,Ruth Reichl,New York Times Guides

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The New York Times Guide to New York City Restaurants 2002

By: William Grimes,Eric Asimov,Ruth Reichl,New York Times Guides

The 2002 edition of the most authoritative guide to NYC restaurants. Reviews by the city's most respected food writers, with many features not found in any other restaurant guide: *The Times' original Star rating system *Recommended, Most-popular, and Chef's Favorite dishes *Best restaurants and best inexpensive choices in each neighborhood *Special essays by Times feature writers William Grimes, Eric Asimov, and Frank Prial

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484

Publisher

New York Times Books

Published Date

ISBN 10

1930881037

ISBN 13

9781930881037

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