Avec Eric

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Avec Eric

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Hardcover
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Overview

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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Product Details

ISBN-13:	9780470889350
Publisher:	Houghton Mifflin Harcourt
Publication date:	11/02/2010
Pages:	304
Product dimensions:	7.60(w) x 9.60(h) x 1.20(d)

00 FOREWORD (Anthony Bourdain).

00 INTRODUCTION.

01 BIG FLAVOR.

02 STAR INGREDIENTS.

03 FARMING THE SEA.

04 BIRTH OF A DISH.

05 TEAMWORK.

06 CATCH AND COOK.

07 ARTISANAL.

08 PERFECT PAIRINGS.

09 OIL AND WINE.

10 CRAFTSMANSHIP.

11 TRADITION.

12 CAYMAN COOKOUT.

13 INDEX.

From the B&N Reads Blog

Page 1 of

Editorial Reviews

Eric Ripert is one busy man. Not only does he run an award-winning restaurant (New York's Le Bernardin); he hosts a popular PBS globetrotting cooking show (Avec Eric) and frequently appears as a guest on Anthony Bourdain's No Reservations and Bravo's Top Chef. This cookbook reminds us why this French born and trained chef has earned a reputation as one of the world's premier seafood chefs. Avec Eric the book borrows its title and its strategy from his show: After describing a cultural and culinary tradition, Ripert returns to the kitchen to create dishes that celebrate the discoveries of that cuisine. A gentle feast for health-conscious foodies.

Ripert, chef of the famed New York restaurant Le Bernardin and author of On the Line, takes readers on a culinary journey from Italy to California in this companion piece to his PBS series of the same name. Ripert aims to share how his cultural adventures spark the creative process. While he falls short of his overall goal, his recipes and the amazing photos that outnumber the dishes more than make up for this lapse. The roasted pork loin with wild mushrooms, garlic, and sage pan jus from Tuscany will tempt even the most faithful of vegans, while heirloom tomato salad with black garlic and white balsamic, and white asparagus with anchovy-herb butter, both from Los Gatos in California, proclaim the supremacy of vegetables. Marshall, California, showcases fruits from the sea, a subject Ripert knows more than a little about; oyster sangrita and whole roasted red snapper with Thai spices and coconut rice accent the freshness of the ingredients, and Ripert includes sidebars on oyster shucking and tasting, which complete the oyster encounter. Journeys to Italy's Livorno, Mugello, and Fonterutoli as well as the Sonoma region of California and the Cayman Islands round out Ripert's expedition. While the randomness of his destinations make the book seem like an afterthought, the array of appetizing dishes that Ripert offers is worth the price. (Nov.)

Publishers Weekly

"The 2003 Beard Foundation Outstanding Chef in the United States, Ripert presents this companion to his PBS television show of the same name. The simplicity and balance of flavors in this book are characteristic of the style that has earned Ripert’s Le Bernardin in New York City its reputation. Ripert describes his visits to 12 regions of the Western world and focuses on each area’s culture, natural crops, and local culinary delights. From Los Gatos, CA, to Tuscany, Italy, Ripert shares recipes, agricultural growing methods, and preparation, cooking, and serving ideas. Many recipes include a suggested wine or cocktail pairing. Though most dishes are appropriate for luncheon or dinner, a few breakfast items are included. VERDICT Resplendent with photos of fields, orchards, beaches, farmer’s markets, beautiful dishes, and cheerful people cooking and enjoying food, this book will be a pleasure to browse, read, and use. Readers are left with a desire both to sample the 100-plus recipes and to visit the regions in which they were created. Highly recommended." (Library Journal, October 15, 2010)
"Ripert, chef of the famed New York restaurant Le Bernardin and author of On the Line, takes readers on a culinary journey from Italy to California in this companion piece to his PBS series of the same name.... The roasted pork loin with wild mushrooms, garlic, and sage pan jus from Tuscany will tempt even the most faithful of vegans, while heirloom tomato salad with black garlic and white balsamic, and white asparagus with anchovy-herb butter, both from Los Gatos in California, proclaim the supremacy of vegetables ... the array of appetizing dishes that Ripert offers is worth the price." (Publishers Weekly, September 20, 2010)

From the Publisher

The 2003 Beard Foundation Outstanding Chef in the United States, Ripert presents this companion to his PBS television show of the same name. The simplicity and balance of flavors in this book are characteristic of the style that has earned Ripert's Le Bernardin in New York City its reputation. Ripert describes his visits to 12 regions of the Western world and focuses on each area's culture, natural crops, and local culinary delights. From Los Gatos, CA, to Tuscany, Italy, Ripert shares recipes, agricultural growing methods, and preparation, cooking, and serving ideas. Many recipes include a suggested wine or cocktail pairing. Though most dishes are appropriate for luncheon or dinner, a few breakfast items are included. VERDICT Resplendent with photos of fields, orchards, beaches, farmer's markets, beautiful dishes, and cheerful people cooking and enjoying food, this book will be a pleasure to browse, read, and use. Readers are left with a desire both to sample the 100-plus recipes and to visit the regions in which they were created. Highly recommended.—Ann Weber, Bellarmine Coll. Preparatory, San Jose, CA

Library Journal

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