by Eric Ripert
First published 2002
Eric Ripert steps away from his four-star restaurant kitchen and discovers a different kind of cooking. He travels to various locations, preparing spontaneous meals for friends using whatever ingredients he finds nearby. The celebrated chef embraces simplicity, reaching for American mayonnaise and alphabet pasta alongside more sophisticated elements. Ripert shares his thoughts on everything from vinaigrette techniques to the qualities of Tabasco and coconut milk. His decades of professional experience merge with pure instinct as he creates dishes without the pressure of restaurant service. The book captures a chef rediscovering joy in cooking, finding magic in the intersection of expertise and intuition when freed from formal constraints.
Genres: memoir, cooking, food-and-drink, food-writing
Vibes: intimate, thought-provoking
Tropes: fish-out-of-water
352 pages · Hardcover · Artisan