by Eric Ripert
[Wiley, 2010]
I got this book over the weekend on a whim, not particularly planning to add to my collection, but fell in love with it while I was flipping through at the book store. Eric Ripert is a critically acclaimed culinary master and chef, whose restaurant, Le Bernardin, continues to top all the Michelin, Zagat, and fancy restaurant and dining guides all over the world - you'd think he'd be one big snob, but this book makes his recipes and cooking very accessible for the home cook.
Ripert's travels and experiences serve to structure the way he presents his recipes. They are divided into broad, theoretical chapters like "Big Flavor", "Catch and Cook", or "Craftsmanship"; he then creates a "menu" based on these ideas, the people he meets on his travels, or particular ingredients that serve to inspire him. Some recipes that caught my eye: Roasted Pork Loin w/ wild mushrooms, garlic, and sage pan jus, Apple Galette, and Caribbean Fried Rice.
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