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A Return to Cooking
The greatest work by one of the world's most renowned chefs—returns in paperback.
Spontaneous meals at home with friends form the foundation of this dazzling collection of recipes that are easy enough for novices yet so inspired they could be restaurant-worthy. The result of a rare sabbatical from this famed chef's 4-star kitchen, A Return to Cooking is "an unprecedented look at the creative process of one of the world’s best chefs" (Anthony Bourdain) as Eric Ripert prepares simple meals for friends in different locations, using ingredients at hand.
Expect to be enchanted by Eric's lack of pretense and his irrepressible joie—a chef who likes American mayonnaise and alphabet pasta, but can also lecture on subjects as diverse as the power of vinaigrette and the merits of Tabasco, shallots, and coconut milk. And every bit as fascinating is the bird's-eye view of the magic that occurs when decades of cooking experience coalesce with the forces of a chef's intuition.
Spontaneous meals at home with friends form the foundation of this dazzling collection of recipes that are easy enough for novices yet so inspired they could be restaurant-worthy. The result of a rare sabbatical from this famed chef's 4-star kitchen, A Return to Cooking is "an unprecedented look at the creative process of one of the world’s best chefs" (Anthony Bourdain) as Eric Ripert prepares simple meals for friends in different locations, using ingredients at hand.
Expect to be enchanted by Eric's lack of pretense and his irrepressible joie—a chef who likes American mayonnaise and alphabet pasta, but can also lecture on subjects as diverse as the power of vinaigrette and the merits of Tabasco, shallots, and coconut milk. And every bit as fascinating is the bird's-eye view of the magic that occurs when decades of cooking experience coalesce with the forces of a chef's intuition.
352 pages, Hardcover
First published November 4, 2002
3 people are currently reading
305 people want to read
About the author
Eric Ripert
19 books244 followersEric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and of Andorra, a small country just over the Spanish border, where he moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15, he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.
In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.
In 1995, at just 29 years old, Ripert earned a four-star rating from the The New York Times. Ten years later and for the fourth consecutive time, Le Bernardin again earned the The New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.
In 1997, GQ named Le Bernardin the best restaurant in America, and in 2007, the magazine named Le Bernardin one of “Seven Food Temples of the World.” In 2005, New York Magazine declared Le Bernardin the #1 restaurant in the city, awarding it 5 five stars in its inaugural restaurant rating issue—a position it still holds today. Also in 2005, Bon Appétit declared Ripert’s Butter-Poached Lobster with Tarragon and Champagne its “Dish of the Year.”
Le Bernardin continues to receive universal critical acclaim for its food and service. The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of 3 three stars in 2005, 2006, 2007 and 2008. The Zagat Guide has recognized the restaurant as the “Best Food” in New York City for the last eight consecutive years. In 1998, the James Beard Foundation named Le Bernardin “Outstanding Restaurant of the Year” and Eric Ripert “Top Chef in New York City.” In 1999, the restaurant received the “Outstanding Service” award from the Beard Foundation, and in 2003, the Foundation foundation named Ripert “Outstanding Chef in the United States.” In 2009 Ripert was granted the rank of Chevallier in France’s Légion d’Honneur.
Ripert has served as guest judge (and “fan favorite”) on Bravo’s Top Chef for two seasons and has appeared on the Late Show with David Letterman, The Charlie Rose Show, The Ellen DeGeneres Show, TODAY, Live with Regis and Kelly, and The Martha Stewart Show. In fall 2008, Ripert published On The Line with Artisan, his second book with the publisher. Ripert will star in his own television series, AVEC ERIC, airing on public television in September of 2009.
Ripert is the chair of City Harvest’s Food Council, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good tequila and peace and quiet. He lives on the Upper East Side and Sag Harbor with his wife and young son
In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.
In 1995, at just 29 years old, Ripert earned a four-star rating from the The New York Times. Ten years later and for the fourth consecutive time, Le Bernardin again earned the The New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.
In 1997, GQ named Le Bernardin the best restaurant in America, and in 2007, the magazine named Le Bernardin one of “Seven Food Temples of the World.” In 2005, New York Magazine declared Le Bernardin the #1 restaurant in the city, awarding it 5 five stars in its inaugural restaurant rating issue—a position it still holds today. Also in 2005, Bon Appétit declared Ripert’s Butter-Poached Lobster with Tarragon and Champagne its “Dish of the Year.”
Le Bernardin continues to receive universal critical acclaim for its food and service. The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of 3 three stars in 2005, 2006, 2007 and 2008. The Zagat Guide has recognized the restaurant as the “Best Food” in New York City for the last eight consecutive years. In 1998, the James Beard Foundation named Le Bernardin “Outstanding Restaurant of the Year” and Eric Ripert “Top Chef in New York City.” In 1999, the restaurant received the “Outstanding Service” award from the Beard Foundation, and in 2003, the Foundation foundation named Ripert “Outstanding Chef in the United States.” In 2009 Ripert was granted the rank of Chevallier in France’s Légion d’Honneur.
Ripert has served as guest judge (and “fan favorite”) on Bravo’s Top Chef for two seasons and has appeared on the Late Show with David Letterman, The Charlie Rose Show, The Ellen DeGeneres Show, TODAY, Live with Regis and Kelly, and The Martha Stewart Show. In fall 2008, Ripert published On The Line with Artisan, his second book with the publisher. Ripert will star in his own television series, AVEC ERIC, airing on public television in September of 2009.
Ripert is the chair of City Harvest’s Food Council, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good tequila and peace and quiet. He lives on the Upper East Side and Sag Harbor with his wife and young son
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Displaying 1 - 8 of 8 reviews
July 12, 2011
A gorgeous collection of recipes from a man I know courtesy of Bravo's Top Chef. Nonetheless, most of the selections do not appeal to my personal tastes but this is a nice cookbook.
February 22, 2022
dishes people liked on Amazon
Smoked Salmon Croque-Monscieur
Flash-Marinated Fluke with Lemon Confit
Mango, Passion Fruit, and Tarragon Salad
Chicken Pot-au-Feu with Ginger Cilanto Vermicelli
Portabello and Eggplant Tart
Salmon, Crab and Scallop Chowder
Grilled Magrets with Arugula and Cranberry.
Shrimp with Fresh Coconut Milk
Double-Cut Veal Chops with Morels and Herb Butter
Snapper with Caramelized and Braised Shallots and Shallot Jus
Mussels with Spicy Italian Sausage
Smoked Salmon Croque-Monscieur
Flash-Marinated Fluke with Lemon Confit
Mango, Passion Fruit, and Tarragon Salad
Chicken Pot-au-Feu with Ginger Cilanto Vermicelli
Portabello and Eggplant Tart
Salmon, Crab and Scallop Chowder
Grilled Magrets with Arugula and Cranberry.
Shrimp with Fresh Coconut Milk
Double-Cut Veal Chops with Morels and Herb Butter
Snapper with Caramelized and Braised Shallots and Shallot Jus
Mussels with Spicy Italian Sausage
January 19, 2010
What a great book.I was up until 3:00 am reading and re reading it.Ripert,chef,co-owner of Le Bernadin began taking on more management and development duties.Not so much cooking.
So this is his return to cooking.Not in the restaurant,but traveling with friends and really cooking with whatever he finds locally.Cooking for fun and love,not the back breaking,mind numbing of a professional kitchen.
Walking down a beach harvesting cockles sounds like a lot more fun than sweating your ass off all night.
Read this book,great recipes,great pictures.One of his friends is a painter,so there are paintings of the food they make.
Update-Just found out an old college buddy of mine is sous chef there.Mother fucker better hook me up if I make it back to NYC!!!
So this is his return to cooking.Not in the restaurant,but traveling with friends and really cooking with whatever he finds locally.Cooking for fun and love,not the back breaking,mind numbing of a professional kitchen.
Walking down a beach harvesting cockles sounds like a lot more fun than sweating your ass off all night.
Read this book,great recipes,great pictures.One of his friends is a painter,so there are paintings of the food they make.
Update-Just found out an old college buddy of mine is sous chef there.Mother fucker better hook me up if I make it back to NYC!!!
July 13, 2011
There are lots of good things about this book. The joy in the food is palpable, the writing is great. However, the recipes themselves leave a lot to be desired in terms of actual instruction on cooking technique. Friends and I made a dinner out of the book yesterday and everything came out well, but we're all pretty accomplished cooks who used knowledge from outside the book.
November 14, 2007
A truly inspiring chef, his place down the street from my job closed before I had a chance to go. Not many cooks out there make me feel like I'm rediscovering how foods can work, and in inventive new combinations. Wayne Nish of March comes to mind too... not sure if he's got a book though.
February 19, 2011
beautiful book--the food photography and the artwork are fabulous. But it's not just a coffee table book--there are some terrific recipes and the discussion about the food and the various cuisines are informative and fun.
October 14, 2008
Beautiful photographs and practically poetic text.
June 12, 2015
Recipes are so good. I've just recently started revisiting them
Displaying 1 - 8 of 8 reviews