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Mindful Cooking: Simple Recipes for Nurturing Body and Soul: A Plant-Based Cookbook
Three-Michelin-starred chef Eric Ripert, the New York Times bestselling author of Vegetable Simple and Seafood Simple, brings together his two great passions as he explores how food can bring health, joy, mindfulness, and gratitude into our daily lives, with over 75 easy and delicious plant-based recipes.
Showcasing delicious, vegetable-forward dishes—from vibrant salads like Radish & Turnip Carpaccio with Yuzu Kosho Vinaigrette to hearty mains like Dan Dan Noodles and Eggplant Schnitzel, from wholesome desserts like Avocado-Lime Tart to restorative juices and teas like Chrysanthemum, Chamomile & Verbena Infusion—Mindful Cooking invites us to reevaluate the way we think about cooking and eating. While traveling to Buddhist monasteries across Japan and Korea, Eric Ripert witnessed an entirely different relationship with food than he had ever seen before: one rooted in reverence, sustainability, and intention. He noticed that every seed planted, every ingredient prepared, and every meal shared was infused with care and purpose. The respect for nature and the understanding of food as nourishing both body and soul resonated deeply, inviting him to reevaluate the way he approached cooking and eating.
From that revelation came an eclectic collection of recipes, drawing from wide range of culinary inspiration, including the flavors Chef Ripert experienced on his travels in Asia and the French classics of his youth. And above all, each dish is designed to be easy, nutritious, and joyful to make—not to mention totally delectable. But Mindful Cooking is far more than just recipes; Chef Ripert urges us to deepen our connection to what we eat, embrace cooking as an act of love, and recognize that every meal is an opportunity to nourish more than just our bodies.
Showcasing delicious, vegetable-forward dishes—from vibrant salads like Radish & Turnip Carpaccio with Yuzu Kosho Vinaigrette to hearty mains like Dan Dan Noodles and Eggplant Schnitzel, from wholesome desserts like Avocado-Lime Tart to restorative juices and teas like Chrysanthemum, Chamomile & Verbena Infusion—Mindful Cooking invites us to reevaluate the way we think about cooking and eating. While traveling to Buddhist monasteries across Japan and Korea, Eric Ripert witnessed an entirely different relationship with food than he had ever seen before: one rooted in reverence, sustainability, and intention. He noticed that every seed planted, every ingredient prepared, and every meal shared was infused with care and purpose. The respect for nature and the understanding of food as nourishing both body and soul resonated deeply, inviting him to reevaluate the way he approached cooking and eating.
From that revelation came an eclectic collection of recipes, drawing from wide range of culinary inspiration, including the flavors Chef Ripert experienced on his travels in Asia and the French classics of his youth. And above all, each dish is designed to be easy, nutritious, and joyful to make—not to mention totally delectable. But Mindful Cooking is far more than just recipes; Chef Ripert urges us to deepen our connection to what we eat, embrace cooking as an act of love, and recognize that every meal is an opportunity to nourish more than just our bodies.
256 pages, Hardcover
Published October 6, 2026
About the author
Eric Ripert
24 books263 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 - 5 of 5 reviews
Review of advance copy received from Publisher
As a longtime fan of cooking shows and competitions, I have always known three-Michelin-starred Chef Eric Ripert as one of the masters—the standard by which so many other chefs measure themselves. And as a New Yorker, I know Le Bernardin as the institution it is. So when I had the opportunity to receive an advance copy of his new cookbook, Mindful Cooking, I jumped at it.
I love to cook, and I especially love making food for the people I care about. So the idea at the heart of this book—cooking with intention, appreciating the ingredients that nourish us, and sharing the result as an expression of love and joy—immediately spoke to me.
I especially loved reading about Chef Ripert’s travels through Asia and his exploration of Temple Food, which inspired not only this collection of recipes but an entire way of approaching food with greater gratitude and mindfulness. The book invites us to see the everyday act of preparing a meal as an opportunity to nourish both body and spirit.
I will admit that my first thought was: There is no way I’m going to be able to cook at Chef Ripert’s level. I am very much a home cook! But I was pleasantly surprised by how accessible these recipes are. They use familiar ingredients, and many require no more than five beyond salt and pepper. Some are dishes I already know and love, elevated by Chef Ripert’s masterful techniques and thoughtful guidance. They made me excited to revisit old favorites and hopefully up my game in the kitchen.
The recipes with slightly more advanced techniques also include clear, step-by-step photographs. I definitely spent several minutes studying the artichoke breakdown!
I am not a plant-based eater or cook, but I love the idea of building meals around dishes that don’t need meat to feel comforting, substantial, and satisfying—and that can save a little money in the process. This cookbook is filled with exactly those kinds of recipes. By the time I finished reading, I had so many ideas for cozy fall meals that I didn’t even miss the meat.
The collection draws from the flavors Chef Ripert encountered during his travels through Asia, his childhood in the South of France, and cuisines from Mexico, Puerto Rico, the Caribbean, Italy, and beyond. Yet it remains cohesive, approachable, and grounded in its philosophy of cooking with care.
It was a genuine pleasure to curl up with this cookbook on a cold, rainy day in New York City and essentially menu-plan my way through the coming season. The photography is stunning, and I know this is a book I will return to again and again.
A few of the recipes currently at the top of my list:
• Arepas
• White Bean Soup
• Spaghetti Aglio e Olio—a longtime comfort favorite, and I cannot wait to try it his way
• Fideo with Saffron Aioli
• Rice and Beans
• French Fries—because I always love trying a new method for perfecting a classic
• Grilled Savoy Cabbage
• Roasted Cauliflower with Chimichurri
• Applesauce—which I frequently claim is one of my top five favorite foods
• Coconut-Mango Sorbet
• Turmeric Latte
Mindful Cooking will be published on October 6. Thank you so much to Chef Eric Ripert and Random House for sending me an advance copy to read.
If anyone needs me, you can find me in the kitchen—with greater gratitude for the ingredients that nourish us and, as always, so much joy in cooking and sharing food with the people I love.
I love to cook, and I especially love making food for the people I care about. So the idea at the heart of this book—cooking with intention, appreciating the ingredients that nourish us, and sharing the result as an expression of love and joy—immediately spoke to me.
I especially loved reading about Chef Ripert’s travels through Asia and his exploration of Temple Food, which inspired not only this collection of recipes but an entire way of approaching food with greater gratitude and mindfulness. The book invites us to see the everyday act of preparing a meal as an opportunity to nourish both body and spirit.
I will admit that my first thought was: There is no way I’m going to be able to cook at Chef Ripert’s level. I am very much a home cook! But I was pleasantly surprised by how accessible these recipes are. They use familiar ingredients, and many require no more than five beyond salt and pepper. Some are dishes I already know and love, elevated by Chef Ripert’s masterful techniques and thoughtful guidance. They made me excited to revisit old favorites and hopefully up my game in the kitchen.
The recipes with slightly more advanced techniques also include clear, step-by-step photographs. I definitely spent several minutes studying the artichoke breakdown!
I am not a plant-based eater or cook, but I love the idea of building meals around dishes that don’t need meat to feel comforting, substantial, and satisfying—and that can save a little money in the process. This cookbook is filled with exactly those kinds of recipes. By the time I finished reading, I had so many ideas for cozy fall meals that I didn’t even miss the meat.
The collection draws from the flavors Chef Ripert encountered during his travels through Asia, his childhood in the South of France, and cuisines from Mexico, Puerto Rico, the Caribbean, Italy, and beyond. Yet it remains cohesive, approachable, and grounded in its philosophy of cooking with care.
It was a genuine pleasure to curl up with this cookbook on a cold, rainy day in New York City and essentially menu-plan my way through the coming season. The photography is stunning, and I know this is a book I will return to again and again.
A few of the recipes currently at the top of my list:
• Arepas
• White Bean Soup
• Spaghetti Aglio e Olio—a longtime comfort favorite, and I cannot wait to try it his way
• Fideo with Saffron Aioli
• Rice and Beans
• French Fries—because I always love trying a new method for perfecting a classic
• Grilled Savoy Cabbage
• Roasted Cauliflower with Chimichurri
• Applesauce—which I frequently claim is one of my top five favorite foods
• Coconut-Mango Sorbet
• Turmeric Latte
Mindful Cooking will be published on October 6. Thank you so much to Chef Eric Ripert and Random House for sending me an advance copy to read.
If anyone needs me, you can find me in the kitchen—with greater gratitude for the ingredients that nourish us and, as always, so much joy in cooking and sharing food with the people I love.
October 22, 2026
I really enjoyed the theme behind this cookbook and the suggestion to turn the act of cooking into a more mindful and meditative activity. To appreciate that you are doing this for yourself and others as a gift; to reflect on and be thankful for the people whose labor has made it possible for you to have the ingredients you need.
There is a good range of recipes in here, some simple and some complex. I've saved quite a few to try myself. (Really appreciate that everything is vegan, so I knew ahead of time for certain that nothing would have dairy as an ingredient!)
There is a good range of recipes in here, some simple and some complex. I've saved quite a few to try myself. (Really appreciate that everything is vegan, so I knew ahead of time for certain that nothing would have dairy as an ingredient!)
October 12, 2026
Received this from a giveaway from the publishers.
Will be updating as I try more recipes!
1. VEGETARIAN SUSHI
I love sushi! My local spot has a wonderful sweet potato roll that I've always wanted to try to make. This recipe gave me the perfect excuse to follow the steps with my own twist. Instead of rice I used cauliflower rice because I'm diabetic. I was worried it wouldn't work the same but it still came out great. So glad I have the skill to make sushi now all thanks to this cookbook!
Will be updating as I try more recipes!
1. VEGETARIAN SUSHI
I love sushi! My local spot has a wonderful sweet potato roll that I've always wanted to try to make. This recipe gave me the perfect excuse to follow the steps with my own twist. Instead of rice I used cauliflower rice because I'm diabetic. I was worried it wouldn't work the same but it still came out great. So glad I have the skill to make sushi now all thanks to this cookbook!
October 21, 2026
I won a copy of this in a Goodreads giveway--it is a beautiful cookbook filled with simple but elegant recipes. I liked the layout of the cookbook as I enjoy pictures of the food/meals next to the recipe.
October 29, 2026
Great recipes!
Displaying 1 - 5 of 5 reviews