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Avec Eric: A Culinary Journey with Eric Ripert
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.
304 pages, Hardcover
First published November 2, 2010
4 people are currently reading
247 people want to read
About the author
Eric Ripert
20 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 - 13 of 13 reviews
December 13, 2010
I have loved Eric Ripert ever since I had the chance to dine at Le Bernardin in 2009, so I was delighted to receive a copy of Avec Eric as a gift from a very good friend. Avec Eric starts off with the loveliest foreword by Anthony Bourdain. Most forewords are so impersonal, but this one (which really sets the tone for the entire book) is so beautifully fun and personal. And such is the remainder of Avec Eric—this cookbook is just that—a fun and personal look into Ripert’s travels, history, thoughts and cooking.
This book is filled with gorgeous “food porn” along with beautifully photographed glimpses into Ripert’s travels, personal moments, and working life. There are great little informational tidbits throughout the book (complete with references to websites for additional information) that I loved poring over. Ripert somehow manages to be a wonderful teacher while keeping it light.
You would think that with Le Bernardin being known primarily for seafood, that this book would be focused on that. However, I was thrilled to find that although seafood recipes feature strongly in Avec Eric (cooking seafood makes me nervous since it is so easy to overcook), Ripert also includes a lot of recipes for cocktails, meats, pastas, appetizers and desserts! There is a wonderful mix of more advanced as well as simpler recipes—some adapted from dishes from Le Bernardin, some which are adaptations from Ripert’s favorite eating experiences at restaurants around the world, and some of which come out of Ripert’s own kitchen.
As a native Californian who grew up in the SF Bay Area, I was excited to see how much Ripert’s experiences in Sonoma were featured in the book. My favorite chapter was perhaps Chapter 2 (“Star Ingredients”) because Ripert does a wonderful discussion on David Kinch’s Manresa (which is just down the street from where I grew up). Actually, I take that back. My FAVORITE chapter was the one in which Ripert writes about his annual Cayman Cookout which hosts some of the biggest name chefs in the US. Being a restaurant junkie, I thrilled just reading about Ripert hanging out with some of the key players that are on the food scene: Jose Andres of LA’s Baazar, Grant Achatz of Chicago’s Alinea, David Chang of NY’s Momofuku and of course, Anthony Bourdain.
Avec Eric should definitely make the Christmas list for any lovers of Le Bernardin, Ripert-philes, or just anyone who loves food! For those who don't cook but love food and eating well, the book itself is so beautiful that it could easily be a coffee-table book. I am thrilled to add this to my collection of cookbooks in my kitchen!
This book is filled with gorgeous “food porn” along with beautifully photographed glimpses into Ripert’s travels, personal moments, and working life. There are great little informational tidbits throughout the book (complete with references to websites for additional information) that I loved poring over. Ripert somehow manages to be a wonderful teacher while keeping it light.
You would think that with Le Bernardin being known primarily for seafood, that this book would be focused on that. However, I was thrilled to find that although seafood recipes feature strongly in Avec Eric (cooking seafood makes me nervous since it is so easy to overcook), Ripert also includes a lot of recipes for cocktails, meats, pastas, appetizers and desserts! There is a wonderful mix of more advanced as well as simpler recipes—some adapted from dishes from Le Bernardin, some which are adaptations from Ripert’s favorite eating experiences at restaurants around the world, and some of which come out of Ripert’s own kitchen.
As a native Californian who grew up in the SF Bay Area, I was excited to see how much Ripert’s experiences in Sonoma were featured in the book. My favorite chapter was perhaps Chapter 2 (“Star Ingredients”) because Ripert does a wonderful discussion on David Kinch’s Manresa (which is just down the street from where I grew up). Actually, I take that back. My FAVORITE chapter was the one in which Ripert writes about his annual Cayman Cookout which hosts some of the biggest name chefs in the US. Being a restaurant junkie, I thrilled just reading about Ripert hanging out with some of the key players that are on the food scene: Jose Andres of LA’s Baazar, Grant Achatz of Chicago’s Alinea, David Chang of NY’s Momofuku and of course, Anthony Bourdain.
Avec Eric should definitely make the Christmas list for any lovers of Le Bernardin, Ripert-philes, or just anyone who loves food! For those who don't cook but love food and eating well, the book itself is so beautiful that it could easily be a coffee-table book. I am thrilled to add this to my collection of cookbooks in my kitchen!
January 16, 2011
I was very happy to win this book in a First Reads giveaway. I have seen Eric Ripert on Top Chef and been impressed. The episodes of his PBS show that I have seen were focused on behind-the-scenes restaurant business, which I have to admit does not hold my attention. I'm a home cook, not in the biz. However, the cookbook is pretty fabulous. It's not an everyday cookbook-- some of the recipes are fairly involved, and some include exotic ingredients (conch, anyone?). It's not for a novice. But it is beautiful and I have to say the recipes I have tried are GOOD. Like I've made one twice this week already! I can see how several of these recipes could become favorites.
The book is organized into chapters based on the TV show, each in a different geographic location. This makes it lovely to browse and enjoy the beautiful photography and stories, but it's obviously not a utilitarian cookbook. I can see myself thumbing through it when I have company coming and I need something special, or just when I want to try something new. Many of the recipes have suggested wine pairings, which I find helpful.
I have made the pumpkin soup and seared salmon with ginger-soy vinaigrette, and both were stellar. I've made the salmon twice and it will definitely stay in heavy rotation. I think his seafood recipes seem particularly good. There are a lot more recipes in the book that I want to try-- cod Basquaise; chicken (well, I'm veg/pescatarian so I'd use Quorn) paillard with tomatoes, fennel, and olives; mahi mahi with grilled mango and roasted chili sauce. I love his style, his focus on fresh seasonal food is on the mark, and I love how you can see his sources of inspiration and creative process.
The book is organized into chapters based on the TV show, each in a different geographic location. This makes it lovely to browse and enjoy the beautiful photography and stories, but it's obviously not a utilitarian cookbook. I can see myself thumbing through it when I have company coming and I need something special, or just when I want to try something new. Many of the recipes have suggested wine pairings, which I find helpful.
I have made the pumpkin soup and seared salmon with ginger-soy vinaigrette, and both were stellar. I've made the salmon twice and it will definitely stay in heavy rotation. I think his seafood recipes seem particularly good. There are a lot more recipes in the book that I want to try-- cod Basquaise; chicken (well, I'm veg/pescatarian so I'd use Quorn) paillard with tomatoes, fennel, and olives; mahi mahi with grilled mango and roasted chili sauce. I love his style, his focus on fresh seasonal food is on the mark, and I love how you can see his sources of inspiration and creative process.
December 27, 2010
Anything Ripert touches turns to gold.A well written and photographed book of his travels.Meeting with chefs,wine makers,olive oil producers, etc, he gets into how the things we all use are actually made.This is more geared to the home cook.Some recipes are adapted from his or other chefs for that purpose.
Bourdain always jokes that Ripert is always smiling,a rare habit among chefs,but it's true.On TV,in magazines or in books,he truly loves what he does.
Bourdain always jokes that Ripert is always smiling,a rare habit among chefs,but it's true.On TV,in magazines or in books,he truly loves what he does.
February 6, 2011
This is one gorgeous book. The photography is beautiful as is the writing.
September 5, 2017
Good read comma goes with TV program recommend both.
July 29, 2014
This is one of my favorite cookbooks in my collection! Well-written, perfectly illustrated, and has all the details of a great book.
The way this book was put together is perfect for someone interested in trying many different types of cuisine and lusts after travel. Each chapter you travel with Eric to a new place with amazing food. Even though you travel around the world, the recipes still remain simple.
My favorite chapter of the book is from the Cayman Islands. It took me away to another world. I recently tried Conch for the first time and wanted a recipe for Rum Punch. I was not disappointed.
What will blow you away is the small details of the book. From the pictures to the captions and the spices that line the white space in the pages. Each detail is perfectly placed. Don't pass over the side notes because they really make this book special.
If you are looking for a cookbook to add to your collection do not miss Avec Eric.
The way this book was put together is perfect for someone interested in trying many different types of cuisine and lusts after travel. Each chapter you travel with Eric to a new place with amazing food. Even though you travel around the world, the recipes still remain simple.
My favorite chapter of the book is from the Cayman Islands. It took me away to another world. I recently tried Conch for the first time and wanted a recipe for Rum Punch. I was not disappointed.
What will blow you away is the small details of the book. From the pictures to the captions and the spices that line the white space in the pages. Each detail is perfectly placed. Don't pass over the side notes because they really make this book special.
If you are looking for a cookbook to add to your collection do not miss Avec Eric.
May 7, 2011
I loved everything about this book - the mix of narrative, photos, and recipes was just right. It is so authentic that I could even hear Ripert's voice when reading the narrative. I especially liked the stories of his travels - from the Caymans to a farm just north of New York City and to Europe. I also enjoyed the bits and pieces about Le Bernardin. I have tried the carbonara, a risotto recipe, and a couple of salads ---- they were easy and wonderful.
I took a long time to read this, savoring every page, and often reading parts aloud to my husband. Now I am sad that I have finished it but glad I will have it as a reference.
This is a great book for a "foodie" who likes more than just recipes in a cookbook. This is a perfect blend.
By the way, I sure hope that new AVEC ERIC shows are being filmed.
I took a long time to read this, savoring every page, and often reading parts aloud to my husband. Now I am sad that I have finished it but glad I will have it as a reference.
This is a great book for a "foodie" who likes more than just recipes in a cookbook. This is a perfect blend.
By the way, I sure hope that new AVEC ERIC shows are being filmed.
July 3, 2020
Well, I must admit I am a major Eric Ripert fan, and a fan of his type of travel and enjoyment of life in general. That said, this is a extremely visually appealing book, but I didn't find many recipes that I want to run out and make. The recipes are involved. I would love to eat any meal Eric Ripert has prepared, however his cookbook doesn't really inspire me to prepare a meal. This book is recommended mostly for those who love food and travel photography, and armchair travelers who hope to set off on culinary vacations (or enjoy those photographed and described by others.)
February 24, 2011
There is actually a lot of reading (in a good way) in this cook book. The recipes are mouth watering, and anyone who is a fan of the show or Eric's restaurants will enjoy it! All of the recipes that I have tried so far have not only been achievable and understandable for the at home cook, but also DELICIOUS!! I highly recommend it to any foodie.
January 8, 2011
This is a beautiful cookbook with a lot of information about wines, olive oil,... and the author's travels. I've only tried one recipe so far and it was delicious. I would recommend this especially for people who like seafood and live where it is available.
January 4, 2011
Fascinating information - but too many advanced recipes
February 25, 2011
I love the detail between the recipes. I really appreciate the chef Ripert explains the concepts behind creating your own recipes by describing how he came to his. This is not just a recipe book.
April 26, 2015
My very FAVORITE cookbook!
Displaying 1 - 13 of 13 reviews