Eric Ripert
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"Before he earned his third Michelin star at his iconic restaurant, Le Bernardin, the James Beard Award for Outstanding Chef of the Year, became a regular guest judge on Bravo's Top Chef, even before he knew how to make a proper omelet, Eric Ripert was a young boy in the South of France who felt that his world had come to an end. At the age of five, his parents went through a bitter divorce. Eric moved away with his mother, whose new husband, Serge,...
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"Eric Ripert is the co-owner of the acclaimed restaurant Le Bernadin, and the winner of countless Michelin stars. He is well known for his exquisite, clean, seafood-centered cuisine, but now, in Vegetable Simple, he turns his singular culinary imagination to vegetables. Lately, Ripert has found himself reaching for vegetables as his main food source - and doing so, as is his habit, with great intent and care. In the 110 recipes in this book, Ripert...
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"In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making it accessible to home cooks of all skill levels-yet still with elegance and panache. Breaking down cooking techniques in a step-by-step process along with accompanying...
4) Avec Eric
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English
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"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...
7) King Georges
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English
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In this foodie's delight, legendary chef Georges Perrier put Philly on the culinary map with his restaurant Le Bec-Fin -- but after 40 years can he keep his place at the top?
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English
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A matter of taste takes an intimate look inside the world of an immensely talented and driven young chef, Paul Liebrandt. At 24, he was awarded three stars by The New York Times for unforgettable and hyper-modern dishes such as "eel, violets and chocolate," "espuma of calf brains and foie gras," and "beer and truffle soup." Times critic William Grimes likened Paul to "a pianist who seems to have found a couple of dozen extra keys." Conversely, Gourmet...
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"Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, and ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and...
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"The Hamptons are synonymous with parties: Whether it's dinner on the dunes, poolside cocktails, or even family-style barbecues, from Memorial Day to early Autumn, Long Island's East End is truly the playground of the rich and famous. With Hamptons Entertaining, Annie Falk offers us a glimpse behind the hedges and welcomes us into the seaside communities' most beautiful estates"--Taken from flyleaf.
11) Matter of Taste
Author
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English
Description
A Matter of Taste takes an intimate look inside the world of an immensely talented and driven young chef, Paul Liebrandt. At 24, he was awarded three stars by the New York Times for unforgettable and hyper modern dishes such as "eel, violets and chocolate," "espuma of calf brains and foie gras," and "beer and truffle soup." Critic William Grimes likened Paul to "a pianist who seems to have found a couple of dozen extra keys." Conversely, Gourmet critic...