The settings (and fresh food ingredients) are spectacular. Sag Harbor in summer. Puerto Rico in winter. California's Napa Valley in spring. Vermont in fall. Rent a house, shop for food, and make the meals happen. For anyone who has ever wanted to understand how a great cook looks at ingredients and settles on a plan, A Return to Cooking is it. In Puerto Rico the reader is treated to Caramelized Pineapple Crepes with Crème Frâiche; Shrimp with Fresh Coconut Milk, Calabaza, and Avocado; and Seared Tuna with Escabeche of Pear Tomatoes.
What Ripert does with food, the Rothsteins do with photos, Cortazar does with paints, and Ruhlman does with words. The stimulating recipes rise out of a young lifetime of experience. This is a big, lush book (330 pages, 150 recipes, nearly 400 color photos and illustrations) dense with information, technique, and flavor. For anyone who has wandered far from the kitchen and the pleasures inherent in cooking, A Return to Cooking will bring you right back home. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.
So there is a long story behind this book for me, it's amazing and will continue to influence me in my career. Read morePublished 20 months ago by Lauren Clark
I love this chef and I was looking for some fish recipes I got alot of information from him ThanksPublished 22 months ago by Sandy
Not meant for normal people to use as a cookbook. Probably only 10% of the recipes are achievable. I can imagine it being a good cookbook for those who have been to culinary... Read morePublished on June 3, 2012 by Wallflour
The photos and art are amazing- but Eric Ripert's approach to cooking is amazingly wonderful. Plan to cook from it this week. Will add more later.Published on July 10, 2011 by E.C. Marm
This work enters the head of the world's greatest chef and allows us precious insight into how he sees, imagines and tastes food, both classics and new dishes. Read morePublished on May 22, 2011 by skhanner
I have nothing but high praise for this cookbook, which is so much more than a cookbook. I started paging through it looking for ideas for a dinner party, and then I started... Read morePublished on April 20, 2011 by C. Jones
This book is less about recipes, more about the passion for cooking and beautiful ingredients.Ideal for people who read cookbooks for entertainment, like I like to do at bedtimePublished on March 10, 2011 by foodie
I bought this because I like Eric Ripert, but the is the second of his books that is very odd. The difference is that this one is odd by design. Read morePublished on August 17, 2009 by R. Fields
While some of the recipes in this book would be fine as "everyday" food, most of them are not. Most home cooks aren't going to have ingredients like truffles or osetra caviar on... Read morePublished on July 30, 2009 by Tara G.