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A Return to Cooking

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4.22  ·  Rating details ·  134 Ratings  ·  7 Reviews
Book by Ruhlman, Michael, Ripert, Eric
Hardcover, 336 pages
Published November 4th 2002 by Artisan
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Community Reviews

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Mike
Dec 31, 2009 rated it it was amazing
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.
...more
Beverly
Jun 22, 2011 rated it really liked it
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.
Kate
Feb 19, 2011 rated it it was amazing
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.
Tony
Nov 13, 2007 rated it really liked it
Shelves: cookbooks
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.
Lauren
Oct 14, 2008 rated it liked it
Shelves: foodie
Beautiful photographs and practically poetic text.
Sarah
Jul 11, 2011 rated it liked it  ·  review of another edition
Shelves: cookbooks
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.
Kevin Wong
May 16, 2015 rated it it was amazing
Recipes are so good. I've just recently started revisiting them
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95529
Eric 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 L ...more
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