Avec Eric: A Culinary Journey with Eric Ripert in Q&A with Chef Eric Ripert

Dec 13, 2010 Teresa rated it it was amazing

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, thoug 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! ...more

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Feb 24, 2011 Catherine Smith rated it really liked it

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.

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Feb 04, 2011 Jodie rated it really liked it

This is one gorgeous book. The photography is beautiful as is the writing.

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Dec 12, 2010 Elisabeth rated it it was amazing

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. ...more

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