Q&A with Chef Eric Ripert discussion

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Avec Eric: The Cookbook

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message 1: by Natalie (new)

Natalie Lin (natalielin) | 4 comments Check out these photos from Avec Eric, including behind-the-scenes shots at Le Bernardin, candid photos from the show, and (of course) food porn!
Ask Eric your questions about the book, from the recipes to the travel stories and more!


message 2: by Srg0005 (new)

Srg0005 | 1 comments Thank you Eric,

You are very inspirational and have had a very positive impact on my life. I grew up on the Maine coast and still reside here. Until your recipes I had a difficult time entertaining friends who were from other parts of the country away from the coast. My parents and grandparents prepared lobster, clams, scallops, shrimp etc. in very simple ways which I loved but others found bland or too fish like. Your recipes have allowed me to compliment the seafood and raise the flavor so that my friends have been willing to expirement past pork, chicken and beef into the wonderful realm of seafood.

Thank you for sharing your passion with all of us,

Steve


message 3: by Elisabeth (new)

Elisabeth | 4 comments Hi Chef-
I received the Avec Eric book as a gift and am loving it! Thank you for making a book that is not only achievable and understandable for the at home cook, but also delicious!


message 4: by Eric (new)

Eric Ripert (ericripert) | 37 comments Mod
Thank you for your kind comments about the book. I'm glad to hear you all are enjoying cooking from it! We are happy that we can inspire you. And if you have any specific questions about the book, the making of it, a particular recipe etc I'll be answering questions through tomorrow. Thank you for joining the discussion!


message 5: by Elisabeth (new)

Elisabeth | 4 comments I have a general question about making substitutions for nuts in some of the recipes (my boyfriend has a severe nut allergy). Are there other ingredients that you recommend as substitutes or would you just leave them out? I know that in many recipes nuts bring an added flavor and textural component, and I wasn't sure if there was a good alternative that you use.

Thanks!
Elisabeth


message 6: by Elisabeth (new)

Elisabeth | 4 comments Hi Chef-
One last question. How do you come up with the concepts for your books? Both Avec Eric and A Return to Cooking are much more than recipe collections and provide the reader with some of the background and inspiration for the recipes in a unique context. How does the concept for each develop?

Thanks
Elisabeth


message 7: by Eric (new)

Eric Ripert (ericripert) | 37 comments Mod
Elisabeth wrote: "Hi Chef-
One last question. How do you come up with the concepts for your books? Both Avec Eric and A Return to Cooking are much more than recipe collections and provide the reader with some of ..."


Return to Cooking was directly inspired by my desire to get back in the kitchen and interact more directly with the food. In the years preceding the making of the book, I had transitioned to the role of Executive Chef and in that role you become more akin to the conductor of the symphony versus the saxo player. So the book was an excuse to immerse myself in the seasons and cook directly from what was available. And take a break from managing and just focus solely on cooking and creativity.

Next we made On The Line which was a documentary of the life of Le Bernardin and an homage to the team of the restaurant. We wanted to show in detail what we do, how we do it and the recipes are exactly how we make them here. Not modified for the home cook.

And Avec Eric is the companion book to our series with many pictures, back stories and behind the scenes from the making of the show along with recipes.

I don’t know what the next book will be…but the only rule we have for ourselves is that we have to be excited about the concept and inspired by it.


message 8: by Eric (new)

Eric Ripert (ericripert) | 37 comments Mod
Elisabeth wrote: "I have a general question about making substitutions for nuts in some of the recipes (my boyfriend has a severe nut allergy). Are there other ingredients that you recommend as substitutes or would..."

Generally, if I am cooking for someone allergic to nuts, I just remove them. It’s difficult to replace the flavor and texture of nuts. However, the impact is usually moderate … for example a pesto will taste delicious even without the pine nuts.


message 9: by Elisabeth (new)

Elisabeth | 4 comments Thanks Chef! I appreciate you taking the time to answer all of our questions.


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