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Table Of Contents

ghost story
Sag Harbor—A Return to Cooking
HOW THE CHEF BECOMES A COOK
first night
the saucier
soup or sauce?
the poissonier
still lifes . .
summer’s end
Puerto Rico—A Spiritual Journey
FLAME FOR THE COOKING SPIRITS
cooking the landscape
caribbean conversions
puerto rico poissonier
raw (or almost raw)
the cook as pâtissier
a chef’s process
soup-sauce meditation
WHEN COOKING ACHIEVES THE LEVEL OF ART
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A Return to Cooking

A Return to Cooking

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Published by Workman Publishing
The greatest work by one of the world's most renowned chefs—returns in paperback.Spontaneous meals at home with friends form the foundation of this dazzling collection of recipes that are easy enough for novices yet so inspired they could be restaurant-worthy. The result of a rare sabbatical from this famed chef's 4-star kitchen, A Return to Cooking is "an unprecedented look at the creative process of one of the world’s best chefs" (Anthony Bourdain) as Eric Ripert prepares simple meals for friends in different locations, using ingredients at hand.Expect to be enchanted by Eric's lack of pretense and his irrepressible joie—a chef who likes American mayonnaise and alphabet pasta, but can also lecture on subjects as diverse as the power of vinaigrette and the merits of Tabasco, shallots, and coconut milk. And every bit as fascinating is the bird's-eye view of the magic that occurs when decades of cooking experience coalesce with the forces of a chef's intuition.
The greatest work by one of the world's most renowned chefs—returns in paperback.Spontaneous meals at home with friends form the foundation of this dazzling collection of recipes that are easy enough for novices yet so inspired they could be restaurant-worthy. The result of a rare sabbatical from this famed chef's 4-star kitchen, A Return to Cooking is "an unprecedented look at the creative process of one of the world’s best chefs" (Anthony Bourdain) as Eric Ripert prepares simple meals for friends in different locations, using ingredients at hand.Expect to be enchanted by Eric's lack of pretense and his irrepressible joie—a chef who likes American mayonnaise and alphabet pasta, but can also lecture on subjects as diverse as the power of vinaigrette and the merits of Tabasco, shallots, and coconut milk. And every bit as fascinating is the bird's-eye view of the magic that occurs when decades of cooking experience coalesce with the forces of a chef's intuition.

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Categories:Books, Cooking
Publish date: May 1, 2009
Added to Scribd: Aug 02, 2013
Copyright:Traditional Copyright: All rights reservedISBN:9781579653934
List Price: $25.95

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03/19/2014

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9781579653934

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