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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.
Zakup książki
A Return to Cooking, Eric Ripert, Michael Ruhlman
- Język
- Rok wydania
- 2009
- Oprawa
- (miękka)
Metody płatności
Brakuje nam tutaj Twojej recenzji.
- Tytuł
- A Return to Cooking
- Język
- angielski
- Autorzy
- Eric Ripert, Michael Ruhlman
- Wydawca
- Artisan
- Rok wydania
- 2009
- Oprawa
- miękka
- Liczba stron
- 330
- ISBN10
- 1579653936
- ISBN13
- 9781579653934
- Seria
- Tagi
- Książki kucharskie, Jedzenie, Literatura amerykańska, Nowy Jork, Kalifornia, Ameryka Północna, Karaiby, Nowa Anglia
- Ocena
- 4,25 z 5
- Opis
- 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.