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“Eric’s running around the world, doing whatever he wants, eating and drinking with his friends…He calls this ‘finding inspiration’ or some such. I call it a darn good life. Whether as instructional material, inspiration, straight-up food porn, or simply a good time, Avec Eric gives you a sense of what it’s like to travel in the strangely enchanted world of Eric Ripert.”
- Anthony Bourdain, from the Foreword
Celebrated chef Eric Ripert is known for the distinct and innovative cuisine he has created at Le Bernardin, his highly-acclaimed New York City restaurant. This fall PBS will air the second season of Avec Eric, his Emmy award-winning show about traveling and cooking with family and friends. Now in his latest book, AVEC ERIC: A Culinary Journey with Eric Ripert, Featuring Over 100 Simple Recipes, (Wiley Hardcover; $34.95; November 8, 2010), Ripert brings the inspiration from his travels home.
AVEC ERIC lets the reader follow Ripert as he explores the culture and culinary traditions of regions around the world, then returns to his home kitchen to create simple dishes celebrating the bounty of each one. Mirroring the show's sense of adventure and deep appreciation for fresh, local, seasonal ingredients, this book is part travelogue, part cookbook, with over 100 fresh, exciting recipes. More than 400 food and travel photographs reflect Ripert's journey and highlight the inspirations behind each dish, while handwritten notes give the book a uniquely personal feel.
In addition to recipes and cooking tips, the book contains fascinating anecdotes about each recipe, offers wine tasting suggestions, and features personal photographs that Ripert shares with readers of his travels from the hills of Northern Tuscany to the waters of Northern California.
Each chapter in AVEC ERIC reflects a distinct journey and includes a selection of recipes from his culinary adventures. In “Star Ingredients,” Ripert travels to Los Gatos, California and the recipes from this trip show how a great dish is dependent upon the quality of its raw ingredients. Recipes like Heirloom Tomato Salad with Black Garlic and White Balsamic and Seared Salmon with Sautéed Pea Shoots and Ginger-Soy Vinaigrette exemplify this lesson. “Artisanal” takes readers to Mugello, a region in Italy famous for its cows and chestnuts. This chapter salutes the artisans in this region who devote their lives to making impeccable products. Dishes like Grilled Porcini Mushrooms with Pecorino and Rosemary-Garlic Oil and Chestnut Cake give home cooks a taste of Ripert’s food experience here.
“My hope is that by joining me in these adventures, you too will be transported and inspired to be creative with your own cooking, but also to incorporate your own experiences into your kitchen,” says Ripert.