EricRipert news

Culinary Caribbean on the Cayman Islands

The Epoch Times - Jan 25, 2012
By Isabelle Kellogg Created: January 25, 2012 Last Updated: January 25, 2012 Wahoo prepared by Eric Ripert at Blue at the Ritz-Carlton. (Courtesy of Dan Riddle) It's easy to make the connection between the well-known books titled “Where's Waldo” and ...

Eric Ripert on the Cayman Islands and Le Bernardin as a 'Logical Fusion'

Eater National - Jan 13, 2012
Right now: Le Bernardin chef and Cookout host Eric Ripert. It was seven years ago and the Ritz was under construction. There was an opportunity to do a restaurant. I landed, they picked me up, and then put me right on the boat.

The Villa by Barton G.: Dining for the 1%

Miami New Times (blog) - Jan 25, 2012
O'Neill, who cut his chops in the masterful New York City kitchens of Daniel Boulud and Eric Ripert, has in recent years plumped the wealthy at L'Escalier at the Breakers Hotel, at Mar-a-Lago by Donald T., and now at the Villa by Barton G. (in Casa ...

Eric Ripert - premium items on eBay

4 Tickets Anthony Bourdain & Eric Ripert 2/19 Devos Hall Section ORCH Row AA

2 Anthony Bourdain & Eric Ripert Tickets, Tampa - 2nd Row Orchestra Pit

>> Go to all great Eric Ripert deals on eBay

Eric Ripert books

On the Line

by: Eric Ripert, Christine Muhlke
Take one top New York restaurant, add danger, drama, and dialogue, toss in their best recipes, and you have a cooking classic.

How does a 4-star restaurant stay on top for more than two decades? In On the Line, chef Eric Ripert takes readers behind the scenes at Le Bernardin, one of just three New York City restaurants to earn three Michelin stars. Any fan of gourmet dining who ever stole a peek behind a restaurant kitchen's swinging doors will love this unique insider's account, with its interviews, inventory checklists, and fly-on-the-wall dialogue that bring the business of haute cuisine to life.
>> More info on Amazon

Le Bernardin Cookbook: Four-Star Simplicity

by: Eric Ripert, Maguy Le Coze
Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert.

The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.
>> More info on Amazon

Avec Eric: A Culinary Journey with Eric Ripert

by: Eric Ripert
Fall into Cooking Featured Recipe: Roasted Pork Loin with Wild Mushrooms, Garlic, and Sage Pan Jus from Eric Ripert’s Avec Eric

This recipe was inspired by my visit to Tuscany and the flavors of the autumn season that were so prevalent while I was there. Searing the pork loin to lock in the juices keeps the meat moist, and the rich pan sauce is made using the drippings from the roasted pork along with the earthy mushrooms. I like to put the garlic cloves in the pan with their skins still on so they sort of roast inside their case; the result is tender roasted garlic.
>> More info on Amazon

A Return to Cooking

by: Eric Ripert, Michael Ruhlman
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.
>> More info on Amazon

>> Go to all Eric Ripert books

Eric Ripert pictures on the web