A Return to Cooking (Anglais) Broché – 1 mai 2009
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Commentaires client les plus utiles sur Amazon.com
As a big fan of Eric Ripert, I may be a little biased. I'm completely enamored of his clean style of cooking. Most of his dishes make their impact with subtle flavors, with an emphasis on seasonal ingredients.
In this book he still uses a harmonious blend of local, seasonal ingredients, but he creates recipes with big, bold flavors that really come together to deliver a dramatic flavor impact. The boldness of these dishes is not your standard Eric Ripert fare. This book is all about him finding his passion for cooking real food again.
If you've owned any of Chef Ripert's other books, you will notice the differences between this one and the others. The others were all based on dishes served at his NYC restaurant, Le Bernardin. This book is a very interesting tour around various locations, with Chef Ripert making up dishes on the fly for his friends out of mostly local, seasonal ingredients. It's a big departure from his other books, but in a good way.
Yes, most of the recipes aren't practical for home cooking. But there are some that could definitely be duplicated at home. Not all of them use high-end, expensive ingredients or difficult techniques. After all, this book was written while Chef Ripert was on vacation with friends.
The photos in the book are striking. I don't particularly like the artwork that is featured prominently throughout the book, but that just because it doesn't happen to appeal to my taste. I know some people love the paintings. Personally, I much prefer the photographs of the dishes! The photos of the ingredients used are nice, too.
As much as I love this book, I just can't bring myself to deduct any points from the star total because of the paintings which feature so prominently. I would have preferred the book without them, but they certainly don't take much, if anything away from this phenomenal book.
The book is also extremely interesting to just read and enjoy. The stories and anecdotes about Chef Ripert, his trip, his friends, and the food and ingredients are absolutely delightful to read.
I wouldn't advise buying this book if you want to get recipes for everyday dinners, because it's not likely to fulfil that role for you. But if you're a professional chef or a foodie, you will probably adore this book as much as I do. If you're a fan of Chef Ripert, you will almost surely want to grab this book!
Rest is here ... all-star cookbook!
Magnificent is this result... from specatacular accompanying photos and wordsmithing of one my fav foodwriters (Ruhlaman).
Large format.. large taste.. large creativity, e.g. Smoked Salmon Croque-Monscieur; Flash-Marinated Fluke with Lemon Confit; Mango, Passion Fruit, and Tarragon Salad;Chicken Pot-au-Feu with Ginger Cilanto Vermicelli;Portabello and Eggplant Tart; Salmon, Crab and Scallop Chowder; Grilled Magrets with Arugula and Cranberry.
Here is not only food to reserve for finest of occassions to labor of love offering; but inspiration to follow conceptually or tangent off of to own creative menu generation.
Both will occupy this reviewer for years to come from this exceptional volume.
He makes it look so easy, and he is easily inspired and takes a lot of liberties with new foods.
The photography that accompanies the work is not short of awesome: food porn if I may take a chance with that phrase.
Some of the recipes are accessible to me, but Ruhlman's prose is clear, precise and enjoyable to read.
A good gift for any serious foodie.