A Return to Cooking

by Eric Ripert, Michael Ruhlman, Valentino Cortazar

Release Date: November, 2002

Edition: Hardcover

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Another smashing success for Michael Ruhlman!

This is the second cook-book that Michael Ruhlman has taken part in if I'm not mistaken (the first being "The French Laundry",) and yet another smashing success!

Eric Ripert is one of New York's finest chef's, and in this, his second cook-book, he shows us exactly why he and Le Bernadin have been given the honor of "Best Chef" and "Best Restaurant" by several different sources! Ripert shows us his inner thoughts, his soul if you will, in many of the recipes that you will find here within this tome. Dishes such as: "Figs Wrapped in Bacon", "Seared Tuna with Escabeche of Pear Tomatoes" and "Mussels with Spicy Italian Sausage" show us how simple and yet exactly how refined Eric Riperts cooking and tastes can be!

Beyond the recipes, this 320 page book includes intermitant stories of Eric Ripert and fiver other friends and their experiences living together in four different locations during four different seasons! At the same time, readers will find commentary from the authors as they watch Ripert cook, or preparing his ingredients; Riperts own wistful thinking of Food and the Food Culture; many BEAUTIFUL photographs, equally beautiful paintings by Valentino Cortazar, and culinary advice from all involved in the making of this wonderfully crafted tome!

The most important aspect that I have to say about this book before I finish is that virtually ALL of these recipes are scaled to portions adequate for the home cook; and that they are often easy enough for nearly any novice or home cook to re-create for themselves, and yet refined and inspired enough that a professional would want to use them at their own restaurant!

Bon Appetit!

excellent coffee table book, yet practical

The book is beautiful: layout, photography, the food itself. As others have noted, the recipes are very good for a home cook: impressive, but not so complex as to deter a dedicated cook.

Why 4 and not 5 stars? Because I think Ruhlman is merely an average writer. He spends too much time cozying up to M. Ripert. In browsing the book, I found several grammar errors (minor irritance, but in a book of this quality, I find disappointing). Ruhlman is no Reichl or Grimes -- but I think he tries to be. I think Ruhlman picks fascinating topics (I enjoyed Soul of a Chef immensely); it's just that, for me, his writing is a distraction from the content.