Ripert, Eric
Summary: "Eric Ripert is the co-owner of the acclaimed restaurant Le Bernadin, and the winner of countless Michelin stars. He is well known for his exquisite, clean, seafood-centered cuisine, but now, in Vegetable Simple, he turns his singular culinary imagination to vegetables. Lately, Ripert has found himself reaching for vegetables as his main food source - and doing so, as is his habit, with great...
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Publisher / Publication Date: Random House 2020
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.65 RIPRipert, Eric.
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Publisher / Publication Date: Artisan 2002
Copies Available at Woodmere
1 available in Oversize, Call number: OVS 641.5 RIPRipert, Eric
Summary: "In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making it accessible to home cooks of all skill levels-yet still with elegance and panache. Breaking down...
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Publisher / Publication Date: Random House 2023
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.692 RIPRipert, Eric.
Summary: "Before he earned his third Michelin star at his iconic restaurant, Le Bernardin, the James Beard Award for Outstanding Chef of the Year, became a regular guest judge on Bravo's Top Chef, even before he knew how to make a proper omelet, Eric Ripert was a young boy in the South of France who felt that his world had come to an end. At the age of five, his parents went through a bitter divorce....
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Publisher / Publication Date: Random House 2016
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1 available in Adult Non-fiction, Call number: 921 RIPERT, ERIC RIPRipert, Eric.
Summary: "Based on his popular PBS TV program Avec Eric, this book follows culinary superstar Eric Ripert as he explores the culture and culinary traditions of regions around the world, then returns to his home kitchen to create 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,...
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Publisher / Publication Date: John Wiley & Sons 2010
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 RIPKang, Mingoo
Summary: "Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, and ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in...
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Publisher / Publication Date: Artisan, a division of Workman Publishing 2024
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1 available in Adult Non-fiction, Call number: 641.59519 KANSummary: The film follows Paul Liebrandt over a decade and reveals his creative process in the kitchen, as well as the extreme hard work, long hours, and dedication it takes to be a successful culinary artist.
Format: moving image
Publisher / Publication Date: First Run Features 2012