About this title: In this huge and sumptuous book, the chef at Le Bernardin in New York City visits four artists and writers in four different parts of the world--Sag Harbor, Puerto Rico, Napa Valley, and a town in Vermont. There he is able to stop being a famous chef and just be a cook, in fresh and intimate settings where he can recharge his culinary batteries. ...
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Note: This is a general synopsis. Each listing is described below.
Binding: Paperback
Publisher: Artisan
Date Published: 5/1/2009
ISBN-13:9781579653934ISBN:1579653936
Description: Fine. 1579653936 NEVER USED, EXTERIOR MAY EXHIBIT LIGHT SHELFWEAR. INTERIOR PAGES ARE CRISP AND NEVER USED! ! SHIPS IMMEDIATELY! ! read more
Binding: Paperback
Publisher: ARTISAN Country = UNITED STATES
Date Published: 2009
ISBN-13:9781579653934ISBN:1579653936
Description: BRAND NEW PAPERBACK. 336 pages. A cookbook with nearly 150 recipes that covers subjects as diverse as making pancakes and assembling picnics. it shows you how to slow-cook white and black bean ragout with sausages in your fireplace, cure your own duck ham, and make simple last-minute desserts. illustrations (Paperback) read more
Binding: Paperback
Publisher: ARTISAN
Date Published: 2009
ISBN-13:9781579653934ISBN:1579653936
Description: New. Often consumed with business decisions and staffing issues, four-star chef Eric Rupert sometimes asks himself: "When do I get to cook? " This book is Ripert's personal quest for the answer to that question; a journey in four different seasons to four... read more
Binding: Softcover
Publisher: Artisan
Date Published: 2009-05-01
ISBN-13:9781579653934ISBN:1579653936
Description: NEW. Softcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9781579653934. read more
Edition: First edition
Binding: Hardcover
Publisher: Artisan, New York
Date Published: 2002
ISBN-13:9781579651879ISBN:1579651879
Description: Fine. First edition, 2002, hardcover, large quarto, 330 pp., illustrated. Book fine with slight bump to bottom of spine. Binding tight, text clean bright and unmarked. DJ fine with slightest rubbing to protective mylar wrap. "...a four-part journey in four different seasons to four different locales to 'cook the landscape' and 'cook from the guts, ' using local ingredients in season and experiencing the joys--and occasional disappointments--of this spontaneous, creative act. " read more
Binding: Hardcover
Publisher: Artisan
Date Published: 2002
ISBN-13:9781579651879ISBN:1579651879
Description: Very good. Life holds a fundamental irony for four-star chef Eric Ripert--the more successful he becomes, the further he is taken from the love that made him a success in the first place. As his days get consumed with business decisions and staffing issues, the question arises--"But when do I get to cook? "A Return to Cooking is Ripert's personal quest for the answer: a journey in four different seasons to four different locales to "cook the landscape" and "cook from the guts, " using local ... read more
Description: New. 1579651879 Brand NEW ~ Hardcover with beautiful Dust Jacket ~ possibly slightest shelf-wear ~ all books carefully examined & well packaged. read more
"A very unique concept of bringing together artists in the form of Chef, Writer and Photographer gives us a balanced, beautiful if sometimes pretentious cook book."
"As interesting to look at as Ruhlman and Keller's French Laundry Cookbook, but without the latter's ivory tower tone.
Ripert is a fascinating chef; his recipes and palpable inspiration are things even a beginner can benefit from. The book's lavish photography and great layout doesn't hurt either."
"A truly inspiring chef, his place down the street from my job closed before I had a chance to go. Not many cooks out there make me feel like I'm rediscovering how foods can work, and in inventive new combinations. Wayne Nish of March comes to mind too... not sure if he's got a book though."
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