Book Details

In "A Return to Cooking," renowned chef Eric Ripert takes a sabbatical from his acclaimed New York restaurant, Le Bernardin, to reconnect with the essence of cooking. He assembles a diverse group—including painter Valentino Cortazar, writer Michael Ruhlman, photographers Shimon and Tammar Rothstein, and assistant Andrea Glick—to embark on a culinary journey across various locales: Sag Harbor in summer, Puerto Rico in winter, Napa Valley in spring, and Vermont in fall. In each setting, they rent a house, shop for local ingredients, and prepare spontaneous meals together. The book features 150 recipes, such as Caramelized Pineapple Crepes with Crème Fraîche, Shrimp with Fresh Coconut Milk, Calabaza, and Avocado, and Seared Tuna with Escabeche of Pear Tomatoes. Accompanied by nearly 400 color photographs and illustrations, "A Return to Cooking" offers an intimate look into Ripert's creative process and his approach to simple, yet inspired, home cooking.