by Eric Ripert & Michael Ruhlman
Artisan - $50.00, Hardcover
352 pages, more than 125 recipes
Nearly 400 color photographs and illustrations

Born in Antibes in 1965, Eric Ripert learned to cook at his mother's side. At the age of 29, he became chef at Le Bernardin-the landmark four-star restaurant in New York City. This year, Ripert was named the 2003 Chef of the Year by the James Beard Foundation. Unfortunately, his fame has had a great price: As his reputation has grown and the restaurant flourishes, Ripert's life has become somewhat of a paradox. The more acclaimed in his profession, the further removed he is from the act of cooking. A Return to Cooking is Ripert's journey back to his culinary roots. He was joined in his adventure by Colombian artist and friend Valentino Cortazar, photographers Tammar and Shimon Rothstein and writer Michael Ruhlman. Over the course of a year, Ripert left Le Bernardin for a short stretch each season: Long Island, Puerto Rico, Napa Valley and Vermont were his carefully chosen destinations. Using local seasonal ingredients, Ripert became inspired by the countryside settings and the home kitchens where the group gathered. Each locale "dictated" its own dishes: Goat Cheese and Ricotta Terrine (page 69) because it is perfect for a day at the beach on Long Island; Banana Mille-Feuille with Gingered Chocolate Sauce (page 136) is just right in Puerto Rico because, as Ripert puts it, "Bananas are so plentiful and delicious, it would be a crime not to feature them in a dessert." In Napa, Ripert was transported back to his youth, dazzled by the freshest, most beautiful ingredients he had seen since he left Europe. The results are dishes such as Lobster Salad with Mango and Foie Gras (page 174) and Portobello and Eggplant Tart (page 171).