Avec Eric: A Culinary Journey with Eric Ripert

by Eric Ripert

ISBN-10: 0470889357
ISBN-13: 9780470889350
Region: USA
Publisher: Wiley
Publication Date: October, 2010
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Recipe Index

Recipesort icon Page Rating
Apple Galette 256
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Apple Jam 226
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Artichoke and Escarole Salad with Pecorino Pesto 162
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Arugula Salad with Baby Turnips, Pine Nuts and Orange 24
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Avocado Salsa Verde 182
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Baked Zucchini with Seasoned Bread Crumbs 93
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Balsamic Mignonette 72
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Barely-Cooked Scallops with Tomato Compote and Champagne Beurre Blanc 225
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Bistecca all Fiorentina 162
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Blackberry Tomato Crumble 57
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Bouillabaisse 97
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Boulangere Potatoes with Bay Leaf 254
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Brown Butter Ice Cream 165
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Butter Lettuce Salad with Tarragon and Citrus-Honey Vinaigrette 114
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Buttermilk-Herb Battered Quail with Honey Mustard 117
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Cacciucco alla Livornese 96
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California Bee Sting 114
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Caramelized Onion and Gruyère Tart 183
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Caramelized White Chocolate Panna Cotta with Blood Orange Marmalade 30
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Carbonara 159
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Caribbean Fried Rice 275
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Caymanian Ceviche 277
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Charred Octopus with Peach, Arugula and Aged Balsamic 93
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Chestnut Cake 163
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Chicken Paillard with Tomatoes, Fennel and Olives 203
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Chicken Stock 29
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Chocolate Soufflés 233
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Cinghiale Dolce-Forte 27
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Classic Beef Tartare 250
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Coconut Rice Pudding 281
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Cod Basquaise 90
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Conch Ceviche 136
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Conch Fritters with Mango Chutney 137
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Coq au Vin 252
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Cornmeal Biscuits with Whipped Honey Butter 118
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Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce 47
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Cultured Butter 228
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Deviled Eggs with Smoked Salmon 249
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Fennel Pollen-Dusted Whole Branzino with White Wine, Tomatoes and Fennel Broth 94
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Five-Spice Crusted Venison Tenderloin with Caramelized Honey-Soy Glaze 116
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Garlic-Herbed Goat Cheese 182
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Grape Mostarda 226
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Grape, Almond, and Radicchio Salad with Black Olives 207
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Green Olive Tapenade 204
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Green Papaya Salad 135
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Grilled Calamari with Quinoa, Tomatoes and Olives 94
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Grilled Figs with Honey-Mascarpone Cream 119
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Grilled Fruit en Papillote 142
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Grilled Porcini Mushrooms with Pecorino and Rosemary-Garlic Oil 163
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Grilled Pork Chops with Jerk Spices 279
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Grilled Romaine “Caesar” 140
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Grilled Spiny Lobster with Tropical Vierge 139
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Heirloom Tomato Salad with Black Garlic and White Balsamic 47
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Herb and Salt-Crusted Lamb Loin 231
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Hog Wash 72
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Honey Granola 119
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Macerated Strawberries with Aged Balsamic Ice Cream 187
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Mahi Mahi with Grilled Mango and Roasted Chili Sauce 280
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Market Vegetables with Ravigote Vinaigrette 53
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Mushroom Stock 29
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Mussels with Tomato-Saffron Butter 75
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Olive Oil Financier 99
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Oyster and Sea Lettuce Salad with Anchovy Vinaigrette 78
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Oyster Sangrita 71
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Pain au Chocolat 211
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Pan Roasted Cod with Octopus-Red Wine Sauce and Basquaise Emulsion 95
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Pan Roasted Duck Breast with Wilted Arugula and Dolce-Forte Sauce 28
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Pan-Roasted Arctic Char over Black Olive Potatoes and Melted Cherry Tomatoes 210
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Pappardelle with Wild Boar Ragu and Porcini Mushrooms 26
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Pear and Endive Salad with Blue Cheese Vinaigrette 184
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Perfect Manhattan 249
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Phyllo-Wrapped Salmon with Lemon-Horseradish Cream 75
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Piña Colada 276
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Portobello “Fries” with Truffled Aïoli 205
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Pumpkin Soup with Spiced Pumpkin Seeds and Nasturtiums 49
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Ratatouille 254
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Ricotta Gnocchi with Prosciutto, Peas and Mint 160
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Ricotta-Spinach Ravioli with Butter and Sage 161
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Roasted Capon with Mushroom-Truffle Stuffing 255
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Roasted Carrots with Baby Pea Shoots and Curry Vinaigrette 55
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Roasted Chicken with Za’atar Stuffing 247
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Roasted Fingerling Potatoes with Garlic, Rosemary and Thyme 186
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Roasted Leg of Lamb 52
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Roasted Oysters with Gremolata 73
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Roasted Pork Loin with Wild Mushrooms, Garlic and Sage Pan Jus 22
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Roasted Striped Bass with Tomatoes, Zucchini and Onions 98
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Romaine Salad with Garlic Vinaigrette 250
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Rum Punch 135
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Salmon Rillette 181
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Sautéed Shittake Mushrooms with Sage 228
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Seared Salmon with Sautéed Pea Shoots and Ginger-Soy Vinaigrette 51
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Seared Shrimp, Baby Spinach, Mâche and Mushrooms with White Balsamic Vinaigrette 277
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Seared Skirt Steak and Spinach Salad with Red Wine-Shallot Vinaigrette 207
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Seared Tuna Sashimi Salad with Wasabi Vinaigrette 140
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Seared Tuna Steak with Broccoli Rabe and Green Peppercorn Sauce 141
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Seaweed and Herb Salad with Toasted Sesame Seeds and Ponzu Vinaigrette 78
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Sheep’s Milk Cheese Soufflés 229
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Shrimp in Coconut Curry Sauce 273
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Smoked Salmon Carpaccio with Toasted Brioche and Tobiko 48
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Snapper Tartare with Olives, Lemon and Fennel 209
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Soft Polenta 28
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Spice-Crusted Duck Breast with Orange-Honey Glaze and Cumin-Scented Carrots 113
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Spiced Butternut Squash with Chestnut Honey 116
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Spiced Hot Chocolate and Cinnamon Beignets 79
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Spiced Olives 204
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Spicy Parmesan-Pistachio Cheese Straws 183
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Steamed Clams in White Wine-Chorizo Broth 73
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Tomato Bread with Ibérico 185
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Tropical Salad 276
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Truffle Risotto 29
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Tuscan Bean Soup 21
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Tuscan Sunset Cocktail 24
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Vanilla Ice Cream 165
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Walnut Brittle 232
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White Asparagus with Anchovy-Herb Butter 54
0
White Wine-Citrus Spritzers 211
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Whole Roasted Beef Tenderloin with Red Wine Butter Sauce 186
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Whole Roasted Red Snapper with Thai Spices and Coconut Rice 76
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Publishers Information

About Avec Eric: A Culinary Journey with Eric Ripert

Publisher Web Link: http://www.wiley.com/

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, part cookbook, with 125 fresh, exciting recipes drawn from Ripert’s journey through the culinary landscapes of regions from Tuscany to Sonoma to the Hudson River Valley. Food and travel photos throughout reflect Ripert’s journey and highlight the inspirations behind each dish, while handwritten notes and hand-drawn illustrations give the book a uniquely personal feel. (http://www.wiley.com/)

Author Information

About Eric Ripert

Author Web Link: http://aveceric.com/

Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and of Andorra, a small country just over the Spanish border, where he moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15, he left hometo attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.

In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.

In 1995, at just 29 years old, Ripert earned a four-star rating from the The New York Times. Ten years later and for the fourth consecutive time, Le Bernardin again earned the The New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.

In 1997, GQ named Le Bernardin the best restaurant in America, and in 2007, the magazine named Le Bernardin one of “Seven Food Temples of the World.” In 2005, New York Magazine declared Le Bernardin the #1 restaurant in the city, awarding it 5 five stars in its inaugural restaurant rating issue—a position it still holds today. Also in 2005, Bon Appétit declared Ripert’s Butter-Poached Lobster with Tarragon and Champagne its “Dish of the Year.”

Le Bernardin continues to receive universal critical acclaim for its food and service. The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of 3 three stars in 2005, 2006, 2007 and 2008. The Zagat Guide has recognized the restaurant as the “Best Food” in New York City for the last eight consecutive years. In 1998, the James Beard Foundation named Le Bernardin “Outstanding Restaurant of the Year” and Eric Ripert “Top Chef in New York City.” In 1999, the restaurant received the “Outstanding Service” award from the Beard Foundation, and in 2003, the Foundation foundation named Ripert “Outstanding Chef in the United States.” In 2009 Ripert was granted the rank of Chevallier in France’s Légion d’Honneur.

Ripert has served as guest judge (and “fan favorite”) on Bravo’s Top Chef for two seasons and has appeared on the Late Show with David Letterman, The Charlie Rose Show, The Ellen DeGeneres Show, TODAY, Live with Regis & and Kelly, and The Martha Stewart Show. In fall 2008, Ripert published On The Line with Artisan, his second book with the publisher. Ripert will star in his own television series, AVEC ERIC, airing on public television in September of 2009.

Ripert is the chair of City Harvest’s Food Council, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good tequila and peace and quiet. He lives on the Upper East Side and Sag Harbor with his wife and young son.  (http://aveceric.com/)

Cookbooks by Eric Ripert