A Return to Cooking by Eric Ripert and Michael Ruhlman

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Notes about Recipes in this book

  • Halibut with grapes and red wine-port sauce

    • wcassity on December 25, 2013

      Very delicious. I simply pan fried the fish and served it with the sauce, to save time. Peeling the grapes wasn't as much work as I feared. Lots of leftover sauce. Keep an eye on the reducing port - I burned my first pot and and to start over.

  • Strawberry soufflé

    • twoyolks on June 25, 2020

      Simply not enough strawberry flavor.

  • Buttermilk custard tart with mixed berries

    • twoyolks on July 16, 2019

      This is a very simple and a bit basic but the flavor is good and it works well together. There are enough berries for flavor but they don't overwhelm the simple flavor of the custard. I did have some issues with the crust as the sides started to collapse during blind baking so I rebuilt the edges with spare dough. I ended up with extra custard as it wouldn't fit in the tart. The custard did leak a bit out of the tart and made it hard to remove the tart ring.

  • Arugula salad with goat's milk yogurt dressing

    • Barb_N on March 07, 2020

      This did not work for me- yogurt, shallot, garlic, S&P... no vinegar, no oil? It was too sharp and not the right consistency for a salad dressing.

  • Paella

    • MarciK on September 25, 2020

      I skipped the fish and used just shrimp and chorizo. I didn’t have peas so used lima beans instead, good choice. I’d make that substitution again. If you’re accustomed to using kosher salt, be careful with adding the sea salt. I think I over salted.

  • Rice pudding with sautéed bananas and chocolate sauce

    • MarciK on September 24, 2020

      I liked this better warm and without the bananas and chocolate sauce. If you don’t want to go through the extra steps, you don’t need them. It has fantastic flavor on its own. I was hesitant about the lime zest, but it was a nice and surprising addition.

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  • ISBN 10 1579653936
  • ISBN 13 9781579653934
  • Linked ISBNs
  • Published May 18 2009
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Artisan
  • Imprint Artisan Division of Workman Publishing

Publishers Text

The greatest work by one of the world's most renowned chefs.

Spontaneous meals at home with friends form the foundation of this dazzling collection of recipes that are easy enough for novices yet so inspired they could be restaurant-worthy. The result of a rare sabbatical from this famed chef's 4-star kitchen, A Return to Cooking is "an unprecedented look at the creative process of one of the world's best chefs" (Anthony Bourdain) as Eric Ripert prepares simple meals for friends in different locations, using ingredients at hand.

Expect to be enchanted by Eric's lack of pretense and his irrepressible joie--a chef who likes American mayonnaise and alphabet pasta, but can also lecture on subjects as diverse as the power of vinaigrette and the merits of Tabasco, shallots, and coconut milk. And every bit as fascinating is the bird's-eye view of the magic that occurs when decades of cooking experience coalesce with the forces of a chef's intuition.

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