A Return to Cooking by Eric Ripert and Michael Ruhlman

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    • Categories: Sandwiches & burgers; Main course
    • Ingredients: Gruyère cheese; white bread; smoked salmon; chives
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    • Categories: Salads; Appetizers / starters; Vegetarian
    • Ingredients: potatoes; French beans (haricots verts); asparagus; corn; mesclun; cucumbers; grape tomatoes; scallions; radishes; jarred banana peppers; avocados; apples; balsamic vinegar
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    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: peaches; plums; frozen puff pastry; store-cupboard ingredients
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    • Categories: Salads; Appetizers / starters; French; Vegetarian
    • Ingredients: artichokes; shallots; dry white wine; coriander seeds; sherry vinegar; arugula
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    • Categories: Stews & one-pot meals; Main course; Mediterranean
    • Ingredients: whole chicken; lamb shoulder; ground cumin; turmeric; curry powder; fennel seeds; saffron; cilantro; fennel; fresh ginger; red peppers; zucchini; eggplants; tomatoes; harissa paste; couscous
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    • Categories: Chutneys, pickles & relishes
    • Ingredients: lemons; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: phyllo pastry; Port wine; balsamic vinegar; cantaloupes; vanilla ice cream
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    • Categories: Main course
    • Ingredients: dry red wine; carrots; fennel seeds; Port wine; grapes; halibut; tarragon
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: shallots; thyme; mussels; clams; cockles; leeks
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    • Categories: Dessert
    • Ingredients: Poire Williams; vanilla beans; pears; heavy cream; vanilla ice cream; pistachio nuts
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    • Categories: Grills & BBQ; Main course
    • Ingredients: cucumbers; lamb chops; thyme; rosemary; limes; soy sauce; shallots; tomatoes; fresh ginger; jarred banana peppers; jalapeño chiles; mint
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    • Categories: Main course
    • Ingredients: wax beans; soy sauce; sherry vinegar; Tabasco sauce; shallots; fresh ginger; cod; chorizo sausages; parsley
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    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: grappa; peaches; basil
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    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: tomatoes; lemongrass; scallions; Scotch bonnet chiles; mint; grape tomatoes
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    • Categories: Main course
    • Ingredients: striped bass; verbena; grape tomatoes; cucumbers; apples; capers; basil
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    • Categories: Soups; Vegetarian
    • Ingredients: cucumbers; crème fraîche; heavy cream; Parmesan cheese; Tabasco sauce
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    • Categories: Appetizers / starters
    • Ingredients: cucumbers; littleneck clams; crème fraîche; Parmesan cheese; Tabasco sauce; shallots
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    • Categories: Soups
    • Ingredients: cranberry beans; tomatoes; parsley; prosciutto; French bread; heavy cream
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    • Categories: Main course
    • Ingredients: cranberry beans; tomatoes; parsley; shallots; prosciutto; snapper
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    • Categories: Appetizers / starters
    • Ingredients: periwinkles; parsley; thyme; basil
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    • Categories: Main course
    • Ingredients: mussels; shallots; Italian sausages; dry white wine; rosemary; parsley; breadcrumbs
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    • Categories: Grills & BBQ; Main course
    • Ingredients: whole lobsters; herbes de Provence; curry powder; yellow tomatoes; shallots; basil; tarragon; tomatoes
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    • Categories: Appetizers / starters
    • Ingredients: garlic; red peppers; thyme; baby squid; ground cayenne pepper; parsley
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    • Categories: Main course
    • Ingredients: carrots; ground cumin; fennel seeds; turmeric; ground cayenne pepper; saffron; lemons; mint; monkfish; rosemary
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    • Categories: Main course
    • Ingredients: fluke; shallots; lemons; mint
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Notes about this book

  • Eat Your Books

    2003 James Beard Award Nominee

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.

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  • ISBN 10 1579651879
  • ISBN 13 9781579651879
  • Published Oct 31 2002
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

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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