Avec Eric by Eric Ripert

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Notes about Recipes in this book

  • Grilled calamari with quinoa, tomatoes and olives

    • Jane on May 24, 2012

      I made just the quinoa element of this recipe to serve alongside the grilled mahi-mahi recipe in the same book. Not impressed by this at all. Not sure why it was so dull - it contains lemon juice, mint, parsley as well as olives but it had no zing. I think there was too much quinoa in relation to the flavorings. Not worth repeating.

  • Mahi mahi with grilled mango and roasted chili sauce

    • Jane on May 24, 2012

      Disappointing. The sauce was over-watery - I think 1 cup (or less) rather than 1.5 cups of water would have worked better. The fish was OK but not very interesting. The grilled mangoes were about the only tasty part of the dish (they were tossed in lime juice and cilantro after grilling). Not worth repeating.

  • Grilled pork chops with jerk spices

    • JoanN on September 20, 2014

      Loved these. Nice and spicy with 2 Habaños; just perfect at 7 minutes per side in grill pan.

  • Ratatouille

    • JoanN on June 26, 2014

      Maybe the best ratatouille I ever had. Used only 4 teaspoons of oil and only one ounce of Parmesan.

    • Ladyberd on August 29, 2017

      Delicious and great use of summer produce. i added 5 cloves of garlic, a green pepper and a yellow squash. Also good cold.

  • Fennel pollen-dusted whole branzino with white wine, tomatoes and fennel broth

    • JoanN on July 11, 2014

      Easy; superb. Timing is spot on.

  • Chicken paillard with tomatoes, fennel and olives

    • JoanN on September 08, 2014

      I kept enjoying this more and more with every bite. It’s light, and bright, and flavorful and quite a wonderful way to make those boring old frozen chicken breasts into something truly fresh and delightful. Good leftovers, too.

  • Butter lettuce salad with tarragon and citrus-honey vinaigrette

    • blintz on November 09, 2015

      Simple salad with a nice bright citrus-y dressing. The fresh tarragon is something I would add to a salad again. Topped this with sliced French breakfast radishes from the FM for a bit of color.

  • Carbonara

    • L.Nightshade on September 08, 2014

      We really did the homestyle version of this dish. We made our own bacon, made our own linguini, made our own crème fraîche, took chives from our herb pots, and bought eggs from a family up the road. I hold no personal relationship with the parmesan, it was from Italy, not from a family up the road. But perfectly adequate. Aside from the seven days to cure the bacon, and the 24 hours for the crème fraîche, and the little bit of time to make the linguini (all optional), this dish comes together quite quickly. And, it was lovely. I heard words at table, such as "fantastic," "terrific," etc. Can't ignore that. It's not your typical carbonara, as the crème fraîche lends a touch of a tartness. This actually balanced surprisingly well with the bit of sweet in our maple and espresso cured bacon. But rich? Oh, overwhelmingly rich. This is definitely a do-again. And again. And again.

    • L.Nightshade on December 29, 2014

      Recipe is online here: http://www.aveceric.com/carbonara/

    • peaceoutdesign on October 28, 2020

      I used pancetta instead of bacon and added fresh spring peas. It was easy and fast. I was afraid the egg yolks would clump if added all at once so I added a bit of the hot creme fraiche to the eggs to incorporate and added that back to the pan.

  • White wine-citrus spritzers

    • adrienneyoung on July 02, 2017

      Keeper! Lovely way to wait for the BBQ to come to temperature.

    • stockholm28 on September 05, 2014

      Very refreshing summer aperitif. The lemon simple syrup really mellows out the aperol, so I think even non-aperol fans would like this.

  • Cod Basquaise

    • krissirk on January 09, 2012

      clean quickly and thoroughly after cooking cod stovetop. smells like cod for days if you don't clean up properly.

  • Deviled eggs with smoked salmon

    • amoule on July 16, 2016

      Excellent. After eating these i think I won't go back to stuffed eggs made with mayonnaise again; creme fraiche is the way to go, apparently. I garnished these with a piece of smoked salmon jammed into the filling; it looked good and let people know what was in them. I used hot-smoked salmon but I think either would work.

  • Classic beef tartare

    • amoule on December 29, 2015

      Excellent. This is well worth the expense. I'll definitely repeat this one. I thought about replacing the flavorless canola oil with good olive oil but I'm glad I didn't (I used flavorless avocado oil instead). I can't eat gluten so I omitted the toasts, but thick, high-quality potato chips made a nice substitute. I ate much of it with just a fork, though, and was very happy.

  • Cultured butter

    • stockholm28 on November 04, 2015

      I get why Tipsy Baker says "Make the Bread, Buy the Butter.". This was delicious using cream and creme fraiche, but not very economical given the cost of both ingredients.

  • Salmon rillette

    • stockholm28 on September 04, 2014

      Nice, simple appetizer. Other than cooling the poached fish, this comes together quickly and easily.

  • Hog wash

    • peaceoutdesign on December 31, 2020

      From Hog Island Oyster Company and it is a bit different than their website recipe.

  • Phyllo-wrapped salmon with lemon-horseradish cream

    • peaceoutdesign on April 07, 2020

      Used rosemary and thyme instead of the basil and baked at 350 rather than in a pan. In addition, I wrapped an 8-inch fillet of salmon in 4 sheets of phyllo rather than each individual fillet and it turned out awesome.

  • California bee sting

    • metacritic on April 19, 2020

      Wonderful. I suspect you need to use exceptionally good honey to make this sing, which I did. Light but the honey steeped with chili gives the drink a bit of weight and depth.

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Reviews about this book

  • Fine Cooking

    ...Avec Eric is for cooks who are curious about recipe development. Ripert reveals how his adventures spark his imagination ... recipes that are both brilliant and approachable.

    Full review
  • ISBN 10 0470889357
  • ISBN 13 9780470889350
  • Published Nov 10 2010
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons

Publishers Text

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.

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