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Review: Avec Eric: A Culinary Journey with Eric RipertUser Review - Terri Jacobson - Goodreads
A culinary gem. Ripert goes to different regions of the world (San Fransisco, Tuscany, the south of France) in search of the finest ingredients. He then makes a beautiful meal using those ingredients ... Read full review
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Review: Avec Eric: A Culinary Journey with Eric RipertUser Review - Goodreads
I loved everything about this book - the mix of narrative, photos, and recipes was just right. It is so authentic that I could even hear Ripert's voice when reading the narrative. I especially liked ...
½ cup ½ teaspoon ¼ cup arugula bay leaf beans Bernardin black pepper blood orange boil canola oil carrots chef chicken stock chopped cinghiale cooking cream crème fraîche croutons dish DOLCE-FORTE dough duck breasts extra virgin olive ﬁne sea salt ﬁnely diced ﬁrst ﬁsh ﬂavor ﬂour ﬂowers freshly ground black garden garlic garlic cloves gently ground black pepper heirloom Hog Island Oyster ingredients Island Oyster Company Italian parsley lemon juice medium heat minced minutes Mourvèdre olive oil ounces panna cotta PAPPARDELLE Parmesan cheese pea shoots plate polenta pork loin pumpkin seeds recipe Remove restaurant rice Roussanne salad salmon ﬁllets salt and freshly salt and pepper sauce sauté pan sea lettuce Season to taste Serve immediately shallot sherry vinegar simmer soup Spoon sprigs stir tablespoons tablespoons extra virgin taste with salt thinly sliced toasted tobiko tomatoes Tuscan unsalted butter vegetables vinaigrette virgin olive oil wakame Whisk wild boar