Avec EricBased 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. |
Common terms and phrases
½ cup ¼ cup baby beans Bernardin boil bowl bring brown butter cannellini beans canola oil carrots chef chicken stock chocolate chopped chorizo combine cooking cover diced dish dough farming fillets fine sea salt finely fish flavor fresh freshly ground black garden garlic gently green ground black pepper grow half heat ingredients inspiration Italy juice keep kitchen lamb leaves lightly lime markets meat medium minutes mixture mushrooms olive oil orange ounces oven oysters PAIRINGS parsley pea shoots plate pounds prepare recipe red wine reduce remaining Remove restaurant rice ROASTED salad salmon salt and freshly salt and pepper sauce sauté season Season to taste seeds Serve immediately SERVES shallot sheet shell side simmer sliced soup stir sugar tablespoons taste with salt teaspoon toasted Tomales Bay tomatoes Tuscan vegetables vinaigrette vinegar Whisk wild boar wine zest