00 FOREWORD (Anthony Bourdain). 00 INTRODUCTION. 01 BIG FLAVOR. 02 STAR INGREDIENTS. 03 FARMING THE SEA. 04 BIRTH OF A DISH. 05 TEAMWORK. 06 CATCH AND COOK. 07 ARTISANAL. 08 PERFECT PAIRINGS. 09 OIL AND WINE. 10 CRAFTSMANSHIP. 11 TRADITION. 12 CAYMAN COOKOUT. 13 INDEX.
The French chef Eric Ripert is executive chef at Le Bernardin in New York City. His cookbooks include Le Bernardin Cookbook, A Return to Cooking, On the Line, Avec Eric, and My Best.
"The 2003 Beard Foundation Outstanding Chef in the United States, Ripert presents this companion to his PBS television show of the same name. The simplicity and balance of flavors in this book are characteristic of the style that has earned Ripert's Le Bernardin in New York City its reputation. Ripert describes his visits to 12 regions of the Western world and focuses on each area's culture, natural crops, and local culinary delights. From Los Gatos, CA, to Tuscany, Italy, Ripert shares recipes, agricultural growing methods, and preparation, cooking, and serving ideas. Many recipes include a suggested wine or cocktail pairing. Though most dishes are appropriate for luncheon or dinner, a few breakfast items are included. VERDICT Resplendent with photos of fields, orchards, beaches, farmer's markets, beautiful dishes, and cheerful people cooking and enjoying food, this book will be a pleasure to browse, read, and use. Readers are left with a desire both to sample the 100-plus recipes and to visit the regions in which they were created. Highly recommended." (Library Journal, October 15, 2010) "Ripert, chef of the famed New York restaurant Le Bernardin and author of On the Line, takes readers on a culinary journey from Italy to California in this companion piece to his PBS series of the same name... The roasted pork loin with wild mushrooms, garlic, and sage pan jus from Tuscany will tempt even the most faithful of vegans, while heirloom tomato salad with black garlic and white balsamic, and white asparagus with anchovy-herb butter, both from Los Gatos in California, proclaim the supremacy of vegetables ... the array of appetizing dishes that Ripert offers is worth the price." (Publishers Weekly, September 20, 2010)
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