A Return to Cooking
Often consumed with business decisions and staffing issues, four-star chef Eric Rupert sometimes asks himself: When do I get to cook? This book is Ripert's personal quest for the answer to that question; a journey in four different seasons to four different locales to cook the landscape and cook from the guts.
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Produktdetails
Weitere Autoren: Ripert, Eric
- ISBN: 978-1-57965-393-4
- EAN: 9781579653934
- Produktnummer: 4252850
- Verlag: Workman
- Sprache: Englisch
- Erscheinungsjahr: 2009
- Seitenangabe: 330 S.
- Ausstattung: Trade Paperback
- Masse: H27.9 cm x B24.5 cm x D2.4 cm
- Abbildungen: Paperback - Trade paperback (UK); Raster, farbig
Über den Autor
Michael Ruhlman is the author of The Elements of Cooking, The Soul of a Chef, and The Making of a Chef: Mastering Heat at the Culinary Institute of America, among others.Eric Ripert is the co-author of the recently published On the Line: Inside the World of Le Bernardin, and chef and part-owner of Le Bernardin, awarded four stars by The New York Times, three stars by the Michelin Guide, and rated best restaurant in New York by Zagat. He is a frequent guest on such national shows as Bravo's Top Chef, Today, Charlie Rose, Martha, and Anthony Bourdain's No Reservations. He has opened two new restaurants, 10 Arts in the Philadelphia Ritz-Carlton and Westend Bistro in Washington, D.C. You can watch Eric Ripert in action on his forthcoming television show Avec Eric and on his Web site, www.aveceric.com.
45 weitere Werke von Michael Ruhlman:
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
Ebook (EPUB Format)
CHF 42.55
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