Cook the Book: 'Avec Eric'
In the introduction to Avec Eric Anthony Bourdain says that Eric Ripert lives in a strangely enchanted world, and you know, he has a point. Somehow Ripert has managed to maintain Le Berdardin's three Michelin stars, as well as its four New York Times stars, not to mention three other restaurants outside of New York. He's got a regular judging gig on Top Chef, and hosts Avec Eric, his own series on PBS.
It's a heavy load but Ripert never loses his zen-like calm and seems to enjoy every minute of it. This strange enchantment is part of Ripert's allure, and the reason why Avec Eric is such a joy to watch.
The first season of Avec Eric took Ripert on culinary journeys everywhere from hunting wild boar in Chianti to swimming with stingrays in the Cayman Islands, with plenty of guest appearances from food world celebs and enough recipes to make for a fantastic cookbook. The newly released Avec Eric is the companion cookbook to the series, complete with gorgeous photos, in depth info from the episodes and, best of all, recipes to recreate dishes that you've seen on the show.
When we asked Ripert to suggest a Fall menu from Avec Eric, he suggested a wonderfully comforting meal beginning with Deviled Eggs with Smoked Salmon, Whole Roasted Beef Tenderloin with Red Wine Butter Sauce, Roasted Fingerling Potatoes with Garlic, Rosemary, and Thyme, and an Apple Galette for dessert, and we're going to be sharing those recipes as well as a few more with you all this week.
Win 'Avec Eric'
Thanks to the generous folks over at Wiley, we are giving away five (5) copies of Avec Eric this week. All you have to do is tell us about your dream culinary journey in the comments section below.