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Meet & Eat: Eric Ripert
For this week's Cook the Book column we're featuring Avec Eric, Eric Ripert's newly released companion cookbook featuring his PBS series. We sat down with Eric to talk about his show, travels, and Thanksgiving plans.Video: Eric Ripert Visits Costco on 'Avec Alan'
In the first installment of Avec Alan, GQ's food critic Alan Richman introduces French chef Eric Ripert to the wonders and horrors of Costco. How does the fluorescent light-filled warehouse club make make Ripert feel? Not so good: I am freaked out. Costco depresses me. I know everybody doesn't have the same opportunities I do to visit farm stands and little markets, but I will fight to the end for inspirational shopping. Costco doesn't even look like it belongs on our planet. It could be on the moon. It has no relationship to the outside world as I know it. The lighting, the temperature, the outrageous abundance. The store has no life and no contact with anything that comes...Cook the Book: 'On the Line'
You’d think that a chef with three Michelin stars would guard his secrets. But Eric Ripert, with Christine Muhlke, has written the restaurant equivalent of a tell-all memoir—well, minus the sordid love affairs. The establishment in question is Le Bernardin, the phenomenally successful fish restaurant now in its 23rd year; the book is On the Line. The sweeping narrative takes you all the way from the front of the house to the back of the pantry, providing “day in the life” timetables for everyone from the porter (“8:41 a.m.—Sorts and smells squid, turning plastic gloves inky”) to the pastry cook (“10:30 .a.m—One hundred dozen petits fours are finished for lunch.”) Dishes are described in detailed play-by-plays (“1:37:54—Flips fish”), kitchen jargon...'Top Chef' Season 5, Episode 11: One Fish, Two Fish, Another Bloody Fish
This week, Eric Ripert guest-judged, and unlike past visitors, he was actually pretty nice. In fact, he had a calming, reassuring presence. In return, the contestants basically worshiped him. The episode was actually cheffy—less psychodrama, more cooking skill and technique.UV Light Helps Sort Crabmeat From Cartilage
Photograph taken by Melissa Hom, from Grub Street Now there's no excuse for finding cartilage in your warm peekytoe crab cake with shaved cauliflower at Le Bernardin. They use an ultraviolet light that distinguishes crabmeat from cartilage (the cartilage appears a much brighter white), which executive chef Eric Ripert discovered last year after seeing it on a French TV program. Related The 50 Best Restaurants in the World, per S. Pellegrino Eric Ripert's New Website In Videos: Anthony Bourdain Interviews Eric Ripert...In Videos: Anthony Bourdain Interviews Eric Ripert
In this clip from No Reservations, Anthony Bourdain interviews Eric Ripert after both of them having worked a dinner shift on the line at Les Halles. [via Eater] Video after the jump....Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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