About this item
Eric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source - and doing so, as is his habit, with great intent and care. In Vegetable Simple, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant to , from warming to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised.
About the Author
Eric Ripert is grateful for his early exposure to two cuisines--that of Antibes, France, where he was born, and to Andorra, a small country just over the Spanish border where he moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D'Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier. In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley's sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York's--and the world's--great chefs. In 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times. 20 years later and for the fifth consecutive time, Le Bernardin again earned the New York Times' highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star. In September 2011, Ripert and Le Coze unveiled a significant redesign of Le Bernardin from Bentel & Bentel that earned the restaurant a James Beard Award for "Best Restaurant Design" in 2012. The new look features a lounge, a first for the restaurant, where a separate menu is available.Three years later in September 2014, Ripert and Le Coze opened Aldo Sohm Wine Bar, named for the acclaimed wine director Aldo Sohm. Located just steps away from Le Bernardin, the wine bar offers a menu of cheese, charcuterie and simple fare paired with Sohm's curated wine list in a casual, convivial setting. That same month, the two expanded Le Bernardin's private dining offerings with Le Bernardin Privé, a dynamic space above Aldo Sohm Wine Bar that can accommodate a range of events, including weddings, cocktail receptions and corporate meetings. GQ named Le Bernardin the best restaurant in America in 1997, and in 2007, the magazine named Le Bernardin one of "Seven Food Temples of the World." In 2005, New York magazine declared Le Bernardin the #1 restaurant in the city, awarding it five stars in the inaugural restaurant rating issue - a position it holds today. Also in 2005, Bon Appetit declared Ripert's Butter-Poached Lobster with Tarragon and Champagne its "Dish of the Year." Le Bernardin continues to receive universal critical acclaim for its food and service, and currently ranks 18 on the S. Pellegrino World's 50 Best Restaurants list. The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of three stars in 2005 and each year thereaf
