My two favorite chefs are Anthony Bourdain and Eric Ripert, who also happen to be very close friends. Eric’s newest cookbook, 2010’s Avec Eric (With Eric), is a very usable guide that mixes French culinary attention to detail with modern tastes for fresh ingredients and exotic flavors. Bourdain wrote the forward for the book.
There is as much text as there is recipes, which bring Ripert’s travels and experiences to each dish. The color photographs are stunning, and who doesn’t like a pictures in a book? I received the cookbook as a gift, and it’s signed and personalized by the author, so I especially love using it.
Yesterday I made two recipes from the cookbook. The first was Grilled Romaine Caesar – romaine hearts cut lengthwise, brushed with Caesar dressing (including egg yolks) and grilled for four minutes. As Eric notes, the earthiness imparted by the grill make it extraordinary.
I also made the Bistecca alla Fiorentina – steak marinated in olive oil, garlic, pepper and lemon zest, and grilled medium rare. It was a favorite restaurant choice of mine while living in Rome when my dad allowed us kids to order something a bit more costly.
I added some sea scallops grilled in olive oil and butter to make it a great Saturday night surf-and-turf. I highly recommend the cookbook, and I’ll some be describing more dishes from it. Bon appetit!
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