Eric Ripert

Chinese American chef Ron Hsu shares original recipes exploring innovative Asian-influenced dishes via the rich larder of the American South in his debut cookbook, Down South + East Ron Hsu grew up a restaurant kid, surrounded by the delicious smells and flavors of Chinese food at Hunan Village, a set of seven restaurants his parents ran in Georgia from 1980 to 2008. Now, with culinary school, seven years at the world-famous Le Bernardin—where he moved from line cook to creative director—and his Michelin-starred restaurant Lazy Betty under his belt, Hsu is more than ready to share his recipes inspired by his Chinese childhood in the American South. The delicious results include recipes like cornbread made with deeply flavored lap cheong (Chinese sausage) standing in for pork cracklins and char siu style pork lacquered with a sorghum syrup-bourbon glaze. Laced with ginger, the potlikker of gently braised watercress can throw down with that of any collard greens, and a soy sauce and shiitake mushroom gravy enhances traditional meatloaf. A deep section on the Southern and Chinese pantry sets the stage for the recipes to come, exploring the ingredients most common in both cuisines—from pork, rice, peanuts, okra, cabbage, and peaches to sorghum, ketchup, soy sauce, and five spice—and redefining what is considered Southern food. With mouthwatering ingredient combinations, a fresh take on Southern food, and comforting-yet-creative recipes, Down South + East helps home cooks across the country look at everyday ingredients in new ways and discover exciting possibilities for them.

In the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs-the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, or ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces' traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one the culinary world's best-hidden secrets.

NEW YORK TIMES BESTSELLER - IACP AWARD WINNER - The definitive seafood guide from the three-Michelin-starred chef of Le Bernardin, featuring gorgeous photography and step-by-step techniques alongside 85 accessible recipes that "will have you cooking fillets with pro-level precision on a Tuesday" (Epicurious) "I hope that this book is a source of inspiration and education, encouraging you to cook with confidence and approach seafood with joy, and even love. The secret to Seafood Simple is to trust the process, and yourself." In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels--yet still with elegance and panache. Breaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book. Stunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world's greatest chefs, created especially for the home cook.

From one of the world's most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY PUBLISHERS WEEKLY 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 Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese 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. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.

New York City is a restaurant town with a heart as big as its appetite. For its first-ever cookbook, City Harvest and a who's who of New York's top chefs and restaurateurs, including Dominique Ansel, Tom Colicchio, Daniel Humm, Anita Lo, Francois Payard, Marcus Samuelsson, Ivy Stark, and Jean-Georges Vongerichten, collect 100 recipes from their world famous menus, from stylish small plates to sophisticated entrees and decadent desserts to share with friends and family. City Harvest takes readers into some of New York's most iconic dining rooms and luxe bars, sure to delight local and traveling foodies alike. Stunning photography of the finished dishes makes this a perfect gift for any food lover. Florence Fabricant of the New York Times expertly adapts each recipe for the home cook and adds insightful notes on using leftover ingredients and second helpings, making this an ideal cookbook to return to again and again.

The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food--specifically where the Santa Cruz Mountains meet the sea--than any other chef on the West Coast. Manresa's thought-provoking dishes and unconventional pairings draw on techniques both traditional and modern that combine with the heart of the Manresa experience: fruits and vegetables. Through a pioneering collaboration between farm and restaurant, nearby Love Apple Farms supplies nearly all of the restaurant's exquisite produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu--and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it.

Cusine from New York's four-star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze. The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook. Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef. Today, Chef Eric Ripert carries on Gilbert's simplistic tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts. Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.