I wrote about Eric Ripert back in 2008 when friend and colleague Angie Mosier was documenting the PBS television show Avec Eric and working on the companion book. (By the way, individual episodes of Avec Eric are now available for download as podcasts at the iTunes store.)
I finally have the Avec Eric book in my hands and am totally in awe. I can attest that it is a difficult thing to write a book. You have to get so many, many things right: the text, the photos, the technical details (in this case the recipes), the design, the printing and all the myriad of details in between.
(Read Anne Lamott’s Bird by Bird should you ever want to be a published author.)
Avec Eric is a forthright, relaxed, joyous celebration of food that is neither too heady nor too difficult for the lay-chef. Eric Ripert is a stunning story teller and the book is infused with the beautiful photos, prose and spirit of our friend Angie. Star Chef named it one of the Top 10 cookbooks of 2010. Wiley hits a 100% as it is graced with lovely paper, printing, trim size, photos, stories and is simply a beautiful collection of recipes.
As I refuse to part with my copy of Avec Eric, I have purchased a copy of for my son who has opened his own catering company called MAGPIE + Ruth (after my Maggie and his sweet girlfriend Ashley). I am hoping that he will be preparing Crab-Stuffed Zucchini Flowers and Cornmeal Biscuits for us all this summer.
You will not be disappointed on either count.
I love what Anthony Bourdain writes about the Avec Eric television show in the introduction: “Remarkably, the TV show, Avec Eric, for which this volume is a companion, does NOT suck!”