Join chef and co-owner of revered four-star restaurant Le Bernardin Eric Ripert and award-winning photographer Nigel Parry, as they talk with Chopped and Top Chef judge and former Food & Wine editor in chief Nilou Motamed about their new cookbook, Vegetable Simple.
One of the world’s most renowned chefs, Ripert has built his culinary career on seafood, preparing fish with a focus and skill that enhances, rather than hides, its essential qualities. “Why not highlight vegetables with the same level of care, showcasing their natural flavors and qualities?” he says. Ripert talks about celebrating the beauty, simplicity and elegance of vegetables in dishes that have their roots in those his grandmother and aunts would cook in France, but in his own modern vision — recipes like Sweet Pea Soup, Roasted Carrots with Harissa, and a rich Mushroom Bolognese. Parry talks about his photography for the book, and how he applied the same respect he brings to his celebrity portraits to a single knockout tomato, a bundle of asparagus, or a cucumber rolled in salt. Grab a seat at the table and hear one of the world’s greatest chefs and most in-demand photographers talk about their latest passion.
Purchase signed copies of Vegetable Simple by Eric Ripert.