Eric Ripert has fans in my household. Two. And there are (only) two of us in the household (unless you count the new dog). He just seems. . . nice. And wow can he cook and talk about food and . . . all those things.
I don't really know why - we just like him.
And so, when his newest cookbook came out on vegetables, my partner immediately ordered it. And, I am glad she did.Its simple, true. And it is beautiful. True. And, she has cooked from it - which is high praise for the very reason that I order the darn things sometimes and spend more time reading them than I do cooking from them. In this case, I have indeed spent most of my time with it perusing it - and seeing somewhat better versions of things I either cook - or used to cook - including braised belgian endives. We used to love them - carries of butter and beef broth from, I think, The Joy of Cooking. And now another version. One day I will have a veggies attack and . . . out will come this beautiful book.
I have not cooked from the book, but my partner has who has always made great clafoutis but now is making even better clafoutis based on Ripert's recipe for Cherry Clafooutis in the book!
The book title is Vegetable Simple: A Cookbook published by Random House. With a cover which simply pictures some asparagus twined together for steaming . . . the book too, is beautiful and simple.
