|L. to R. Eric and Adam|
One night last week, Andrew, our friend Kathy and I all went to see Eric Rippert, the Chef Extraordinaire at New York’s Le Bernardin. Chef Rippert was appearing at the YMHA as part of the “Conversations with Chevaliers” series. The participants in these talks all have one thing in common: They have all received the prestigious French ‘Legion d’Honneur’ or Order of Arts and Letters from the government of France. It’s no surprise that Chef Rippert would be so honored. For the 20 years that he has been there, “Le Bernardin” has been consistently listed at the top of any roster of New York’s best restaurants. It’s also listed as the #18th best restaurant in the entire world according to San Pellegrino’s World’s 50 Best List. I’ll save a lot of what Chef Rippert had to say to the moderator, The New Yorker’s Adam Gopnik, for a separate post. Today I’ll tell you what he recommended when asked “What Cookbooks should a home cook own”.
|The Great Man himself, Thomas Keller|
|The Un-prepossessing Ad Hoc|