Eric Ripert, chef of the Michélin 3-star restaurant Le Bernardin, tells Salon about his brand new cookbook, “Seafood Simple,” and some of his favorite ways to sear, broil, stew and even pound fish. Ripert explains that he wanted to make cooking fish easier for the average person after noticing that “a lot of people are intimidated by seafood.” The chef breaks down the basics of buying seafood sustainably and tailoring your recipes to the season and specific flavor profiles of each fish. Plus, Ripert reflects on his many appearances as a guest judge on “Top Chef,” his efforts to fight food insecurity with the organization City Harvest and why he’s not rushing to open up any new restaurants. “I’m very happy with Le Bernardin,” he said.
Learn more about Ripert’s new cookbook “Seafood Simple” here: [ Ссылка ]
Chapters:
00:00 An expert simplifies seafood
05:05 Ripert's favorite fish
06:48 Family influence
08:21 Le Bernadin's signature dish
10:23 What Ripert won't cook
11:19 Cooking sustainably
15:25 Ripert on Top Chef
16:58 Why Ripert meditates
18:56 Fighting food insecurity
21:44 What's next for Ripert?
