Eric Ripert and the Art of Cooking Vegetables

1

Introduction

00:00 • 2min

2

Breakfast in the Middle East

02:05 • 2min

3

Spiced Oatmeal

03:54 • 2min

4

How Does Your Cookbook Change Your Cooking?

05:44 • 2min

5

In an Olive Oil Cave, You'll Have Theof 25 Bottles of Olive Oil

07:56 • 2min

6

What's the Thing You Don't Want to Tell Me?

09:27 • 2min

7

How to Make Homemade Manas?

11:27 • 2min

8

Milk Street Radio - How to Make a Racob Egg Yolk

13:06 • 2min

9

How to Make a Fruit Cake?

14:44 • 2min

10

Learn to Cook From Yotamo

16:34 • 5min

11

Describe Your Childhood in Catalunya

21:11 • 3min

12

Chef Robushaw - The Precision of a Chef

23:48 • 2min

13

Le Bernardenis Specialize in Seafood

25:54 • 2min

14

Is Buddhism a Part of Your Life?

28:08 • 2min

15

The Seasonal Vegetable Cook Book

29:47 • 2min

16

Those Are the Tricks of the Trade, a Little Bit, Not Too Much, Just a Pinch

31:50 • 2min

17

You've Been at 92, Are You Still Excited About That?

33:24 • 2min

18

How Do You Run a Restaurant for 30 Years?

34:59 • 2min

19

The Ultimate Cushiony, Billowy White Bread

36:38 • 2min

20

How to Make Japanese Milk Bread?

39:07 • 2min

21

Japanese Milk Bread Recipe - A Recipe You Can Actually Make It Home

41:15 • 2min

22

Heresies of the Faith of Food

43:04 • 2min

23

What Is the Difference Between Olive Oil and Butter?

44:49 • 2min

24

The Third Heresy of Wine Retailers

46:43 • 2min

25

My Fourth Heresy

48:47 • 2min

26

The Souffle Is Not Essential, It's Not Transferable

50:39 • 2min

27

Milk Street Radio

52:12 • 2min