Each ticket ($35+fees) includes ev ent admission\, a copy of \;Mindful Cooking\, and a donation to the Cuyahoga County Public Library Foundation. \; \;&n bsp\;
\nAbout the author:
\nEric Ripe rt \;is the chef and co-owner of New York's internationally a cclaimed seafood restaurant Le Bernardin\, which has held three stars from the Michelin Guide since 2005. \;He is Vice Chairman of the board at City Harvest\, New York City&rsquo\;s largest food rescue organization ded icated to feeding New Yorkers in need\, as well as a recipient of the Legi on d&rsquo\;Honneur\, France&rsquo\;s highest honor. He previously served as a regular guest judge on Bravo&rsquo\;s \;Top Chef \;and hosted his own TV series from 2009 to 2015\, \;Avec Eric\, which has won Emm y and James Beard awards. Ripert is the author of six cookbooks\, includin g the \;New York Times \;bestsellers \;Seafood Si mple \;and \;Vegetable Simple\, as well as \;My Best\, \;Avec Eric\, \;On the Line\,&nb sp\;A Return to Cooking\, \;and \;Le Bernardin: Four Star Simplicity\, and a \;New York Times \;bestselli ng memoir\, \;32 Yolks: From My Mother&rsquo\;s Table to Working t he Line.
\nMindful Cooking \;is f ar more than just recipes\; Chef Ripert urges us to deepen our connection to what we eat\, embrace cooking as an act of love\, and recognize that ev ery meal is an opportunity to nourish more than just our bodies.
\nW hile exploring the preparation of Buddhist temple cuisine at monasteries a cross Japan and Korea\, Eric Ripert witnessed an entirely different relati onship with food than he had ever seen before: one rooted in reverence\, s ustainability\, and intention. He noticed that every seed planted\, every ingredient prepared\, and every meal shared was infused with care and purp ose. The respect for nature and the understanding of food as nourishing bo th body and soul resonated deeply\, inviting him to reevaluate the way he approached cooking and eating. From that revelation came \;Mindful Coo king.
\nThrough simple\, plant-based recipes&mdash\;from vibrant sal
ads like \;Radish &\; Turnip Carpaccio with Yuzu Kosho Vinaigrette&
nbsp\;to hearty mains like \;Dan Dan Noodles \;and \;Eggplant
Schnitzel\, from wholesome desserts like \;Avocado-Lime Tart \;to&
nbsp\;restorative juices and teas like \;Chrysanthemum\, Chamomile &am
p\; Verbena Infusion&mdash\;this book showcases delicious\, vegetable-forw
ard dishes that challenge the way we think about cooking and eating in the
Western world. While some recipes are inspired by Ripert's travels throug
h Asia\, he draws from an eclectic range of culinary inspiration\, includi
ng the French classics of his youth. And above all\, each dish is designed
to be easy\, nutritious\, and joyful to make&mdash\;not to mention totall
y delectable.
Eric Ripert will be in conversation with
Rocco Whalen\, who\, after five years of cooking with Wolfgang Pu
ck and a stint as executive chef at Blue Point Grill\, returned to his hom
etown of Cleveland to open the award-winning restaurant\, Fahrenheit.
Additional books will be available for purchase courtesy of Mac&rsquo\;s Backs &ndash\; Books on Coventry.
\nFor questions about accessibility or to request accommodations for individuals with hearing\, visual or mobility impairments\, please ema il \;events@cuyahogalibrar y.org.
\nAll ticket purchases are non-refundable. If you have purchased a ticket and can no longer attend\, email \;< a href="mailto:events@cuyahogalibrary.org">events@cuyahogalibrary.org by the event date to arrange book pickup at the CCPL branch of your choice .
\nQuestions? Email us at events@cuyahogalibrary.org.
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