Spoilers!Continue reading Top Chef Finale: Big. Bold. Spicy. Sweet. Salty. Sour. Awesome!
I've been featuring a lot of books lately that aren't actually cookbooks, but books that are about food, cooking and eating. Today's featured book is no exception. Called How I Learned to Cook, it is a collection of essays by some of the world's most famous and accomplished chefs in which they share some of the pivotal moments in their culinary educations. There are stories from 40 chefs, including Rick Bayless, Mario Batali and Eric Ripert. 
Chef Eric Ripert of Le Bernardin in mid-town Manhattan will be opening two new restaurants in the Caribbean. The two, to be called Blue and Periwinkle at the new Ritz-Carlton, Grand Cayman, will be seafood restaurants, like Le Bernardin. Blue will be fine-dining and Periwinkle will be a casual restaurant.
The new $440 million Ritz-Carlton will be a 144-acre luxury resort that is scheduled to open in late fall. Ripert has asked Le Bernardin's sous chef, Richard Brower to serve as chef de cuisine for both restaurants. In order to ensure quality standards, Ripert also plans to fly to the restaurants in the Caribbean with a whole team every month. From Manhattan to the Caribbean once a month? What a life!
What do Matt Dillon and Gisele Bundchen have in common? They vacation in the sexy and exclusive
Brazilian vacation spot of Trancoso. Chef Eric Ripert investigates.
Get the most out of your grilled meats by enhancing their flavor with just a few quick and easy steps.
America's Most Hated Foods
Slashfood Ate (8): Ways to create the perfect cheese plate
A good trick for saving summer herbs for future use
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