Eric Ripert, chef and partner at New York's Le Bernardin, discusses his preference for California produce, his book tour and his newfound respect for cooking in the toaster oven. Of the latest gadget in his repertoire, he says, "I used to be condescending about the toaster oven. 'Toaster oven? Please!' But then I saw my wife cooking fish in the toaster oven for my son, and I thought it was amazing."
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