Article content When a renowned and starred French chef publishes a new cookbook, we anticipate something special — and French-born New Yorker Éric Ripert delivers with his sixth collection. This surprisingly user-friendly book about vegetables is packed with tips to help home cooks succeed in the kitchen. If you read Ripert’s 2016 memoir, 32 Yolks, about the grueling training he endured under the late, great chef Joël Robuchon and others, you’ll quickly realize how this restaurateur earned his many stars at Le Bernardin, the celebrated New York establishment he co-owns. This makes it...