Le Bernardin Cookbook: Four-Star Simplicity by Ripert, Eric

Le Bernardin Cookbook: Four-Star Simplicity (Hardcover) (ISBN-13: 9780385488419)

Vendor: Eric Ripert
Product type: Books
Format: Hardcover
$50.00
$50.00
$50.00
Subtotal: $50.00
Le Bernardin Cookbook: Four-Star Simplicity by Ripert, Eric

Le Bernardin Cookbook: Four-Star Simplicity

$50.00
Le Bernardin Cookbook: Four-Star Simplicity by Ripert, Eric

Le Bernardin Cookbook: Four-Star Simplicity

$50.00
Format: Hardcover
Description
Description
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Cusine from New York's four-star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze.

The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.

Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef. Today, Chef Eric Ripert carries on Gilbert's simplistic tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.

Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.

Author: Eric Ripert, Maguy Le Coze
ISBN-10: 0385488416
ISBN-13: 9780385488419
Publisher: Clarkson Potter Publishers
Language: English
Published: 09/01/1998
Pages: 384
Format: Hardcover
Weight: 2.75lbs
Size: 9.54h x 8.48w x 1.30d
Award: IACP Crystal Whisk Award - Nominee

Review Citation(s):
Publishers Weekly 08/03/1998 pg. 80
Booklist 08/01/1998 pg. 1947
Library Journal 09/15/1998 pg. 107
New York Times 12/06/1998 pg. 21
Library Journal Prepub Alert 06/01/2001 pg. 122
Publishers Weekly 07/31/1998
School Library Journal 06/01/2001
By Eric Ripert
By Eric Ripert
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Maguy Le Coze and her brother, Gilbert, opened the original Le Bernardin in Paris in 1972 and won their first Michelin star in 1976. In New York, Le Bernardin opened in 1986 and received its first four-star rating from the New York Times three months later. In 2013, Maguy became the first woman ever to receive the James Beard Award for "Outstanding Restaurateur."

Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which holds three stars from the Michelin Guide and has maintained a four-star rating from The New York Times for more than two decades. He is vice chairman of the board of City Harvest, a New York-based food rescue organization, as well as a recipient of the Legion d'Honneur, France's highest honor. He serves as a regular guest judge on Bravo's Top Chef and is the host of his own TV series, Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of five cookbooks: Avec Eric, On the Line, A Return to Cooking, Le Bernardin: Four Star Simplicity, and My Best: Eric Ripert.

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