{"product_id":"le-bernardin-cookbook-eric-ripert-9780385488419","title":"Le Bernardin Cookbook: Four-Star Simplicity","description":"\u003cb\u003eCusine 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. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThe 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. \u003cp\u003e\u003c\/p\u003eMaguy 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. \u003cp\u003e\u003c\/p\u003eEssential to the experience of dining at Le Bernardin and to the \u003ci\u003eLe Bernardin Cookbook\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Eric Ripert, Maguy Le Coze\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0385488416\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780385488419\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/01\/1998\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 384\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.75lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.54h x 8.48w x 1.30d\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Nominee\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 08\/03\/1998 pg. 80\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 08\/01\/1998 pg. 1947\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 09\/15\/1998 pg. 107\u003cbr\u003e\u003ci\u003eNew York Times\u003c\/i\u003e 12\/06\/1998 pg. 21\u003cbr\u003e\u003ci\u003eLibrary Journal Prepub Alert\u003c\/i\u003e 06\/01\/2001 pg. 122\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 07\/31\/1998\u003cbr\u003e\u003ci\u003eSchool Library Journal\u003c\/i\u003e 06\/01\/2001","brand":"Eric Ripert","offers":[{"title":"Hardcover","offer_id":44047269396735,"sku":"9780385488419","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_0d8dc488-5bbf-4b50-9c23-a05c88720968.jpg?v=1684989235","url":"https:\/\/www.whiterainbookhouse.com\/products\/le-bernardin-cookbook-eric-ripert-9780385488419","provider":"WR Book House","version":"1.0","type":"link"}