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Le Bernardin Cookbook: Four-Star Simplicity Hardcover - 1998
by Eric Ripert
- Used
The understated elegance of New York's only four-star seafood restaurant is now made available to the home cook in more than 100 impeccable recipes. The subtle dishes served in Le Bernardin's beautiful dining room have all been tested and adapted for the home kitchen. 18 color photos.
From the publisher
From the jacket flap
Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert.
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: "Gilbert was not a classically trained chef," she says. "He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he'd never made a hollandaise or a bearnaise. He focused on flavors that were delicate, subtle, herb-infused."
Today, Chef Eric Ripert carries on that 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 therecipes themselves.
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: "Gilbert was not a classically trained chef," she says. "He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he'd never made a hollandaise or a bearnaise. He focused on flavors that were delicate, subtle, herb-infused."
Today, Chef Eric Ripert carries on that 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 therecipes themselves.
Details
- Title Le Bernardin Cookbook: Four-Star Simplicity
- Author Eric Ripert
- Binding Hardcover
- Edition First Edition
- Condition UsedGood
- Pages 384
- Volumes 1
- Language ENG
- Publisher Clarkson Potter Publishers, New York, New York, U.S.A.
- Date September 1, 1998
- Illustrated Yes
- Features Illustrated, Index
- Bookseller's Inventory # 49FUKR001EK1_ns
- ISBN 9780385488419 / 0385488416
- Weight 2.75 lbs (1.25 kg)
- Dimensions 9.54 x 8.48 x 1.3 in (24.23 x 21.54 x 3.30 cm)
-
Themes
- Cultural Region: French
- Cultural Region: Mid-Atlantic
- Cultural Region: Northeast U.S.
- Ethnic Orientation: French
- Geographic Orientation: New York
- Library of Congress subjects Cookery, French, Cookery (Fish)
- Library of Congress Catalog Number 98014704
- Dewey Decimal Code 641.692
Categories
Excerpt
Media reviews
Citations
- Booklist, 08/01/1998, Page 1947
- Library Journal, 09/15/1998, Page 107
- Library Journal Prepub Alert, 06/01/2001, Page 122
- New York Times, 12/06/1998, Page 21
- Publishers Weekly, 08/03/1998, Page 80
- School Library Journal, 06/01/2001, Page 0
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Le Bernardin Cookbook: Four-Star Simplicity
by Eric Ripert
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