Le Bernardin Cook Book: Four-Star Simplicity (Hardcover)

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ITEM# 2670501
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ITEM#: 2670501

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 theNew York Times three months later.

Born in Andorra, Eric Ripert worked with two world-famous chefs--Joel Robuchon in Paris and Jean-Louis Palladin in Washington, D.C.--before joining Le Bernardin as Executive Chef in 1991. Upon Gilbert's death in 1994, he took over the kitchen completely.
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 the recipes themselves.

Specs

ISBN 9780385488419
Genre COOKING / Specific Ingredients / Seafood
Format Hardcover
Pages 372
Publisher Date 1998-10-01 00:00:00.0
Publisher Clarkson Potter
Height 9.5 in
Wdth 8.5 in
Thickness 1.25 in
Unit weight 2.75 lb
Language English
Subtitle Four-Star Simplicity
Edition Number 1
Audience General/trade
Authors Ripert, Eric
Dimensions 8.0x6.0x1.0

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  • Le Bernardin Cook Book
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    If you are interested in the sophisticated and sublime aspirations of the chefs on Top Chef, you will want to dive into the Le Bernardin Cook Book. Eric Ripert, sometimes a guest judge and mentor of Jennifer Carroll, led the forefront in developing the seafood dishes now popular on the show. His other cook book, On the Line, further provides a behind the scenes look at how it is all done.

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