On the Line (Hardcover)

Today: $24.30
Out of stock

Club O Gold Members Earn

$1.22 | 5% Rewards*

Rewards

GOLD

$19.95/yr.

5% Rewards

Earn even faster

Free Shipping

Never pay extra*

Exclusive Rewards

Save big-- up to 40%

Exclusive Offers

Straight to your inbox

5% Dining Rewards

Get paid to go out tonight

ITEM# 11182105
    Notify me when it is back in stock!

    Enter your email address, we will notify you if it comes back in stock.

Love this item?

Save it to a list so you can find it anytime!


Oops,

something went wrong.

Please refresh the page and try again.


Details

ITEM#: 11182105

Take one top New York restaurant, add danger, drama, and dialogue, toss in their best recipes, and you have a cooking classic.

How does a 4-star restaurant stay on top for more than two decades? In On the Line, chef Eric Ripert takes readers behind the scenes at Le Bernardin, one of just three New York City restaurants to earn three Michelin stars. Any fan of gourmet dining who ever stole a peek behind a restaurant kitchen's swinging doors will love this unique insider's account, with its interviews, inventory checklists, and fly-on-the-wall dialogue that bring the business of haute cuisine to life.

From the sudden death of Le Bernardin's founding chef, Gilbert Le Coze, to Ripert's stressful but triumphant takeover of the kitchen at age 29, the story has plenty of drama. But as Chef Ripert and writer Christine Muhlke reveal, every day is an adventure in a perfectionistic restaurant kitchen. Foodies will love reading about the inner workings of a top restaurant, from how a kitchen is organized to the real cost of the food and the fierce discipline and organization it takes to achieve culinary perfection on the plate almost 150,000 times a year.

Meanwhile, Le Bernardin's modern French cuisine, with its emphasis on seafood, comes to life in sophisticated recipes, including Striped Bass with Sweet Corn Puree, Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce, and Pan-Roasted Cod with Chorizo, Snow Peas, Piquillo Peppers, and Soy-Lime Butter Sauce.

Specs

ISBN 9781579653699
Genre COOKING / Methods / Professional
Format Hardcover
Pages 239
Publisher Date 2008-11-01 00:00:00.0
Publisher Artisan
Copyright Year 2008
Height 9.75 in
Wdth 8.5 in
Thickness 1.0 in
Unit weight 2.6 lb
Language English
Audience General/trade
Authors Ripert, Eric
Dimensions 9.0x6.0x1.0
Country of Origin United States

Product Reviews


5 Stars
1
4 Stars
0
3 Stars
0
2 Stars
0
1 Stars
0
Advertisement
  • Most Recent

  • good book
    Verified Purchase

    I bought this book for my boyfriend but I haven't gave it to him yet. I purchased another eric ripert book for him before and he loved it so im guessing he'll like this one too. Usually overstock is fast with there shipping, but this book took forever.

    Read More

Questions & Answers

Yay! Be the first to ask a question about this product.

Shopping Tips & Inspiration

Shipping & Returns

Contact Information
This product is not yet released, and is expected to ship on Nov. 1, 2008.

This date is subject to change. In order to assure you receive Overstock.com's low price on this item, your credit card will be charged upon order placement. The item will ship immediately upon release.

Standard Return Policy:

Items must be returned in new or unused condition and contain all original materials included with the shipment. More Details

FINAL SALE EXCLUSION: Items marked as FINAL SALE are not returnable unless the problem you experience is the result of our error.

For your protection, all orders are screened for security purposes. If your order is selected for review, our Loss Prevention Team may contact you by phone or email. There may be a two business day delay to process your order.

** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.

Advertisement