Description
Book Synopsis: 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.
Details
Indulge in the secrets of a top New York restaurant with On the Line. This captivating cooking classic takes you behind the scenes at Le Bernardin, an esteemed 4-star restaurant that has maintained its excellence for over two decades. Discover the danger, drama, and dialogue that make the world of haute cuisine come alive. From the mysterious world behind the swinging doors to exclusive interviews and inventory checklists, this insider's account will enthrall any gourmet dining enthusiast.
Chef Eric Ripert shares his remarkable journey, from the tragic loss of Le Bernardin's founding chef to his triumphant takeover of the kitchen at just 29 years old. Experience the adrenaline-fueled adventure of a perfectionistic restaurant kitchen, where every day brings new challenges and culinary triumphs. Uncover the secrets of Le Bernardin's modern French cuisine, particularly their unparalleled seafood dishes.
Le Bernardin's recipes will transport your taste buds to new heights. Experience the exquisite Striped Bass with Sweet Corn Puree, Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce, or savor the delectable Pan-Roasted Cod with Chorizo, Snow Peas, Piquillo Peppers, and Soy-Lime Butter Sauce. With mouthwatering dishes like these, it's no wonder Le Bernardin holds three prestigious Michelin stars.
Don't miss out on this extraordinary culinary journey. Immerse yourself in the captivating world of Le Bernardin and gain valuable insights into the inner workings of a top restaurant. Whether you're a foodie seeking inspiration or an aspiring chef craving culinary knowledge, On the Line is the ultimate guide to gastronomic excellence.
Ready to embark on your gastronomic adventure? Get your copy of On the Line today and experience the thrill of Le Bernardin's exquisite cuisine.
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