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FINALIST: IACP Crystal Whisk Award, Chefs/Restaurants - 2009
WINNER: Gourmand World Cookbook Awards (USA Only), Special Award - 2008
Annotations:
In New York, a mecca of fine dining, Le Bernardin is consistently at the top. "On the Line" is a riveting look at the inner workings of this world-class restaurant: the level of personal commitment; the fierce discipline and loyalty; the perfect organization and orchestration; the hiring and training; the real cost of food; the breakneck speed at which exquisite meals are p
Publisher's Remarks:
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.
Product Detail:
Author: Ripert, Eric
Editor: Muhlke, Christine
Publisher: Artisan, 11/1/2008
Content Language: English
Book,
Hardcover: 239 pages
Weight: 2.55 lbs.
Dimensions: L: 9.5 in. x W: 8.3 in. x H: 1 in.
Comes with Illustrations
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