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Le Bernardin Cookbook: Four-Star Simplicity

by Eric Ripert
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Current price ₹2,617.00
Original price ₹4,400.00
Original price ₹4,400.00
Original price ₹4,400.00
(-41%)
₹2,617.00
Current price ₹2,617.00

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Book cover type: Hardcover
  • ISBN13: 9780385488419
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: Clarkson Potter Publishers
  • Publisher Imprint: Clarkson Potter Publishers
  • Publication Date:
  • Pages: 384
  • Original Price: USD 50.0
  • Language: English
  • Edition: Revised
  • Item Weight: 1248 grams
  • BISAC Subject(s): Specific Ingredients / Fish & Seafood, Methods / Gourmet, and Regional & Cultural / French

From the Inside 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.

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 the New York Times three months later. In 2013, Maguy became the first woman ever to receive the James Beard Award for "Outstanding Restaurateur."

Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which holds three stars from the Michelin Guide and has maintained a four-star rating from The New York Times for more than two decades. He is vice chairman of the board of City Harvest, a New York-based food rescue organization, as well as a recipient of the Legion d'Honneur, France's highest honor. He serves as a regular guest judge on Bravo's Top Chef and is the host of his own TV series, Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of five cookbooks: Avec Eric, On the Line, A Return to Cooking, Le Bernardin: Four Star Simplicity, and My Best: Eric Ripert.

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