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Bernardin Cookbook : Four-Star Simplicity by Maguy Le Coze and Eric Ripert (1998, Hardcover)
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Le Bernardin Cookbook: Four-Star Simplicity
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Informazioni su questo prodotto
Product Identifiers
PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-100385488416
ISBN-139780385488419
eBay Product ID (ePID)375057
Product Key Features
Book TitleBernardin Cookbook : Four-Star Simplicity
Number of Pages384 Pages
LanguageEnglish
Publication Year1998
TopicMethods / Gourmet, Regional & Ethnic / French, Food, Lodging & Transportation / Restaurants, Specific Ingredients / Seafood
FeaturesRevised
IllustratorYes
GenreTravel, Cooking
AuthorMaguy Le Coze, Eric Ripert
FormatHardcover
Dimensions
Item Height1 in
Item Weight43.1 Oz
Item Length9.5 in
Item Width8.4 in
Additional Product Features
Intended AudienceTrade
LCCN98-014704
ReviewsAdvance Praise for Le Bernardin Cookbook: "France's greatest gifts to America are both matchless expressions of uncomplicated elegance and perfect clarity: the Statue of Liberty in the 19th century and Le Bernardin in the 20th." --Alan Richman, GQ "To dine at Le Bernardin is an unforgettable experience. To be able to re-create these recipes so easily is an amazing accomplishment. Maguy Le Coze and Eric Ripert have elevated home cooking to a new level." --Thomas Keller, The French Laundry, Yountville, California "With the same recipe for impeccable freshness, uncommon taste, and heartfelt exuberance that has made Le Bernardin our country's seafood standard-bearer since 1986, the Le Bernardin Cookbook is sure to become a well-thumbed-through star in every home cook's collection. Best of all, these exciting recipes will make you want to cook fish again: they are straightforward, doable, and delicious." --Danny Meyer, coauthor, The Union Square Cafe Cookbook
TitleLeadingLe
Edition DescriptionRevised edition
SynopsisCusine from New York's four-star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze. 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. Today, Chef Eric Ripert carries on Gilbert's simplistic 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.
LC Classification NumberTX747.L385 1998
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