Le Bernardin Cookbook: Four-Star Simplicity
ISBN-13:
9780385488419
ISBN-10:
0385488416
Edition:
Revised
Author:
Eric Ripert, Maguy Le Coze
Publication date:
1998
Publisher:
Clarkson Potter
Format:
Hardcover
384 pages
Category:
Fish & Seafood
,
Cooking by Ingredient
,
Gourmet
,
Cooking Methods
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Book details
ISBN-13:
9780385488419
ISBN-10:
0385488416
Edition:
Revised
Author:
Eric Ripert, Maguy Le Coze
Publication date:
1998
Publisher:
Clarkson Potter
Format:
Hardcover
384 pages
Category:
Fish & Seafood
,
Cooking by Ingredient
,
Gourmet
,
Cooking Methods
Summary
Le Bernardin Cookbook: Four-Star Simplicity (ISBN-13: 9780385488419 and ISBN-10: 0385488416), written by authors
Eric Ripert, Maguy Le Coze, was published by Clarkson Potter in 1998.
With an overall rating of 3.6 stars, it's a notable title among other
Fish & Seafood
(Cooking by Ingredient, Gourmet, Cooking Methods) books. You can easily purchase or rent Le Bernardin Cookbook: Four-Star Simplicity (Hardcover) from BooksRun,
along with many other new and used
Fish & Seafood
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $1.68.
Description
Cusine 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.
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.
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