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5 Local Warehouse Cooking and Food- Fish and Seafood
6 Remote Warehouse Cooking and Food- Fish and Seafood

Le Bernardin Cookbook: Four-Star Simplicity

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Le Bernardin Cookbook: Four-Star Simplicity Cover

 

Synopses & Reviews

Publisher Comments:

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 béarnaise. 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 the recipes themselves.

About the Author

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.

Born in Andorra, Eric Ripert worked with two world-famous chefs--Joel Robuchon in Paris and Jean-Louis Palladin in Washington, D.C.--before joining Le Bernardin as Executive Chef in 1991. Upon Gilbert's death in 1994, he took over the kitchen completely.

Product Details

ISBN:
9780385488419
Author:
Ripert, Eric
Author:
Le Coze, Maguy
Author:
Maguy Le Coze
Author:
Ripert, Eric
Publisher:
Clarkson Potter Publishers
Location:
New York :
Subject:
French
Subject:
Cookery, french
Subject:
New york (state)
Subject:
Cookery (fish)
Subject:
Restaurants
Subject:
New York
Subject:
Methods - Gourmet
Subject:
Specific Ingredients - Seafood
Subject:
Regional & Ethnic - French
Subject:
Gourmet
Subject:
Cooking and Food-Fish and Seafood
Edition Number:
1st ed.
Publication Date:
19980931
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
384
Dimensions:
9.4 x 8.3 x 1.05 in 2.7 lb

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Related Subjects

Cooking and Food » By Ingredient » Fish and Seafood
Cooking and Food » General
Cooking and Food » Regional and Ethnic » French
Cooking and Food » Regional and Ethnic » United States » New York

Le Bernardin Cookbook: Four-Star Simplicity New Hardcover
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