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Le Bernardin Cookbook: Four-Star Simplicity
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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 ...more
The food served in Le Bernardin's beautiful dining room is as subtle and refined ...more
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Hardcover, 384 pages
Published
September 1st 1998
by Clarkson Potter Publishers
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This was a wonderful book sprinkled with experiences of the culinary arts and beauty of French tradition. I saw more than 20 recipes I could implement, pleasurable and healthy. I found innovation and delight hidden in every corner of the pages of this book. This is a wonderful tribute to cultural heritage, passion and ingenuity.
I love Le Bernardin. I love it more when someone takes me there, because it's been out of reach of my wallet for most of my career. It's a delight to read the story behind the place, particularly that of the Le Coze siblings and how the restaurant came to be, people often forget that Le Bernardin wasn't created by Ripert, although it certainly achieved its lofty status under him. The recipes are easy to read, accompanied by great stories of how they came to be - this is a cookbook written by and
...more
Word cannot fully explain how much I love this cookbook. Some of the recipes have been among my favorite fish dishes ever. I have had the great good luck to eat at Le Bernardin, and it is one of my fondest food memories. Recommend highly
Oct 22, 2018
Avis Black
marked it as dnf
3/4ths of the recipes are for seafood, and the last quarter are all desserts. Most of the recipes are not complicated, but they use high-quality ingredients that are expensive and difficult to get hold of. Not really for the home cook.
Probably more suited to someone who has access to a wide variety of fish and seafood than those of us in the middle of the country. But Chef’s techniques are adaptable to whatever ingredients you may have.
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Readers also enjoyed
Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and of Andorra, a small country just over the Spanish border, where he moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15, he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary L
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