| In association with |
 |
|
Learn to COOK - On the Line
|
List Price: $35.00
Our Price: $23.10
Your Save: $ 11.90 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Artisan
|
Average Customer Rating:  
|
|
Binding: Hardcover
Dewey Decimal Number: 647.957471
EAN: 9781579653699
ISBN: 1579653693
Label: Artisan
Manufacturer: Artisan
Number Of Items: 1
Number Of Pages: 240
Publication Date: 2008-11-01
Publisher: Artisan
Studio: Artisan
|
|
|
|
|
|
Editorial Reviews:
|
Take one top New York restaurant, add danger, drama, and dialogue, toss in their best recipes, and you have a cooking classic.
How does a 4-star restaurant stay on top for more than two decades? In On the Line, chef Eric Ripert takes readers behind the scenes at Le Bernardin, one of just three New York City restaurants to earn three Michelin stars. Any fan of gourmet dining who ever stole a peek behind a restaurant kitchen's swinging doors will love this unique insider's account, with its interviews, inventory checklists, and fly-on-the-wall dialogue that bring the business of haute cuisine to life.
From the sudden death of Le Bernardin's founding chef, Gilbert Le Coze, to Ripert's stressful but triumphant takeover of the kitchen at age 29, the story has plenty of drama. But as Chef Ripert and writer Christine Muhlke reveal, every day is an adventure in a perfectionistic restaurant kitchen. Foodies will love reading about the inner workings of a top restaurant, from how a kitchen is organized to the real cost of the food and the fierce discipline and organization it takes to achieve culinary perfection on the plate almost 150,000 times a year.
Meanwhile, Le Bernardin's modern French cuisine, with its emphasis on seafood, comes to life in sophisticated recipes, including Striped Bass with Sweet Corn Puree, Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce, and Pan-Roasted Cod with Chorizo, Snow Peas, Piquillo Peppers, and Soy-Lime Butter Sauce.
|
|
|
Spotlight customer reviews:
|
Customer Rating: 
Summary: Not really a "cook book", more of a time capsule with recipes.
Comment: Have you ever wanted to shadow a chef for a day? Have you ever wondered exactly what goes on in the kitchen and what they keep on hand? Ever wonder in painful detail how a fine dinning restaurant is run?
If you said yes to at least two of these questions, you will like this book. If you failed to answer yes to any of them, then move on to a different book.
As a normal read for a food network/Hell's Kitchen fan, this was painfully boring and dull. I was looking for juicy stories about the staff, the customers and cooking. Instead I got what seems to be a record of how one restaurant is run--in such detail it seems like an employee manual or time capsule in case everyone quit and it needed to be re-created from scratch.
So why did I give it 4 stars? Because it actually delivers what is tells you it will. My issues were more because of what I THOUGHT the book would be like and less with what it actually is. One of the Amazon "Tag Suggestions" is restaurant management--something I 100% agree this book with provide at least some background into--but for the normal consumer, look for something you will really enjoy more than this dry manual like book.
Customer Rating:
Summary: good book
Comment: This book is alright. not just recipes...which make it an interesting read. But i did find the recipes lacking...there r very few recipes....just about 10 - 12..and nothing for vegetarians at all...not the best find for me.
Customer Rating:
Summary: Beautiful, engaging, superb book detailing the inner workings of one of New York's finest restaurants
Comment: Eric Ripert is one of the most celebrated chefs in New York City. He's the man at the helm of New York's Le Bernadin, one of the city's most highly regarded restaurants, Le Bernadin. He hangs with the likes of Anthony Bourdain and his credentials certainly make him more than qualified to write a book about cooking and the restaurant business. This book is a beautiful love letter to the restaurant industry and specifically, Le Bernadin. We get to see how the kitchen is set up, how the tables are stationed, the 129 things that floor staff should never do, and the list goes on. You really get a feel for how this place works and it is quite impressive. In addition to the well written account of all thing Le Bernadin, you also get a nice selection of recipes from the fabled restaurant, though so many are a bit outside the realm of reality for those untrained as Chefs. A stunning, beautifully designed book that should prove interesting both to those in the industry and people that want to know more about it. Though Ripert's writing style isn't nearly as engaging as Anthony Bourdain's, this is definitely a very rewarding read even if it might seem like bit of a PR piece for Le Bernadin. As a huge bonus, the latter half of this book consists of many recipes from Le Bernadin's seafood heavy menu. The items sound fantastic, though sometimes a bit too challenging for the novice to attempt. A great book cover to cover.
Customer Rating:
Summary: A unique insight
Comment: I really enjoyed this "behind the scenes" look at how a successful restaurant is organized and run. As an economist, I am naturally interested in how firms are organized, how they actually are operated. On top of satisfying this desire, I cannot wait to try one or two of the recipes revealed herein.
I must admit that I never dreamed that running a resaurant could be so complicated. Even with a friend who works as a chef in two successful NY City restaurants, I was surprised. Now I understand why she can't comp out and play at night!
Great book, well written, and truly informative.
Customer Rating:
Summary: nice coffee table book
Comment: This is not your typical cookbook. It is Chef Eric Ripert's attempt to capture and immortalize the going-ons of the new york city michelin rated Le Benardine. While the latter half of the book is filled with recipes, seafood recipes which are very good. The bulk of the book is dedicated to interviews with the kitchen staff from the chef on down to the porter. Definitely aimed at the Food Network crowd, if you are a fan of hell's kitchen or top chef, you will enjoy this book.
|
|
|
|
|
|
|
|
|
