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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 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.


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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 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.

30 review for Le Bernardin Cookbook: Four-Star Simplicity

  1. 4 out of 5

    Dan

    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 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 for people with a passion for food and cooking. They probably could have edited out a few of the dozens of "This is my favorite recipe in the world" comments from Maguy Le Coze, but then again, maybe they all really are.

  2. 4 out of 5

    L.V. Krause

    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

  3. 5 out of 5

    Avis Black

    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.

  4. 5 out of 5

    Isabel

  5. 4 out of 5

    Michael

  6. 4 out of 5

    Renee

  7. 4 out of 5

    Andrew Elkins

  8. 5 out of 5

    Donna Carpentier

  9. 5 out of 5

    Kelly Caudill

  10. 4 out of 5

    Stuart

  11. 4 out of 5

    Dave Shichman

  12. 4 out of 5

    Elizabeth

  13. 4 out of 5

    Lia Festenstein

  14. 5 out of 5

    Doug Ducap

  15. 4 out of 5

    Connie Walsh

  16. 5 out of 5

    Tom

  17. 5 out of 5

    Jeff Brendle

  18. 5 out of 5

    Brendan

  19. 5 out of 5

    Robert Fabiszak

  20. 4 out of 5

    Austin Hu

  21. 5 out of 5

    Thrice Blest

  22. 4 out of 5

    Muhammad Gibran

  23. 4 out of 5

    Christy

  24. 4 out of 5

    JT Neville

  25. 5 out of 5

    Amy

  26. 4 out of 5

    Fred Miller

  27. 5 out of 5

    Alan Levy

  28. 4 out of 5

    Trevor

  29. 4 out of 5

    Robert Esquivel Jr

  30. 5 out of 5

    Brian King

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