LE BERNARDIN COOKBOOK : FOUR-STAR SIMPLICITY [Signed]

LeCoze, Maguy; Ripert, Eric

ISBN 10: 0385488416 / ISBN 13: 9780385488419

Edité par Doubleday, New York, 1998

Octavo, 372 pages. In Very Good minus condition with a Very Good dust jacket. Spine is black with silver print. Dust jacket in mylar. Price unclipped: "U.S. $35.00 / Canada $49.95". Boards in glossy illustrated paper. Mild wear to spine caps and corners. Illustrated with color plates. Inscribed by both authors in ink on front flyleaf. 1369235. FP New Rockville Stock. N° de réf. du vendeur 1369235

Synopsis :

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.

À propos de l?auteur: 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. In 2013, Maguy became the first woman ever to receive the James Beard Award for "Outstanding Restaurateur."

Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which holds three stars from the Michelin Guide and has maintained a four-star rating from The New York Times for more than two decades. He is vice chairman of the board of City Harvest, a New York-based food rescue organization, as well as a recipient of the Legion d’Honneur, France’s highest honor. He serves as a regular guest judge on Bravo’s Top Chef and is the host of his own TV series, Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of five cookbooks: Avec Eric, On the Line, A Return to Cooking, Le Bernardin: Four Star Simplicity, and My Best: Eric Ripert.

Détails bibliographiques

Titre : LE BERNARDIN COOKBOOK : FOUR-STAR SIMPLICITY...
Éditeur : Doubleday, New York
Date d'édition : 1998
Reliure : Hardcover
Etat de la jaquette : Jaquette
Signé : Signé par l'auteur
Edition : First edition.