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.
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