Le Bernardin Cookbook: Four-Star Simplicity

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9780385488419: Le Bernardin Cookbook: Four-Star Simplicity

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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Review:

At Le Bernardin, seafood is always the star. From the day this posh restaurant opened in New York City, it was recognized for revolutionizing the way fish was prepared. Chef-owner Gilbert Le Coze and his sister, Maguy, quickly gained an exalted four-star rating for their original, impeccable, exquisite food, which you can now reproduce at home using their recipes.

Le Coze avoided using classic sauces because, lacking professional training, he did not know how to make them. Instead, he created Carpaccio of Tuna, a kind of paper-thin sashimi on a plate, Baked Sea Urchins, and Roast Monkfish on a Bed of Sautéed Savory Cabbage with Bacon, a dish that is both rustic and rich. When Gilbert died in 1994, at just 48, his chef de cuisine, Eric Ripert, stepped in and has continued to dazzle with his own fish dishes. Ripert, who had a classical chef's training, is especially innovative in his Poached Lobster in Lemongrass-Ginger Bouillon. If following three pages of meticulously clear instructions for handling the lobsters, puréeing their coral, and much more is not for you, try the salmon fillets served in a magically cream-free but creamy lemon sauce, the Roast Cod Niçoise flavored with basil, capers, and black olives, or the saffron-and-orange-perfumed Fish Soup.

Le Bernardin's desserts are famous, too. A reasonably competent cook can create ecstasy with the Bitter Chocolate Soufflé Cake, lavish with dark chocolate, butter, eggs, and just one tablespoon of flour.

If you read mostly cookbooks, the spirited dialogue between Ripert and Maguy, their anecdotes of culinary adventures, and characteristically Gallic commentary may divert you. Typically, Maguy says, "My favorite way to eat calamari is with a nice green salad. How American!" Seems the French only ate a lettuce salad with meats until nouvelle cuisine came along in the 1970s, and Maguy still considers it an aberration with seafood. Just as her taste has changed, this book may open you to new experiences with seafood. --Dana Jacobi

From the Publisher:

Advance Praise for Le Bernardin Cookbook:

"France's greatest gifts to America are both matchless expressions of uncomplicated elegance and perfect clarity: the Statue of Liberty in the 19th century and Le Bernardin in the 20th."
--Alan Richman, GQ

"To dine at Le Bernardin is an unforgettable experience. To be able to re-create these recipes so easily is an amazing accomplishment. Maguy Le Coze and Eric Ripert have elevated home cooking to a new level."
--Thomas Keller, The French Laundry, Yountville, California

"With the same recipe for impeccable freshness, uncommon taste, and heartfelt exuberance that has made Le Bernardin our country's seafood standard-bearer since 1986, the Le Bernardin Cookbook is sure to become a well-thumbed-through star in every home cook's collection. Best of all, these exciting recipes will make you want to cook fish again: they are straightforward, doable, and delicious."
--Danny Meyer, coauthor, The Union Square Cafe Cookbook

"Sobre este título" puede pertenecer a otra edición de este libro.

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Descripción Potter/TenSpeed/Harmony, United States, 1998. Hardback. Estado de conservación: New. Language: English . Brand New Book. Le Bernardin, New York s only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert. 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: Gilbert was not a classically trained chef, she says. He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he d never made a hollandaise or a bearnaise. He focused on flavors that were delicate, subtle, herb-infused. Today, Chef Eric Ripert carries on that 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. Nº de ref. de la librería AAS9780385488419

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Ripert, Eric; Coze, Maguy Le
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Descripción Clarkson Potter. Hardcover. Estado de conservación: New. 0385488416 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI2122550158

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Eric Ripert; Maguy Le Coze
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Descripción Potter/TenSpeed/Harmony, United States, 1998. Hardback. Estado de conservación: New. Language: English . Brand New Book. Le Bernardin, New York s only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert. 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: Gilbert was not a classically trained chef, she says. He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he d never made a hollandaise or a bearnaise. He focused on flavors that were delicate, subtle, herb-infused. Today, Chef Eric Ripert carries on that 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. Nº de ref. de la librería AAS9780385488419

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Eric Ripert; Maguy Le Coze
Editorial: Clarkson Potter (1998)
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Descripción Clarkson Potter, 1998. Hardcover. Estado de conservación: New. Nº de ref. de la librería BKTY9780385488419

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Eric Ripert
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Descripción Potter/TenSpeed/Harmony, United States, 1998. Hardback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Le Bernardin, New York s only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert. 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: Gilbert was not a classically trained chef, she says. He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he d never made a hollandaise or a bearnaise. He focused on flavors that were delicate, subtle, herb-infused. Today, Chef Eric Ripert carries on that 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. Nº de ref. de la librería BTE9780385488419

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