Le Bernardin Cookbook: Four-Star Simplicity

About this book

Cusine from New Yorks 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 Bernardins 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 Bernardins "simplicity" to her late brother Gilbert the restaurants legendary cofounder and first chef. Today Chef Eric Ripert carries on Gilberts 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.