by Eric Ripert
First published 2014
Eric Ripert opens the doors to Le Bernardin, New York's sole four-star seafood establishment. The cookbook presents more than 100 tested recipes spanning every course from appetizers to desserts. Ripert builds on the legacy of Gilbert Le Coze, the restaurant's original chef who never attended culinary school but focused on fresh fish prepared simply. Gilbert created nages and vinaigrettes rather than complex sauces, emphasizing delicate and herb-infused flavors. Ripert continues this philosophy with dishes like Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. The book also features Le Bernardin's celebrated desserts, including Chocolate Millefeuille and Honeyed Pear and Almond Cream Tarts. Throughout the pages, conversations and stories from Ripert and Maguy Le Coze bring the restaurant's atmosphere to life.
Genres: cookbooks, food-and-drink, food-writing, culinary
Vibes: emotional, intimate, thought-provoking
Tropes: legacy, philosophy
Setting: Le Bernardin
Period: 20th-century, 21st-century
384 pages · Kindle Edition · Clarkson Potter