Le Bernardin Cookbook: Four-Star Simplicity [Hardcover]

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 theLe Bernardin Cookbookare 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.Advance Praise forLe 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

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