num_pages: 240
description: 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 150000 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.
language: English
title: On the Line
publisher: Artisan