On the Line
Starred Review. A behind-the-scenes look at the famed New York restaurant Le Bernardin, this stunning and informative book takes readers into the inner sanctum, where they view firsthand the blend of science and artistry that makes this Michelin three-star eatery legendary. Chef Ripert andNew York Timeswriter Muhlke recount the restaurants history, from its founding in 1986 by Gilbert and Maguy Le Coze, through Riperts joining the team in 1991, to the present day. This thorough guide to how the restaurant operates teaches about various kitchen stations, tools of the trade, key personnel and their duties, how new dishes are born and what its like to spend a night on the line. Great attention is also paid to the diners experience, evidenced by the restaurants 129 Cardinal Sins (from chipped glassware to servers without a sense of humor). Recipes include ultrarare charred sea scallops with smoked sea salt; pan-roasted monkfish with truffled potato foam and red wine–brandy sauce; and wild Alaskan salmon, morels and spring vegetables in a wild mushroom pot-au-feu. A huge treat for industry insiders, fans of Le Bernardin and foodies everywhere, this book is a must-have for anyone with a passion for food.(Dec.)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.