Le Bernardin cookbook
Subtitle: four-star simplicity
By: Maguy Le Coze and Eric Ripert.
Contributors: Ripert, Eric.
Edition: 1st ed.
Publisher: Doubleday
Published: 1998
Place of publication: New York
Language: eng
Number of pages: 372
Subjects: Le Bernardin (Restaurant); Cookery (Fish); Cookery (Seafood); Cookery, French
Description: Presents over one hundred recipes from the chefs of Le Bernardin, New York's only four-star seafood restaurant, and includes information on the origins and history of the restaurant.
Notes: Includes index.