Libro Le Bernardin Cookbook: Four-Star Simplicity De Eric Ripert; Maguy Le Coze

portada Le Bernardin Cookbook: Four-Star Simplicity

Formato

Libro Físico

Editorial

Doubleday & Co

Autor

Eric Ripert; Maguy Le Coze

Año

1998

Idioma

Inglés

N° páginas

384

Encuadernación

Tapa Dura

Peso

ISBN

0385488416

ISBN13

9780385488419

N° edición

Categorías

Francia
Cocinas nacional y regional

Le Bernardin Cookbook: Four-Star Simplicity

Eric Ripert; Maguy Le Coze (Autor) · Doubleday & Co · Tapa Dura

Sin Stock

Reseña del libro "Le Bernardin Cookbook: Four-Star Simplicity"

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 the Le Bernardin Cookbook are 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.