Synopsis
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 150,000 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.
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 150,000 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.
"synopsis" may belong to another edition of this title.
About the Authors
Christine Muhlke is an editor at The New York Times. She has written for Vogue, Vanity Fair, Food & Wine, and other publications.
Eric Ripert is the co-author of the recently published On the Line: Inside the World of Le Bernardin, and chef and part-owner of Le Bernardin, awarded four stars by The New York Times, three stars by the Michelin Guide, and rated best restaurant in New York by Zagat. He is a frequent guest on such national shows as Bravo's Top Chef, Today, Charlie Rose, Martha, and Anthony Bourdain's No Reservations. He has opened two new restaurants, 10 Arts in the Philadelphia Ritz-Carlton and Westend Bistro in Washington, D.C. You can watch Eric Ripert in action on his forthcoming television show Avec Eric and on his Web site, www.aveceric.com.
From the Back Cover
In New York, a mecca of fine dining, Le Bernardin is consistently at the top. On the Line is a riveting look at the inner workings of this world-class restaurant: the level of personal commitment; the fierce discipline and loyalty; the perfect organization and orchestration; the hiring and training; the real cost of food; the breakneck speed at which exquisite meals are prepared; the planning and problems of growing a business; and much more.
The facts and figures are all here: the pounds of black sea bass served every week (500); the average number of minutes to cook a dish (5); the glasses washed by hand each day (1300); the bottles of wine in the cellar (14,000); the monthly flower bill ($12,000); the number of waitstaff who are actors (0).
Told from the point of view of the principal players—chefs to line cooks, porter to maître d’, sommelier to captain—the story lets you feel the heat, the creativity, the sense of accomplishment as 150,000 plates of culinary perfection are sent from the kitchen each year. The bonus is nearly fifty of Eric Ripert’s favorite dishes, described from inspiration to execution, with such recipes as Striped Bass with Sweet Corn Puree and Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce; Wild Alaskan and Smoked Salmon with Apple, Celery, and Baby Watercress and Jalapeño Emulsion; and Pan-Roasted Cod with Sautéed Baby Artichokes in Sage-and-Garlic Broth.
Anyone who loves food and wants to be witness to the life and drama of one of the world’s greatest restaurants will find On the Line a delicious read. Aspiring chefs will get an invaluable education, while seasoned food professionals will be refreshed and inspired. This beautiful and totally engaging book reveals what it takes to succeed in the high-heat world of haute cuisine.
From the Inside Flap
In New York, a mecca of fine dining, Le Bernardin is consistently at the top. On the Line is a riveting look at the inner workings of this world-class restaurant: the level of personal commitment; the fierce discipline and loyalty; the perfect organization and orchestration; the hiring and training; the real cost of food; the breakneck speed at which exquisite meals are prepared; the planning and problems of growing a business; and much more.
The facts and figures are all here: the pounds of black sea bass served every week (500); the average number of minutes to cook a dish (5); the glasses washed by hand each day (1300); the bottles of wine in the cellar (14,000); the monthly flower bill ($12,000); the number of waitstaff who are actors (0).
Told from the point of view of the principal players chefs to line cooks, porter to maître d , sommelier to captain the story lets you feel the heat, the creativity, the sense of accomplishment as 150,000 plates of culinary perfection are sent from the kitchen each year. The bonus is nearly fifty of Eric Ripert s favorite dishes, described from inspiration to execution, with such recipes as Striped Bass with Sweet Corn Puree and Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce; Wild Alaskan and Smoked Salmon with Apple, Celery, and Baby Watercress and Jalapeño Emulsion; and Pan-Roasted Cod with Sautéed Baby Artichokes in Sage-and-Garlic Broth.
Anyone who loves food and wants to be witness to the life and drama of one of the world s greatest restaurants will find On the Line a delicious read. Aspiring chefs will get an invaluable education, while seasoned food professionals will be refreshed and inspired. This beautiful and totally engaging book reveals what it takes to succeed in the high-heat world of haute cuisine.
Reviews
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 and New York Times writer 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.)
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