On the Line

ISBN 10: 1579653693 / ISBN 13: 9781579653699
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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.

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.

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Title: On the Line
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Christine Muhlke, Eric Ripert
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Book Description Artisan Books, 2008. Hardcover. Book Condition: Good. The Stations, the Heat, the Cooks, the Costs, the Chaos, and the Triumphs: Inside the World of Le Bernardin. 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. Told from the point of view of the principal players the story lets you feel the heat, the creativity, and the accomplishment. Illus., color photos. Bookseller Inventory # 600872

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