Le Bernardin Cookbook
By Eric Ripert and Maguy Le Coze
By Eric Ripert and Maguy Le Coze
By Eric Ripert and Maguy Le Coze
By Eric Ripert and Maguy Le Coze
Category: Cooking Methods | International Cuisine
Category: Cooking Methods | International Cuisine
-
$50.00
Sep 01, 1998 | ISBN 9780385488419
-
Jun 25, 2014 | ISBN 9780553419122
YOU MAY ALSO LIKE
Tacolicious
The Gramercy Tavern Cookbook
Madhur Jaffrey’s World Vegetarian
Eat
Bread Revolution
The Casserole Queens Cookbook
The Art of Living According to Joe Beef
Phoenix Claws and Jade Trees
Big Bad Breakfast
Praise
Advance Praise for Le Bernardin Cookbook:
“France’s greatest gifts to America are both matchless expressions of uncomplicated elegance and perfect clarity: the Statue of Liberty in the 19th century and Le Bernardin in the 20th.”
–Alan Richman, GQ
“To dine at Le Bernardin is an unforgettable experience. To be able to re-create these recipes so easily is an amazing accomplishment. Maguy Le Coze and Eric Ripert have elevated home cooking to a new level.”
–Thomas Keller, The French Laundry, Yountville, California
“With the same recipe for impeccable freshness, uncommon taste, and heartfelt exuberance that has made Le Bernardin our country’s seafood standard-bearer since 1986, the Le Bernardin Cookbook is sure to become a well-thumbed-through star in every home cook’s collection. Best of all, these exciting recipes will make you want to cook fish again: they are straightforward, doable, and delicious.”
–Danny Meyer, coauthor, The Union Square Cafe Cookbook
21 Books You’ve Been Meaning to Read
Just for joining you’ll get personalized recommendations on your dashboard daily and features only for members.
Find Out More Join Now Sign In