Details
Synopsis
Every aspect of New York's stellar Le Bernardin is discussed in this juicy book, from the cost of the flowers to the role of everyone in the kitchen to the transformation from a little bistro to a three-star Michelin giant. Includes a handful of chef Eric Ripert's favorite recipes, including Barely Cooked Wild Alaskan Salmon with Daikon, Snow Peas, Enoki Salad, and Sweet Pea-Wasabi Sauce; and Dark Chocolate, Peanut and Caramel Tart with Candied Lemon Peel, Peanut Power, and Malted Milk Chocolate Rum Ice Cream. Accompanied by lots of photographs.
| Size | | Length: | 239 pages | | Height: | 9.8 in | | Width: | 8.5 in | | Thickness: | 1.0 in | | Weight: | 40.8 oz |
Industry Reviews
"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."
(11/17/2008)
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