Le Bernardin Cookbook: Four-Star Simplicity
US $7.01US $7.01
Sep 23, 21:12Sep 23, 21:12
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Le Bernardin Cookbook: Four-Star Simplicity
US $7.01
ApproximatelyS$ 9.08
Condition:
Acceptable
A book with obvious wear. May have some damage to the cover but integrity still intact. The binding may be slightly damaged but integrity is still intact. Possible writing in margins, possible underlining and highlighting of text, but no missing pages or anything that would compromise the legibility or understanding of the text.
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Located in: Feasterville Trevose, Pennsylvania, United States
Delivery:
Estimated between Wed, 15 Oct and Tue, 21 Oct to 94104
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No returns accepted.
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eBay item number:177400909991
Item specifics
- Condition
- Release Year
- 1998
- ISBN
- 9780385488419
About this product
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
0385488416
ISBN-13
9780385488419
eBay Product ID (ePID)
375057
Product Key Features
Book Title
Bernardin Cookbook : Four-Star Simplicity
Number of Pages
384 Pages
Language
English
Publication Year
1998
Topic
Methods / Gourmet, Regional & Ethnic / French, Food, Lodging & Transportation / Restaurants, Specific Ingredients / Seafood
Features
Revised
Illustrator
Yes
Genre
Travel, Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
43.1 Oz
Item Length
9.5 in
Item Width
8.4 in
Additional Product Features
Intended Audience
Trade
LCCN
98-014704
Reviews
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
TitleLeading
Le
Edition Description
Revised edition
Synopsis
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.
LC Classification Number
TX747.L385 1998
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- Automatische Bewertung von eBay- Feedback left by buyer.Past monthBestellung pünktlich und problemlos geliefert
- Automatische feedback van eBay- Feedback left by buyer.Past monthBestelling op tijd geleverd zonder problemen
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