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Le Coze avoided using classic sauces because, lacking professional training, he did not know how to make them. Instead, he created Carpaccio of Tuna, a kind of paper-thin sashimi on a plate, Baked Sea Urchins, and Roast Monkfish on a Bed of Sautéed Savory Cabbage with Bacon, a dish that is both rustic and rich. When Gilbert died in 1994, at just 48, his chef de cuisine, Eric Ripert, stepped in and has continued to dazzle with his own fish dishes. Ripert, who had a classical chef's training, is especially innovative in his Poached Lobster in Lemongrass-Ginger Bouillon. If following three pages of meticulously clear instructions for handling the lobsters, puréeing their coral, and much more is not for you, try the salmon fillets served in a magically cream-free but creamy lemon sauce, the Roast Cod Niçoise flavored with basil, capers, and black olives, or the saffron-and-orange-perfumed Fish Soup.
Le Bernardin's desserts are famous, too. A reasonably competent cook can create ecstasy with the Bitter Chocolate Soufflé Cake, lavish with dark chocolate, butter, eggs, and just one tablespoon of flour.
If you read mostly cookbooks, the spirited dialogue between Ripert and Maguy, their anecdotes of culinary adventures, and characteristically Gallic commentary may divert you. Typically, Maguy says, "My favorite way to eat calamari is with a nice green salad. How American!" Seems the French only ate a lettuce salad with meats until nouvelle cuisine came along in the 1970s, and Maguy still considers it an aberration with seafood. Just as her taste has changed, this book may open you to new experiences with seafood. --Dana Jacobi
Everything we have tried has been divine and the step by step recipes are easy to follow.
If you get the techniques for doing these things well, many of the recipes devolve into very simple preparations, befitting the generally fast cooking times for fish.
For those cooks attempting to expand their repertoire into seafood, this is a great book.
Food just looks no where near the way they make it at le Bernadin now. Decent recipes, on the line is just so much better. I have both love chef RipertPublished 1 month ago by chefbrady12
My husband and I got engaged at Le Bernardin and visit the restaurant every time we're in the City, but, we live in Florida so we don't get there often enough. Read morePublished 2 months ago by Reading is my weakness
The subtitle of the book (Four Star Simplicity) is misleading. It's really not a book you can use when you get home from work and want to cook some fresh cod that you picked up at... Read morePublished 6 months ago by Robert M. Fenerty
Eric Ripert and Le Bernardin both represent the epitome of grace and divine deliciousness. The truly amazing aspect of this book is that the stories Ripert relays are as luscious... Read morePublished 9 months ago by rebecca
perfect form good condition couldnt ask for it in better condition, there was a slight indentation on the outside cover but it might go away but the binding is nice and the books... Read morePublished 18 months ago by Austin Alexander
For those cooks attempting to expand their repertoire into seafood, this is a great book. Beautiful and easy to cook from.Published 21 months ago by Zack Porges
Before I'd ordered this book, I wish I'd known that with the exception of the dessert recipes, just about every recipe in the volume is a seafood recipe. Read morePublished 22 months ago by Judith Frank
Having eaten at Eric's restaurant, I knew it that this book would be a masterpiece.
Eric is, as you have probably surmised from the other reviews, the consumate chef's chef. Read more
Great recipes, great stories, but whats with the "old" style layout of this book? seems so 1980's. Other than that its a pretty good book.Published on March 15, 2011 by Jesus Chavez