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Comment: Dust jacket has mild rubbing, marking, and lite corner/edge wear, with faint creases. Pages are clean and neat. Cover art different than product page (see our photo). Perfect kitchen copy. 1998 1st Edition, Hardcover.
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Le Bernardin Cookbook: Four-Star Simplicity Hardcover – September 1, 1998


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Editorial Reviews

Amazon.com Review

At Le Bernardin, seafood is always the star. From the day this posh restaurant opened in New York City, it was recognized for revolutionizing the way fish was prepared. Chef-owner Gilbert Le Coze and his sister, Maguy, quickly gained an exalted four-star rating for their original, impeccable, exquisite food, which you can now reproduce at home using their recipes.

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

From Publishers Weekly

The first cookbook from Le Coze (owner) and Ripert (executive chef) of Le Bernardin, New York City's only four-star seafood restaurant, may spark the frustration of readers who have had difficulty getting a reservation at this culinary landmark. Such an appetizer such as Poached Baby Lobster on Asparagus and Cepe Risotto or entree like Pepper and Fennel-Crusted Salmon with Shallot-Madeira Sauce and Truffle-Scented Polenta promise a nirvana-like experience that will be hard to replicate at home (despite the collection's subtitle). This is four-star restaurant fare prepared by a master (and staff), requiring of home cooks a source of ultra-fresh seafood, deftness in esthetic presentation and considerable patience. There are some widely useful tips?capitalize on fresh herbs; use top-quality ingredients?and some recipes are indeed simple, e.g., Salmon Baked with Tomato and Mint; Broiled Shrimp with Garlic Butter; and Coffee Creme are within reach of anyone. But many recipes will challenge adventurous chefs. Baked Sea Urchins require nerve and dexterity. Salmon and Black Truffle Strudels aren't even attempted at the restaurant when it's busy, says Le Coze, and Ripert admits it took him two weeks to master Lobster with Coral Sauce, Asparagus, and Mushrooms. With an introduction recalling the restaurant's history, opened by Le Coze with her late brother Gilbert, this volume illustrates the best that a restaurant cookbook can offer, as well as the drawbacks.
Copyright 1998 Reed Business Information, Inc.
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Product Details

  • Hardcover: 384 pages
  • Publisher: Clarkson Potter; 1 edition (September 1, 1998)
  • Language: English
  • ISBN-10: 0385488416
  • ISBN-13: 978-0385488419
  • Product Dimensions: 8.3 x 1 x 9.4 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #134,323 in Books (See Top 100 in Books)

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Customer Reviews

Everything we have tried has been divine and the step by step recipes are easy to follow.
Reading is my weakness
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.
B. Marold
For those cooks attempting to expand their repertoire into seafood, this is a great book.
Zack Porges

Most Helpful Customer Reviews

66 of 69 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on May 25, 2005
Format: Hardcover Verified Purchase
`Le Bernardin Cookbook' by highly regarded seafood chef Eric Ripert and restaurateur Maguy Le Coze (cofounder of the restaurant with her brother Gilbert) is the first case where I wished I could give a half a star. In many ways, it is a classic restaurant cookbook which is better than average in many ways, but I usually need a little more than `better than average' to give five stars. In comparison to Rob Feenie's `Lumiere' cookbook I reviewed yesterday, `Le Bernardin' exceeds expectations in the following ways:

It is almost entirely a cookbook for all sorts of fish, based primarily on classic French recipes. This means that if you had a shelf of 100 famous restaurant cookbooks and wanted a recipe for fish, you could immediately go to either this book or Bob Kinkead's recent restaurant book, depending on whether you wanted something from Brittany or Baltimore. Oddly, this book also shares with the Kinkead book the fact that at least one recipe author (Bob Kinkead and Gilbert Le Coze) for each book was entirely self-taught.

The story behind this book is about as endearing and as interesting as they come. `Le Bernardin' was originally opened in Paris by brother and sister Le Coze in 1972, after the siblings spend their early life together helping their parents run a struggling little restaurant on the coast of Brittany. After an initial splash and failure based on no experience, they ultimately succeeded in Paris. They followed this with opening the Manhattan restaurant in 1986, just as culinary consciousness in New York made it worth their while to open a restaurant which specialized in fish.
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49 of 50 people found the following review helpful By Robert F. Weir on June 1, 2000
Format: Hardcover
I've eaten at Le Bernardin a couple of times and although I occasionally felt overwhelmed by the NYC high-powered patrons, I always left the table impressed and glad to pay the high pricetag. Meals there are tremendous. I was afraid I might be intimidated by this book but was pleasantly surprized. Not only was the book beautiful in presentation, layout and illustration, but the introductions, recipes and ingredients were very useable, easy to execute and a gastronomic success when I tried them. This is a book for every cookbook library.
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27 of 29 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on December 4, 2002
Format: Hardcover
I'm really into seafood, and this is the cookbook for that genre.
The sophistication of taste and presentation is the ultimate maxization of the fresh seafood.
One is impressed instantly upon perviewing the recipes and trying them of the intense experience this chef has had with the ingredients and prep techniques.
Four-star chefbooks are typically intimidating due to all the ingredients and steps, but here it's minimal, yet turns out utmost in culinary heights.
Try these, they'll be knockout dishes! Pan-Roasted Grouper with Wild Mushrooms and Artichokes (served with unbelievable pork jus); Roast Monkfish on Savoy Cabbage and Bacon-Butter Sauce; Black Bass in Cabbage Packages with Purple Mustard Sauce; Yellowtail Snapper with Garden Vegetables.
Accompaniments are worth paper as well, with monster dinner dessert of "Earl Grey Tea and Mint Soup with Assorted Fruit;Gruyere and Potato Cakes.
Tough one to match in my extensive collection!
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14 of 14 people found the following review helpful By A Customer on November 2, 1999
Format: Hardcover
Unlike many chef and restaurant books, the recipes here are lucidly written and easy to follow. Although some demand considerable technique, the techniques are well-explained. The book is nicely illustrated, with nice first person anecdotes and recipe commentary. Anyone who has ever been to Le Bernadin will appreciate the book's elegant flavor and feel. Highly recommended.
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17 of 18 people found the following review helpful By David S. Goldfarb on August 27, 2000
Format: Hardcover
Simply, the recipes all work. The first recipe I made was a relatively simple shrimp dish. My 13 year old (not a purveyor usually of haute cuisine) said "those are the best shrimp I ever had". It was true. Cooking lobster in cognac led to similar raves from the guests. I can't duplicate the room of my favorite NY restaurant, but I have yet to produce a dud from this book.
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12 of 13 people found the following review helpful By David P. Lighthill on March 11, 2002
Format: Hardcover
This is easily the best cookbook I have ever used. Very high quality dishes and presentations; and most (though not all) of the recipes can be executed by any reasonably well-stocked kitchen provided one has access to a high quality fish market .
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15 of 18 people found the following review helpful By A Customer on September 11, 2003
Format: Hardcover Verified Purchase
Unlike some other reviewers, I've always found Le Bernardin and its staff to be very warm and accommodating. That feeling comes through in the text and personal reminiscences included in this book.
The big surprise for me was how very well written the recipes are. Although there is plenty here for the over-achieving home chef, well over half of the recipes can accommodate a harried schedule and/or moderate talents in the kitchen. If you scan through the book and follow Le Bernardin's three-course format, you can put together an unbelievably elegant dinner in a reasonable amount of time.
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4 of 4 people found the following review helpful By Emily Dickenson on January 30, 2010
Format: Hardcover Verified Purchase
This book is a joy to discover and to go back to, time and time again...
Great recipes, so elegant made, to help you remember the important
parts of preparing great food.
E.Ripert is so down to earth, and yet a dreamer and an inventor. But, all
the time, remaining very humble and unassuming.
The book is superb in its visual appeal with great french charm and joie de vivre.
I don't collect cookbooks but I will keep this one close by, to remind
me of life made wonderful by just paying attention to the very simplest things....
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