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Le Bernardin Cookbook by Eric Ripert and Maguy Le Coze

Le Bernardin Cookbook

Le Bernardin Cookbook by Eric Ripert and Maguy Le Coze
Sep 01, 1998 | 384 Pages
See All Formats (1) +
  • Hardcover $45.00

    Sep 01, 1998 | 384 Pages

  • Ebook $1.99

    Jun 25, 2014 | 384 Pages

Product Details


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

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