On the Line

On the Line Take one top New York restaurant add danger drama and dialogue toss in their best recipes and you have a cooking classic How does a star restaurant stay on top for than two decades In On the Li

  • Title: On the Line
  • Author: Eric Ripert Christine Muhlke
  • ISBN: 9781579653699
  • Page: 461
  • Format: Hardcover
  • Take one top New York restaurant, add danger, drama, and dialogue, toss in their best recipes, and you have a cooking classic How does a 4 star restaurant stay on top for than two decades In On the Line, chef Eric Ripert takes readers behind the scenes at Le Bernardin, one of just three New York City restaurants to earn three Michelin stars Any fan of gourmet dininTake one top New York restaurant, add danger, drama, and dialogue, toss in their best recipes, and you have a cooking classic How does a 4 star restaurant stay on top for than two decades In On the Line, chef Eric Ripert takes readers behind the scenes at Le Bernardin, one of just three New York City restaurants to earn three Michelin stars Any fan of gourmet dining who ever stole a peek behind a restaurant kitchen s swinging doors will love this unique insider s account, with its interviews, inventory checklists, and fly on the wall dialogue that bring the business of haute cuisine to life From the sudden death of Le Bernardin s founding chef, Gilbert Le Coze, to Ripert s stressful but triumphant takeover of the kitchen at age 29, the story has plenty of drama But as Chef Ripert and writer Christine Muhlke reveal, every day is an adventure in a perfectionistic restaurant kitchen Foodies will love reading about the inner workings of a top restaurant, from how a kitchen is organized to the real cost of the food and the fierce discipline and organization it takes to achieve culinary perfection on the plate almost 150,000 times a year Meanwhile, Le Bernardin s modern French cuisine, with its emphasis on seafood, comes to life in sophisticated recipes, including Striped Bass with Sweet Corn Puree, Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce, and Pan Roasted Cod with Chorizo, Snow Peas, Piquillo Peppers, and Soy Lime Butter Sauce.

    796 Comment

    • Sara says:

      Beautifully designed, incredible photography, details in chart and list form and technical prose. So in short, lovely and a little boring.

    • Terri says:

      This book is TOP quality! It is a delight to the eye with lots and lots of fabulous, artsy photos and is a very interesting read but would be great just sitting out to browse through too.I read the book cover to cover and really enjoyed all the facts about running a top quality restaurant, the number of people involved just with accepting the raw food from the sellers, the amount of table linens, the wine cellars incredible inventory, what they do with the leftover foodThe book starts with the h [...]

    • Amanda says:

      This book is a fairytale type of book for someone like me. I would love to one day travel to New York and eat at Le Bernardin. Will that ever happen? Unlikely. But in the meantime, I have this book. Filled with gorgeous photos of food and recipes that I could probably never recreate (although I am going to try the sweet corn sorbet in the summer), this book takes you behind the scenes of an incredibly successful Michelin restaurant.We get the details of the kitchen, including all the positions, [...]

    • Mike says:

      "The stations,the heat,the cooks,the costs,the chaos and the triumphs"That's on the cover and pretty much sums up this book.It's Ripert's tale of the history of Le Bernadin,one of the best restaurants in the USA.This book is amazing.He details the daily schedules of everyone there and shows appreciation for them.Photos are incredible.The second half of the book is recipes and hand drawn pictures of dishes.Tons of "trivia" in the borders of every page.Like that the saucier uses 10 # of shallots e [...]

    • Alysa H. says:

      A nice glimpse into the fine-dining world of Le Bernardin (circa 2008). The photography is great, and the text covers quite a lot of aspects of the restaurant's functioning. It does gloss over certain details, though. Maybe a few less recipes and a few more pages of history would have been in order?For what it's worth, I've been to Le Bernardin for dinner only once, quite a long time ago. After reading this book I totally want to go eat there again right now.

    • Adam says:

      Excellent book and a peek inside the kitchen/front house at the NY institution Le Bernardin. Wonderful recipes, particularly for pastries. I wouldn't attempt many of the entrees unless I lived or was on a coast. It's difficult for most restaurants to get fish as fresh as it needs to be to begin to approach the quality of the food served at Bernardin. That doesn't mean you can't try, or buy a fishing boat!

    • Ali says:

      I expected to like this far more than I actually did. It wasn't that there was anything wrong with it; it was a great insight into how a world-class restaurant runs, and a lot of the history behind it. It just, well, wasn't sensational. I love Eric Ripert and am glad to add this to my collection, even if I don't think I'll be cooking the recipes he provided.

    • Stephen says:

      In a book of two parts, Rippert first discloses the intricate workings of a top-drawer fish restaurant in New York City, then offers a large number of recipes (which appear simplified to me) for dishes actually on Le Bernardin's menu.

    • JoAnn/QuAppelle says:

      What a GREAT BOOK! I love reading about restaurants and this had it alleverything that happens behind the scenes of a great place, the jobs, the people, the trivia, how it is organized. Just wonderful.

    • De says:

      I am such a sad sad foodie. I loved reading this book at bedtime and dreaming about cooking. Suffice it to say if you're interested in the exact details of how to run a four star restaurant, and the recipes this book is for you.

    • Aertre says:

      I thought this book would be more along the lines of Bill Buford's Heat - a behind look at a famous chef's famous restaurant. Instead it was just lots of facts and figures. Interesting if you're a foodie but not really revelatory at all. It did have a lot of recipes.

    • Joanie says:

      This was interesting but more of a coffee table type book with pictures of the food served at Le Bernadin than what I was hoping for.

    • Margaret says:

      This was an interesting read, particularly if you are a foodie or fan of eric ripert from watching top chef

    • Ryan Staples says:

      Amazing detail of the inner workings of one of the top restaurants of America

    • Mj says:

      Great look at the daily inner workings of one of our greatest culinary minds and restaurants in the world

    • Britta says:

      Well written and gave homage to an iconic New York restaraunt. Although, I have never been there, if given the chance, I would do so. This book has inspired me.

    • Chiu Wendy says:

      wonderful book

    • Veronica says:

      A must read for anyone in the restaurant business or for anyone curious about it.

    • waits4thebus says:

      An internal look at a restaurant I will probably never eat at. Fascinating. Makes all the establishments I do frequent look pretty sad.

    • Frank says:

      Awesome view into a 3* restaurant. I would have given it a 5 but it was too short!

    • Scott says:

      good read, make me want to visit even more.

    • Erin says:

      A great look into the operations of one of the country's highest rated restaurants. Some incredible recipes, too. Yum.

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