On the Line

Front Cover
Artisan Books, 2008 - Cooking - 239 pages
1 Review
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 more 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.
 

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good book

User Review  - helentram - Overstock.com

I bought this book for my boyfriend but I havent gave it to him yet. I purchased another eric ripert book for him before and he loved it so im guessing hell like this one too. Usually overstock is fast with there shipping but this book took forever. Read full review

Contents

INTRODUCTION
6
A Passion for Food
8
THE HISTORY
14
The Restaurant Today PART
20
IN THE KITCHEN 26 Decoding the Language of the Kitchen
26
The Stations
27
The Kitchen at a Glance
29
What Every Cook Needs
30
THE BUSINESS
134
Director of Moving Parts
136
The Charity Connection
138
Ripert Consulting
139
Food Costs Explained
140
Starstruck and Beyond
142
PART FIVE 145 THE RECIPES
145
GardeManger
146

The Keys to Quality
32
The Chef de Cuisine
34
The Executive SousChef
38
The Saucier
42
Fish
44
The Fish Butcher
58
The Porter
60
The Pastry Chef
66
The Birth of a New Dish
72
Le Bernardins Current Menu
78
A Night on the Line PART FOUR
80
Vegetable Station
154
HotApps
164
Monk
176
Sauce
190
Dessert Station
204
Basics
220
Cardinal Sins 128 The Wine Director 132 Les Salons 229 Sources
229
Acknowledgments
230
Index
231
Copyright

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About the author (2008)

Eric Ripert was born on March 2, 1965 in France. He is a French chef, author and television personality specializing in modern French cuisine and noted for his work with seafood. Ripert's flagship restaurant, Le Bernardin, located in New York City, has been ranked among the best restaurants in the world by culinary magazines and S. Pellegrino's annual list of "The World's 50 Best Restaurants" It holds the maximum ratings of four stars from The New York Times and three stars from the Michelin Guide. Ripert has made several guest appearances on cooking-based television shows, including guest judge and assistant chef roles on the second, third, fourth and fifth seasons of Bravo TV's "Top Chef". Chef Ripert had been considered to join season 8 of Top Chef as a permanent judge, but bowed out when his employee Jen Caroll was selected as a contestant again. He has authored several cookbooks including: Le Bernardin Cookbook, A Return to Cooking, My Best: Eric Ripert, and 32 Yolks: From My Mother's Table to Working the Line.

Christine Muhlke is an editor at The New York Times. She has written for Vogue, Vanity Fair, Food & Wine, and other publications.

Bibliographic information