Maguy Le Coze and her brother, Gilbert, opened the original
Le Bernardin in Paris in 1972 and won their first Michelin star in
1976. In New York, Le Bernardin opened in 1986 and received its
first four-star rating from the New York Times three months later.
In 2013, Maguy became the first woman ever to receive the James
Beard Award for "Outstanding Restaurateur."
Eric Ripert is the chef and co-owner of the New York
restaurant Le Bernardin, which holds three stars from the Michelin
Guide and has maintained a four-star rating from The New York Times
for more than two decades. He is vice chairman of the board of City
Harvest, a New York-based food rescue organization, as well as a
recipient of the Legion d’Honneur, France’s highest honor. He
serves as a regular guest judge on Bravo’s Top Chef and is the host
of his own TV series, Avec Eric, which has won Emmy and James Beard
awards. Ripert is the author of five cookbooks: Avec Eric, On the
Line, A Return to Cooking, Le Bernardin: Four Star Simplicity, and
My Best: Eric Ripert.
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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