Le Bernardin Cookbook
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About the author
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.
Born in Andorra, Eric Ripert worked with two world-famous chefs--Joel Robuchon in Paris and Jean-Louis Palladin in Washington, D.C.--before joining Le Bernardin as Executive Chef in 1991. Upon Gilbert's death in 1994, he took over the kitchen completely.
In the press
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