Recipe: Le Bernardin Cookbook

Le Bernardin Cookbook:
Four-Star Simplicity

By Maguy Le Coze and Eric Ripert

Renowned for its delicate and light gourmet seafood cuisine, Le Bemardin restaurant was opened in New York City in 1986 by brother and sister duo Gilbert and Maguy Le Coze and received its first four-star rating shortly afterwards. Although Gilbert Le Coze tragically passed away a few years ago, Le Bernardin continues to live up to its high standards and consistently remains one of the top restaurants in New York City despite a host of worthy competition. Recently, owner Maguy Le Coze was the recipient of the prestigious James Beard Outstanding Restaurant Award and Chef Eric Ripert won the James Beard Award for Best Chef in New York City.

Filled with personal anecdotes and the understated yet delicious seafood combinations that Le Bernardin is famous for, the Le Bernardin Cookbook reveals the secrets behind an outstanding restaurant as well as making one hundred award-winning impeccable recipes available to the home cook for the first time. Impress both family and friends with four-star dishes like delectable Sea Scallops in Chive Nage, tangy Poached Lobster in Lemongrass-Ginger Bouillon and mouth-watering Spanish Mackerel and Caviar Tartare. Like the restaurant, the Le Bernardin Cookbook delivers the highest quality and is gorgeously presented with beautiful full-color and black and white photographs, illustrated glossy pages and a complete index. Perfect as a holiday gift, the Le Bernardin Cookbook belongs on every serious food-lover's or restaurateur's bookshelf.

Le Bernardin Cookbook:
Four-Star Simplicity
By Maguy Le Coze and Eric Ripert
Doubleday
Hardcover, $35.00
372 pages
ISBN: 0-385-48841-6
Information provided by the publisher.