Le Bernardin cookbook : four-star simplicity / Maguy Le Coze and Eric Ripert.

By:

Ripert, Eric

Contributor(s):

Le Coze, Maguy

Material type: Text

TextPublication details: New York : Doubleday, 1998.Edition: 1st edDescription: 372 pages : illustrations (some color) ; 24 cmContent type:

Media type:

Carrier type:

ISBN:

0385488416
9780385488419

Subject(s):

Genre/Form:

DDC classification:

641.692 RIP 21

Contents:

Basics -- Raw fish -- Salads -- Appetizers -- Poached and steamed fish -- Sautéed fish -- Roasted fish -- Grilled fish -- Shellfish -- Big parties -- Desserts.

Summary: Presents over one hundred recipes from the chefs of Le Bernardin, New York's only four-star seafood restaurant, and includes information on the origins and history of the restaurant.

Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Peter Burns Collection	641.692 RIP (Browse shelf(Opens below))	Available		225547

Includes index.

Donated by the family of Peter Burns

Basics -- Raw fish -- Salads -- Appetizers -- Poached and steamed fish -- Sautéed fish -- Roasted fish -- Grilled fish -- Shellfish -- Big parties -- Desserts.

Presents over one hundred recipes from the chefs of Le Bernardin, New York's only four-star seafood restaurant, and includes information on the origins and history of the restaurant.