Book

Ripert, Eric.

On the line / Eric Ripert, Christine Muhlke.

New York : Artisan, ©2008.

239 pages : illustrations (some color) ; 25 cm

A behind-the-scenes look at the inner workings of a top New York restaurant goes into the kitchens to capture the everyday drama, crises, organization, and culinary expertise of Le Bernardin, in a volume that also includes some of the institution's signature modern French dishes.

Le Bernardin (Restaurant)

Restaurant management.

Muhlke, Christine.

Includes index.

Introduction -- A passion for food -- The history -- The restaurant today -- In the kitchen -- Decoding the language of the kitchen -- The stations -- The kitchen at a glance -- The indispensables: what every cook needs -- The keys to quality -- The chef de cuisine -- The executive sous-chef -- The saucier -- The one true star: fish -- The fish butcher -- The porter -- The pastry chef -- The birth of a new dish -- Le Bernardin's current menu -- A night on the line -- The dishes -- The dining experience -- The players -- The hub -- The elements of service -- The Maître d' -- Invisible perfection: what the diner (hopefully) doesn't notice -- Cardinal sins -- The wine director -- Les Salons -- The business -- Director of moving parts -- The charity connection -- Ripert consulting -- Food costs explained -- Starstruck and beyond -- The recipes -- Garde-manger -- Vegetable station -- Hot apps -- Monk -- Sauce -- Dessert station -- Basics.

Table of contents only

2008005930

9781579653699

1579653693

191898280

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0

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248413

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647.957471 Ripert