Le Bernardin Cookbook: Four-Star Simplicity

by Eric Ripert, Maguy Le Coze

ISBN-10: 0385488416
ISBN-13: 9780385488419
Region: France
Publisher: Broadway
Publication Date: September, 1998
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Recipe Index

Recipesort icon Page Rating
A Nice Green Salad 88
0
Almond Ice Cream 345
0
Asian Tuna Tartare 57
0
Baked Sea Urchin 104
0
Bayaldi of Vegetables 284
0
Bitter Chocolate Soufflé Cake 300
0
Black Bass Ceviche 54
0
Black Bass in Cabbage Packages with Purple Mustard Sauce 168
0
Black Bass in Scallion-Ginger Nage 154
0
Broiled Lobsters 274
0
Broiled Shrimp with Garlic Butter 270
0
Calamari with Sweet Pepper Confit 135
0
Caramel-Pecan Tartlets 356
0
Cherry-Almond Bites 337
0
Chicken Stock 46
0
Chocolate Mille-Feuille 304
0
Chocolate Sorbet 303
0
Coconut Rocher 351
0
Coconut Tuiles 354
0
Cod with Shiitake-Green Bean Sauté and Lemon-Parsley Sauce 224
0
Coffe Crème 341
0
Country Beef Salad 84
0
Court Bouillon 38
0
Crepes Papa Le Coze 321
0
Crisp Skate Wing in Red Wine Court Bouillon 192
0
Earl Grey Tea and Mint Soup with Assorted Fruit 307
0
Endive and Roquefort Salad 99
0
Escallopes of Salmon in Herbed Lobster Vinaigrette 196
0
Espresso-Chocolate Ganache 298
0
Fish Fumet 40
0
Fresh and Smoked Salmon Spread 289
0
Fresh Apricot-Almond Tarts 343
0
Fresh Berry Vacherin 338
0
Fresh Fruit Napoleons with Anise Cream and Mango-Passion Fruit Sauce 309
0
Fried Calamari with Remoulade Sauce 130
0
Gaby and the Oysters 111
0
Gazpacho with Shrimp and Croutons 140
0
Grilled Salmon with Mushroom Vinaigrette 247
5
Grilled Swordfish with Curry-Coconut Sauce and Basmati Fried Rice 249
0
Grilled Swordfish with Quinoa and Saffron-Citrus Sauce 253
0
Grouper with Baby Bok Choy and Soy-Ginger Vinaigrette 194
0
Grouper with Porcini, Tomato, and Olive Sauce and Crisp Zucchini Skins 216
0
Grouper with Spicy Zucchini and Red Pepper Confit 182
0
Gruyère-Thyme Potato Cakes 180
0
Hazelnut-Almond Cream 297
0
Herb Salad with Thyme-Crusted Tuna 72
0
Honeyed Pear and Almond Cream Tarts 332
0
Le Bernardin Birthday Cake 317
0
Le Bernardin Fish Soup 142
0
Lobster and Guacamole Salad with Vodka-Spiked Tomato Sauce 96
0
Lobster Daube 265
0
Lobster Stock 44
0
Lobster with Coral Sauce, Asparagus, and Mushrooms 258
0
Marinated Oysters with Tomato-Cucumber Relish 102
0
Mayonnaise 36
0
Mediterranean Red Mullet Salad 80
0
Miniature Madeleines 331
0
Mussel Stock 43
0
Mussel, Clam, and Oyster Marinière with Garlic Butter 116
0
Nage 39
0
Nougat Glacé with Fresh Apricots 347
0
Orange Cheesecake Diamonds 358
0
Orange Tuiles 352
0
Oysters with Truffles 112
0
Pan-Roasted Grouper with Wild Mushrooms and Artichokes 174
0
Pan-Roasted Lobster au Jus 262
0
Pan-Roasted Salmon with Red Wine-Lentil Sauce 198
0
Pan-Seared Sardines over Vegetable Compote with a Phyllo Crust 132
0
Passion Mousse and Caramelized Banana Tarts 328
0
Pastry Cream 296
0
Peach Tartes Tatin with Tea Sorbet 325
0
Pepper and Fennel-Crusted Salmon with Shallot-Madeira Sauce and Truffle-Scented Polenta 200
0
Peruvian Scallop Ceviche 280
5
Pistou Vegetable Soup with Mussels 145
0
Poached Baby Lobster on Asparagus and Cepe Risotto 118
0
Poached Halibut in Warm Herb Vinaigrette 152
0
Poached Halibut on Marinated Vegetables 166
0
Poached Halibut with Provençal Vegetable and Basil Oil 156
0
Poached Lobster in Lemongrass-Ginger Bouillon 122
0
Poached Skate with Brown Butter 150
0
Poaching Lobster 48
0
Preserved Lemons 37
0
Raw and Smoked Salmon and Monkfish Salad 94
0
Red Snapper and Cepes in a Port Reduction 186
0
Red Snapper Pot-au-Feu 163
0
Rice Pudding with Dried Lemon, Orange, and Apple-Guanabana Sorbet 334
0
Roast Cod Niçoise 222
0
Roast Cod on Scallion-Potato Cakes 226
0
Roast Cod over Stewed Navy Beans 236
0
Roast Cod with Squid Ink Risotto 233
0
Roast Foie Gras 138
0
Roast Hake over Eggplant Daube 228
0
Roast Monkfish on Savoy Cabbage and Bacon-Butter Sauce 220
0
Roasted Cod Spiked with Chorizo, Tomatoes, and Mushrooms 282
0
Sable of Peach with Sour Cream Sorbet and Caramel-Passion Sauce 323
0
Salmon and Black Truffle Strudels 239
0
Salmon Baked with Tomato and Mint 231
0
Salmon with Beurre Blanc 158
0
Salmon with Lemon Sauce and Zucchini 214
0
Sardine Escabeche 66
0
Sautéed Pompano over Marinated White Bean and Vegetable Salad 85
0
Sautéed Shrimp over Fennel and Endive with Orange-Garlic Sauce 276
0
Savoy Cabbage Filled with Scallops, Foie Gras, and Truffles 125
0
Scallop Salad with Asparagus, Portobellos, and White Truffle Oil 77
0
Scallops and Foie Gras with Artichokes and Black Truffle Sauce 207
5
Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas 170
0
Sea Scallops in Chive Nage 129
0
Seared Salmon with Olive Sauce 209
0
Seared Sardine Salad with Spring Vegetables 82
0
Shrimp Stock 42
0
Shrimp, Tomato, and Basil “Pizzas” 106
0
Silky Mashed Potatoes 268
0
Slate-Grilled Monkfish with Herbs Roasted Vegetables, and a Green Peppercorn Sauce 290
0
Slivered Black Bass with Basil and Coriander 52
0
Soft Shell Crab with Garlic-Herb Vinaigrette 109
0
Sole with Artichokes and Pink Peppercorns 203
0
Spanish Mackerel and Caviar Tartare 64
0
Spiced Skate in Sage Broth 178
0
Spiced Sole with Braised Endive 211
0
Spiced Tuna Salad with Curry-Peanut Dressing 74
0
Stone Crabs à  la Nage 271
0
Sweet Pastry Dough 299
0
Tuna Carpaccio with Chives 62
0
Tuna Carpaccio with Ginger-Lime Mayonnaise 59
0
Uncle Corentin’s Cod Sandwich 56
0
Vanilla Ice Cream 346
0
Variation of Caramel 312
0
Veal Stock 47
0
Vinaigrette 35
0
Warm Lobster Salad 90
0
Warm Mussel and Marinated Vegetable Salad 92
0
Warm Oysters in Truffle Cream 113
0
Warm Shrimp and Endive Salad 70
0
Warm Skate Salad 89
0
Whole Snapper Baked in an Herb-Salt Crust 286
0
Whole Turbot Baked with Lemon, Fennel, and Tomato 242
0
Yellowtail Snapper with Couscous and Spiced Vegetable Sauce 189
0
Yellowtail Snapper with Garden Vegetables 160
0

Publishers Information

About Le Bernardin Cookbook: Four-Star Simplicity

Publisher Web Link: http://www.randomhouse.com/crown/broadway-books/

Le Bernardin, New York’s only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert.

The food served in Le Bernardin’s beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.

Maguy Le Coze traces the origins of Le Bernardin’s “simplicity” to her late brother, Gilbert, the restaurant’s legendary cofounder and first chef: “Gilbert was not a classically trained chef,” she says. “He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he’d never made a hollandaise or a béarnaise. He focused on flavors that were delicate, subtle, herb-infused.”

Today, Chef Eric Ripert carries on that tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.

Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves. (http://www.randomhouse.com/)

Author Information

About Eric Ripert

Author Web Link: http://aveceric.com/

Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and of Andorra, a small country just over the Spanish border, where he moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15, he left hometo attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.

In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.

In 1995, at just 29 years old, Ripert earned a four-star rating from the The New York Times. Ten years later and for the fourth consecutive time, Le Bernardin again earned the The New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.

In 1997, GQ named Le Bernardin the best restaurant in America, and in 2007, the magazine named Le Bernardin one of “Seven Food Temples of the World.” In 2005, New York Magazine declared Le Bernardin the #1 restaurant in the city, awarding it 5 five stars in its inaugural restaurant rating issue—a position it still holds today. Also in 2005, Bon Appétit declared Ripert’s Butter-Poached Lobster with Tarragon and Champagne its “Dish of the Year.”

Le Bernardin continues to receive universal critical acclaim for its food and service. The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of 3 three stars in 2005, 2006, 2007 and 2008. The Zagat Guide has recognized the restaurant as the “Best Food” in New York City for the last eight consecutive years. In 1998, the James Beard Foundation named Le Bernardin “Outstanding Restaurant of the Year” and Eric Ripert “Top Chef in New York City.” In 1999, the restaurant received the “Outstanding Service” award from the Beard Foundation, and in 2003, the Foundation foundation named Ripert “Outstanding Chef in the United States.” In 2009 Ripert was granted the rank of Chevallier in France’s Légion d’Honneur.

Ripert has served as guest judge (and “fan favorite”) on Bravo’s Top Chef for two seasons and has appeared on the Late Show with David Letterman, The Charlie Rose Show, The Ellen DeGeneres Show, TODAY, Live with Regis & and Kelly, and The Martha Stewart Show. In fall 2008, Ripert published On The Line with Artisan, his second book with the publisher. Ripert will star in his own television series, AVEC ERIC, airing on public television in September of 2009.

Ripert is the chair of City Harvest’s Food Council, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good tequila and peace and quiet. He lives on the Upper East Side and Sag Harbor with his wife and young son.  (http://aveceric.com/)

Cookbooks by Eric Ripert


About Maguy Le Coze

Author Web Link: http://www.le-bernardin.com/

Bio coming soon

Cookbooks by Maguy Le Coze