On The Line

by Eric Ripert

ISBN-10: 1579653693
ISBN-13: 9781579653699
Region: USA
Publisher: Artisan
Publication Date: November, 2008
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Recipe Index

Recipesort icon Page Rating
A Tribute to Gaudà­: Pan Roasted Monkfish, Confit Peppers, and Fiery Patatas Bravas with Chorizo-Albarià±o Emulsion 182
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Almond Tart Shells Filled with Rose Cream and Raspberries, Lychee Granité, and Pistachio Crème Anglaise 214
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Baked Kumamoto Oysters with Fresh Thyme and Sweet Garlic Butter 162
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Baked Langoustines and Striped Bass, Confit Tomato Agnolotti, Bouillabaisse Consommé, and Curry Emulsion 186
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Baked Snapper in a Spicy-Sour Puerto Rican Sancocho Broth, with Sweet Potato, Plantain, and Avocado 192
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Banana Crème Brûlée, Citrus-Pistachio Biscuit, and Beurre Noisette Ice Cream with Peanut Caramel 208
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Barely Cooked Wild Alaskan Salmon with Daikon, Snow Peas, Enoki Salad, and Sweet Pea-Wasabi Sauce 202
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Barely Cooked Wild Alaskan Salmon, Morels, and Spring Vegetables in a Wild Mushroom Pot-au-Feu 195
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Basil Oil 225
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Braised Baby Octopus with Black Trumpet-Truffle Puree and Herb-Infused Red Wine-Squid Ink Sauce 175
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Braised Halibut with Asparagus and Wild Mushrooms 179
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Brown Butter Sauce 223
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Caramel Sauce 228
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Celeriac Soup with Lobster Foam and Périgord Truffles 165
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Chestnut Parfait, Biscuit, and Tuiles with Oven-Roasted Bosc Pear and Candied Orange Peel 204
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Chicken Jus 220
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Chicken Stock 220
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Crème Anglaise 228
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Crispy Braised Pork Belly and Baby Calamari Basquaise 160
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Dark Chocolate, Peanut, and Caramel Tart with Candied Lemon Peel, Peanut Powder, and Malted Milk Chocolate Rum Ice Cream 212
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Escolar and Seared Japanese Kobe Beef “Korean BBQ Style,” with Fresh Kimchi and Yuzu-Brown Butter Emulsion 198
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Fumet 221
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Garlic Butter 222
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Ginger Oil 223
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Grilled Salted Cod Salad with Avocado, Romaine, Aged Sherry Vinegar, and Extra Virgin Olive Oil 168
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Grilled Skate with Mango-Jalapeà±o Salad in Lime and Guajillo Pepper Broth 184
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Inspired by Peruvian Causa: Layered Crab, Avocado, and Potatoes Spiced with Yellow Ajà­ Pepper Sauce 156
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Iranian Osetra Caviar in a nest of Tagliolini with Quail Eggs and Bacon Carbonara Sauce 164
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Iranian Osetra Caviar Nestled in Linguine with Warm Sea Urchin Sauce 174
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Kanpachi Tartare with Wasabi Tobiko and Ginger-Coriander Emulsion 151
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Lemon Confit 224
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Masala-Spiced Crispy Black Bass with Pekin Duck - Green Papaya Salad in Ginger-Cardomom Broth 200
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Milk Chocolate Pots de Créme with Caramel Foam, Maple Syrup, and Maldon Sea Salt 210
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Mushroom Stock 220
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Pan-Roasted Cod with Sautéed Baby Artichokes, Pistachios, and Parmesan in Sage-and-Garlic Broth 194
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Pan-Roasted Monkfish with Truffled Potato Foam and Red Wine-Brandy Sauce 176
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Pan-Roasted Red Snapper with Sautéed Pea Shoots and Ginger-Lemon-Scallion Broth 196
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Pickled Shallots 225
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Poached Halibut with Marinated Grapes and Cherry Tomatoes, Pickled Shallots, and Verjus-Lemongrass Infusion 178
4
Poached Halibut, Sweet-and-Sour Golden and Red Beets, and Citrus-Coriander Oil Emulsion 180
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Ponzu 225
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Pot-au-Feu Broth 221
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Progressive Tasting of Marinated Fluke: Four Different Ceviches, from Simple to Complex 152
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Rare-Seared Yellowtail Hamachi Marinated in Tandoori Spices with Pickled Cucumber and Mango Salad 159
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Roasted Apricots, Black Sesame Panna Cotta, Cherry Granité, and Soy Caramel 218
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Roasted Lobster with Wilted Romaine, Butternut Squash, Candied Ginger, and Port and Tamarind Reduction 190
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Sautéed Calamari Filled with Sweet Prawns and Wood Ear Mushrooms, in Calamari Consommé 154
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Seared and Marinated Yellowfin Tuna Tartare “Sandwich” with Ginger Oil 150
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Sherry Gelée 225
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Sherry Vinaigrette 224
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Shrimp Stock 221
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Simple Syrup 228
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Smoked Salmon Croque-Monsieur 3
0
Soft Chocolate Ganache, Corn Feuilletine, Praline Cream, and Sweet Corn Sorbet 206
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Spicy Langoustine Sambal with Chayote and Pear Bâtonnets 170
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Striped Bass with Sweet Corn Puree, Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce 189
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Tempering Chocolate to Make Plaquettes 226
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Thinly Sliced Conch Marinated Peruvian-Style, with Dried Sweet Corn 153
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Tomato Confit 224
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Truffle Butter Sauce 223
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Ultrarare Charred Sea Scallops with Smoked Sea Salt 167
0
Vanilla Parfait with Lemon Sorbet, Citrus Biscuit, and Crisp Meringue 216
0
Veal Jus 222
0
Veal Stock 222
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Warm Lobster Timbale in a Champagne-Chive Nage 172
0
Warm Peekytoe-Maryland Lump “Crab Cakes” with Shaved Cauliflower and Dijon Mustard Emulsion 163
0
Warm Spicy Octopus with Black Olive and Preserved Lemon, Sherry Vinegar Gelée, and Extra Virgin Olive Oil 166
0
White-Soy-Yuzu-Marinated Fluke, Seaweed, and Spiced “Rice Crispies” 147
0
Wild Alaskan and Smoked Salmon with Apple, Celery, and Baby Watercress and Jalapeà±o Emulsion 146
0
Yellowfin Tuna, Foie Gras, and Toasted Baguette with Chives and Extra Virgin Olive Oil 148
0

Publishers Information

About On The Line

Publisher Web Link: http://www.workman.com/artisanbooks/

Take one top New York restaurant, add danger, drama, and dialogue, toss in their best recipes, and you have a cooking classic.

How does a 4-star restaurant stay on top for more than two decades? In On the Line, chef Eric Ripert takes readers behind the scenes at Le Bernardin, one of just three New York City restaurants to earn three Michelin stars. Any fan of gourmet dining who ever stole a peek behind a restaurant kitchen’s swinging doors will love this unique insider’s account, with its interviews, inventory checklists, and fly-on-the-wall dialogue that bring the business of haute cuisine to life.

From the sudden death of Le Bernardin’s founding chef, Gilbert Le Coze, to Ripert’s stressful but triumphant takeover of the kitchen at age 29, the story has plenty of drama. But as Chef Ripert and writer Christine Muhlke reveal, every day is an adventure in a perfectionistic restaurant kitchen. Foodies will love reading about the inner workings of a top restaurant, from how a kitchen is organized to the real cost of the food and the fierce discipline and organization it takes to achieve culinary perfection on the plate almost 150,000 times a year.

Meanwhile, Le Bernardin’s modern French cuisine, with its emphasis on seafood, comes to life in sophisticated recipes, including Striped Bass with Sweet Corn Puree, Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce, and Pan-Roasted Cod with Chorizo, Snow Peas, Piquillo Peppers, and Soy-Lime Butter Sauce. (http://www.workman.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