- Tapa dura: 384 páginas
- Editor: Bantam Dell; Edición: 1 (1 de septiembre de 1998)
- Idioma: Inglés
- ISBN-10: 0385488416
- ISBN-13: 978-0385488419
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
- Clasificación en los más vendidos de Amazon: nº243.330 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
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Le Bernardin Cookbook: Four-Star Simplicity (Inglés) Tapa dura – sep 1998
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Descripción del producto
Advance Praise for Le Bernardin Cookbook:"France's greatest gifts to America are both matchless expressions of uncomplicated elegance and perfect clarity: the Statue of Liberty in the 19th century and Le Bernardin in the 20th."
--Alan Richman, GQ "To dine at Le Bernardin is an unforgettable experience. To be able to re-create these recipes so easily is an amazing accomplishment. Maguy Le Coze and Eric Ripert have elevated home cooking to a new level."
--Thomas Keller, The French Laundry, Yountville, California "With the same recipe for impeccable freshness, uncommon taste, and heartfelt exuberance that has made Le Bernardin our country's seafood standard-bearer since 1986, the Le Bernardin Cookbook is sure to become a well-thumbed-through star in every home cook's collection. Best of all, these exciting recipes will make you want to cook fish again: they are straightforward, doable, and delicious."
--Danny Meyer, coauthor, The Union Square Cafe Cookbook
Reseña del editor
A collection of critically acclaimed recipes, adapted for home kitchens, from the No. 1 ranked restaurant in New York city, includes such main courses as Warm Shrimp and Endive Salad, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and other culinary masterpieces, as well as recipes for vinaigrettes and delectable desserts.Ver Descripción del producto
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Most of the recollections in the book are from Maguy Le Coze: growing up with her beloved brother Gilbert in Brittany, pressed into service at a young age at her parents' Hotel du Rhuys in Navarro, a small, family-run hotel. Her writing about their childhood by the sea is beautiful and evocative. And Eric shares his recollections about the early years of Le Bernadin New York.
To me, the most charming thing about the book--after Maguy's recollections--is the headnotes, which are almost always a dialogue between Eric and Maguy. Sometimes they agree, often they disagree, and I love that: for me, reading headnotes that make me want to read a recipe (or not) are a hallmark of the very best cookbooks.
Kindle format review: Very good: TOC is clickable; recipes are clickable from chapter TOC's; index is clickable, and embedded recipes are clickable. Except for the "memoir" portions, there are no photographs in the kindle version.
Most important, do be mindful that this book is not intended for home chefs: many of the ingredients may be challenging to find, and many of the techniques and timing may be challenging for home chefs. In that regard, it's a lot like "The French Laundry Cookbook:" it's more about the fact that these world-class restaurants are willing to share their recipes with us than that we'll be up to making them. I believe it's worth reading for the tips on buying, storing, handling, and cooking fish alone, AND over the years, the "poached halibut in warm herb vinaigrette" has become a staple in my kitchen. I also had good success with "pan-roasted salmon with red wine & lentil sauce (modified), and I have for years used Chef Ripert's tip for poaching ("always slide the fish into gently simmering water"). I love that their editor let them list paragraphs of ingredients, and let the recipes--with detailed instructions as to technique--run on for pages.
If you love cooking as much as I do, especially love cooking seafood, are somewhat adventurous in the kitchen and, most of all, love reading cookbooks the way I do--from cover to cover--you will love this book and feel as though every recollection, every memoir is a gift to the reader. And, of course, if you've ever been so fortunate as to dine at Le Bernardin (or even watched Chef Ripert on "Avec Eric" or "Top Chef"), you'll love it even more.