Seafood simple
In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making it acces...
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| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Random House,
[2023]
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| Edition: | [Hardcover edition]. |
| Subjects: | |
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| Summary: | In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making it accessible to home cooks of all skill levels. Breaking down cooking techniques in a step-by-step process along with accompanying images, this book teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to 85 straightforward, delicious recipes. Each recipe is complete with an image by photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book. |
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| Item Description: | Includes index. |
| Physical Description: | 286 pages : color illustrations ; 27 cm |
| ISBN: | 9780593449523 0593449525 |
| Author Notes: | Eric Ripert was born on March 2, 1965 in France. He is a French chef, author and television personality specializing in modern French cuisine and noted for his work with seafood. Ripert's flagship restaurant, Le Bernardin, located in New York City, has been ranked among the best restaurants in the world by culinary magazines and S. Pellegrino's annual list of "The World's 50 Best Restaurants" It holds the maximum ratings of four stars from The New York Times and three stars from the Michelin Guide. Ripert has made several guest appearances on cooking-based television shows, including guest judge and assistant chef roles on the second, third, fourth and fifth seasons of Bravo TV's "Top Chef". Chef Ripert had been considered to join season 8 of Top Chef as a permanent judge, but bowed out when his employee Jen Caroll was selected as a contestant again. He has authored several cookbooks including: Le Bernardin Cookbook, A Return to Cooking, My Best: Eric Ripert, and 32 Yolks: From My Mother's Table to Working the Line. (Bowker Author Biography) |
