On The Line
On the Line - co-written with Christine Muhlke - is a look at the inner workings of Le Bernardin told from the point of view of the principal players—from chefs to line cooks, from the porter to the maître d’, from the sommelier to the captain—readers will feel the heat, the creativity, and the sense of accomplishment at Le Bernardin, where each year, 150,000 plates are sent from the kitchen to the table. On the Line includes nearly 50 of Eric Ripert’s favorite dishes, described from inspiration all the way to execution.
On the Line - co-written with Christine Muhlke - is a look at the inner workings of Le Bernardin told from the point of view of the principal players—from chefs to line cooks, from the porter to the maître d’, from the sommelier to the captain—readers will feel the heat, the creativity, and the sense of accomplishment at Le Bernardin, where each year, 150,000 plates are sent from the kitchen to the table. On the Line includes nearly 50 of Eric Ripert’s favorite dishes, described from inspiration all the way to execution.
On the Line - co-written with Christine Muhlke - is a look at the inner workings of Le Bernardin told from the point of view of the principal players—from chefs to line cooks, from the porter to the maître d’, from the sommelier to the captain—readers will feel the heat, the creativity, and the sense of accomplishment at Le Bernardin, where each year, 150,000 plates are sent from the kitchen to the table. On the Line includes nearly 50 of Eric Ripert’s favorite dishes, described from inspiration all the way to execution.