photo of On the Line
Back
Eric Ripert and Christine Muhlke
On the Line

This product is not currently available.

Sure, there are recipes in Eric Ripert’s cookbook, but what’s really special is the behind-the-scenes access into one of the country’s best restaurants, Le Bernardin. Every component of the temple to seafood--from the dishwashing station to the fish delivery--is examined and explained, a great treat for the food insider. Co-author Christine Muhlke tells the story of the restaurant, which was founded in 1986 by Gilbert and Maguy Le Coze, and recipes include kanpachi tartare with wasabi tobiko, roasted lobster with wilted romaine and butternut squash, and the famous milk chocolate-caramel egg.

Here's what you get:

  • On copy of On the Line (Artisan, 2008)
Additional Information
artisan pic
Eric Ripert and Christine Muhlke New York, NY

Erin Ripert is the chef and part owner of Le Bernardin, a three-Michelin-starred restaurant in New York City, awarded four stars by The New York Times. He is the winner of numerous James Beard awards. Christine Muhlke is the executive editor of Bon Appetit.

From the Source Estimated Delivery: Jun 1 2012 - Jun 7 2012

Once your order is processed, it will be shipped to you for ground delivery. You will receive an email from Gilt Taste notifying you of your ship date.

 

Cardinal Sins

When new employees begin work at Le Bernardin, the maitre d’ hands them a list of 129 no-nos. It’s one of our favorite sections of the book, and an intimate look into what makes a great restaurant run smoothly. For example, sin 74 is “not moving with the ‘speed of the room’” while sin 89 is a bit more concrete: “standing around doing nothing.”

You Need to Know

What's Included

  • On copy of On the Line (Artisan, 2008)

Freshness and Quality Commitment

This item is final sale and non-returnable. Gilt Taste is committed to offering quality products that are fresh, honest and inspiring.