Inscribed - Eric Ripert - On the Line Marco Pierre WhiteOn the Line Signed and Inscribed by Eric Ripert Pre Owned Hardcover 240 Pages Condition: Very Fine Fine 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.
laying out his more than a quarter-century of drugs
he was the youngest chef ever to be awarded three Michelin stars
Taken together
it can be baked family-style in one large dish or in individual souffle cups when company is expected
to the award-winning kitchens of New York City’s best restaurants
Bourdain spared no one’s appetite as he revealed what happens behind the kitchen door
A 25th anniversary edition of the collection of classic recipes from the 'enfant terrible' of the
Under Chef Humm’s leadership
cooking tips and strategies for success in the kitchen are sprinkled throughout
The Foreign Cinema Cookbook
and "Joanne's Top 12 Baking Tips
"to make food that's just so good you can't stop eating it
