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A very different and fun "cook book", you don't have to be cooking anything out of this book to be able to appreciate it.As a professional chef I find many things in it very informative, and if you are a fish guy like me then it doesn't get much better than a book from one of the most outstanding fish restaurants in the country in the last twenty years.Even if you like to have a small collection of chef's or cook books this one should be in it.
You have the beautifully illustrated "food porn" as Bourdain likes to call it. I find it difficult to pigeon hole this book as any one of these genres. This is a fine book. Finally there is the memoir type of book (see the aforementioned Bourdain). Ripert and Muhlke have crafted an excellent snapshot of a day in the life of Le Bernadin. Typically I find food/kitchen books will fall into one of three categories. There is the recipe reference type.
And a stellar example at that.Ripert, chef of Le Bernadin, in New York, is one of the most well regarded chefs in the world. When I buy a cookbook, I buy it because I am interested in the years of experience that particular chef has. Eric Ripert's "On The Line" is such an example. A lot of budding chefs could gain some inspiration from Ripert (his food is supposed to be brilliant) and by reading this book, they are likely to learn a lot about he runs his kitchen, perhaps providing the reader with even greater inspiration.Do I want this type of cookbook to replace the more traditional. "On the Line", the new cookbook by Eric Ripert, chef of "Le Bernadin" is perhaps an example of the next, inevitable mutation of cookbooks.With the Food Network creating stars out of normal people, and other cable channels broadcasting shows featuring chefs and scrambling to create the next "Top Chef", both our airwaves and bookshelves are becoming crowded with cookbooks.
"We are an acknowledged great restaurant and here is why." But Ripert's book doesn't have that feeling. It is interesting to learn as much as possible about the inner-workings of a restaurant regarded by many to be one of the best in the world.Another aspect about these new 'behind the scenes" cookbooks that rubs me the wrong way is that they often seem to be vanity projects. No. Reading through "On The Line" was not difficult and was, in fact, very interesting. "On The Line" seems to chronicle, maybe exhaustively, every position at the restaurant, what they do, what they are responsible for, what happens at 7:03 am, who is responsible for that, when various personnel arrives, what time the ice cream is made and who is responsible for that, etc.Granted, this book is not for everyone. When so much of the book is about the day-to-day routine of running the restaurant, there is just naturally less I can do with that as a home cook.But I also read through cookbooks like a novel, placing post-its on recipes that I want to try. "On The Line" features recipes from both.But the book is more interested in providing a chronicle, a day in the life of Le Bernadin. I want to use these recipes to provide enjoyment for my family and friends.
In an effort to make some of them stand out, certain very well regarded chefs are producing books that are more a mix of cookbook and diary. I want to try to recreate some of their recipes at home. Perhaps it is because he is so humble and self-effacing whenever I see him on television that I just don't believe he has this in him."On The Line" is informative, interesting and would make a great gift to a new Culinary Student. His restaurant is frequently regarded as one of the world's best and he has made many guest appearances on cooking shows, everything from "Top Chef" to "East Meets West with Ming Tsai".Le Bernadin is well known for two things; Ripert's recipes and the emphasis on fish and pastry chef Michael Laiskonis' unique desert creations. But I think it definitely serves a purpose.
Either as an owner, manager, team member or patron, much knowledge to be gained from within the pages. It really sets the bar for those in the business. An incredible journey through the operation of a restaurant. One the Line thoroughly takes you through the entire restaurant operation, both front of the house and back.
They are wholly committed, and as a result, this books shines as a beacon that all culinarians should aspire to in their careers. With years in fine dining myself, I can honestly say this book has taken the place of "The French Laundry Cookbook" as my most influential book of all time. Ripert, La Coze and the entire staff of "Le Bernardin" are of a caliber that stands alone as the ultimate hosts of grace, etiquette and respect.
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