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On the Line (Anglais) Relié – novembre 2008

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"On The Line" is an exciting tale of how a restaurant stays on top for over 25 years - the hard work and fierce discipline, the checklists and systems, the precarious balance between order and chaos, the joy of making irresistible food. We meet everyone at le Bernardin from the chef de cuisine and "sauce whisperer" to a sous chef working the saute station and find out exactly what they do (sometimes down to the minute). Most diners are unaware of what goes on behind those swinging kitchen doors and Eric Ripert gives an insider's look at how excellence in food and service is maintained and made memorable.Curious foodies and diners will find answers to all their restaurant questions: What, and where, is the 'line' or 'pass'? How does one tiny pastry kitchen yield over 500 desserts, 1,500 cookies, and 1,250 petit-fours a day? How much does it really cost to make decadent dishes like Baked Lobster with Wilted Romaine, Squash, and Candied Ginger (GBP 13.97), or organically grown farm raised Osetra caviar (GBP 20.90) - and that doesn't even include labour! After peeking inside every pantry, walk-in, and drawer in the office, readers will be amazed at the miracle that is a four star dining. Informative, illuminating, and a wee bit gossipy, "On The Line" brims with fascinating facts, bold personalities, and all the pleasure of a delicious three-course meal.

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Amazon.com: 4.5 étoiles sur 5 57 commentaires
5.0 étoiles sur 5 I recommend this very engaging book. 20 mai 2014
Par bostonviking - Publié sur Amazon.com
Format: Relié Achat vérifié
This attractive book introduces the reader to how a restaurant operates. The first half of the book is devoted to the restaurant itself while the second half consists of wonderful and approachable recipes. Having worked the back-office finance/accounting side of restaurants for years, I found the way Mr. Eric Ripert takes the reader into the restaurant from opening early in the morning to closing early the next morning an entertaining read. There are many interesting sidebar chapters along the way accompanied by lots of pics. I love the 129 "cardinal sins." Every restaurateur should read them and instruct their staff accordingly. Your customers would be pleased. Le Bernardin is a world-class restaurant but it offers so many lessons for any dining establishment as the lessons reflect pure common sense. At Le Bernardin pure common sense has simply been perfected.
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 One of the Best Books Ever About How a Restaurant Really Functions 20 janvier 2009
Par Coco Pazzo - Publié sur Amazon.com
Format: Relié Achat vérifié
This is without a doubt one of the very best looks inside a restaurant, in this case the Michelin rated Le Bernardin in New York City. Like many a cookbook, it is the tale of the early efforts of the founders (in this case a brother and sister who had a modest bistro in Paris), their successes (positive reviews led to American patrons), their move to a New York stage. And then young chef Eric Ripert enters, to take over, and build upon these successes to create what is generally regarded as the best seafood-centered restaurant in New York.
And like many other celebrity chefs, Ripert provides recipes and insights into what goes upon the plate. For that alone, this would be a worthwhile acquisition for any serious cook.
But what sets this book apart from the long list of "name" chef books in recent years are the many sidebar pieces and profiles of the people who contribute to the daily operation of a successful restaurant. We meet the porter who arrives to inspect the daily deliveries of produce, fish, and meats (including amounts and prices). The dishwashers who labor behind the scenes to wash the pots, pans, fine china, and crystal. The sommelier, the host, the servers, the many kitchen stations, chefs, apprentices, and specialists who all play a role in meal preparation.
We are shown the floor plan for the many cooking stations, refrigerators, ovens, etc., that come into play to prepare your meal.
There is even an minute by minute breakdown of several of the functions, to show how this is a coordinated effort aimed at providing a great meal, to each and every customer.
There are many cookbooks and many alleged insiders guides to the heart of a chef; but On the Line is easily the most thorough portrayal of all that goes into making a great restaurant work like Le Benardin.
Four Stars, Worth a Detour.
5.0 étoiles sur 5 A Look Inside Excellence... 11 décembre 2013
Par Michael D. Edwards - Publié sur Amazon.com
Format: Relié Achat vérifié
Written when there was some doubt as to Le Bernadin's future, this lovely book provides not only a compendium of the restaurant's dishes, but also a look inside the history, structure, attitude and skills that have made this one of the best and most gracious restaurants in the world. The recipes are excellent and (unlike many books of this ilk) within the grasp of a moderately experienced home cook. The Le Bernadin essence is in obtaining the finest quality ingredients carefully and respectfully preparing them...but the real insights in the book are into how the restaurant continually strives for excellence and the approaches and techniques it employs to achieve it.
5.0 étoiles sur 5 Right In Line! 16 janvier 2010
Par Mattias P. Blom - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
4.0 étoiles sur 5 Hero worship aside... 28 juin 2009
Par Kyle Shay - Publié sur Amazon.com
Format: Relié Achat vérifié
This is a fine book. Typically I find food/kitchen books will fall into one of three categories. There is the recipe reference type. You have the beautifully illustrated "food porn" as Bourdain likes to call it. Finally there is the memoir type of book (see the aforementioned Bourdain). I find it difficult to pigeon hole this book as any one of these genres. Ripert and Muhlke have crafted an excellent snapshot of a day in the life of Le Bernadin.
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