| #358868 in Books | 2008-11-01 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 9.81 x1.06 x8.63l,2.56 | File Name: 1579653693 | 240 pages
||0 of 0 people found the following review helpful.| I recommend this very engaging book.|By bostonviking|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|From Publishers Weekly|Starred . A behind-the-scenes look at the famed New York restaurant Le Bernardin, this stunning and informative book takes readers into the inner sanctum, where they view firsthand the blend of science and artistry that makes this Michel
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. Any fan of gourmet dining who ever stole a peek behind a restaurant kitchen's swinging doors will love... [PDF.cx96] On the Line Rating: 4.81 (745 Votes)
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You can specify the type of files you want, for your device.On the Line | Eric Ripert, Christine Muhlke. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
