On the Line
by Christine Muhlke, Eric Ripert
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Book Reviews of On the Line
Book Review: A unique insight
Summary: 4 Stars
Customer review from the Amazon Vine™ Program (What's this?)
I really enjoyed this "behind the scenes" look at how a successful restaurant is organized and run. As an economist, I am naturally interested in how firms are organized, how they actually are operated. On top of satisfying this desire, I cannot wait to try one or two of the recipes revealed herein.
I must admit that I never dreamed that running a resaurant could be so complicated. Even with a friend who works as a chef in two successful NY City restaurants, I was surprised. Now I understand why she can't comp out and play at night!
Great book, well written, and truly informative.
Book Review: Fascinating look at the inner workings of one the worlds' top restaurants
Summary: 5 Stars
There is a massive difference between a cook and a chef, and equally massive difference between a good chef and a great one. Eric Ripert is one of those rare talents who sails across the divide as if it were nonexistent. This book is an excellent companion to the "Le Bernardin Cookbook", as if features several of the restaurant's classic recipes, but also breaks down the day-to-day realities of what it means to make such cuisine. Not just from the perspective of food preparation at the highest levels of the art, but also from a business point of view.
This book is revelatory on so many levels. Both fascinating and somewhat intimidating, I haven't been able to put it down since I picked it up. Highly recommended for anyone with an interest in fine dining, world-class cuisine, and running a top-of-the-trees restaurant.
Book Review: not really a cookbook, but great coffee table book!
Summary: 5 Stars
Chef Eric Ripert wrote this book because he thinks that the restaurant Le Bernardin will not last due to the razor thin profit margins and upcoming rent negotiations, and all this was BEFORE the economic recession became apparent. So instead of a cookbook, this is actually a coffee table book immortalizing the famed new york restaurant.
The pictures are beautiful and the narrative are mainly in interview format with the various players from the chef on down to the porter. There ARE recipes grouped by the fish (salmon recipes etc) in the latter half of the book, they look great, but this is definitely NOT the Le Benardin cookbook.
Book Review: Fabulous Read, Fabulous Book
Summary: 5 Stars
Customer review from the Amazon Vine™ Program (What's this?)
This is an informative, well written and fascinating book about Le Bernardian. Beyond that, however, it's a really true to life glimpse of life in an big city restaurant. You'll learn about how many people and how much time it takes to make your meal, all in a tiny little space. You'll never take restaurant food for granted again!Book Review: Interesting Recipes, although not so easy to get ingredients
Summary: 4 Stars
I liked this cookbook - especially the behind the scenes information - from how they really care about how the table looks (and everything should be sparkling clean) to how they put new meals on the menu. I liked the recipes I have made (especially the chocolate pudding like dessert in an egg - very fun) but there were a lot of recipes with ingredients not so easy to come by. I would've liked a few more recipes - the pictures are interesting and the stories are interesting. I liked the book as a whole.