On the Line
by Christine Muhlke, Eric Ripert
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Book Reviews of On the Line
Book Review: I'm not sure what to call this book
Summary: 5 Stars
Is it a cookbook? No, but it has recipes. Is it a biography? Yes, but of a restaurant rather than a person. More than anything it is a day-to-day look at the workings of a wonderful restaurant. Detail is not spared. How much fish...how many napkins...details about the workers and their lives. And it is all put together in a way that is cohesive and entertaining. The lavish photos are unabashed food porn. The book is pretty, entertaining, instructive and well-worth the modest expense.Book Review: nice coffee table book
Summary: 4 Stars
This is not your typical cookbook. It is Chef Eric Ripert's attempt to capture and immortalize the going-ons of the new york city michelin rated Le Benardine. While the latter half of the book is filled with recipes, seafood recipes which are very good. The bulk of the book is dedicated to interviews with the kitchen staff from the chef on down to the porter. Definitely aimed at the Food Network crowd, if you are a fan of hell's kitchen or top chef, you will enjoy this book.Book Review: good book
Summary: 4 Stars
Customer review from the Amazon Vine™ Program (What's this?)
This book is alright. not just recipes...which make it an interesting read. But i did find the recipes lacking...there r very few recipes....just about 10 - 12..and nothing for vegetarians at all...not the best find for me.Book Review: Right In Line!
Summary: 5 Stars
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.
Book Review: Hero worship aside...
Summary: 4 Stars
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.