Rating: 
Summary: fabulous..eloquent..elegant
Review: a true cookbook..with enticing recipes..and beautiful photography..and the fascinating story of the phenomonally successful restaurant..I couldn't wait to try so many recipes..creatively presented
Rating:
Summary: Great secrets and feel for what it takes to cook at that lev
Review: Eric is clearly a great che
Rating:
Summary: Great food, surprisingly achievable
Review: I'm really into seafood, and this is the cookbook for that genre. The sophistication of taste and presentation is the ultimate maxization of the fresh seafood. One is impressed instantly upon perviewing the recipes and trying them of the intense experience this chef has had with the ingredients and prep techniques. Four-star chefbooks are typically intimidating due to all the ingredients and steps, but here it's minimal, yet turns out utmost in culinary heights. Try these, they'll be knockout dishes! Pan-Roasted Grouper with Wild Mushrooms and Artichokes (served with unbelievable pork jus); Roast Monkfish on Savoy Cabbage and Bacon-Butter Sauce; Black Bass in Cabbage Packages with Purple Mustard Sauce; Yellowtail Snapper with Garden Vegetables. Accompaniments are worth paper as well, with monster dinner dessert of "Earl Grey Tea and Mint Soup with Assorted Fruit;Gruyere and Potato Cakes. Tough one to match in my extensive collection!
Rating:
Summary: Four-Star Simplicity with Seafood
Review: I'm really into seafood, and this is the cookbook for that genre. The sophistication of taste and presentation is the ultimate maxization of the fresh seafood. One is impressed instantly upon perviewing the recipes and trying them of the intense experience this chef has had with the ingredients and prep techniques. Four-star chefbooks are typically intimidating due to all the ingredients and steps, but here it's minimal, yet turns out utmost in culinary heights. Try these, they'll be knockout dishes! Pan-Roasted Grouper with Wild Mushrooms and Artichokes (served with unbelievable pork jus); Roast Monkfish on Savoy Cabbage and Bacon-Butter Sauce; Black Bass in Cabbage Packages with Purple Mustard Sauce; Yellowtail Snapper with Garden Vegetables. Accompaniments are worth paper as well, with monster dinner dessert of "Earl Grey Tea and Mint Soup with Assorted Fruit;Gruyere and Potato Cakes. Tough one to match in my extensive collection!
Rating:
Summary: The fish master
Review: I've eaten at Le Bernardin a couple of times and although I occasionally felt overwhelmed by the NYC high-powered patrons, I always left the table impressed and glad to pay the high pricetag. Meals there are tremendous. I was afraid I might be intimidated by this book but was pleasantly surprized. Not only was the book beautiful in presentation, layout and illustration, but the introductions, recipes and ingredients were very useable, easy to execute and a gastronomic success when I tried them. This is a book for every cookbook library.
Rating:
Summary: The fish master
Review: I've eaten at Le Bernardin a couple of times and although I occasionally felt overwhelmed by the NYC high-powered patrons, I always left the table impressed and glad to pay the high pricetag. Meals there are tremendous. I was afraid I might be intimidated by this book but was pleasantly surprized. Not only was the book beautiful in presentation, layout and illustration, but the introductions, recipes and ingredients were very useable, easy to execute and a gastronomic success when I tried them. This is a book for every cookbook library.
Rating:
Summary: It made me a great chef!
Review: Simply, the recipes all work. The first recipe I made was a relatively simple shrimp dish. My 13 year old (not a purveyor usually of haute cuisine) said "those are the best shrimp I ever had". It was true. Cooking lobster in cognac led to similar raves from the guests. I can't duplicate the room of my favorite NY restaurant, but I have yet to produce a dud from this book.
Rating:
Summary: It made me a great chef!
Review: Simply, the recipes all work. The first recipe I made was a relatively simple shrimp dish. My 13 year old (not a purveyor usually of haute cuisine) said "those are the best shrimp I ever had". It was true. Cooking lobster in cognac led to similar raves from the guests. I can't duplicate the room of my favorite NY restaurant, but I have yet to produce a dud from this book.
Rating:
Summary: Best Cookbook Ever
Review: This is easily the best cookbook I have ever used. Very high quality dishes and presentations; and most (though not all) of the recipes can be executed by any reasonably well-stocked kitchen provided one has access to a high quality fish market .
Rating:
Summary: Best Cookbook Ever
Review: This is easily the best cookbook I have ever used. Very high quality dishes and presentations; and most (though not all) of the recipes can be executed by any reasonably well-stocked kitchen provided one has access to a high quality fish market .
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