On the Line

by Eric Ripert and Christine Muhlke

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...

• Format: Hardcover
• Language: English
• ISBN: 1579653693
• ISBN13: 9781579653699
• Release Date: November 2008
• Publisher: Artisan Publishers
• Length: 239 Pages
• Weight: 2.54 lbs.
• Dimensions: 1.0" x 8.6" x 9.7"