IACP Crystal Whisk Award Cusine from New York\'s Four-Star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze.
The food served in Le Bernardin\'s beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out.
IACP Crystal Whisk Award Cusine from New York\'s Four-Star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze
