Anyone read this? It's an inside look at the people and process of Le Bernadin restaurant.
I found it an engrossing and fun read, that I read all in one sitting. Except for the recipes.
I am at a loss to understand why he printed so many of the restaurant's recipes. First, what home cook (I assume that's the audience for the book) is going to make several sauces and spend many, many hours to cook . . . one dish?
Also, one of the important factors -- if not the most important factor -- of the restaurant's success is the excellent sources for highest quality super-fresh seafood. Since most of us home cooks aren't getting our seafood flown in to our kitchens from the fishing docks, how can we possibly aspire to simulate a LB meal at home?
Apparently Ripert is exec chef in not much more than name only, moving on to consulting to other restaurants and I hear of his upcoming food show, where there's a hint of his branching out to er, earn more money for his family.