My Best, Eric Ripert
Eric Ripert is the chef/owner of Le Bernardin, once my favorite restaurant in Manhattan. I say “once” because I’ve become a vegetarian, not because the restaurant has slipped. I always used to celebrate special occasions there. It’s virually all seafood, treated with such a loving hand, that the food tastes more like itself. The book is organized by fish and includes fluke, halibut, salmon, smoked salmon and others as basic ingredients to work with. Copyright 2014, first edition, signed (to me), hardcover, full-color, 101 pages, condition excellent
Eric Ripert is the chef/owner of Le Bernardin, once my favorite restaurant in Manhattan. I say “once” because I’ve become a vegetarian, not because the restaurant has slipped. I always used to celebrate special occasions there. It’s virually all seafood, treated with such a loving hand, that the food tastes more like itself. The book is organized by fish and includes fluke, halibut, salmon, smoked salmon and others as basic ingredients to work with. Copyright 2014, first edition, signed (to me), hardcover, full-color, 101 pages, condition excellent
Eric Ripert is the chef/owner of Le Bernardin, once my favorite restaurant in Manhattan. I say “once” because I’ve become a vegetarian, not because the restaurant has slipped. I always used to celebrate special occasions there. It’s virually all seafood, treated with such a loving hand, that the food tastes more like itself. The book is organized by fish and includes fluke, halibut, salmon, smoked salmon and others as basic ingredients to work with. Copyright 2014, first edition, signed (to me), hardcover, full-color, 101 pages, condition excellent