PublishedPage One, August 2016 |
ISBN9789812758965 |
FormatHardcover |
Dimensions24cm × 18.6cm |
Eric's achievement is exemplary and shows that the ability to adapt is critical to a chef's success! His greatest quality is this ability to evolve his cuisine and performance, without ever compromising on excellence. For more than 20 years and his debut at the Bernardin, he has been offering seafood cuisine of the highest order and he has been able to make the most of New York's cultural riches.
AUTHOR: Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which ranks 18th on the S. Pellegrino World's 50 Best Restaurants list. He holds three stars from the Michelin Guide, a "29" food rating from the 2011 Zagat Guide-the highest of any restaurant in the city-and has upheld a four-star review from the New York Times for more than two decades. He is a recipient of France's Legion d'Honneur, serves as a regular guest judge on Bravo's Top Chef, and is the host of his own PBS series, Avec Eric, which has won Emmy and James Beard awards.
