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On the Line (1579653693)
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| Everything you always wanted to know about how great restaurants run. Take one top New York restaurant, add danger, drama, and dialogue, toss in their best recipes, and you have a cooking classic. "On the Line" is an exciting tale of how a restaurant stays on top for over 25 years--the hard work and fierce discipline, the checklists and systems, the precarious balance between order and chaos, the joy of making irresistible food. We meet everyone at Le Bernardin from the chef de cuisine and "sauce whisperer" to a sous chef working the saute station and find out exactly what they do (sometimes down to the minute). Most diners are unaware of what goes on behind those swinging kitchen doors and Eric Ripert gives and insider's look at how excellence in food and service is maintained and made memorable. Curious foodies and diners will find answers to all their restaurant questions: What, and where, is the "line" or "pass"? How does one tiny pastry kitchen yield over 500 desserts, 1,500 cookies, and 1,250 petit-fours a day? How much does it really cost to make decadent dishes like Baked Lobster with Wilted Romaine, Squash, and Candied Ginger (27.58) or organically grown farm-raised Osetra caviar (41.40)--and that doesn't even include labor! After peeking inside every pantry, walk-in, and drawer in the office, readers will be amazed at the miracle that is four-star dining. Informative, illuminating, and a wee bit gossipy, "On the Line" brims with fascinating facts, bold personalities, and all the pleasure of a delicious three-course meal. Editorial Descriptions are usually submitted by the manufacturers, publishers and authors. Contact us if you are one of them, and wish to change the above description. |
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