On the Line

100% Positive Reviews


Pros: Expertly produced glimpse of the way it should be!

Cons: Not necessarily practical for most

Eric Ripert is the quintessential professional, and On the Line is evidence of such. The book provides a sometime dramatic glimpse inside the head (and heart) of an extraordinary restaurant and the crew responsible for making a spectacular experience for every guest. I most liked the behind-the-scenes 'timelines' of what goes on for, say, the porter or line crew. The food is an integral part of the book, but the life of the restaurant so very well portrayed in On the Line is what spoke to me.

This is a sophisticated book with complexity beyond the bounds of a the casual observer. Better yet, it is a great glimpse for a young member of industry looking for inspiration or the serious cook looking for the way it should be.


I love the book as it takes you behind the scene of Le Bernardin. Everyone from the Chef de cuisine down to the stock room guys are detailed. 

On the Line

Take one top New York restaurant, add danger, drama, and dialogue, toss in their best recipes, and you have a cooking classic. How does a 4-star restaurant stay on top for more than two decades? In On the Line, chef Eric Ripert takes readers behind the scenes at Le Bernardin, one of just three New York City restaurants to earn three Michelin stars. Any fan of gourmet dining who ever stole a peek behind a restaurant kitchen's swinging doors will love this unique insider's account, with its interviews, inventory checklists, and fly-on-the-wall dialogue that bring the business of haute cuisine to life. From the sudden death of Le Bernardin's founding chef, Gilbert Le Coze, to Ripert's stressful but triumphant takeover of the kitchen at age 29, the story has plenty of drama. But as Chef Ripert and writer Christine Muhlke reveal, every day is an adventure in a perfectionistic restaurant kitchen. Foodies will love reading about the inner workings of a top restaurant, from how a kitchen is organized to the real cost of the food and the fierce discipline and organization it takes to achieve culinary perfection on the plate almost 150,000 times a year. Meanwhile, Le Bernardin's modern French cuisine, with its emphasis on seafood, comes to life in sophisticated recipes, including Striped Bass with Sweet Corn Puree, Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce, and Pan-Roasted Cod with Chorizo, Snow Peas, Piquillo Peppers, and Soy-Lime Butter Sauce.

AuthorChristine Muhlke
Dewey Decimal Number647.957471
List Price$35.00
Number Of Items1
Number Of Pages240
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2008-11-01
TitleOn the Line
FeatureNotes: Brand New from Publisher. No Remainder Mark.
Model Name/TypeMPNEAN/UPC