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 gourme More »
| 5 stars | 4 stars | 3 |
#5 Stars: 31 , #4 Stars: 16 , #3 Stars: 2 ,
Average Review : 4.0 of 5.0, produced from 17 customer reviews.
Average Review : 3.9 of 5.0, produced from 19 customer reviews.
Average Review : 4.9 of 5.0, produced from 14 customer reviews.
| Product Specification | |
|---|---|
| Available | No |
| Binding | Hardcover |
| EAN | 9781579653699 |
| Edition | 0 |
| ISBN | 1579653693 |
| IsEligibleForTradeIn | 1 |
| Label | Artisan |
| Manufacturer | Artisan |
| NumberOfItems | 1 |
| NumberOfPages | 240 |
| ProductGroup | Book |
| ProductTypeName | ABIS_BOOK |
| PublicationDate | 2008-11-01 |
| Publisher | Artisan |
| Studio | Artisan |
| Title | On the Line |
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