Title
On The Line
Delivery time: 8-12 business days (International)
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 4Star 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 Flyonthewall 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 Panroasted Cod With Chorizo, Snow Peas, Piquillo Peppers, And Soylime Butter Sauce.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
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Frequently Asked Questions
- Q: What is the main theme of 'On the Line' by Eric Ripert? A: 'On the Line' explores the inner workings of a top New York restaurant, Le Bernardin, highlighting the challenges and drama involved in maintaining a Michelin star status while sharing the author's personal journey as a chef.
- Q: Who is the author of 'On the Line'? A: The author of 'On the Line' is Eric Ripert, a renowned chef known for his expertise in seafood and his leadership at Le Bernardin.
- Q: How many pages does 'On the Line' have? A: 'On the Line' has a total of 240 pages.
- Q: What type of cuisine is featured in 'On the Line'? A: The book features modern French cuisine with a strong emphasis on seafood, providing recipes that reflect the culinary style of Le Bernardin.
- Q: What is the binding type of 'On the Line'? A: 'On the Line' is available in hardcover binding, making it a durable choice for both reading and display.
- Q: When was 'On the Line' published? A: 'On the Line' was published on November 1, 2008.
- Q: Is 'On the Line' suitable for people who are not professional chefs? A: 'On the Line' is suitable for anyone interested in culinary arts, as it offers insights into the restaurant industry and includes recipes that can be attempted by home cooks.
- Q: What kind of recipes can I expect to find in 'On the Line'? A: Readers can expect to find sophisticated recipes such as Striped Bass with Sweet Corn Puree, Grilled Shishito Peppers, and Pan-Roasted Cod with Chorizo.
- Q: What makes 'On the Line' a unique cooking book? A: 'On the Line' is unique because it combines personal anecdotes, restaurant management insights, and actual recipes, providing a comprehensive look at the life of a high-end restaurant.
- Q: Is 'On the Line' a first edition? A: 'On the Line' is published as a First Edition.