Title
On The Line
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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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does the book 'On the Line' have? A: The book 'On the Line' has two hundred forty pages. It provides an in-depth look at the world of haute cuisine.
- Q: What type of binding does 'On the Line' have? A: This book is bound in hardcover. Hardcover bindings are known for their durability and premium feel.
- Q: What are the dimensions of 'On the Line'? A: The dimensions are eight point six three inches in length, one point zero six inches in width, and nine point eight one inches in height. These measurements make it a standard-sized book for easy handling.
- Q: Is 'On the Line' suitable for novice cooks? A: Yes, 'On the Line' is suitable for novice cooks. The book offers insights and recipes that are accessible even for those with limited cooking experience.
- Q: What cooking methods are featured in 'On the Line'? A: The book features modern French cooking methods with an emphasis on seafood. It provides detailed recipes and techniques that can enhance culinary skills.
- Q: Can I use 'On the Line' as a reference for professional cooking? A: Yes, 'On the Line' serves as an excellent reference for professional cooking. It includes insider knowledge from a top restaurant kitchen, making it valuable for chefs.
- Q: How should I store 'On the Line' to keep it in good condition? A: Store 'On the Line' in a cool, dry place away from direct sunlight. This helps preserve the book’s binding and pages over time.
- Q: Is 'On the Line' safe for children to read? A: Yes, 'On the Line' is safe for children. However, it is geared more towards adult readers interested in culinary arts and restaurant culture.
- Q: Are there any specific care instructions for 'On the Line'? A: Keep 'On the Line' away from moisture and handle it with clean hands. This will help maintain its condition and readability.
- Q: What if my copy of 'On the Line' arrives damaged? A: If your copy of 'On the Line' arrives damaged, you can contact the seller for a return or replacement. Most retailers have customer service policies in place for such issues.
- Q: How does 'On the Line' compare to other cooking memoirs? A: Unlike many cooking memoirs, 'On the Line' offers a unique insider perspective of a Michelin-starred restaurant. It combines personal narrative with professional insights.
- Q: Is 'On the Line' a good gift for a foodie? A: Yes, 'On the Line' makes an excellent gift for foodies. It captures the essence of fine dining and includes sophisticated recipes that are sure to delight.
- Q: What kind of recipes can I find in 'On the Line'? A: You can find sophisticated seafood recipes in 'On the Line.' Notable dishes include Striped Bass with Sweet Corn Puree and Pan-Roasted Cod with Chorizo.
- Q: Does 'On the Line' include interviews with chefs? A: Yes, 'On the Line' includes interviews with chefs and kitchen staff. These interviews provide valuable insights into the restaurant's operations and culture.
- Q: What themes are explored in 'On the Line'? A: Themes of ambition, culinary perfection, and the challenges of running a high-end restaurant are explored in 'On the Line.' The book delves into the realities of the restaurant industry.