Title: On the Line
Author: Eric Ripert & Christine Muhlke
Publisher: Artisan
Year: 2008
Country: Andorra
240 pages
Andorra. Though what's missing is any mention of or reference to Andorra, where Ripert spent much of his childhood until age 15. While he credits Andorra as an influence, I don't know enough about Andorran cuisine to know how this childhood exposure affected his cooking.
This book is a blend of day in the life of/everything you always wanted to know about Le Bernardin, Ripert's highly-rated restaurant. There is also a reasonable amount of food porn photos (i.e., big, glossy photos of fish and fish-turned-to-food) plus food porn recipes ("Wow! Do people actually do that? You'd need to be so... dedicated"). I'm not a big seafood aficionado, and while I enjoy sushi and sashimi, let's just say that I am the intestinal canary in the coal mine when it comes to raw fish. I would enjoy and be willing to try many of these dishes as an amuse-bouche, but not as a main dish.
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