If you have ever wondered what it takes to maintain four star excellence in New York’s demanding culinary market this is the book for you. Chef Eric Ripert has been able to achieve this standard for more than two decades at Le Bernardin and is now sharing some of the inner workings of his top restaurant.

You will get an insider's look into the elements of his successful formula with interviews and dialogue about things like ingredients, kitchen layout, and service. Chef Ripert expresses the ideals of an elite in the culinary field and this is a chance to gain some of his valuable knowledge. Hardcover, 150 color and black-and-white photos, line art. 240 pages.