|Other Retailer||Price Checked Time||Their Price in NZD||Our Price|
|Amazon UK||7 days ago||94.98||$69.97||You save $25.01|
|Amazon US||yesterday||73.05||$69.97||You save $3.08|
Maguy Le Coze and her brother, Gilbert, opened the original Le Bernardin in Paris in 1972 and won their first Michelin star in 1976. In New York, Le Bernardin opened in 1986 and received its first four-star rating from the New York Times three months later. In 2013, Maguy became the first woman ever to receive the James Beard Award for "Outstanding Restaurateur." Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which holds three stars from the Michelin Guide and has maintained a four-star rating from The New York Times for more than two decades. He is vice chairman of the board of City Harvest, a New York-based food rescue organization, as well as a recipient of the Legion d'Honneur, France's highest honor. He serves as a regular guest judge on Bravo's Top Chef and is the host of his own TV series, Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of five cookbooks: Avec Eric, On the Line, A Return to Cooking, Le Bernardin: Four Star Simplicity, and My Best: Eric Ripert.
Advance Praise for Le Bernardin Cookbook: "France's greatest gifts to America are both matchless expressions of uncomplicated elegance and perfect clarity: the Statue of Liberty in the 19th century and Le Bernardin in the 20th." --Alan Richman, GQ "To dine at Le Bernardin is an unforgettable experience. To be able to re-create these recipes so easily is an amazing accomplishment. Maguy Le Coze and Eric Ripert have elevated home cooking to a new level." --Thomas Keller, The French Laundry, Yountville, California "With the same recipe for impeccable freshness, uncommon taste, and heartfelt exuberance that has made Le Bernardin our country's seafood standard-bearer since 1986, the Le Bernardin Cookbook is sure to become a well-thumbed-through star in every home cook's collection. Best of all, these exciting recipes will make you want to cook fish again: they are straightforward, doable, and delicious." --Danny Meyer, coauthor, The Union Square Cafe Cookbook