Recipe for Grouper Fish

Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert. The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook. Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef: "Gilbert was not a classically trained chef," she says. "He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he'd never made a hollandaise or a bearnaise. He focused on flavors that were delicate, subtle, herb-infused." Today, Chef Eric Ripert carries on that tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts. Essential to the experience of dining at Le Bernardin and to the "Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as therecipes themselves.

In this companion volume to the PBS series "Cooking with Master Chefs," Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious -- and so workable. For example: -- from Charles Palmer (Aureole, New York), how to sear peppery venison steaks -- from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast -- from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee -- from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace -- from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken -- from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto -- from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish -- from Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles -- from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono -- from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles -- from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves -- from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roastsassafras-encrusted lamb -- from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.

Gefilte fish - Gefilte fish, (Russian: ÐµÑ„Ð¸Ð»Ñ‚Ðµ (Ð³ÐµÑ„Ð¸Ð»Ñ‚Ñ, Ð³ÐµÑ„Ð¸Ð»ÑŒÑ‚Ðµ) Ñ„Ð¸Ñˆ, or Hebrew/Yiddish: ×’×¢×¤×™×œ×˜×¢ ×¤×™×©) is a ground fish recipe, popular with people of Ashkenazi Jewish heritage. Formally, it is a type of quenelle, a delicately flavored patty made of lightly seasoned ground fish or white meat.

Goliath grouper - The goliath grouper or itajara (Epinephelus itajara) is a large saltwater fish of the grouper family. It was commonly known as the "jewfish" but that name was considered objectionable and was officially dropped in favor of "goliath grouper" by the American Fisheries Society in 2001.

USS Grouper (SS-214) - USS Grouper (SS/SSK/AGSS-214), a Gato-class submarine, was only ship of the United States Navy to be named for the grouper, a salt-water fish noted as a gamefish and for its food values.

Black grouper - The black grouper (Mycteroperca bonaci) is one of the best known of the large group of Perciform fish called groupers.

recipeforgrouperfish

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