by Maguy LeCoze and Eric Ripert (Broadway Books, 1998)

Co-owner Maguy Le Coze traces the roots of Le Bernardin’s culinary “simplicity” to her late brother, Gilbert, the restaurant’s legendary co-founder 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 béarnaise. He focused on flavors that were delicate, subtle, herb-infused.”

Today, Chef Eric Ripert carries on the tradition with simple but nuanced 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, desserts—from Chocolate Millefeuille to Honeyed Pear and Almond Cream tarts. Four Star Simplicity offers 100 meticulously formulated and carefully tested recipes, from appetizers through dessert.