Eric Ripert is one of the greatest legends of the food world, and this is a fascinating book about his legendary Le Bernardin restaurant -- its origins, its development, and particularly its existence in the here and now. There are lists for diners and restaurant employees of dos and dont's. There are exhaustive descriptions of what happens in the Le Bernardin kitchen. There are wonderful recipes. It does have to be said that some of the descriptive materials will be repetitive for people who have read a lot about restaurant kitchens and star chefs and, therefore, know what a pass is, what mise en place is, etc. But the book is written with much verve and great self-honesty. I thought it was absolutely wonderful. In addition to being a legendary chef, Mr Ripert is also someone (unlike many other chefs) who obviously revels in his craft and has fun with it. He has appeared on "Top Chef" as a twinkling, kindly kind of person. This is a wonderful book!