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The French Laundry Cookbook
by Thomas Keller

The French Laundry Cookbook Cover

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Synopses & Reviews

Publisher Comments:

Thomas Keller, chef/proprietor of the French Laundry in the Napa Valley – "the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times – is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.

Most dazzling is how simple Keller?s methods are: squeegeeing the moisture from the skin on fish so it sautes beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.

From innovative soup techniques, to the proper way to cook vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monte to fois gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America?s great restaurants, its great chef, and the food that makes both unique.

One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen – no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can?t get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as ?as close to dining perfection as its gets.?

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About the Author

Thomas Keller became chef/owner of the French Laundry in Yountville, California, in 1994. In 1998, Keller opened the casual bistro called Bouchon. In 2004, he opened Per Se in New York City. In late 2005, Per Se became one of only four restaurants in Manhattan to receive the much-coveted three stars from the Michelin Guide.Deborah Jonesand#8217;s recent honors include Best Photography in a Cookbook from the James Beard Foundation for her work in Bouchon. A frequent contributor to national magazines, she conducts a parallel commercial career from her San Francisco studio.Susie Heller, executive producer of PBSand#8217;s Chef Story, has produced award-winning television cooking series and co-authored numerous award-winning books, among them The French Laundry Cookbookby Thomas Keller and Bouchonby Thomas Keller and Jeffrey Cerciello. She lives in Napa, California.
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What Our Readers Are Saying

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Average customer rating based on 1 comment:
trickassculinarian, November 19, 2006 (view all comments by trickassculinarian)
Thomas Keller is one of the best cooks in the country and this book show you why. It's not just what he cooks, it's his attitude about cooking that this book reveals. The recipes are great, but some stuff is a little pricey and the technique is amazing. A must have for anyone serious about cooking.
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Product Details

ISBN:
9781579651268
Other:
Jones, Deborah
Other:
Ruhlman, Michael
Author:
Heller, Susie
Author:
Keller, Thomas
Author:
Jones, Deborah
Publisher:
Artisan Publishers
Location:
New York :
Subject:
Cookery, french
Subject:
American - California Style
Subject:
California
Subject:
Restaurants
Subject:
French Laundry (Restaurant)
Subject:
Regional & Ethnic - American - California Style
Subject:
COOKING / Methods/Gourmet
Edition Number:
2
Series Volume:
349
Publication Date:
November 1999
Binding:
Hardcover
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
320
Dimensions:
11.26x11.24x1.25 in. 5.15 lbs.
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