Cart

Your Cart is Empty

Back To Shop

Cart

Your Cart is Empty

Back To Shop
Sale

The French Laundry Cookbook (The Thomas Keller Library)

Original price was: $60.00.Current price is: $30.00.

(In Stock)

SKU: IWF12955235 Category:

2019 marks the twenty-fifthanniversary of the acclaimed French Laundry restaurant in the Napa Valleythe most exciting place to eat in the United States (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller 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 green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre mont to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts,The French Laundry Cookbookcaptures, 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 kitchenno 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 experienceWine Spectatordescribed as as close to dining perfection as it gets.

From inside the flap:

Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley”the most exciting place to eat in the United States,” wrote Ruth Reichl inThe New York Timesis 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 sauts 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 green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre mont to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts,The French Laundry Cookbookcaptures, 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 kitchenno 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 experienceWine Spectatordescribed as “as close to dining perfection as it gets.”

About the Author:

Thomas Keller, author ofThe French Laundry Cookbook,Bouchon,Under Pressure,Ad Hoc at Home, andBouchon Bakery, has five restaurants and five bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, the French Laundry and Per Se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. That same year, he launched Cup4Cup, the first gluten-free flour that replaces traditional all-purpose flour or whole wheat flour in any recipe, cup for cup, such that youd never know the difference. In 2017, as part of the Mentor BKB Foundation, established with chefs Jrme Bocuse and Daniel Boulud, Keller led Team USA to win the Bocuse dOr competition in Lyon, France, for the first time ever.Susie Heller, executive producer of PBSsChef Story, has produced award-winning television cooking series and co-authored numerous award-winning books, among themThe French Laundry Cookbookby Thomas Keller andBouchonby Thomas Keller and Jeffrey Cerciello. She lives in Napa, California.Deborah Jones’s recent honors include Best Photography in a Cookbook from the James Beard Foundation for her work inBouchon. A frequent contributor to national magazines, she conducts a parallel commercial career from her San Francisco studio.

Released November 1, 1999

Reviews

There are no reviews yet.

Be the first to review “The French Laundry Cookbook (The Thomas Keller Library)”

Your email address will not be published. Required fields are marked *

Cart

Your Cart is Empty

Back To Shop