2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley the 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 sautees 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 monte to foie 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 Wine Spectator described as as close to dining perfection as it gets. "
- Format: Hardback
- Pages: 320 pages, 200 colour photographs
- Publisher: Workman Publishing
- Publication Date: 26/11/1999
- Category: National & regional cuisine
- ISBN: 9781579651268
Showing 1 - 5 of 5 reviews.
Review by jontseng
The rare chefbook which manages to capture the soul of its subject as well as just the recipes. Read the passage of rabbits and you will learn a new respect for what you cook.
Review by msmalnick
Gorgeous! I may never make a thing from this book, the one that started it all with big, beautiful food porn, but it sure is fun to look at.
Review by janemarieprice
There is some gorgeous photography; however, I do not think it will help with cooking. The recipes seem very complicated (not for beginners I imagine). I will be saving this one for special occasions, although I do want to go through a few recipes to learn some techniques.
Review by Glennis.LeBlanc
I liked looking through this but after looking at all the labor that goes into some of the recipes I don't think I will ever use it. The small essays about some of the food purveyors was very interesting.
Review by JayLivernois
High end fusion cooking, which has given American cuisine its present mish-mash approach. Here is one of the sources for this miasma.