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The French Laundry Cookbook (Thomas Keller Library) Hardcover – 4 Oct 1999
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One hundred and fifty recipes are presented in this cookbook, many of them unique to the author's restaurant, such as lobster-filled crepes with a carrot-emulsion sauce, topped with a pea-shoot salad dressed lightly with lemon-infused oil, to name one of the simpler ones!
From the Inside 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 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 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."
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I do have Heston's 6 kg among others, but this book still helped me to learn a few handy tips, a few new ideas and of course shows beautiful pictures of the food.
Keller has a very clear and good idea or maybe even ideology of the produce, food, cooking and presentation. The man knows what he does and most importantly why he does.
The instructions are easy to follow, the tips useful.
The end result is always perfect for the occasion. (As Mr. Keller himself promises)
I love this, and am kicking myself for not buying this earlier.
If you are even half ambitious with your food, please do buy this book.
I am now planning a trip to USA just to visit him and Mondavi.
Lovely to own and see how these most excellent recipes are made. What a creative mind and excellent taste. A true Chef par Excellance.
But we will try to copy some of these marvellous recipes at home. Just for fun, see how they turn out nothing to lose.
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