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The French Laundry Cookbook

Keller, Thomas (Book - 1999 )
Average Rating: 3.5 stars out of 5.
The French Laundry Cookbook
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Workman Press.
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 sautées 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 monté 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 the Wine Spectator described as "as close to dining perfection as it gets."


Baker & Taylor
Offers one hundred and fifty recipes from the French Laundry kitchen, including "parmigiano-reggiano crisps with goat cheese mousse", "shrimp with avocado salsa", and "strawberry and champagne terrine"

Blackwell North Amer
Thomas Keller, chef/proprietor of the French Laundry in the Napa Valley 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.
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 photography, one of America's great restaurants, its great chef, and the food that makes both unique.

Authors: Keller, Thomas
Statement of Responsibility: Thomas Keller with Susie Heller and Michael Ruhlman ; photographs by Deborah Jones
Title: The French Laundry cookbook
Publisher: New York : Artisan, 1999
Characteristics: ix, 325 p. : ill. (some col.) ; 29 cm.
Notes: Includes index
Subject Headings: French Laundry (Restaurant) Cooking, French
Topical Term: Cooking, French
Additional Contributors: Jones, Deborah
Ruhlman, Michael - 1963-
Heller, Susie
LCCN: 99032473
ISBN: 9781579651268
1579651267
Branch Call Number: 641.5097 K
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Mar 28, 2011
  • InTransit rated this: 5 stars out of 5.

Amazing to look at and a bit intimidating for those who have an apartment kitchen…

Feb 17, 2010
  • hjad rated this: 3 stars out of 5.

A beautiful book, one to dream by, but there's not really a lot in it that i would attempt or have the patience to make at home.

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Version pocillo (pocillo) Last updated 2014/08/29 09:56