The French Laundry Cookbook
Artisan Books, Jan 1, 1999 - Cooking - 325 pages
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 saut es 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 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."
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LibraryThing ReviewUser Review - Glennis.LeBlanc - LibraryThing
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. Read full review
How can you not love this bookUser Review - bistrochefgirl - Overstock.com
Thomas Keller is the goto man for exquisite dining. The recipes are complex and challenging but oh so worth every bite. I have been to bouchon as well as Per se the food was perfect I am so happy that ... Read full review