The French Laundry Cookbook (The Thomas Keller Library)
ISBN-13:
9781579651268
ISBN-10:
1579651267
Edition:
2
Author:
Thomas Keller
Publication date:
1999
Publisher:
Artisan
Format:
Hardcover
336 pages
Category:
Gourmet
,
Cooking Methods
,
Professional Cooking
,
California
,
U.S. Cooking
,
Celebrities & TV Shows
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Book details
ISBN-13:
9781579651268
ISBN-10:
1579651267
Edition:
2
Author:
Thomas Keller
Publication date:
1999
Publisher:
Artisan
Format:
Hardcover
336 pages
Category:
Gourmet
,
Cooking Methods
,
Professional Cooking
,
California
,
U.S. Cooking
,
Celebrities & TV Shows
Summary
The French Laundry Cookbook (The Thomas Keller Library) (ISBN-13: 9781579651268 and ISBN-10: 1579651267), written by authors
Thomas Keller, was published by Artisan in 1999.
With an overall rating of 4.4 stars, it's a notable title among other
Gourmet
(Cooking Methods, Professional Cooking, California, U.S. Cooking, Celebrities & TV Shows) books. You can easily purchase or rent The French Laundry Cookbook (The Thomas Keller Library) (Hardcover) from BooksRun,
along with many other new and used
Gourmet
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $8.33.
Description
IACP Award Winner
2019 marks the twenty-fifth 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 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 Wine Spectator described as “as close to dining perfection as it gets.”
2019 marks the twenty-fifth 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 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 Wine Spectator described as “as close to dining perfection as it gets.”
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