The French Laundry Cookbook

By Thomas Keller
Artisan Publishers, Hardcover, 9781579651268, 320pp.

Publication Date: November 1999

List Price: $50.00*
* Individual store prices may vary.
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Description
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.



About the Author
Thomas Keller was named "America's Best Chef" by "Time magazine and is the only person to receive consecutive "Best Chef" awards from the James Beard Foundation. "The French Laundry Cookbook (Artisan, 1999) won an IACP trifecta: "Cookbook of the Year," "Best First Cookbook," and "Best Photography." Keller has opened a Bouchon at the Venetian Hotel in Las Vegas and two Bouchon Bakeries--one in Napa and one in New York City, where he has also opened Per Se.
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