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Author:  Thomas/ Heller Keller Designed By: Deborah Jones
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The French Laundry Cookbook Keller, Thomas/ Heller, Susie/ Ruhlman, Michael/ Jones, Deborah (PHT)/ Jones, Deborah 1 of 1
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Format: Hardcover
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Product Details:

Format: Hardcover
ISBN-10: 1579651267
ISBN-13: 9781579651268
Sku: 30518680
Publish Date: 11/1/1999
Sales Rank: 95941
Dimensions:  (in Inches) 11.25H x 10.75L x 1T
Pages:  320
Edition Number:  2
Age Range:  NA
 
This cookbook, Keller's first, is as satisfying as a French Laundry meal, a series of small, highly refined, intensely focused courses. One hundred fifty recipes and more than two hundred photographs capture the impact of this extraordinary food. Keller's wit and whimsy find expression in unique recipes (and titles) such as lobster-filed crepes with a carrot emulsion sauce, topped with a pea shoot salad dressed lightly with lemon-infused oil ("Peas and Carrots"), or sauteed monkfish tail with braised oxtails, salsify, and cepes ("Surf and Turf").

This is a book to cook from, to learn from, to savor.

From the Publisher:
This cookbook, Keller's first, is as satisfying as a French Laundry meal, a series of small, highly refined, intensely focused courses. One hundred fifty recipes and more than two hundred photographs capture the impact of this extraordinary food. Keller's wit and whimsy find expression in unique recipes (and titles) such as lobster-filed crepes with a carrot emulsion sauce, topped with a pea shoot salad dressed lightly with lemon-infused oil ("Peas and Carrots"), or sauteed monkfish tail with braised oxtails, salsify, and cepes ("Surf and Turf"). This is a book to cook from, to learn from, to savor.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."
Annotation:
Thomas Keller, the celebrated chef at the French Laundry, a restaurant in California's wine country, shares his secrets in 150 voluptuous recipes. They include Yukon Gold Potato Blini, Pot au Feu, Braised Prime Beef Short Ribs with Root Vegetables and Sautéed Bone Marrow, Vanilla-Bean Roasted Figs with Wildflower Honey-Vanilla Ice Cream. Winner of the 1999 Versailles World Cookbook Fair Award for "Best Chef Book."

Praise

Epicurious
"95 percent of the recipes are over the top, much too complex, too elevated, and too dependant on having ingredients that would take weeks for the home cook to assemble....So why would you buy this book, except to dream about eating at the French Laundry? A few reasons. For one, it's gorgeous--as beautiful as most art books. And like most books about artists, it can't help but raise your own standards, which may keep you from tossing any old thing onto the table and calling it supper. What's more, it does have, hidden among the recipes for lobster pancakes with pea shoot salad and "ice cream cones" holding salmon tartare and red onion crème fraîche, a surprising amount of solid cooking advice." - Irene Sax 10/20/1999

Wall Street Journal
"[P]rompted me to slow down and cook more mindfully and analytically in my chaotic home kitchen....Hailed as one of the best chefs in America, Mr. Keller is also a tenacious perfectionist who relies on top-notch ingredients and always tends to the technical details. For the most part, the dishes in the book are time-consuming and impractical for today's harried home cooks....The book, however, is still a treasure trove. Outstanding photographs by Deborah Jones and numerous essays written by Mr. Keller, Michael Ruhlman and Susie Heller immediately lured me in." - Melissa Trainer 11/15/1999

Salon
"[T]he most beautiful cookbook of the millennium....I've never seen a restaurant cookbook that has made me so eager to visit the restaurant. I suspect this is because these recipes make no concessions to the home cook; short of making a reservation at the French Laundry, you'll never have a chance to taste whether they're as good as they sound." - Ann Hodgson 12/10/1999

New York Times Book Review
"[A] work that even jaded career chefs consider the ultimate in food porn...." - Anthony Bourdain 07/30/2000

Product Attributes
Product attributeBook Format:   Hardcover
Product attributeEdition:   0002
Product attributeNumber of Pages:   0320
Product attributePublisher:   Artisan Publishers
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