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The French Laundry Cookbook

Keller, Thomas & Deborah Jones

7,296 ratings by GoodReads
ISBN 10: 1579651267 / ISBN 13: 9781579651268
Published by Artisan, New York, NY, 1999
Used Hardcover; First Printing
From Optical Insights, IOBA (Murrieta, CA, U.S.A.)

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About this Item

Fine in a VG+ DJ that is price-clipped. Minor edge wear to DJ. ; Lovely copy of this wonderful chef's cookbook. Written with Susie Heller and Michael Ruhlman. Photographs by Deborah Jones. Great recipes. ; 8vo; 320 p. Bookseller Inventory # 34521

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Bibliographic Details

Title: The French Laundry Cookbook

Publisher: Artisan, New York, NY

Publication Date: 1999

Binding: Hardcover; First Printing

Dust Jacket Condition: VG+

Edition: First Edition

About this title

Synopsis:

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 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.?

 

Product Description:

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."

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