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The French Laundry Cookbook (SIGNED): Keller, Thomas, with Susie Heller and Michael Ruhlman The French Laundry Cookbook (SIGNED): Keller, Thomas, with Susie Heller and Michael Ruhlman

The French Laundry Cookbook (SIGNED)

Keller, Thomas, with Susie Heller and Michael Ruhlman

7,782 ratings by Goodreads
ISBN 10: 1579651267 / ISBN 13: 9781579651268
Published by Artisan / A Division of Workman Publishing, Inc., New York, 1999
Condition: Very Good Hardcover
From Cat's Curiosities (Pahrump, NV, U.S.A.)

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About this Item

"Fourth edition" stated. Number line 10 9 8 7 6 5 4, only. A heavy, square quarto of 5 lbs. (2.25 kilos) which would cost extra to ship "Priority" or outside the U.S. Originally priced at $50. The Bottom of the spine has been banged, causing a slight white crack in the emulsion there. This also shows as a small closed tear to the jacket, bottom spine corner of front panel. Energetically inscribed & signed by the author to the half-title page. (The word "inscribed" -- for those in Westminster, California, and Derry, New Hampshire, who can't seem to figure this out -- means the author has written additional words to the recipient, in addition to his signature. Potential buyers may wish to review our scans, which include a photograph of the inscribed page in question.) This is cuisine which takes time to prepare, and Keller serves five courses of smaller-than-usual portions at his renowned Napa Valley (Michelin three-star) eatery. (In other words, one shouldn't generally expect a pound of steak and a baked potato.) When it comes to caring about the quality of his ingredients, though, Thomas Keller is the real thing. California country French cuisine: Agnolotti, quiche Lorraine, sole Veronique, goat cheese mousse, Piedmontese risotto, beurre monte, etc. 325 pp. including index. Bookseller Inventory # 004736

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Bibliographic Details

Title: The French Laundry Cookbook (SIGNED)

Publisher: Artisan / A Division of Workman Publishing, Inc., New York

Publication Date: 1999

Binding: Hardcover

Illustrator: Photographs by Deborah Jones

Book Condition:Very Good

Dust Jacket Condition: Very Good

Signed: Inscribed by Author(s)

Edition: 4th Edition

About this title


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.”


To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world.

This cookbook provides 150 recipes exactly as they are used at Keller's restaurant. It is also his culinary manifesto, in which he shares the unique creative processes that led him to invent Peas and Carrots--a succulent pillow of a lobster paired with pea shoots and creamy ginger-carrot sauce--and other high-wire culinary acts. It offers unimagined experiences, from extracting chlorophyll to use in coloring sauces to a recipe for chocolate cake accompanied by red beet ice cream and a walnut sauce. You are urged to follow Keller's recipes precisely and also to view them as blueprints. To keep them alive, they must be infused with your own commitment to perfection and pleasure, as you define those terms.

Keller's story, shared through the writing of Michael Ruhlman, shows how this chef was both born and made. After winning rave reviews when he was still in his 20s, it took a more experienced chef throwing a knife at him because he did not know how to truss a chicken to open his eyes to the importance of the discipline and techniques of classical French cooking. To acquire these fundamental skills, he apprenticed at eight of the finest restaurants in France.

Grounded in classic technique, Keller's cooking is characterized by traditional marriages of ingredients, assembled in breathtakingly daring new ways, such as Pearls and Oyster, glistening caviar and oysters served on a bed of creamy pearl tapioca. Continually piquing the palate, his meals are a procession of 5 to 10 dishes, all small portions vibrantly composed. For example, Pan Roasted Breast of Squab with Swiss Chard, Seared Foie Gras, and Oven-Dried Black Figs require just three birds to serve six. The result: you are never sated, always stimulated.

The 200 photographs by Deborah Jones include more than just beauty shots: they show how to prepare various dishes; how Keller, shown stroking a whole salmon, respects his ingredients; and how the perfection of baby fava beans still nestled in the downy lining of their succulent pod, or the seduction of an abundance of fresh caviar, calls out the best from the chef. --Dana Jacobi

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Eclectic used and out-of-print collectable condition books and records in every genre. Cat's Curiosities closed our brick-and-mortar location in Las Vegas in late 2016, and is now an Internet-only seller, specializing in Native American; Nevada & The West; Free-market & Austrian Economics; Music & Show Business; Vintage vinyl LP records (many signed); century-old juvenile series books; Physics & Electrical Engineering, Religion & Occult.

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