The French Laundry Cookbook

The French Laundry Cookbook

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Overview

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.”



 

Product Details

ISBN-13: 9781579657567
Publisher: Artisan
Publication date: 10/25/2016
Series: The Thomas Keller Library
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 336
Sales rank: 193,106
File size: 32 MB
Note: This product may take a few minutes to download.

About the Author

Susie Heller, executive producer of PBS’s Chef Story, has produced award-winning television cooking series and co-authored numerous award-winning books, among them The French Laundry Cookbook by Thomas Keller and Bouchon by Thomas Keller and Jeffrey Cerciello. She lives in Napa, California.
Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery, has five restaurants and five bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, the French Laundry and Per Se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. That same year, he launched Cup4Cup, the first gluten-free flour that replaces traditional all-purpose flour or whole wheat flour in any recipe, cup for cup, such that you’d never know the difference. In 2017, as part of the Ment’or BKB Foundation, established with chefs Jérôme Bocuse and Daniel Boulud, Keller led Team USA to win the Bocuse d’Or competition in Lyon, France, for the first time ever.
Deborah Jones's recent honors include Best Photography in a Cookbook from the James Beard Foundation for her work in Bouchon. A frequent contributor to national magazines, she conducts a parallel commercial career from her San Francisco studio.

Table of Contents

Acknowledgments

Pleasure and Perfection

The Road to the French Laundry

A Sad Happy Story

Cornets

About the Chef

When in Doubt, Strain: Notes on How to Use This Book

CANAPES

The Law of Diminishing Returns

The Mushroom Lady

Soup

Blini

The Importance of Hollandaise

Garden Canapes

FIRST COURSE

Big-Pot Blanching

Hearts of Palm Grower

Tools of Refinement: The Chinois and Tamis

Agnolotti

Truffles

Foie Gras

The Importance of Staff Meal

FISH

A Passion for Fish

The Accidental Fishmonger

Cooking Lobster

Beurre Monte: The Workhorse Sauce

Infused Oils

MEAT

The Importance of Trussing Chicken

Salt and Pepper and Vinegar

Braising and the Virtue of the Process

The Pittsburgh Lamber

Vegetable Cuts

The Importance of Rabbits

The Importance of Offal

Stocks and Sauces

Quick Sauces

Powders

CHEESE

The Composed Cheese Course

The Importance of France

The Attorney Cheesemaker

DESSERT

Beginning and Ending

The Ultimate Purveyors

Sources

List of Recipes

Index

Customer Reviews

Most Helpful Customer Reviews

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The French Laundry Cookbook 4.2 out of 5 based on 0 ratings. 27 reviews.
Guest More than 1 year ago
Yes, this is a cookbook, with recipes; yes, it's a coffee-table book, with wonderful food-porn photography. And yes, it's nouvelle French-Californian, with an emphasis on ingredients and honesty and intensities. But most importantly however, it's about technique and philosophy. One probably is not going to and cannot "do" what Chef Keller does at the French Laundry in Napa. But you can pay attention to your ingredients and their tastes and colors and textures and what you're doing to them, and you can plan how you're going to plate your food. You can plan what you're going to give to your family and friends to eat and to give them pleasure. Although this book is definitely not a how-to, it does show the rest of us what a world-class pro at the top of his game thinks and gives us a vision of magic.
Anonymous More than 1 year ago
My son bought this book and has made several magnificent meals by meticulously following the directions. If you like to cut corners, or if you're looking for a quick and dirty method for throwing together a dinner, you won't like this book. But, if you really want to know how the pros make everything taste sublime, then this book will tell you. Be sure and try the duck, (and render the fat to use later),absolutely wonderful.
Guest More than 1 year ago
I am a Culinary Arts (i have been enlightened here (again) by Mr. Keller,it is a craft not an art!) student. There is really no reason why any serious cook should not own this book. If you really care, you will love to have articulated (and articulated well) what you have thought and felt about food. Then Mr. Keller takes that to the Nth degree and basically beats you w/ his Dr. Suess-y genius. Looking at the pictures almost made me want to quit and run to the hills because he is light years away from what i think i will ever be capable of. It is close to perfect and i am sure that Mr. Keller racks his poor brain hourly trying to improve his book. If ever there was a cook book of this sort that might ever have a 5th(+) edition this is it. I will have the whole lot of them. That is why i gave it only 4 stars.
Anonymous More than 1 year ago
The illustrations are awesome. The text describes unfamiliar items and suggests where to find them. Terms specific to French cooking are defined in language that anyone can understand. I bought this book as a gift and would buy it for my home as well.
Guest More than 1 year ago
This is not only a cookbook, it is also a visual a piece of art. Mr. Keller's philosophy of food has taken the California Fresh movement and injected some lately lacking enthusiasm with some of the most original ideas to come along in a long time. A bit obsessive with procedure but many of the ideas are adaptable to every day cooking. Totally original.
Guest More than 1 year ago
A startling beautiful book. Not just recipes but a thoughtful commentary on what really good food is about and why cooks should 'bother'. Anyone who truly cares about the art of cooking should give this book a try.
BookishRN More than 1 year ago
THE FRENCH LAUNDRY COOKBOOK is not just a cookbook, it's a guided tour of sensual taste experiences by legendary chef Thomas Keller. Each time I open the book, I feel I'm on a culinary journey of self-discovery with "the master", who teaches and explains ingredients and techniques so patiently and so well. I've learned to approach the preparation and presentation of my food from an entirely new perspective.
Guest More than 1 year ago
Thomas Keller has a clear definition of what he wants to say with his food, and does so gracefully and harmonously. A perfect cookbook to inspire and evoke passions in your own cooking. Excellent book.
Guest More than 1 year ago
This book brings back the fine art of food at its best. A must have to any cookbook enthusiast or chef
msmalnick on LibraryThing More than 1 year ago
Gorgeous! I may never make a thing from this book, the one that started it all with big, beautiful food porn, but it sure is fun to look at.
jontseng on LibraryThing More than 1 year ago
The rare chefbook which manages to capture the soul of its subject as well as just the recipes. Read the passage of rabbits and you will learn a new respect for what you cook.
janemarieprice on LibraryThing More than 1 year ago
There is some gorgeous photography; however, I do not think it will help with cooking. The recipes seem very complicated (not for beginners I imagine). I will be saving this one for special occasions, although I do want to go through a few recipes to learn some techniques.
Anonymous More than 1 year ago
Feast for the eyes. Good recipes. Wish it was more of an educational/ tutorial book. I have no idea how to make the dishes look as pictured.
Anonymous More than 1 year ago
sailorgrl20 More than 1 year ago
Product was as described, excellent condition, pretty quick on the delivery (it always takes longer!). Would buy again.
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