The Complete Keller: The French Laundry Cookbook And Bouchon by Thomas Keller
Notes about this Book
Notes about Recipes in this Book
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Gnocchi with mushrooms and butternut squash
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Butternut squash soup with brown butter, sage, and nutmeg crème fraiche
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Karen Wong on February 14, 2011
Added Fennel bulb to Vegetable stock instead of using chix stock. Ground Fennel seeds and cayenne pepper were added too. Served with Sauteed Mushroom (with Smoked Paprika) Gruyere Crouton and Sauteed Baby Fennel that had first been blanched and then sauteed.
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White sausage with prunes and potato puree
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Reviews about this Book
- ISBN 10 157965293X
- ISBN 13 9781579652937
- Published Oct 17 2006
- Format Paperback
- Language English
- Countries United States
- Publisher Artisan
- Imprint Artisan Division of Workman Publishing
Publishers Text
From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever published - now packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover.
First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, "so that I'd have a place to eat after cooking all night at the French Laundry," and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this year's opening of the Bouchon Bakery in New York City, and last year's momentous Michelin guide that awarded Keller's Per Se the top honors, Keller is increasingly in the limelight - and his inventive, delicious food is increasingly in the consciousness of a national audience. The Complete Keller is the perfect gift for anyone who loves fine food.
Thomas Keller became chef/owner of the French Laundry in Yountville, California, in 1994. In 1998, Keller opened the casual bistro called Bouchon. In 2004, he opened Per Se in New York City. In late 2005, Per Se became one of only four restaurants in Manhattan to receive the much-coveted three stars from the Michelin Guide.
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