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The French Laundry Cookbook by Thomas Keller

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    Notes about this Book

    • Sir_jiffy on August 06, 2010

      This book has truly modified how i see the act of cooking and made me realize how truly wonderful the quest for excellence can be. Yes, the steps and the work can be daunting for most of the recipes but each and every one of the recipes tried, when followed almost to the letter, have been outstanding.

    • gcottraux on February 01, 2010

      Incredibly beautiful book. The recipes all sound delicious, but some a bit daunting for the home cook. I'd love to eat at The French Laundry someday, but while I save my money and dream, I can look at the beautiful pictures and read the recipes.

    • memagee on January 14, 2010

      I worked as a cook for Thomas years ago and his perfectionism is as thorough in real life as it is in this book.

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    • ISBN 10 1579651267
    • ISBN 13 9781579651268
    • Published Nov 26 1999
    • Format Hardcover
    • Language English
    • Edition 2nd edition
    • Countries United States
    • Publisher Workman Publishing
    • Imprint Workman Publishing

    Publishers Text

    Thomas Keller, chef/proprietor of the French Laundry - the most exciting place to eat in the United States, writes Ruth Reichl in the New York Times - is a wizard, a purist, a man obsessed with getting it right. His flavors have clarity and intensity. His methods dazzle. Every mouthful is an explosion of taste.


    This cookbook, Keller's first, is as satisfying as a French Laundry meal, a series of small, highly refined, intensely focused courses. 150 recipes an more than 200 photographs Keller's wit and whimsy find expression in unique recipes (and titles) such as lobster-filled 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 ox tails, salsify, and crepes (Surf and Turf).


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


    Thomas Keller is chef and owner of the French Laundry and the more casual Bouchon in Yountville, California. He was the chef of La Reserve, Raphael, and Rakel in New York before moving to California.

    Other cookbooks by this author

    The French Laundry Cookbook

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