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The French Laundry Cookbook by Thomas Keller
Reviews about this book
Reviews about Recipes in this Book
Thomas Keller's doughnuts are absolutely wonderful. Probably the best homemade doughnuts I've ever had. They were gone in seconds.
- ISBN 10 1579651267
- ISBN 13 9781579651268
- Published Nov 26 1999
- Format Hardcover
- Page Count 336
- Language English
- Edition 2nd edition
- Countries United States
- Publisher Workman Publishing
- Imprint Artisan
Publishers TextThomas 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.