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The French Laundry Cookbook by Thomas Keller

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Notes about this book

  • Eat Your Books

    2000 James Beard Award Nominee

    International Association of Culinary Professionals (Cookbook of the Year)

    1999 Gourmand World Cookbook Award Winner

    See Lisa Is Cooking's take on Peanut butter truffles and Concord grape jellies from this book.

  • doodlebeh on March 29, 2015

    If I could only have one cookbook, this would be it. Some of the most memorable meals I've had in my life have come from these recipes, which are complex, time intensive and require above average skill in the kitchen. There are so many separate elements that must be prepared, but they come together in a glorious fusion of flavor that is unforgettable. If you are a passionate home cook like me, and don't mind spending the entire day (or days) preparing a special meal, this cookbook is a must. I highly recommend the Sweet Potato Agnolotti, Butter Poached Lobster, Five-Spiced Lobster, Chaource with Red Plums and Ile Flottante.

  • bching on July 25, 2014

    ames library

  • ellabee on April 15, 2013

    The publisher is Artisan Books, an imprint of Workman; EYB correctly credits other Keller books to Artisan. Apparently publisher put out version that corrects errors in first edition; otherwise this 'second edition' is the same (recipes, page numbers, etc.)

  • 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.

Notes about Recipes in this book

  • Linguine with white clam sauce

    • BlytheSpirit on May 11, 2013

      There is no allspice, five spice or cloves in THIS recipe; those ingredients ARE in the preceding clam recipe,

  • Creamy Maine lobster broth

    • Ladyberd on June 19, 2015

      Simply amazing. Keller's comment is spot on: this is RICH and a small portion goes a long way. I cut down on the tarragon and added some chunks of lobster before serving.

  • Gruyère cheese gougères

    • Melanie on June 03, 2012

      These are absolutely delicious and impressive (low effort for return). I've made these twice, once with gruyere, the other time with a good cheddar. Even better - these can be made ahead of time if you need to give yourself extra time on the day of an event. Pipe the dough onto a lined tray and sprinkle with cheese, then freeze. Bake straight from the freezer, allowing another 5 minutes or so to bake through.

  • Pacific moi with fresh soybeans, scallion and radish salad, and soy-temple orange glaze

    • MmeFleiss on March 15, 2015

      Doable for home cooks and very tasty. I used wild haddock for the my fish.

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Reviews about this book

  • Epicurious

    ...an incredible cookbook from all standards, from the innovative, detailed recipes to his philosophy on all aspects of the industry... This cookbook set the bar for the new American cuisine...

    Full review

Reviews about Recipes in this Book

  • 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 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.



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