The French Laundry Cookbook Book
Score: 4
From 16 Ratings

The French Laundry Cookbook


  • Author : Thomas Keller
  • Publisher : Artisan Books
  • Release Date : 2016-10-25
  • Genre: Cooking
  • Pages : 336
  • ISBN 10 : 9781579657567

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The French Laundry Cookbook Book Description :

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.”

The French Laundry Cookbook Book
Score: 4
From 17 Ratings

The French Laundry Cookbook


  • Author :
  • Publisher : Artisan Books
  • Release Date : 1999-01-01
  • Genre: Cooking
  • Pages : 325
  • ISBN 10 : 1579651267

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The French Laundry Cookbook Book Description :

Offers one hundred and fifty recipes from the French Laundry kitchen, including "parmigiano-reggiano crisps with goat cheese mousse", "shrimp with avocado salsa", and "strawberry and champagne terrine"

The French Laundry Cookbook Book
Score: 4
From 17 Ratings

The French Laundry Cookbook


  • Author :
  • Publisher : Artisan Books
  • Release Date : 1999
  • Genre: Cooking
  • Pages : 325
  • ISBN 10 : 9781579651268

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The French Laundry Cookbook Book Description :

Offers one hundred and fifty recipes from the French Laundry kitchen, including "parmigiano-reggiano crisps with goat cheese mousse", "shrimp with avocado salsa", and "strawberry and champagne terrine"

The French Laundry  Per Se Book

The French Laundry Per Se


  • Author : Thomas Keller
  • Publisher : Artisan Books
  • Release Date : 2020-10-27
  • Genre: Cooking
  • Pages : 400
  • ISBN 10 : 9781648290039

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The French Laundry Per Se Book Description :

When The French Laundry Cookbook was published in 1999 (five years after the opening of the French Laundry restaurant), it broke the mold of all previous cookbooks; it has since come to be considered by many to be the most important restaurant cookbook ever published. With more than 600,000 copies in print, the book has been an education for thousands, from home cooks to aspiring professionals, selling in bookstores, wineries, department stores, grocery stores, and even airports throughout the world. Now, 20 years later, The French Laundry, Per Se is set to break the mold anew. Keller opened Per Se in New York City in 2004, and since that time, the French Laundry and Per Se have become inextricably linked, influencing each other’s evolution through the exchange of chefs and ideas. A lot has changed in 20 years, and the recipes and techniques featured in The French Laundry, Per Se will delight and inspire professional and home cooks as only those in Keller’s books can. Here, he and his chefs offer meticulous, in-depth recipes for both beloved and iconic dishes—Salmon Cornet, “Peas and Carrots,” and Butter-Poached Lobster, for example—as well as essays of reflection, notes on the restaurants’ daily operations, information about farmers and purveyors, and lessons for young chefs the world over. In addition to more than 100 recipes, a basics chapter featuring such revelations as Parmesan mouse, tomato water, and a variety of stocks not only give readers insight into the foundations of these groundbreaking recipes but can also be used to elevate the food of any home cook. The French Laundry, Per Se is sure to be the year’s most anticipated cookbook.

The Essential Thomas Keller Book
Score: 4
From 1 Ratings

The Essential Thomas Keller


  • Author : Thomas Keller
  • Publisher : Artisan Books
  • Release Date : 2010-10-01
  • Genre: Cooking
  • Pages : 704
  • ISBN 10 : 9781579654375

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The Essential Thomas Keller Book Description :

Brings together the author's two acclaimed, award-winning cooking tomes--The French Laundry Cookbook and Ad Hoc at Home--into a single slipcased boxed set.

Under Pressure Book
Score: 4.5
From 5 Ratings

Under Pressure


  • Author : Thomas Keller
  • Publisher : Artisan Books
  • Release Date : 2016-10-25
  • Genre: Cooking
  • Pages : 295
  • ISBN 10 : 9781579657574

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Under Pressure Book Description :

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

The French Laundry Cookbook Book
Score: 4
From 16 Ratings

The French Laundry Cookbook


  • Author :
  • Publisher : Artisan Books
  • Release Date : 1999
  • Genre: Cooking
  • Pages : 325
  • ISBN 10 : 9781579651268

GET BOOK
The French Laundry Cookbook Book Description :

Offers one hundred and fifty recipes from the French Laundry kitchen, including "parmigiano-reggiano crisps with goat cheese mousse", "shrimp with avocado salsa", and "strawberry and champagne terrine"

The French Laundry Cookbook Book
Score: 4
From 16 Ratings

The French Laundry Cookbook


  • Author :
  • Publisher : Artisan Books
  • Release Date : 1999
  • Genre: Cooking
  • Pages : 325
  • ISBN 10 : 9781579651268

GET BOOK
The French Laundry Cookbook Book Description :

Offers one hundred and fifty recipes from the French Laundry kitchen, including "parmigiano-reggiano crisps with goat cheese mousse", "shrimp with avocado salsa", and "strawberry and champagne terrine"

Bouchon Bakery Book
Score: 4.5
From 3 Ratings

Bouchon Bakery


  • Author : Thomas Keller
  • Publisher : Artisan Books
  • Release Date : 2016-10-25
  • Genre: Cooking
  • Pages : 400
  • ISBN 10 : 9781579657550

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Bouchon Bakery Book Description :

Winner, IACP Cookbook Award for Food Photography & Styling (2013) #1 New York Times Bestseller Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.

Bouchon Book
Score: 4.5
From 5 Ratings

Bouchon


  • Author : Thomas Keller
  • Publisher : Artisan Books
  • Release Date : 2016-10-25
  • Genre: Cooking
  • Pages : 360
  • ISBN 10 : 9781579657543

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Bouchon Book Description :

Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon t