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IACP Award Winner * Named one of “The 25 Most Influential Cookbooks From the Last 100 Years” by T: The New York Times Style Magazine
2024 marks the twenty-fifth anniversary of The French Laundry Cookbook, and the thirtieth 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.”
From the Publisher
Salmon Tartare with Sweet Red Onion Crème Fraîche
Citrus-Marinated Salmon with a Confit of Navel Oranges, Beluga Caviar, and Pea Shoot Coulis
Maine Lobster Pancakes with Pea Shoot Salad and Ginger-Carrot Emulsion
Sautéed Monkfish Tail with Braised Oxtails, Salsify, and Cèpes
Roasted Rib Steak with Golden Chanterelles, Pommes Anna, and Bordelaise Sauce
Cappuccino Semifreddo with Cinnamon-Sugar Doughnuts
Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette
Grilled Farmhouse Cheddar, Early Girl Tomato Consommé, and Butter-Fried Chips
Braised Prime Beef Short Ribs with Root Vegetables and Sautéed Bone Marrow
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Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurantsare in a relationship unique in the world of fine dining. A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart. René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine.
Publisher : Artisan
Publication date : November 1, 1999
Edition : 2nd
Language : English
Print length : 336 pages
ISBN-10 : 1579651267
ISBN-13 : 978-1579651268
Item Weight : 5.25 pounds
Dimensions : 11.31 x 1.25 x 11.25 inches
Part of series : The Thomas Keller Library
Best Sellers Rank: #9,688 in Books (See Top 100 in Books) #3 in Professional Cooking (Books) #6 in French Cooking, Food & Wine #91 in Celebrity & TV Show Cookbooks
Customer Reviews: 4.8 4.8 out of 5 stars 2,182 ratings var dpAcrHasRegisteredArcLinkClickAction; P.when(‘A’, ‘ready’).execute(function(A) { if (dpAcrHasRegisteredArcLinkClickAction !== true) { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative( ‘acrLink-click-metrics’, ‘click’, { “allowLinkDefault”: true }, function (event) { if (window.ue) { ue.count(“acrLinkClickCount”, (ue.count(“acrLinkClickCount”) || 0) + 1); } } ); } }); P.when(‘A’, ‘cf’).execute(function(A) { A.declarative(‘acrStarsLink-click-metrics’, ‘click’, { “allowLinkDefault” : true }, function(event){ if(window.ue) { ue.count(“acrStarsLinkWithPopoverClickCount”, (ue.count(“acrStarsLinkWithPopoverClickCount”) || 0) + 1); } }); });
