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The French Laundry Cookbook
by Thomas Keller and Susie Heller and Michael Ruhlman and Deborah Jones

Overview - The chef/proprietor of the French Laundry--"the most exciting place to eat in the United States" ("The New York Times")--presents 150 recipes that capture the impact of this extraordinary food. 200 color photos.  Read more...

 
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More About The French Laundry Cookbook by Thomas Keller; Susie Heller; Michael Ruhlman; Deborah Jones
 
 
 
Overview
The chef/proprietor of the French Laundry--"the most exciting place to eat in the United States" ("The New York Times")--presents 150 recipes that capture the impact of this extraordinary food. 200 color photos.

 
Details
  • ISBN-13: 9781579651268
  • ISBN-10: 1579651267
  • Publisher: Artisan Publishers
  • Publish Date: November 1999
  • Page Count: 320


Related Categories

Books > Cooking > Regional & Ethnic - American - California Style

 
BookPage Reviews

Vive la difference!

For Thomas Keller, chef/owner of the renowned French Laundry in the Napa Valley and now author of The French Laundry Cookbook, expending energy, time, and expense on food and its preparation is not only an everyday occurrence, it's an absolute necessity. His cooking is an ode to elegance, a lesson in luxurious dining, and his cookbook, with its grand proportions, choice paper, and lush color photography, is the perfect reflection of his culinary commitment and his passion for food. Keller's cooking is not about convenience; most of the recipes are time-consuming and require thought. Clearly, this is not fast food, it's not even four-star cooking simplified for the home cook (though there are some tips to make things easier for the non-professional). This is unabashed four-star cooking, exactly as it is done in this four-star restaurant. The recipes range from simple (well, simple on the Keller scale) to difficult: a pale-green Puree of English Pea Soup is pleasingly easy, while White Truffle Oil-Infused Custards with Black Truffle Ragout (baked in carefully severed eggshells) is, to put it mildly, Challenging with a capital "C." Keller does take the time to describe and explain many food techniques; some are basic, such as braising and big pot blanching, and some, such as working with foie gras, reside in the realms of the rarefied and refined. Since many of Keller's inventive, signature dishes are composed of separate preparations, you can make just one part of a complex recipe - a velvety polenta with mascarpone, sublime blini - if the whole is a bit overwhelming. This is a chef's chef-d'oeuvre, a marvelous gift for any serious cook or for the many who prefer to take their "cook's tour" in the comfort of an armchair.

Sybil Pratt is an avid cook.

 
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