{"product_id":"the-french-laundry-cookbook","title":"The French Laundry Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe proprietor of the acclaimed French Laundry in Yountville, California, allows readers to recreate the experience of eating at his restaurant. The 150 unique recipes of small, highly refined courses have whimsical titles, such as \"carrot emulsion sauce, topped with a pea shoot salad dressed lightly with lemon-infused oil\" (peas and carrots).\" 200 photos.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThomas Keller, chef\/propietor 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. One hundred fifty recipes and more than two hundred photographs capture the impact of this extraordinary food. Keller's wit and whimsy find expression in unique recipes (and titles) such as lobster-filled crOpes with a carrot emulsion sauce, topped with a pea shoot salad dressed lightly with lemon-infused oil (\"Peas and Carrots\"), or sautTed monkfish tail with braised oxtails, salsify, and cOpes (\"Surf and Turf\"). This is a book to cook from, to learn from, to savor.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Flap\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThomas Keller, chef\/proprieter of the French Laundry in the Napa Valley--\"the most exciting place to eat in the United States,\" wrote Ruth Reichl in The New York Times--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. \n\u003cbr\u003e Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautes 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. \n\u003cbr\u003e 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 monte 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. \n\u003cbr\u003e 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.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAcknowledgments \n\u003c\/p\u003e\n\u003cp\u003e Pleasure and Perfection\u003c\/p\u003e\n\u003cp\u003e The Road to the French Laundry\u003c\/p\u003e\n\u003cp\u003e A Sad Happy Story\u003c\/p\u003e\n\u003cp\u003e Cornets\u003c\/p\u003e\n\u003cp\u003e About the Chef\u003c\/p\u003e\n\u003cp\u003e When in Doubt, Strain: Notes on How to Use This Book\u003c\/p\u003e\n\u003cp\u003e CANAPES\u003c\/p\u003e\n\u003cp\u003e The Law of Diminishing Returns\u003c\/p\u003e\n\u003cp\u003e The Mushroom Lady\u003c\/p\u003e\n\u003cp\u003e Soup\u003c\/p\u003e\n\u003cp\u003e Blini\u003c\/p\u003e\n\u003cp\u003e The Importance of Hollandaise\u003c\/p\u003e\n\u003cp\u003e Garden Canapes\u003c\/p\u003e\n\u003cp\u003e FIRST COURSE\u003c\/p\u003e\n\u003cp\u003e Big-Pot Blanching\u003c\/p\u003e\n\u003cp\u003e Hearts of Palm Grower\u003c\/p\u003e\n\u003cp\u003e Tools of Refinement: The Chinois and Tamis\u003c\/p\u003e\n\u003cp\u003e Agnolotti\u003c\/p\u003e\n\u003cp\u003e Truffles\u003c\/p\u003e\n\u003cp\u003e Foie Gras\u003c\/p\u003e\n\u003cp\u003e The Importance of Staff Meal\u003c\/p\u003e\n\u003cp\u003e FISH\u003c\/p\u003e\n\u003cp\u003e A Passion for Fish\u003c\/p\u003e\n\u003cp\u003e The Accidental Fishmonger\u003c\/p\u003e\n\u003cp\u003e Cooking Lobster\u003c\/p\u003e\n\u003cp\u003e Beurre Monte: The Workhorse Sauce\u003c\/p\u003e\n\u003cp\u003e Infused Oils\u003c\/p\u003e\n\u003cp\u003e MEAT\u003c\/p\u003e\n\u003cp\u003e The Importance of Trussing Chicken\u003c\/p\u003e\n\u003cp\u003e Salt and Pepper and Vinegar\u003c\/p\u003e\n\u003cp\u003e Braising and the Virtue of the Process\u003c\/p\u003e\n\u003cp\u003e The Pittsburgh Lamber\u003c\/p\u003e\n\u003cp\u003e Vegetable Cuts\u003c\/p\u003e\n\u003cp\u003e The Importance of Rabbits\u003c\/p\u003e\n\u003cp\u003e The Importance of Offal\u003c\/p\u003e\n\u003cp\u003e Stocks and Sauces\u003c\/p\u003e\n\u003cp\u003e Quick Sauces\u003c\/p\u003e\n\u003cp\u003e Powders\u003c\/p\u003e\n\u003cp\u003e CHEESE\u003c\/p\u003e\n\u003cp\u003e The Composed Cheese Course\u003c\/p\u003e\n\u003cp\u003e The Importance of France\u003c\/p\u003e\n\u003cp\u003e The Attorney Cheesemaker\u003c\/p\u003e\n\u003cp\u003e DESSERT\u003c\/p\u003e\n\u003cp\u003e Beginning and Ending\u003c\/p\u003e\n\u003cp\u003e The Ultimate Purveyors\u003c\/p\u003e\n\u003cp\u003e Sources\u003c\/p\u003e\n\u003cp\u003e List of Recipes\u003c\/p\u003e\n\u003cp\u003e Index\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSusie Heller, executive producer of PBS's \n\u003ci\u003eChef Story\u003c\/i\u003e, has produced award-winning television cooking series and co-authored numerous award-winning books, among them \n\u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e by Thomas Keller and \n\u003ci\u003eBouchon\u003c\/i\u003e by Thomas Keller and Jeffrey Cerciello. She lives in Napa, California. \n\u003cbr\u003e\n\u003cb\u003eThomas Keller \u003c\/b\u003eis the author of \n\u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e, \n\u003ci\u003eBouchon\u003c\/i\u003e, \n\u003ci\u003eUnder Pressure\u003c\/i\u003e, \n\u003ci\u003eAd Hoc at Home\u003c\/i\u003e, and \n\u003ci\u003eBouchon Bakery\u003c\/i\u003e. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment'or Foundation--established with chefs Jérôme Bocuse and Daniel Boulud--Keller led Team USA to win gold at the Bocuse d'Or competition in Lyon, France, for the first time ever. \n\u003cbr\u003eDeborah Jones's recent honors include Best Photography in a Cookbook from the James Beard Foundation for her work in \n\u003ci\u003eBouchon\u003c\/i\u003e. A frequent contributor to national magazines, she conducts a parallel commercial career from her San Francisco studio.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIACP Award Winner * \u003c\/b\u003e\n\u003cb\u003eNamed one of \"The 25 Most Influential Cookbooks From the Last 100 Years\" by \u003ci\u003eT: The New York Times Style Magazine\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e 2024 marks the twenty-fifth anniversary of \n\u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e, and the thirtieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley--\"the most exciting place to eat in the United States\" ( \n\u003ci\u003eThe New York Times\u003c\/i\u003e). 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. \n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e 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, \n\u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. \n\u003cp\u003e\u003c\/p\u003e 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 \n\u003ci\u003eWine Spectator\u003c\/i\u003e described as \"as close to dining perfection as it gets.\"\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/04\/1999 pg. 69 (EAN 9781579651268, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBeyond the Cover Author Interv\u003c\/span\u003e 11\/01\/1999 pg. 3 (EAN 9781579651268, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 01\/01\/2000 pg. 150 (EAN 9781579651268, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eHeller, Susie\u003cbr\u003e\n\t\t\t\t\t\t\t\tSusie Heller, executive producer of PBS's \n\u003ci\u003eChef Story\u003c\/i\u003e, has produced award-winning television cooking series and co-authored numerous award-winning books, among them \n\u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e by Thomas Keller and \n\u003ci\u003eBouchon\u003c\/i\u003e by Thomas Keller and Jeffrey Cerciello. She lives in Napa, California.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eKeller, Thomas\u003cbr\u003e\n\u003cb\u003eThomas Keller \u003c\/b\u003eis the author of \n\u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e, \n\u003ci\u003eBouchon\u003c\/i\u003e, \n\u003ci\u003eUnder Pressure\u003c\/i\u003e, \n\u003ci\u003eAd Hoc at Home\u003c\/i\u003e, and \n\u003ci\u003eBouchon Bakery\u003c\/i\u003e. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment'or Foundation--established with chefs Jérôme Bocuse and Daniel Boulud--Keller led Team USA to win gold at the Bocuse d'Or competition in Lyon, France, for the first time ever.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eJones, Deborah\u003cbr\u003e\n\t\t\t\t\t\t\t\tDeborah Jones's recent honors include Best Photography in a Cookbook from the James Beard Foundation for her work in \n\u003ci\u003eBouchon\u003c\/i\u003e. A frequent contributor to national magazines, she conducts a parallel commercial career from her San Francisco studio.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Heller, Susie\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 1999-11-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - California Style|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Methods|Gourmet|Cooking|Methods|Professional\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e French Laundry (Restaurant)|Cooking, French\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.65 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579651268\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781579651268\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154359812374,"sku":"SP-9781579651268","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781579651268_spiral.png?v=1774943255","url":"https:\/\/lusper.myshopify.com\/products\/the-french-laundry-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}