The French Laundry Cookbook

Photographed by Deborah Jones
Contribution by Susie Heller
by Thomas Keller

Artisan | November 15, 1999 | Hardcover

The French Laundry Cookbook is rated 4.9091 out of 5 by 11.
Thomas 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.

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 the Wine Spectator described as "as close to dining perfection as it gets."

Format: Hardcover

Dimensions: 336 pages, 11.31 × 11.25 × 1.25 in

Published: November 15, 1999

Publisher: Artisan

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1579651267

ISBN - 13: 9781579651268

Found in: USA

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Reviews

Rated 5 out of 5 by from Amazing While this book is aimed at people who already have a passion for cooking and a fair degree of skill (and time to spend in the kitchen), it's definitely a good read for anyone interested in great food. The photography is outstanding and there are a lot of things that an average cook can incorporate into their routine.
Date published: 2008-01-20
Rated 5 out of 5 by from Keller: in a league of his own... Amazing book. Keller has a unique creativity that surpasses many. I have cooked many dishes out of this book, even remaking a recipe with variations. As a CIC (Culinary Institute of Canada) graduate, and a chef that has been in this industry for over 10 years now, I highly recommend this to anyone who has a passion for food as much as I do.
Date published: 2006-06-19
Rated 5 out of 5 by from Too fabulous! This book is really too fabulous! It has the most gorgeous photos and more importantly has remarkable recipes. Some of the best meals I have eaten have been from this book. I have been contemplating a trip to California just to eat at the French Laundry. This is a 'must have' for any food lover (Gourmet/Gourmand). Enjoy!
Date published: 2004-05-02
Rated 5 out of 5 by from Not just a cookbook Calling this book a cookbook is as close to a slap in the face as you can get without hand meeting cheek. This book is much more than a cookbook. Thomas Keller gives us an insight into what it _really_ means to be a chef (a much misused term). If you or I can take only one lesson from Thomas Keller, I hope that the lesson is about the joy of cooking - which is the true message that shines through on every page of this book.
Date published: 2003-03-22
Rated 5 out of 5 by from Culinary institute of America student In my opinion this is one of the best cookbooks on the shelves today. The pictures are stunning and the recipes are very informative. Thomas Keller is the best chef of his time and he's displayed this in a very well written and photographed piece of literature.
Date published: 2000-11-15
Rated 5 out of 5 by from Amazing This book is simply amazing. Thomas Keller is a culinary genius and shares that with us in this great book. His storys detailing influnential experinces in his life help you learn why he does what he does and how he thinks. This book will give you a new respect for food and some amazing recipes
Date published: 2000-11-15
Rated 4 out of 5 by from Laundry day never looked so good No one can say that this book isn't stunningly beautiful. In fact, it's beauty goes beyond the realm of merely presenting delicious looking food to something less common. Be forewarned, gazing at these pages for extended periods of time will turn anyone into a stark raving, truffle mongering gourmand. So, if you're looking for a book to cook from, go elsewhere. Most of these recipes represent food fantasies that are too precious for most homecooks to execute without a team of sous chefs in tow. That said, if you want to dream about food indulgence, this is as good as it gets!
Date published: 2000-08-09
Rated 5 out of 5 by from French Laundry - Brilliant! ;-) This books is truly one of the masterpieces of modern cookbook writing. Not only are the recipes well laid out, described and beautifully presented, but also many other "options" are also provided. The author provides great recipes and also some wonderful philosophy about how good food should be prepared and thought about.
Date published: 2000-07-10
Rated 5 out of 5 by from Exquisite This is absolutely the best cookbook in my collection. While few of the recipes will probably ever be prepared, this book is a jewel. Delightful presentation, interesting tales and wonderful recipes.
Date published: 2000-04-27
Rated 5 out of 5 by from The French Laundry Cookbok After having had the great pleasure of eating at the wonderful French Laundry restaurant, I was delighted to see Thomas Keller's cookbook. The book is just as wonderful as his restaurant. This is one of the best cookbooks I have ever seen. My girlfriend prepared something for New Year's Eve from Mr. Keller's repertoire which turned out to be awesome. Reading this book makes me want to go back to this super restaurant.
Date published: 2000-01-06
Rated 5 out of 5 by from The best cookbook to date Tom Keller has put together a masterful book, just like he did with his restaurant. He is a master of detail and the book implicitely shows that. I have never seen a cookbook with an actual photo showong the results of the various cutting techniques ie julienne, brunoise etc. what a treat. A superb job...well done Tom...and to all the staff who collaborated, yes including you Stephen.
Date published: 1999-12-22

– More About This Product –

The French Laundry Cookbook

Photographed by Deborah Jones
Contribution by Susie Heller
by Thomas Keller

Format: Hardcover

Dimensions: 336 pages, 11.31 × 11.25 × 1.25 in

Published: November 15, 1999

Publisher: Artisan

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1579651267

ISBN - 13: 9781579651268

Table of Contents

Acknowledgments

Pleasure and Perfection

The Road to the French Laundry

A Sad Happy Story

Cornets

About the Chef

When in Doubt, Strain: Notes on How to Use This Book

CANAPES

The Law of Diminishing Returns

The Mushroom Lady

Soup

Blini

The Importance of Hollandaise

Garden Canapes

FIRST COURSE

Big-Pot Blanching

Hearts of Palm Grower

Tools of Refinement: The Chinois and Tamis

Agnolotti

Truffles

Foie Gras

The Importance of Staff Meal

FISH

A Passion for Fish

The Accidental Fishmonger

Cooking Lobster

Beurre Monte: The Workhorse Sauce

Infused Oils

MEAT

The Importance of Trussing Chicken

Salt and Pepper and Vinegar

Braising and the Virtue of the Process

The Pittsburgh Lamber

Vegetable Cuts

The Importance of Rabbits

The Importance of Offal

Stocks and Sauces

Quick Sauces

Powders

CHEESE

The Composed Cheese Course

The Importance of France

The Attorney Cheesemaker

DESSERT

Beginning and Ending

The Ultimate Purveyors

Sources

List of Recipes

Index

From the Publisher

Thomas 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.

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 the Wine Spectator described as "as close to dining perfection as it gets."

From the Jacket

Thomas 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 Timesis 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 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. 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 mont 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 kitchenno 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."

About the Author

Susie Heller, executive producer of PBS''s Chef Story, has produced award-winning television cooking series and co-authored numerous award-winning books, among them The French Laundry Cookbook by Thomas Keller and Bouchon by Thomas Keller and Jeffrey Cerciello. She lives in Napa, California.

Thomas Keller, author of The French Laundry CookbookBouchonUnder Pressure, Ad Hoc at Home, and Bouchon Bakery, has thirteen restaurants and bakeries in the United States. 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. 

From Our Editors

Winner of the 2000 IACP Cookbook Award

The French Laundry Cookbook is a cookbook for people with discerning tastes who love to learn how to create culinary magic from maestros, like Keller.
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