The French Laundry Cookbook By Thomas Keller



The Complete Thomas Keller: The French Laundry Cookbook & Bouchon (The Thomas Keller Library)

by Artisan
List price: $100.00 Price: $54.50 Buy Now

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From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever published—now packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover.

First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, “so that I’d have a place to eat after cooking all night at the French Laundry,” and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this year’s opening of the Bouchon Bakery in New York City, and last year’s momentous Michelin guide that awarded Keller’s Per Se the top honors, Keller is increasingly in the limelight—and his inventive, delicious food is increasingly in the consciousness of a national audience. The Complete Keller is the perfect gift for anyone who loves fine food.



The Essential Thomas Keller: The French Laundry Cookbook & Ad Hoc at Home [Box Set] [Hardcover]

by Artisan
List price: $100.00 Price: $51.16 Buy Now

Features:
  • Used Book in Good Condition

Product description

Two award-winning books in one box offer a lifetime of learning for anyone who loves fine food.

 From two acclaimed restaurants came two of the most acclaimed, award-winning cookbooks ever published―now packaged together in a luxurious slipcased boxed set, the ideal holiday gift for any food lover. 

First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 2006, Chef Keller opened Ad Hoc, his casual family-style restaurant that serves a single menu a day, and that restaurant, too, gave birth to a groundbreaking cookbook, in fact a New York Times best seller.

Whereas Ad Hoc at Home offers a huge happiness-inducing collection of family-style recipes that includes lunch-counter favorites―lemon meringue and cherry pie; such classics as Buttermilk Fried Chicken and Herbed Rack of Lamb, plus Thomas’s mom’s coconut cake and his dad’s favorite meatballs―The French Laundry Cookbook is a culinary ode to finesse. Every recipe in it has become a classic: from Keller’s Salmon Cornets to his Oysters and Pearls and Butter-Poached Lobster. From the casual but carefully considered food of Ad Hoc at Home to The French Laundry Cookbook’s recipes at their most refined, this is cooking that delivers in taste, and makes us all better cooks.








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Why America's First Restaurants Might Lose a Crucial Labor Source

Would you have faith the meals served in many of America's most prestigious restaurants are prepared with the use of illegal labor. Instead, many of the workers prepping mise en function in restaurants across the country are illegally working for free, as part of their role as stagiaires. A stagiaire , or stage (pronounced "staahj") for short, is an owed kitchen intern. These ambitious cooks work at restaurants anywhere from one night to several months without receiving any compensation. Not surprisingly, stages aren't manning the breadstick locate at the local Olive Garden. To the contrary, stages are the hallmark of fine-dining restaurants: a Michelin-starred restaurant will most likely have at least one stratum in its kitchen on any given night, and many of America's best restaurants have an ever-changing roster of... Nevertheless, under long-standing federal law, it is wrongful for American restaurants to host stages. Where did staging originate. And given recent lawsuits about the illegality of unpaid interns in other industries, what does the future of staging in the Synergistic States look like. Origins & Importance The exact origins of the modern-day stage are relatively elusive, but staging predates America's mulct-dining restaurants. The concept originated in France ( stagiaire is French for trainee or intern), and although staging is still very much an international phenomenon , it has also taken hold in the Cooperative States. Stages perform a variety of kitchen tasks. If a stage is actually being considered for a paid position, he or she might also be thrown into the fire and cook a bit as cooked through, but this is the exception rather than the rule. Chefs on their past stage experiences. "During my stages, I certainly knew who the alpha predator was. I had a pretty good notion what he looked like, and I had burned it into my head to stay out of harm’s way. 'Oui' and 'chef' were the only two words I planned on saying if we spoke. "When you stage somewhere. You learn how to contemplate there, you learn how things are done, and you go to absorb. And when you leave those experiences, it's hard sometimes to even notice how much they've marked you and come through in your thinking and cooking. " — Andoni Luis Aduriz , of Mugaritz, on staging. "All was new and strange to me: The way the team was organized, the techniques being used, the sights, and even the smells. " — Grant Achatz , on his stage experience at elBulli. "Last year I kept maddening to get into Noma, but they require a three-month minimum. But I just kept pushing and pushing and finally they wrote me back and said, 'If we let you come in August, will you stop bothering us. '" — Austin chef Andrew Wiseheart , on his Relae trump up experience, to Zagat. However, stages also learn a great deal from the restaurants that host them, and knowledge sharing is really the essence of staging. Many chefs performed pursuit-changing stages long before commanding brigades of their own, suggesting the system is at least partially responsible for America finally making it onto the world's culinary map Noma and Australia's Viscount Mail. "Coi is the type of restaurant where years, not months, are committed," he says of why many Coi chefs have stage experience. "So, it's important that the chef has had a chance to see other kitchens, whether through employment or staging, before making such a commitment. " Nguyen, who temporarily moved to Copenhagen and Australia for his staging gigs, describes the "immersive" test. "I feel very grateful that the concept of staging exists, and I've seen a maturation in myself because of it," he says. "While at Noma, I was introduced to so many new ingredients and techniques, and I was in a constant originative and inspired state because of that. That's something one can't learn from a cookbook. As Nguyen's experience suggests, staging is also commonplace in America's most renowned restaurant cities. All from René Redzepi to LA chef Michael Voltaggio has made a trip to Napa Valley to stage with the French Laundry's Thomas Keller.

Source: Eater - All
Ad Hoc at Home
Ad Hoc at Home

Books


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?flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home?a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville?he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics? here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller?s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

$44.44

Bing news feed

Compassionate Cuisine and The Vegetarian Flavor Bible - 03/11/15, via Examiner

Karen shares this note by Thomas Edison ... s best vegetarian tasting dishes (French Laundry, the Inn at Little Washington, Blue Hill, Eleven Madison Park and Topolobampo) brings an authenticity to the ticket. You’ll enjoy getting an insider ...

Stuart Lane Takes the Reins at Spinasse and Artusi - 02/27/15, via Eater

So myriad. Of course, there’s Jason for sure. I’m also a big cookbook guy and I’m constantly buying them. I know it’s cliché but I don’t care. Thomas Keller for sure. The French Laundry cookbook was almost like my textbook in culinary school.

Elderly rice? You bet, and it makes the best risotto, chefs say - 02/25/15, via Chicago Tribune

Chef Thomas Keller calls for Acquerello in "The French Laundry Cookbook"; Gianni Vietina, the P of Madeo in Los Angeles, says his customers love it; and executive chef Chris Marchino at Spiaggia in Chicago praises Acquerello as the best for risotto.

Directory

  1. The French Laundry Cookbook: Thomas Keller, Deborah Jones ... To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to contact a peak culinary experience. In The French Laundry Cookbook , Keller articulates ...
  2. The French Laundry Cookbook by Thomas Keller ... 2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most ravishing place to eat in the United States” (The ...
  3. The Superb Thomas Keller: The French Laundry Cookbook ... Thomas Keller, originator of The French Laundry Cookbook , Bouchon , Under Pressure, Ad Hoc at Home , and Bouchon Bakery , has thirteen restaurants and bakeries in the ...
Thomas Keller's refined autograph
Thomas Keller's refined autograph
"It's all about dash" - T. Keller
Photo by thewrongglass on Flickr
Poached Moulard Dip Foie Gras Au Torchon with Pickled Pear
Poached Moulard Dip Foie Gras Au Torchon with Pickled Pear
At length Sunday we hosted a Winter Feast in honour of our friend Indre, who successfully defended her Ph.D. dissertation. Nick and I cooked a seven course victuals. Most of the dishes were taken from the French Laundry cookbook, by culinary sensei Thomas Keller. Some others were recreations of dishes that Nick had at his brother's restaurant in Aspen. Each dish was carefully paired with its "whole" wine. The foie gras was a unique experience to prepare and to eat. I had never had fresh foie gras in my life, let alone prepared it. Keller recommends poaching it au torchon, a preparation method that allows for the least amount of collapse of fat, given the very short time in the hot liquid. But it takes four days to make. So I started on thursday with a fresh foie gras, which we found at a steal $65 at Surfas (for about 1 1/4 pounds). The outset step is very easy, just rinse the liver, cover it with milk in an airtight container, and let it refrigerate overnight. This helps draw out...
Photo by ilmungo on Flickr
Gruyère Cheese Squeezères
Gruyère Cheese Squeezères
Terminating Sunday we hosted a Winter Feast in honour of our friend Indre, who successfully defended her Ph.D. dissertation. Nick and I cooked a seven course lunch. Most of the dishes were taken from the French Laundry cookbook, by culinary sensei Thomas Keller. Some others were recreations of dishes that Nick had at his brother's restaurant in Aspen. Each dish was carefully paired with its "through" wine. The evening opened with these Gruyère Cheese Gougères, served on a silver platter as a fun bite-sized appetizer to eat with your hands. They are lighter than air and mostly deadpan inside, infused with just the right amount of cheese flavour. This was paired with Schamsberg Brut Rosé sparkling wine. A collective blog of our experiences of that evening is captivating shape at edibles.blogspot.com/.
Photo by ilmungo on Flickr
The French Laundry Cookbook by Thomas Keller (Hardcover)
The French Laundry Cookbook by Thomas Keller (Hardcover)
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Keller: The French Laundry Cookbook & Bouchon' by Thomas Keller ...
Keller: The French Laundry Cookbook & Bouchon' by Thomas Keller ...
Image by pinterest.com
The French Laundry Cookbook by Thomas Keller
The French Laundry Cookbook by Thomas Keller