The French Laundry Cookbook By Thomas Keller



The French Laundry Cookbook (The Thomas Keller Library)

by Artisan
List price: $50.00 Price: $27.46 Buy Now

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2014 marks the twentieth 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.”




 

To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world.

This cookbook provides 150 recipes exactly as they are used at Keller's restaurant. It is also his culinary manifesto, in which he shares the unique creative processes that led him to invent Peas and Carrots--a succulent pillow of a lobster paired with pea shoots and creamy ginger-carrot sauce--and other high-wire culinary acts. It offers unimagined experiences, from extracting chlorophyll to use in coloring sauces to a recipe for chocolate cake accompanied by red beet ice cream and a walnut sauce. You are urged to follow Keller's recipes precisely and also to view them as blueprints. To keep them alive, they must be infused with your own commitment to perfection and pleasure, as you define those terms.

Keller's story, shared through the writing of Michael Ruhlman, shows how this chef was both born and made. After winning rave reviews when he was still in his 20s, it took a more experienced chef throwing a knife at him because he did not know how to truss a chicken to open his eyes to the importance of the discipline and techniques of classical French cooking. To acquire these fundamental skills, he apprenticed at eight of the finest restaurants in France.

Grounded in classic technique, Keller's cooking is characterized by traditional marriages of ingredients, assembled in breathtakingly daring new ways, such as Pearls and Oyster, glistening caviar and oysters served on a bed of creamy pearl tapioca. Continually piquing the palate, his meals are a procession of 5 to 10 dishes, all small portions vibrantly composed. For example, Pan Roasted Breast of Squab with Swiss Chard, Seared Foie Gras, and Oven-Dried Black Figs require just three birds to serve six. The result: you are never sated, always stimulated.

The 200 photographs by Deborah Jones include more than just beauty shots: they show how to prepare various dishes; how Keller, shown stroking a whole salmon, respects his ingredients; and how the perfection of baby fava beans still nestled in the downy lining of their succulent pod, or the seduction of an abundance of fresh caviar, calls out the best from the chef. --Dana Jacobi




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

by Artisan
List price: $100.00 Price: $61.09 Buy Now

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  • Used Book in Good Condition

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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.








Cooking Volume Review: The Essential Thomas Keller: The French Laundry Cookbook & Ad Hoc at Home [B...

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CookBookMix. com This is the consolidation of The Essential Thomas Keller: The French Laundry Cookbook & Ad Hoc at Home [Box Set] [Hardcover] by Thomas K.

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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

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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