Hardcover; Published 11/1/1999; 320 Pages; ISBN 9781579651268
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Thomas Keller, chef/proprietor 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. 150 recipes an more than 200 photographs Keller's wit and whimsy find expression in unique recipes (and titles) such as lobster-filled crepes with a carrot emulsion sauce, topped with a pea shoot salad dressed lightly with lemon-infused oil (Peas and Carrots), or sauteed monkfish tail with braised ox tails, salsify, and crepes (Surf and Turf).
This is a book to cook from, to learn from, to savor.
Thomas Keller is chef and owner of the French Laundry and the more casual Bouchon in Yountville, California. He was the chef of La Reserve, Raphael, and Rakel in New York before moving to California.
Over the top cook book, not for the week hearted home cook, you definetly need some culinary experience, skills and self motivation for some of these recipes. I am a 18 year culinary veteran, this is an exceptional cook book.
2 of 3 users found this helpful. Was it helpful to you? Yes | No Report Violation »I purchased this cookbook as a gift for a close friend that loves gourmet cooking. She loves the cookbook. This cookbook sells for much more elsewhere. Cooking.com had the best price.
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