French Laundry Cookbook

Product Description

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. & 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 Kellers methods are: squeegeeing the moisture from the skin on fish so it sautees 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 monte to foie gras au torchon to a wild & thoroughly unexpected take on coffee & doughnuts The French Laundry Cookbook captures through recipes essays profiles & extraordinary photography one of Americas great restaurants its great chef & the food that makes both unique. One hundred & 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 cant 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.""