But I am grateful to have gotten it from the library, because I have no need of what it is, and would never open it a second time.more In the end, as I say, it's a fantastic version of what it is. My favourite bit was probably Keller's story about the rabbits, because it's a lesson I wish more chefs (more people) would learn. It was fascinating in the same way the short non-recipe sections of this cookbook are, but that article was longer than all of those sections of this book put together). I quite enjoyed the non-recipe sections, short as they were, as a window into Keller and the restaurant (I read an article online a few years ago in which the journalist was allowed to spend a day behind-the-scenes at the French Laundry. There are a few things that I jotted down notes for/made a copy of a page because they're interesting and actually practical in a standard kitchen, but very few. I've long been proud that the restaurant exists here in my beloved California, and only a bit of a drive away at that. This cookbook probably did more to show home cooks just how unattainable the French Laundry experience is than it did anything else. The French Laundry is a beautiful restaurant, Thomas Keller is an amazing chef, and together they are something unbelievable. 2) an entree with 42 ingredients, 6 of which require cross-reference to their own separate recipes. Two examples: 1) a cheese dish with 16 ingredients and instructions to begin one component 5 days in advance. This is more than just a cookbook, which is important because most home cooks are never going to make many/any of the recipes contained inside. But what it is, is not something I find useful. The French Laundry Cookbook is a 5-star version of what it is.
2) an entree with 42 ingredients, 6 of which require cross-reference to their own separa My 3-star review might be a little bit unfair.
My 3-star review might be a little bit unfair. 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.” 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.
#The french laundry skin#
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.įrom 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.
#The french laundry series#
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. Keller is a wizard, a purist, a man obsessed with getting it right. 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 i 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). 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).
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