Named a Best Book of 2020 by Publisher's Weekly Named a Best
Cookbook of 2020 by Amazon and Barnes & Noble “Every elegant
page projects Keller’s high standard of ‘perfect culinary
execution’. . . . This superb work is as much philosophical
treatise as gorgeous cookbook.”—Publishers Weekly, STARRED
REVIEW Bound by a common philosophy, linked by live video, staffed
by a cadre of inventive and skilled chefs, the kitchens of Thomas
Keller’s celebrated restaurants—The French Laundry in
Yountville, California, and per se, in New York City—are in a
relationship unique in the world of fine dining. Ideas bounce back
and forth in a dance of creativity, knowledge, innovation, and
excellence. It’s a relationship that’s the very embodiment of
collaboration, and of the whole being greater than the sum of its
parts. And all of it is captured in The French Laundry, Per Se,
with meticulously detailed recipes for 70 beloved dishes, including
Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole
Bird,” Tomato Consommé, Celery Root Pastrami, Steak and
Potatoes, Peaches ’n’ Cream. Just reading these recipes is a
master class in the state of the art of cooking today. We learn to
use a dehydrator to intensify the flavor and texture of fruits and
vegetables. To make the crunchiest coating with a cornstarch–egg
white paste and potato flakes. To limit waste in the kitchen by
fermenting vegetable trimmings for sauces with an unexpected depth
of flavor. And that essential Keller trait, to take a classic and
reinvent it: like the French onion soup, with a mushroom essence
stock and garnish of braised beef cheeks and Comté mousse, or a
classic crème brûlée reimagined as a rich, creamy ice cream with
a crispy sugar tuile to mimic the caramelized coating. Throughout,
there are 40 recipes for the basics to elevate our home cooking.
Some are old standbys, like the best versions of beurre manié and
béchamel, others more unusual, including a ramen broth (aka the
Super Stock) and a Blue-Ribbon Pickle. And with its notes on
technique, stories about farmers and purveyors, and revelatory
essays from Thomas Keller—“The Lessons of a Dishwasher,”
“Inspiration Versus Influence,” “Patience and
Persistence”—The French Laundry, Per Se will change how young
chefs, determined home cooks, and dedicated food lovers understand
and approach their cooking.
General
Imprint: |
Artisanbooks
|
Country of origin: |
United States |
Release date: |
October 2020 |
Authors: |
Thomas Keller
|
Dimensions: |
279 x 279 x 35mm (L x W x T) |
Format: |
Hardcover - Sewn / Cloth over boards / With dust jacket
|
Pages: |
400 |
ISBN-13: |
978-1-57965-849-6 |
Categories: |
Books >
Sport & Leisure >
General
|
LSN: |
1-57965-849-0 |
Barcode: |
9781579658496 |
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