12 results for "The French Laundry Cookbook" between $25.00 and $100.00

Pages: 320, Edition: 2, Hardcover, Artisan

Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley8212;quot;the most exciting place to eat in the United States,quot; wrote Ruth Reichl in The New York Times 8212;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...

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.

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. 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 sautes...

Collected together in a slipcase edition, THE FRENCH LAUNDRY COOKBOOK and BOUCHON will bring home cooks hundreds of recipes for both wildly innovative food and bistro fare from Thomas Keller, the chef who playfully billed the sophisticated butter-poached lobster as "Mac and Cheese." With full-color photographs.

Cookbooks 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 and thoroughly u