About this item
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) . 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 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 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.
About the Author
Thomas Keller, author of THE FRENCH LAUNDRY COOKBOOK, BOUCHON, UNDER PRESSURE, AD HOC AT HOME, and BOUCHON BAKERY, has six restaurants and five bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, the French Laundry and Per Se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. That same year, he launched Cup4Cup, the first gluten-free flour that replaces traditional all-purpose flour or whole wheat flour in any recipe, cup for cup, such that you'd never know the difference. As part of the ment'or BKB Foundation, established with chefs Jerome Bocuse and Daniel Boulud, Keller led Team USA to win silver at the 2015 Bocuse d'Or competition in Lyon, France, which was the first time the United States has ever placed on the podium.
