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. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997.
#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. Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer.
#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. Specialties Menu changes nightly, but signature dishes include Oyster and Pearls (pearl tapioca with oysters and caviar) Beets and Leeks cornets of salmon. The French Laundry a Three MICHELIN Stars: Exceptional cuisine, worth a special journey restaurant in the 2021 MICHELIN Guide United States. The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Dinner at The French Laundry isn’t so much dinner anymore as it is a status symbol, like macaroni and cheese served in a giant golden egg.
The Crown Jewel in his culinary crown, consisting of Bouchon, Bouchon Bakery. 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). Chef Thomas Keller in the kitchen of the great French Laundry restaurant.
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