The essential Thomas Keller : it's all about family ; its all about finesse

Offers one hundred and fifty recipes from the French Laundry kitchen, including "parmigiano-reggiano crisps with goat cheese mousse", "shrimp with avocado salsa", and "strawberry and champagne terrine" Thomas Keller, Chef/proprietor Of The French Laundry In The Napa Valley 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.--book Jacket. 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 Unexpected Take On Coffee And Doughnuts, The French Laundry Cookbook Captures, Through Recipes, Essays, Profiles, And Photography, One Of America's Great Restaurants, Its Great Chef, And The Food That Makes Both Unique.--jacket. Pleasure And Perfection -- The Road To The French Laundry -- A Sad Happy Story -- Cornets -- About The Chef -- When In Doubt, Strain : Notes On How To Use This Book -- Canapes -- The Law Of Diminishing Returns -- The Mushroom Lady -- Soup -- Blini -- The Importance Of Hollandaise -- Garden Canapes -- First Course -- Big-pot Blanching -- Hearts Of The Palm Grower -- Tools Of Refinement : The Chinois And Tamis -- Agnolotti -- Truffles -- Foie Gras -- The Importance Of Staff Meal -- Fish -- A Passion For Fish -- The Accidental Fishmonger -- Cooking Lobster -- Beurre Monte : The Workhorse Sauce -- Infused Oil -- Meat -- The Importance Of Trussing Chicken -- Salt And Pepper And Vinegar -- Braising And The Virtue Of The Process -- The Pittsburgh Lamber -- Vegetable Cuts -- The Importance Of Rabbits -- The Importance Of Offal -- Stocks And Sauces -- Quick Sauces -- Powders -- Cheese -- The Composed Cheese Course -- The Importance Of France -- The Attorney Cheesemaker -- Dessert -- Beginning And Ending -- The Ultimate Purveyors. Thomas Keller With Susie Heller And Michael Ruhlman ; Photographs By Deborah Jones. First Of Several Editions Published In 1999. Photographs, Essays, And 150 Recipes Help Profile The Food Chef Thomas Keller Creates At His Restaurant In The Napa Valley. Some Recipes Include Wine Or Liquor As Ingredients. Color Illustrated Paper Boards. Color Illustrated Dust Jacket. Includes Index. Includes Index. IACP Award Winner 2019 marks the twenty-fifth 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 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. 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 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. 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. 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.” 2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valleythe 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. 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 mont 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. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchenno shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. 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. New York Times bestseller IACP and James Beard Award Winner “Spectacular is the word for Keller's latest... don't miss it.”—People “A book of approachable dishes made really, really well.”—The New York Times Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller's previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

Thomas Keller shares family-style recipes that you can make any or every day.

In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.

In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

Winner of the 2010 James Beard Foundation Book Award for General Cooking

Two award-winning books in one box offer a lifetime of learning for anyone who loves fine food.

From two acclaimed restaurants came two of the most acclaimed, award-winning cookbooks ever published—now packaged together in a luxurious slipcased boxed set, the ideal holiday gift for any food lover.

First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 2006, Chef Keller opened Ad Hoc, his casual family-style restaurant that serves a single menu a day, and that restaurant, too, gave birth to a groundbreaking cookbook, in fact a New York Times best seller.

Whereas Ad Hoc at Home offers a huge happiness-inducing collection of family-style recipes that includes lunch-counter favorites—lemon meringue and cherry pie; such classics as Buttermilk Fried Chicken and Herbed Rack of Lamb, plus Thomas’s mom’s coconut cake and his dad’s favorite meatballs—The French Laundry Cookbook is a culinary ode to finesse. Every recipe in it has become a classic: from Keller’s Salmon Cornets to his Oysters and Pearls and Butter-Poached Lobster. From the casual but carefully considered food of Ad Hoc at Home to The French Laundry Cookbook’s recipes at their most refined, this is cooking that delivers in taste, and makes us all better cooks.

Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heartflaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountvillehe showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Kellers previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics. Two award-winning books in one box offer a lifetime of learning for anyone who loves fine food. From two acclaimed restaurants came two of the most acclaimed, award-winning cookbooks ever publishednow packaged together in a luxurious slipcased boxed set, the ideal holiday gift for any food lover. First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook , setting a new standard for American cookbooks. In 2006, Chef Keller opened Ad Hoc, his casual family-style restaurant that serves a single menu a day, and that restaurant, too, gave birth to a groundbreaking cookbook, in fact a New York Times best seller. Whereas Ad Hoc at Home offers a huge happiness-inducing collection of family-style recipes that includes lunch-counter favoriteslemon meringue and cherry pie; such classics as Buttermilk Fried Chicken and Herbed Rack of Lamb, plus Thomass moms coconut cake and his dads favorite meatballs The French Laundry Cookbook is a culinary ode to finesse. Every recipe in it has become a from Kellers Salmon Cornets to his Oysters and Pearls and Butter-Poached Lobster. From the casual but carefully considered food of Ad Hoc at Home to The French Laundry Cookbooks recipes at their most refined, this is cooking that delivers in taste, and makes us all better cooks. Invaluable lessons, secrets, tips and tricks -- as well as charming personal anecdotes -- accompany recipes for such classics as the best fried chicken, beef Stroganoff, roasted spring leg of lamb, hamburger, the crispiest fried fish, chicken soup with dumplings, potato hash with bacon and melted onions, and superlative grilled cheese sandwiches, apple fritters, buttermilk biscuits, relishes and pickles, cherry pie -- 200 recipes in all Presents lessons, secrets, tips and tricks - as well as personal anecdotes - that accompany recipes for such classics as fried chicken, beef Stroganoff, roasted spring leg of lamb, hamburger, the crispiest fried fish, chicken soup with dumplings, potato hash with bacon and melted onions, and grilled cheese sandwiches, and buttermilk biscuits. Content: The French Laundry cookbook. Originally published: 1999 -- Ad Hoc at home. Originally published: 2009.