Wretched

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 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 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 sautees 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 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 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."