The French Laundry Cookbook or New Cook Book

The French Laundry Cookbook

Author: Thomas Keller

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 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 the Wine Spectator described as "as close to dining perfection as it gets."

The New York Times - Ruth Reichl

The most exciting place to eat in the United States.

Los Angeles Times Magazine - S Irene Virbila

An astonishing cook, blessed with rare intelligence and impeccable taste.

Publishers Weekly

"Cooking is not about convenience, and it's not about shortcuts. Take your time. Move slowly and deliberately, and with great attention," writes Keller, the owner of the French Laundry in Napa Valley who was named 1997's best chef in America by the James Beard Foundation. At a decidedly unhurried pace, Keller delivers 150 recipes that reflect the perfectionism that catapulted him to national acclaim. With few exceptions (e.g., Gazpacho, Eric's Staff Lasagne), recipes are haute, labor-intensive preparations: Lobster Consomm en Gel e, Warm Fruitwood-Smoked Salmon with Potato Gnocchi and Balsamic Glaze, or Braised Stuffed Pig's Head. Tongue-in-cheek recipe names like "Macaroni and Cheese" (aka Butter-Poached Maine Lobster with Creamy Lobster Broth and Mascarpone-Enriched Orzo) and "Banana Split" (actually, Poached Banana Ice Cream with White Chocolate-Banana Crepes and Chocolate Sauce) belie the complexity of the dishes. Throughout, Keller conveys his vision as a culinary artist in spare, meticulous prose, emphasizing form over expedience: "the great challenge [of cooking] is... to derive deep satisfaction from the mundane." (Nov.) Copyright 1999 Cahners Business Information.

Library Journal

Although this stunning work is structured in chapters ranging from canap s to desserts, to consider it merely a "cookbook" would be to trivialize its content and impact. The French Laundry (in Yountville, CA) is one of the most important restaurants in the United States, and owner Keller is an articulate chef with culinary principles. His philosophy: the palate gets weary, so small and often exotic courses should be designed to maximize the experience of each flavor and texture. He defends tradition, e.g., chickens must be trussed, and yet each recipe is startlingly original. Although this is a complex book for the average busy person--Keller advises: "Take your time. Take a long time"--there are also fairly simple dishes. Epitomizing a love of ingredients (there is a resource guide to esoterica) and an almost magical approach to food, this is required for any real "cookbook" collection.--Wendy Miller, Lexington P.L., KY Copyright 2000 Cahners Business Information.

The New York Times - Marian Burros

Obviously, practicality is not a strong point. But as a testament to the work of one of the best chefs in America and as a piece of art, it deserves its honors...for those who want to impress their friends and for those who just love to read cookbooks, this may be $50 well spent.

Entertainment Editors Weekly Editors

You may never make it to the famous Napa Vally restaurant, but you can page through its cookbook, which is a big, splendid affair, generous with text and pictures.

Table of Contents:

Acknowledgments

New Cook Book

Author: Better Homes Gardens

The complete 12th edition New Cook Book with all the goodness and reliability that's made the Red Plaid a trusted kitchen resource for millions of families.

• Inspiration at its finest, with more than 1,200 delicious recipes and 700 full-color photos.
• Hundreds of hints and tips.
• Easy-to-read cooking charts.
• Complete nutrition and exchange information for every recipe.
• Plus all the "best-loved" recipes found in the Red Plaid version.

All new remarkable 64-page "pink" section that includes:

• Healthful dietary and lifestyle suggestions.
• More than 60 delicious recipes containing wholesome "super foods" associated with a reduced risk of cancer.

Triple gift impact: a sought-after limited edition cookbook, meaningful cancer-fighting information, and a significant contribution to a highly-visible, respected foundation.

Library Journal

In addition to 1200 recipes and 700 full-color photos, this limited edition contains a special "Pink" section featuring recommendations to lower cancer risk through healthy eating, information on "superfoods"-e.g., cranberries, broccoli, apricots-and 60 related recipes. Copyright 2005 Reed Business Information.

Table of Contents:

	Introduction	4
	Cooking Basics	7
	Appetizers & Snacks	37
	Beans, Rice, & Grains	55
	Beverages	77
	Breads	89
	Cakes	129
	Candy	149
	Canning & Freezing	161
	Cookies	179
	Desserts	203
	Eggs & Cheese	223
	Fish & Shellfish	239
	Grilling	263
	Meat	287
	Pasta	341
	Pies & Tarts	367
	Poultry	385
	Salads & Dressings	419
	Sauces & Relishes	447
	Soups & Stews	457
	Vegetables	479
	Quick Mealtime Solutions	511
	Index	543
	Metric Equivalents	575