The French Laundry, Per Se

The French Laundry, Per Se
Thomas Keller
RRP:
NZ$ 160.00
Our Price:
NZ$ 128.00
Hardback
h279 x 279mm - 400pg
13 Oct 2020 US
Locally sourced in NZ eta 4-12 days
9781579658496
Out Of Stock
Currently no stock in-store, stock is sourced to your order
Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller' s celebrated restaurants-The French Laundry in Yountville, California, and per se, in New York City-are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It' s a relationship that' s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, "The Whole Bird," Tomato Consomme, Celery Root Pastrami, Steak and Potatoes, Peaches ' n' Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch-egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comte mousse, or a classic creme brulee reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manie and bechamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller-"The Lessons of a Dishwasher," "Inspiration Versus Influence," "Patience and Persistence"-The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.
"Recipes, beautiful photographs, and lessons learned from [Keller' s] decades of cooking. " --NPR "Inspirational and elaborate. . . . Every elegant page projects Keller' s high standard of ' perfect culinary execution' . . . . This superb work is as much philosophical treatise as gorgeous cookbook. " --Publishers Weekly, STARRED REVIEW "The French Laundry, Per Se vividly depicts the synergy between these celebrated kitchens through a series of iconic recipes, personal essays, gorgeous photography, stories about suppliers, and tips on fine cooking techniques. . . . Revelations include [Keller' s] approach to sourcing superior ingredients, encouraging young talent, and what it takes to cook and lead a business at the highest level. With nearly 400 pages, The French Laundry, Per Se is a fascinating and eloquent exploration of one of the most significant restaurant relationships in modern times. --Departures "If you' re looking to level up your home cooking, consider Thomas Keller' s new cookbook a masterclass. " --WWD "To peruse The French Laundry, Per Se, it is to fall into a foodie wonderland created by a culinary imagination without borders, at least in terms of the fanciful, the elusive, the startling, the amusing, and the doubtlessly delicious. In this world, even the familiar is something different. . . . It' s a book to inspire dreams, like the 2020 version of the old Sears Roebuck ' Dreambook, ' a catalog for foodies as well as young chefs. " --Napa Valley Register
Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. 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. In 2017, as part of the Ment' or BKB Foundation-established with chefs Jerome Bocuse and Daniel Boulud-Keller led Team USA to win the Bocuse d' Or competition in Lyon, France, for the first time ever.
Status: Active
ISBN-13: 9781579658496
Published: 13 Oct 2020
Published In: United States
Imprint: Artisan Division of Workman Publishing
Publisher: Artisan
Format: Hardback
Height: 279mm
Width: 279mm
Pages: 400

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