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{"id":6735491727560,"title":"The French Laundry, Per Se","handle":"9781579658496","description":"\u003cdiv class=\"section short\"\u003e\n\u003ch4 class=\"push-top c12\"\u003eBy \u003ca href=\"https:\/\/www.workman.com\/authors\/thomas-keller\" sl-processed=\"1\"\u003eThomas Keller\u003c\/a\u003e\n\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section short c12 with-top-border article js-read-more\"\u003e\n\u003cdiv class=\"js-read-more-content\"\u003e\n\u003cstrong\u003eNamed a Best Book of 2020 by \u003ci\u003ePublisher's Weekly\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eNamed a Best Cookbook of 2020 by Amazon and Barnes \u0026amp; Noble\u003cbr\u003e\u003cbr\u003e“Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.”\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e—\u003ci\u003ePublishers Weekly\u003c\/i\u003e, STARRED REVIEW\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eBound 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. 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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 Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating.\u003cbr\u003e \u003cbr\u003eThroughout, there are 40 recipes for the basics to elevate our home cooking. 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class=\"section short\"\u003e\n\u003ch4 class=\"push-top c12\"\u003eBy \u003ca href=\"https:\/\/www.workman.com\/authors\/thomas-keller\" sl-processed=\"1\"\u003eThomas Keller\u003c\/a\u003e\n\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section short c12 with-top-border article js-read-more\"\u003e\n\u003cdiv class=\"js-read-more-content\"\u003e\n\u003cstrong\u003eNamed a Best Book of 2020 by \u003ci\u003ePublisher's Weekly\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eNamed a Best Cookbook of 2020 by Amazon and Barnes \u0026amp; Noble\u003cbr\u003e\u003cbr\u003e“Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.”\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e—\u003ci\u003ePublishers Weekly\u003c\/i\u003e, STARRED REVIEW\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eBound 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 \u003ci\u003eThe French Laundry, Per Se\u003c\/i\u003e, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream.\u003cbr\u003e \u003cbr\u003eJust 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 Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating.\u003cbr\u003e \u003cbr\u003eThroughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle.\u003cbr\u003e \u003cbr\u003eAnd 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”—\u003ci\u003eThe French Laundry, Per Se\u003c\/i\u003e will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.\u003c\/div\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e"}

The French Laundry, Per Se

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Named a Best Book of 2020 by Publisher's Weekly

Named a Best Cookbook of 2020 by Amazon and Barnes & Noble

“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

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 Consommé, 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 Comté mousse, or a classic crème brûlée 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 manié and béchamel, 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.

 

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