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 saut?es 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.




?