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The French Laundry cookbook

The French Laundry cookbook
The French Laundry cookbookThe French Laundry cookbookThe French Laundry cookbook
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44,25 €

Author: Thomas Keller
Susie Heller and Michael Ruhlman (collaboration), Deborah Jones (photographs)
Availability: 2 semanas
Language: Inglés
Format: Tapa dura, 326 pp, 28,5x28,5 cm
Publisher: Artisan, 1999, 9781579651268
Features: Fotografías a color
Publisher review:
Thomas Keller, chef/propietor of the French Laundry —"the most exciting place to eat in the United States," writes Ruth Reichl in The New York Times— is a wizard, a purist, a man obsessed with getting it right. His flavors have clarity and intensity. His methods dazzle. Every mouthful is an explosion of taste. This cookbook, Keller's first, is as satisfying as a French Laundry meal, a series of small, highly refined, intensely focused courses. One hundred fifty recipes and more than two hundred photographs capture the impact of this extraordinary food. Keller's wit and whimsy find expression in unique recipes (and titles) such as lobster-filled crOpes with a carrot emulsion sauce, topped with a pea shoot salad dressed lightly with lemon-infused oil ("Peas and Carrots"), or sautTed monkfish tail with braised oxtails, salsify, and copes ("Surf and Turf"). This is a book to cook from, to learn from, to savor.

About the author:
Thomas Keller is the only American-born chef to have two three-starred Michelin restaurants. He has nine restaurants and bakeries in the United States. In addition to The French Laundry (in Yountville), Per Se (in New York) and Bouchon (in Yountville, Las Vegas, and Beverly Hills), there are three Bouchon Bakeries (in Yountville, Las Vegas and New York), and Ad Hoc – his family-style Yountville restaurant, which features the comfort food he enjoyed while growing up. He was named America's Best Chef by Time magazine and is the only person to receive consecutive Best Chef awards from the James Beard Foundation. He is the author of:
- Ad Hoc.
- Under pressure.
- The complete Thomas Keller.
- Bouchon.
- The French Laundry cookbook.
Michael Ruhlman is recognized as one of the great translators of the craft and art of the chef for both home cooks and culinary professionals. He is a frequent contributor to The New York Times, Los Angeles Times, Gourmet, and Saveur and was a host on the PBS series Cooking Under Fire. He is author or co-author of numerous books:
- Ratio.
- The elements of cooking.
- The reach of a chef.
- The soul of a chef.
- The making of a chef.
- Charcuterie.
- Bouchon.
- A return to cooking.
- The French Laundry cookbook.
He lives in Cleveland with his wife, Donna, a photographer, and his daughter and son.
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