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Title: The French Laundry Cookbook by Thomas Keller, Susie Heller, Michael Ruhlman, Deborah Jones ISBN: 1-57965-126-7 Publisher: Artisan Pub. Date: January, 2000 Format: Hardcover Volumes: 1 List Price(USD): $50.00 |
Average Customer Rating: 4.21 (63 reviews)
Rating: 4
Summary: beautiful and delicious!!!
Comment: The French Laundry is a beautifully photographed gastronomic delight!! This book is not just a "cookbook" from the reknowned French Laundry restaurant of Thomas Keller located in the wine country of California, it is much, much more. It is the story of a young man having a respect for food, how it is grown and harvested, along with respect for those that spend their time nurturing the food. He takes great joy in taking great care and overlooking no detail in the preparation of food for those who will surely enjoy it. He wants to develop this love and respect for food in those who eat his creations! Michael Ruhlman writes the story of the French Laundry and of Thomas Keller as well as the stories of those that supply the lamb, rabbit, mushrooms, cheeses, wines and produce.
The story alone is worth the reading, but the recipes put it over the top!! While some of the recipes may be too detailed for many "home" cooks, there is so much variety in the recipes that everyone can find something to try!! This is classic French culinary food with a terrific American twist.
Rating: 5
Summary: Beautiful, beautiful book!
Comment: In case you haven't heard, The French Laundry cookbook's recipes range from pretty darn complex to "nearly-impossible-to-make-by-anyone-except-master-chefs-with-three-assistants". However, none of that matters. This is still my favorite cookbook in my collection because it's one of the most beautifully put together and well written cookbooks, scratch that, BOOKS, I've ever seen. The layout is gorgeous, it's full of incredible pictures and all of the short essays written by Thomas Keller (or a few other people) are well written and interesting, be it on an experience he had butchering rabbits to descriptions of plate decorations to the stories behind all the people who grow the vegetables, catch the fish and raise the lamb that goes into the dishes. I can't emphasize how beautiful this book is, it's truly a coffee table book as much as a cookbook. The dishes themselves are, as I said, all startlingly complex and many hav exotic ingredient. But they have been adapted for home cooks and even though I have yet to try any full recipes, there is a fair amount that seems to be within my reach of doing somewhat successfully, and I'm a teenager who's been cooking seriously for less than a year. I did try the garlic chips that accompany some other dishes and they were delicious by themselves, crispy, garlicky and wonderful. Still, even if you don't make one whole recipe, this is still a great book full of facinating stories, wonderful analysis of ingredients and, as I cannot say enough, incredible, incredible photography. I love this book.
Rating: 5
Summary: This is my bible
Comment: Yes, this book in not for the cook who wants to grab a few recipes and try to reproduce food from arguably one of the best restaruants in this country. Nor should it be. Yes, this book may not be for the average cook at first glance because a lot of the recipes are time consumming and require a solid foundation in classical cooking, but this book is not about recipes. It is all about the personal approach one takes on cooking and the willingness to make the best food you can possibly make in any situation. The choices a cook makes when he or she cooks is all about who they are as a cook. In a world of fast food and cooking shortcuts Thomas Kellar emplores us to make the effort to cook again. I am a professional chef of 27 years and a culinary instructor and I refer young cooks to this book all the time. They may not always have the abilty to do what is in the book, but they have the ability to try. They learn about the possibilities they have. That is all Thomas Kellar asks of us, to cook no matter what level one is at. If this book inspires you to learn one thing from it or to even pick up another book and learn something or to cook with just a little more care it will be well served. This is not some recipe cookbook that will fade away with the trends and the passing of time. It is a book that your cooking soul can return to for nourishment time and time again.
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Title: The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman ISBN: 0141001895 Publisher: Penguin USA (Paper) Pub. Date: 31 July, 2001 List Price(USD): $15.00 |
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Title: Amuse-Bouche: Little Bites That Delight Before the Meal Begins by Mary Goodbody, Tim Turner, Rick Tramonto ISBN: 0375507604 Publisher: Random House Pub. Date: 22 October, 2002 List Price(USD): $35.00 |
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Title: Nobu: The Cookbook by Nobuyuki Matsuhisa, Fumihiko Watanabe, Martha Stewart ISBN: 4770025335 Publisher: Kodansha International Pub. Date: October, 2001 List Price(USD): $37.00 |
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Title: The Professional Chef, Seventh Edition by Culinary Institute of America ISBN: 0471382574 Publisher: John Wiley & Sons Pub. Date: 05 September, 2001 List Price(USD): $70.00 |
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Title: Larousse Gastronomique by Prosper Montagne, Larousse Gastronomique ISBN: 0609609718 Publisher: Clarkson Potter Pub. Date: 02 October, 2001 List Price(USD): $75.00 |
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