Complete Keller

ISBN-10: 157965293X
ISBN-13: 9781579652937
Edition: 2006
List price: $100.00 Buy it from $62.25
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Description: From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever published-now packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover. First there was French Laundry in Napa  More...

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Book details

List price: $100.00
Copyright year: 2006
Publisher: Artisan
Publication date: 9/30/2006
Binding: Hardcover
Pages: 696
Size: 11.25" wide x 11.50" long x 3.00" tall
Weight: 11.990
Language: English

From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever published-now packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover. First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, "so that I'd have a place to eat after cooking all night at the French Laundry," and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this year's opening of the Bouchon Bakery in New York City, and last year's momentous Michelin guide that awarded Keller's Per Se the top honors, Keller is increasingly in the limelight-and his inventive, delicious food is increasingly in the consciousness of a national audience. The Complete Keller is the perfect gift for anyone who loves fine food.

Acknowledgments
Pleasure and Perfection
The Road to the French Laundry
A Sad Happy Story Cornets
About the Chef When in Doubt, Strain: Notes on How to Use This Book
Canapes
The Law of Diminishing Returns
The Mushroom Lady
Soup Blini
The Importance of Hollandaise
Garden Canapes
First Course
Big-Pot Blanching
Hearts of Palm
Grower Tools of Refinement: The Chinois and Tamis
Agnolotti Truffles Foie Gras
The Importance of Staff Meal
Fish
A Passion for Fish
The Accidental Fishmonger Cooking
Lobster Beurre Monte: The Workhorse Sauce Infused Oils
Meat
The Importance of Trussing
Chicken Salt and Pepper and Vinegar
Braising and the Virtue of the Process
The Pittsburgh Lamber Vegetable Cuts
The Importance of Rabbits
The Importance of Offal
Stocks and Sauces
Quick Sauces
Powders
Cheese
The Composed Cheese Course
The Importance of France
The Attorney Cheesemaker
Dessert
Beginning and Ending
The Ultimate Purveyors Sources
List of Recipes
Index

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