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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 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $100.00
Copyright year: 2006
Publication date: 9/30/2006
Size: 11.25" wide x 11.50" long x 3.00" tall
|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|
|The Law of Diminishing Returns|
|The Mushroom Lady|
|The Importance of Hollandaise|
|Hearts of Palm|
|Grower Tools of Refinement: The Chinois and Tamis|
|Agnolotti Truffles Foie Gras|
|The Importance of Staff Meal|
|A Passion for Fish|
|The Accidental Fishmonger Cooking|
|Lobster Beurre Monte: The Workhorse Sauce Infused Oils|
|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|
|The Composed Cheese Course|
|The Importance of France|
|The Attorney Cheesemaker|
|Beginning and Ending|
|The Ultimate Purveyors Sources|
|List of Recipes|