The French Laundry Cookbook

Synopsis

IACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley-"the 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 sautées 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 monté 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 kitchen-no 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."

About the Publisher

Artisan

Artisan Books, publisher of high-quality illustrated books including The French Laundry Cookbook, The Kinfolk Table and Design*Sponge Storey Publishing, a leading publisher of books for country living, covering gardening, cooking, craft, and animal care.

Summary

Chapter 1: The Kitchen

This chapter introduces the kitchen of the French Laundry, describing its layout, equipment, and organization. It emphasizes the importance of a well-equipped kitchen and the need for a clean and efficient workspace.

Real Example: The kitchen of the French Laundry is a state-of-the-art facility with top-of-the-line appliances and tools. The layout is designed for maximum efficiency, with work stations dedicated to specific tasks. The kitchen is also immaculately clean, with a strict system for cleaning and sanitizing.

Chapter 2: The Ingredients

This chapter discusses the importance of using high-quality ingredients and the techniques for selecting and preparing them. It provides guidance on how to source local, seasonal, and organic ingredients.

Real Example: Chef Thomas Keller sources ingredients from local farmers and purveyors to ensure the freshest and highest quality possible. He uses organic produce whenever available and carefully selects each ingredient to create balanced and harmonious dishes.

Chapter 3: The Techniques

This chapter covers the essential cooking techniques used at the French Laundry, including classic French techniques such as braising, roasting, and sautéing. It also introduces modern techniques such as sous vide and molecular gastronomy.

Real Example: One of the signature techniques at the French Laundry is "sous vide," which involves vacuum-sealing ingredients and cooking them in a precisely temperature-controlled water bath. This technique allows for incredibly tender and flavorful results.

Chapter 4: The Menu

This chapter explains how the menu at the French Laundry is developed and executed. It discusses the concept of seasonality, the balance of flavors and textures, and the importance of presentation.

Real Example: The menu at the French Laundry changes seasonally, featuring dishes that showcase the freshest ingredients available. Chef Keller takes great care in balancing flavors and textures to create dishes that are both satisfying and innovative. The presentation of each dish is also carefully considered, designed to enhance the dining experience.

Chapter 5: The Service

This chapter discusses the importance of excellent service in a fine dining restaurant. It provides guidelines for greeting and seating guests, taking orders, and serving food and beverages.

Real Example: The service at the French Laundry is impeccable, with servers who are knowledgeable, attentive, and passionate about their work. They provide detailed descriptions of each dish and make recommendations based on guests' preferences. The service team also ensures that every aspect of the dining experience is flawless.