The French Laundry Cookbook

by Thomas Keller

ISBN-10: 1579651267
ISBN-13: 9781579651268
Region: USA
Publisher: Artisan
Publication Date: November, 1999
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Recipe Index

Recipesort icon Page Rating
Artichokes Barigoule 63
0
Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette 239
0
Bacon and Eggs. Soft Poached Quail Eggs with Applewood-Smoked Bacon 18
0
Balsamic Glaze or Port Wine Glaze 238
0
Banana Split. Poached-Banana Ice Cream with White Chocolate-Banana Crêpes and Chocolate Sauce 280
0
Basil Oil 166
0
Beet Powder 233
0
Bellwether Farm Baby Lamb-Five Cuts served with Provençal Vegetables, Braised Cipollini Onions, and Thyme Oil 198
0
Black Sea Bass with Sweet Parsnips, Arrowleaf Spinach, and Saffron-Vanilla Sauce 146
0
Blini with Bottarga di Muggine and Confit of Tomato 40
0
Blini with Roasted Sweet Peppers and Eggplant Caviar 41
0
Bouquet Garni 63
0
Braised Breast of Veal with Yellow Corn Polenta Cakes, Glazed Vegetables, and Sweet Garlic 192
0
Braised Stuffed Pig’s Head with Sauce Gribiche 214
0
Brunoise 155
0
Butter-Poached Maine Lobster with Leeks, Pommes Maxim, and a Red Beet Essence 125
0
Caesar Salad. Parmigiano-Reggiano Custards with Romaine Lettuce, Anchovy Dressing, and Parmesan Crisps 251
0
Candied Apple. Crème de Farine with Poached Apples and Ice Cream 296
0
Carnaroli Risotto with Shaved White Truffles from Alba 88
0
Carpaccio of Yellow Tuna Niçoise 96
0
Carrot Oil 166
0
Carrot Powder 232
0
Cauliflower Panna Cotta with Beluga Caviar 22
0
Chaource with Red Plums, Clove-Scented Oil, and Lola Rossa 239
0
Chesapeake Bay Soft-Shell Crab “Sandwich” 93
0
Chestnut Agnolotti with Fontina and Celery Root Purée 82
0
Chicken Stock 226
0
Chips and Dip. Potato Chips with Truffle Dip 48
0
Chive Oil 166
0
Chocolate Cakes with Red Beet Ice Cream and Toasted Walnut Sauce 302
0
Chocolate Fondant with Coffee Cream and Chocolate Dentelles 300
0
Citrus Powder 232
0
Citrus-Marinated Salmon with a Confit of Navel Oranges, Beluga Caviar, and Pea Shoot Coulis 140
0
Clam Chowder. Sautéed Cod with Cod Cakes and Parsley Oil 142
0
Clarified Butter 125
0
Coffee and Doughnuts. Cappuccino Semifreddo with Cinnamon-Sugar Doughnuts 262
0
Concord Grape Jellies 308
0
Coral Oil 166
0
Cornets. Salmon Tartare with Sweet Red Onion Crème Fraîche 6
0
Corsu Vecchiu with Spiced Carrot Salad and Golden Raisin Purée 242
0
Court Bouillon 50
0
Cream of Blueberry Soup with Yogurt Charlottes 264
0
Cream of Walnut Soup 268
0
Creamy Maine Lobster Broth 35
0
Crèpes 127
0
Croutons 238
0
Curry Oil 167
0
Double Rib Lamb Chops with Cassoulet of Summer Beans and Rosemary 197
0
Dried Horseradish 233
0
Duck Stock 225
0
Dungeness Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette, and Frisée Lettuce 92
5
Eggplant Caviar 41
0
Eric’s Staff Lasagna 116
0
Fava Bean Agnolotti with Curry Emulsion 80
0
Fennel Oil 166
0
Fennel powder 233
0
Fish and Chips. Red Mullet with a Palette d’Ail Doux and Garlic Chips 156
0
Five-Spiced Roasted Maine Lobster with Port-Poached Figs and Sautéed Moulard Duck Foie Gras 133
0
French Laundry Béarnaise Mousseline 43
0
Fricassée of Escargots with a Purée of Sweet Carrots, Roasted Shallots, and Herb Salad 98
0
Garlic Chips 157
1
Gazpacho 35
5
Gewürztraminer-Poached Moulard Duck Foie Gras with Gewürztraminer Jelly 111
0
Gruyère Cheese Gougères 48
0
Head to Toe. Pig’s Head and Pig’s Feet 214
0
Hearts of Palm with Purée of Marrow Beans and Field Greens 70
0
Heirloom Tomato Tart with Niçoise Olive Tapenade, Mixed Field Greens, and Basil Vinaigrette 66
0
Herb Salad 97
0
How to Cook Tripe 209
0
Île Flottante. Slow-Baked Meringues with Crème Anglaise and Bittersweet Chocolate 290
0
Lamb Stock 224
0
Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpone Cream 294
0
Liver and Onions. Sautéed Calf’s Liver, Vidalia and Red Onion Confit, Onion Rings, and Vinegar Sauce 210
0
Lobster Consommé en Gelée 32
0
Macaroni and Cheese. Butter-Poached Maine Lobster with Creamy Lobster Broth and Mascarpone-Enriched Orzo 132
0
Mint Oil 166
0
Mushroom Powder 232
0
Mushroom Stock 227
0
Mustard Powder 233
0
Nectarine Salad with Green Tomato Confiture and Hazelnut Sabayon 272
0
Onion Powder 232
0
Oyster and Pearls. Sabayon of Pearl Tapioca with Malpeque Oysters and Osetra Caviar 23
0
Pacific Moi with Fresh Soybeans, Scallion and Radish Salad, and Soy-Temple Orange Glaze 154
0
Pan-Roasted Breast of Squab with Swiss Chard, Sautéed Duck Foie Gras, and Oven-Dried Black Figs 174
0
Pan-Roasted Maine Jumbo Scallops with Morel Mushrooms and Asparagus Purée 136
0
Pan-Roasted Striped Bass with Artichoke Ravioli and Barigoule Vinaigrette 152
0
Parmesan Crisps 37
0
Parmigiano-Reggiano Crisps with Goat Cheese Mousse 49
0
Parsley Oil 166
0
Pasta Dough 78
0
Pat-au-Feu. Braised Prime Beef Short Ribs with Root Vegetables and Sautéed Bone Marrow 188
0
Peanut Butter and Jellies 308
0
Peanut Butter Truffles 308
0
Pear Strudel with Chestnut Cream and Pear Chips 292
0
Peas and Carrots. Maine Lobster Pancakes with Pea Shoot Salad and Ginger-Carrot Emulsion 126
0
Pecorino Toscano with Roasted Sweet Peppers and Arugula Coulis 250
0
Pepper Confetti 97
0
Perail de Brebis with Frisée aux Lardons 257
0
Pickled Oysters with English Cucumber “Capellini” and Dill 24
0
Pig’s Feet with French Green Lentils 215
0
Pine Nut Crust 294
0
Pineapple Chop. Oven-Roasted Maui Pineapple with Fried Pastry Cream and Whipped Crème Fraîche 282
0
Poached Moulard Duck Foie Gras au Torchon with Pickled Cherries 106
0
Potato Gnocchi 90
0
Preparing Beurre Monté 135
0
Preparing Lobster Meat 124
0
Puff Pastry 297
0
Purée of English Pea Soup with White Truffle Oil and Parmesan Crisps 37
0
Red Wine Marinade 190
0
Roasted Garlic Purée 25
0
Roasted Guinea Fowl en Crèpinette de Byaldi with Pan Jus 178
0
Roasted Sweetbreads with Applewood-Smoked Bacon, Braised Belgian Endive, and Black Truffle Sauce 212
0
Rock Salt Mix 24
0
Roquefort Trifle with French Butter Pear Relish 256
0
Rosemary Oil 166
0
Roulade of Pekin Duck Breast with Creamed Sweet White Corn and Morel Mushroom Sauce 172
0
Saddle of Rabbit in Applewood-Smoked Bacon with Caramelized Fennel and Fennel Oil 207
0
Salad of Black Mission Figs with Roasted Sweet Peppers and Shaved Fennel 67
0
Salad of Globe Artichokes with Garden Herbs and Gazpacho 62
0
Salad of Haricots Verts, Tomato Tartare, and Chive Oil 64
0
Salad of Petite Summer Tomatoes with Vine-Ripe Tomato Sorbet 56
0
Sally Schmitt’s Cranberry and Apple Kuchen with Hot Cream Sauce 313
0
Salmon “Chops” with Celery and Black Truffles 137
0
Sauce Gribiche 214
0
Sautéed Atlantic Halibut with Summer Succotash and Rue-Scented Onion Glaze 144
0
Shrimp with Avocado Salsa 50
0
Soup and Sandwich. Grilled Farmhouse Cheddar, Early Girl Tomato Consommé, and Butter-Fried Chips 258
0
Spotted Skate Wing with Braised Red Cabbage and Mustard Sauce 161
0
Squab Spice 233
0
Staff Dressing 117
0
Strawberry and Champagne Terrine 275
0
Strawberry Sorbet Shortcakes with Sweetened Crème Fraîche Sauce 274
0
Surf and Turf. Sautéed Monkfish Tail with Braised Oxtails, Salsify, and Cèpes 162
0
Sweet Potato Agnolotti with Sage Cream, Brown Butter, and Prosciutto 81
0
Tasting of Potatoes with Black Truffles 86
5
Tempura Batter Mix 211
0
Tête de Moine with Sauerkraut and Toasted Caraway Seed Vinaigrette 243
0
Thyme Oil 166
0
Tomato Confit 64
0
Tomato Powder 233
0
Tongue in Cheek. Braised Beef Cheeks and Veal Tongue with Baby Leeks and Horseradish Cream 112
0
Truffle Infused Mushroom Stock 87
0
Trussing and Roasting Chicken 171
0
Vanilla Bean-Roasted Figs with Wildflower Honey-Vanilla Ice Cream 284
0
Veal Stock 222
0
Vegetable Stock 227
0
Velouté of Bittersweet Chocolate with Cinnamon-Stick Ice Cream 286
0
Venison Chop with Pan-Roasted Butternut Squash and Braised Shallots 199
0
Venison Stock 226
0
Verjus Sorbet with Poached Peaches 269
0
Vine-Ripe Tomato Sorbet with Tomato Tartare and Basil Oil 57
0
Warm Fruitwood-Smoked Salmon with Potato Gnocchi and Balsamic Glaze 91
0
Whipped Brie de Meaux en Feuilleté with Tellicherry Pepper and Baby Mâche 238
0
White Corn Agnolotti with Summer Truffles 83
0
White Truffle Oil-Infused Custards with Black Truffle Ragout 16
0
White Veal Stock 223
0
Whole Roasted Moulard Duck Foie Gras with Apples and Black Truffles 110
0
Yabba Dabba Do. Roasted Rib Steak with Golden Chanterelles, Pommes Anna, and Bordelaise Sauce 182
0
Yukon Gold Potato Blini 40
0
Yuzu Jellies 308
0
“Linguine” with White Clam Sauce 25
0
“Quick” Sauces 228
0
“Salad” du Printemps. Rhubarb Confit with Navel Oranges, Candied Fennel, and Mascarpone Sorbet 270
0

Publishers Information

About The French Laundry Cookbook

Publisher Web Link: http://www.workman.com/artisanbooks/

Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley—”the most exciting place to eat in the United States,” wrote Ruth Reichl in The New York Times—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 the Wine Spectator described as “as close to dining perfection as it gets.”

(http://www.workman.com/)

Author Information

About Thomas Keller

Author Web Link: http://www.tkrg.org/

Thomas Keller, one of the most recognized American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that’s both relaxed yet exciting. Good food coupled with a memorable social and sensual experience has always been Thomas’ focus. “Our food is serious,” he says, “but we also want people to have a good time with it.” If the reputations of his restaurants are any indication, he has succeeded.

A native of California, Thomas began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. After serving apprenticeships in Rhode Island, Florida, and the Catskills, he relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He followed with successful runs at La Reserve and Restaurant Raphael in New York. In 1986, Thomas opened his first restaurant, Rakel, also in New York, which resulted in extensive critical acclaim and a loyal clientele. Five years later, Thomas moved westward to California to work as executive chef at Checkers Hotel in Los Angeles.

In 1994, Thomas opened The French Laundry in Yountville, which quickly became a destination restaurant. His French bistro Bouchon debuted down the street in 1998, with Bouchon Bakery following five years later. He now has eight restaurants and two bakeries in the United States, including his home-style restaurant Ad Hoc also located in Yountville, Per Se and Bouchon Bakery in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills, as well as introduced his newest concept Bar Bouchon next door.

A man of exceptionally high personal standards, Thomas values genuine collaboration. He has successfully assembled an expert staff that shares his philosophy and vision, thus enabling him to concentrate on his many varied interests. He is the author of the award-winning “The French Laundry” and “Bouchon” cookbooks, as well as “Under Pressure,” on sous vide cooking. His latest book on family-style recipes, “Ad Hoc at Home”, was released in November 2009.

Thomas has collaborated with Raynaud and the design firm Level on a collection of simple, sophisticated white porcelain dinnerware called “Hommage” (in honor of the great French chef and restaurateur, Fernand Point); and has launched Modicum, a Napa Valley Cabernet, blended to best accompany the cuisine at The French Laundry and Per Se. He has also worked closely with the computer animation studio Pixar, consulting on the film Ratatouille, which won the 2007 “Best Animated Feature Film” category at both the Golden Globes and the Academy Awards.

In 2001, Thomas was named “America’s Best Chef” by Time magazine. In 2003, Johnson & Wales University conferred upon him the honorary Degree of Doctor of Culinary Arts for his contributions to the industry. Thomas has collected many accolades within the last decade, including consecutive “Best Chef” awards from the James Beard Foundation, the first chef ever to achieve this honor. In 2007 he added their “Outstanding Restaurateur” award to the roster, along with a “Chef of the Year” recognition from The Culinary Institute of America. He is the only US-born chef to hold multiple three star ratings by the Michelin Guide.

(http://www.tkrg.org/)

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