The french laundry, per se [electronic resource].

Title
The french laundry, per se [electronic resource]. Thomas Keller.
Author
Keller, Thomas.
Publication
2020.
Electronic Resource
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Supplementary Content

Details

Additional Authors
OverDrive, Inc., distributor
Description
1 online resource
Series Statement
The Thomas Keller Library.
Subject
Cooking & Food
Genre/Form
Electronic books.
Reproduction (note)
  • Electronic reproduction.
ISBN
9781648290039
Author
Keller, Thomas.
Title
The french laundry, per se [electronic resource]. Thomas Keller.
Imprint
2020.
Type of Content
text
Type of Medium
computer
Type of Carrier
online resource
Series
The Thomas Keller Library.
Summary
Named one of Publishers Weekly ’s Best Books of 2020 “Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” — Publishers Weekly , STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se , with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream.   Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating.   Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle.   And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”— The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.
Reproduction
Electronic reproduction. New York : Artisan, 2020. Requires OverDrive Read (file size: N/A KB) or Adobe Digital Editions (file size: 81296 KB) or Adobe Digital Editions (file size: 33716 KB) or Kobo app or compatible Kobo device (file size: N/A KB) or Amazon Kindle (file size: N/A KB).
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Added Author
OverDrive, Inc., distributor
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Original 9781579658496
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eNYPL Book
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