[DOWNLOAD] The French Laundry Cookbook Full
                      
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Book Description
 
2014 marks the twentieth 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.”  
 
 
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