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Book Description
 
Named a Best Book of 2020 by Publisher's Weekly Named a Best Cookbook of 2020 by Amazon
and Barnes & Noble “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.
 
 
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