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The French Laundry Cookbook

   
지은이 Thomas Keller   |   출판사 Artisan Publishers  |   발행일 1999년 11월 01일   |   언어 : English
 
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판매가 84,000원62,200원 26%
마일리지 1% 840원
발행일 1999-11-01 | 중량: 2.31 kg | 사이즈: 28.5*28.6*3.2 cm
ISBN 1579651267 | 9781579651268
기타정보 원서 | 320쪽 | $ 60 | Hardcover
예상입고일 14~21일 소요예정 (근무일기준)
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    From the Publisher

    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."

    Table of Contents:
    Acknowledgments
    Pleasure and Perfection

    The Road to the French Laundry

    A Sad Happy Story

    Cornets

    About the Chef

    When in Doubt, Strain: Notes on How to Use This Book

    CANAPES

    The Law of Diminishing Returns

    The Mushroom Lady

    Soup

    Blini

    The Importance of Hollandaise

    Garden Canapes

    FIRST COURSE

    Big-Pot Blanching

    Hearts of Palm Grower

    Tools of Refinement: The Chinois and Tamis

    Agnolotti

    Truffles

    Foie Gras

    The Importance of Staff Meal

    FISH

    A Passion for Fish

    The Accidental Fishmonger

    Cooking Lobster

    Beurre Monte: The Workhorse Sauce

    Infused Oils

    MEAT

    The Importance of Trussing Chicken

    Salt and Pepper and Vinegar

    Braising and the Virtue of the Process

    The Pittsburgh Lamber

    Vegetable Cuts

    The Importance of Rabbits

    The Importance of Offal

    Stocks and Sauces

    Quick Sauces

    Powders

    CHEESE

    The Composed Cheese Course

    The Importance of France

    The Attorney Cheesemaker

    DESSERT

    Beginning and Ending

    The Ultimate Purveyors

    Sources

    List of Recipes

    Index
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