Thomas Keller, chef and proprietor 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. 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.
Published by Artisan
Hardcover 336 pages
11 X 11
