|
The
French Laundry Cookbook
FRENCH
LAUNDRY COOKBOOK; Reinventing American Cuisine
by
Thomas Keller published in November, 1999, is
now in its fourth printing and was selected to
receive these top honors at the IACP Cookbook
Awards out of more than 450 books submitted. .
.
The
French Laundry Cookbook
by Thomas Keller
with Susie Heller and Michael Ruhlman
photographs by Deborah Jones
bn.com Price: $35.00
Retail Price: $50.00
You Save: $15.00 (30%)
In-Stock: Ships 2-3 days
Format: Hardcover, 2nd ed., 325pp.
ISBN: 1579651267
Publisher: Artisan
Pub. Date: October 1999
ABOUT
THE BOOK
Annotation Winner of the 2000 IACP
Cookbook Award.
Reviews From Marian Burros - The New York Times
Obviously, practicality is not a strong point.
But as a testament to the work of one of the best
chefs in America and as a piece of art, it deserves
its honors...for those who want to impress their
friends and for those who just love to read cookbooks,
this may be $50 well spent. From Entertainment
Editors Weekly Editors You may never make it to
the famous Napa Vally restaurant, but you can
page through its cookbook, which is a big, splendid
affair, generous with text and pictures.
From
Ruth Reichl - The New York Times The most
exciting place to eat in the United States. From
S Irene Virbila - Los Angeles Times Magazine An
astonishing cook, blessed with rare intelligence
and impeccable taste.
From
Library Journal Although this stunning work
is structured in chapters ranging from canaps
to desserts, to consider it merely a "cookbook"
would be to trivialize its content and impact.
The French Laundry (in Yountville, CA) is one
of the most important restaurants in the United
States, and owner Keller is an articulate chef
with culinary principles. His philosophy: the
palate gets weary, so small and often exotic courses
should be designed to maximize the experience
of each flavor and texture. He defends tradition,
e.g., chickens must be trussed, and yet each recipe
is startlingly original. Although this is a complex
book for the average busy person--Keller advises:
"Take your time. Take a long time"--there are
also fairly simple dishes. Epitomizing a love
of ingredients (there is a resource guide to esoterica)
and an almost magical approach to food, this is
required for any real "cookbook" collection.--Wendy
Miller, Lexington P.L., KY Copyright 2000 Cahners
Business Information.
|
|
CHEF
PAUL PRUDHOMME'S LOUISIANA KITCHEN
Review
From
The Publisher:
Here for the first time the famous food of Louisiana
is presented in a cookbook written by a great
creative chef who is himself world-famous. The
extraordinary Cajun and Creole cooking of South
Louisiana has roots going back over two hundred
years, and today it is the one really vital, growing
regional cuisine in America. No one is more responsible
than Paul Prudhomme for preserving and expanding
the Louisina tradition, which he inherited from
its own Cajun background.
CHEF
PAUL PRUDHOMME'S LOUISIANA KITCHEN
Format: Hardcover, 1st ed., 351pp.
ISBN: 0688028470
Publisher: Morrow,William & Co
Pub. Date: April 1984
|
|
The
Making of a Chef:
Mastering Heat at the Culinary Institute of America
- Michael Ruhlman
Review
From The Publisher: In the ultimate food-lover's
fantasy, journalist Michael Ruhlman dons chef's
jacket and houndstooth-check pants to join
the students in Skills One at the Culinary Institute
of America, the most influential cooking school
in the country. His goal is to document the training
of America's chefs from the first classroom to
the Culinary's final kitchen, the American Bounty
Restaurant. The result becomes more than a rote
reportage of a school for cooks. Ruhlman learns
to cook as though his future depends upon it,
and this complete immersion enables him to create
the most vivid and energetic memoir of a genuine
culinary education on record. He learns fundamental
skills and information about the behavior of food
that make cooking anything possible. But he also
finds that a professional cook needs more than
just knowledge and skill. Ultimately Ruhlman propels
himself and his readers through a score of kitchens
and classrooms, from Asian and American regional
cuisines to lunch cookery and even table waiting,
in search of the elusive, unnameable elements
of great cooking.
Format:
Hardcover, 1st ed., 305pp.
ISBN: 0805046747
Publisher: Henry Holt & Company, Incorporated
|