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

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.








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.

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

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