The French Laundry, Per Se [Keller, Thomas] on desertcart.com. *FREE* shipping on qualifying offers. The French Laundry, Per Se Review: Progressive thinking about food - I've been a professional chef for 25 years, so this sort of book is interesting to me. I've read his other books, and this one differs in that it's a refined vision of what he's been doing for decades. The recipes are even more precise in their measurements yet less reliant on mysterious methods than earlier books, and in the end the food represents an improvement of earlier methods, combinations and techniques. He and his chefs at both the New York and California locations have created intense versions of dishes like shrimp bisque, French onion soup, and fish and chips, while also providing some weirder and inspirational dishes like caviar with chocolate-hazelnut emulsion. This is a more professionally minded book, aimed at people who have the ambition for learning what the book puts forth. It is also rewarding to those who appreciate the longer "project" types of recipes that many restaurant chefs grapple with on a daily basis. Review: Fabulous book! - Such a special book, absolutely lovely! I ordered this for a friend as a birthday gift and he loved it! It was it wrapped in shrink wrap when it arrived, made the presentation even better!
| Best Sellers Rank | #133,879 in Books ( See Top 100 in Books ) #41 in Professional Cooking (Books) #66 in Pressure Cooker Recipes #910 in Regional & International Cooking & Wine |
| Customer Reviews | 4.8 4.8 out of 5 stars (1,332) |
| Dimensions | 11.25 x 1.5 x 11.25 inches |
| ISBN-10 | 1579658490 |
| ISBN-13 | 978-1579658496 |
| Item Weight | 5.75 pounds |
| Language | English |
| Part of series | The Thomas Keller Library |
| Print length | 400 pages |
| Publication date | October 27, 2020 |
| Publisher | Artisan |
N**F
Progressive thinking about food
I've been a professional chef for 25 years, so this sort of book is interesting to me. I've read his other books, and this one differs in that it's a refined vision of what he's been doing for decades. The recipes are even more precise in their measurements yet less reliant on mysterious methods than earlier books, and in the end the food represents an improvement of earlier methods, combinations and techniques. He and his chefs at both the New York and California locations have created intense versions of dishes like shrimp bisque, French onion soup, and fish and chips, while also providing some weirder and inspirational dishes like caviar with chocolate-hazelnut emulsion. This is a more professionally minded book, aimed at people who have the ambition for learning what the book puts forth. It is also rewarding to those who appreciate the longer "project" types of recipes that many restaurant chefs grapple with on a daily basis.
S**M
Fabulous book!
Such a special book, absolutely lovely! I ordered this for a friend as a birthday gift and he loved it! It was it wrapped in shrink wrap when it arrived, made the presentation even better!
A**.
Fancy
Fantastic book! Thomas Keller and team are legendary.
B**R
Great
Great deal
B**L
Greatest chef in America
Total winner
B**R
Must Have Cook Book
I am a chef and worked in michellin star restaurants as well. I love French laundry Recepies, chef thomas keller is the legend.
A**.
Vague Eggplant Recipe
On the positive side, it is a beautiful book with tons of great ideas and education. Well worth the money. But I like to cook from these high-level books. I'm making the eggplant parm. The eggplant roasted for the gallate is set aside permanently. I added some of it back in with the reserved charred eggplant at the end, but the recipe is not clear about the roasted eggplant. I cook from this level book all the time, and this was disappointingly confusing. As noted by another reviewer, the broccoli soup recipe calls for 1600g but appears to only use 650g in the instructions. Hopefully an errata page is developed if these problems are confirmed. I will update after a few more recipes.
C**A
The book is a work of art.
The French Laundry, Per Se is an absolute gem for anyone who loves the world of fine dining and cooking, in general. The book is as beautiful as it is inspiring, with stunning photography that makes it even more special. The recipes are detailed but surprisingly approachable. What really stands out is the philosophy behind it all—Thomas Keller’s deep respect for ingredients and his dedication to creating memorable experiences through food. It’s not just about cooking; it’s about embracing the joy and artistry of the culinary world. Best bday present.
D**K
Beau livre, des belles photos, et toujours la perspicacité d’un des meilleurs cuisiniers du monde!
B**N
Para todo seguidor y admirador de Keller, un gran aporte de su filosofía de trabajo y visión, mucha técnica! 💪🏼
A**G
Great book by Thomas Keller still in original packaging fast delivery.
M**O
Un excelente libro, Tengo la colección de libros de Thomas Keller y como siempre son grandes libros, de una excelente calidad. Las recetas no son sencillas de replicar en casa como por ejemplo en el caso del libro ad hoc at home, sin embargo son recetas de gran valía e inspiración para algún platillo.
D**N
Top ! Edel ! (um nicht zu sagen elitär ..) mein Sohn hat sich SEHR gefreut !
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