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by Thomas Keller
The French Laundry in Napa Valley has been described as "the most exciting place to eat in the United States" by Ruth Reichl in The New York Times. Now, for the first time, 150 of chef/proprietor Thomas Keller's recipes are exactly described in this beautiful, large format cookbook. No shortcuts have been taken, no critical steps ignored, and all have been thoroughly tested in home kitchens. It's the next best thing to eating at the French Laundry. With incredible photography, this book is part of a growing genre of cookbooks loosely described as "food porn". Hardcover, 325 pgs.
The French Laundry in Napa Valley has been described as "the most exciting place to eat in the United States" by Ruth Reichl in The New York Times. Now, for the first time, 150 of chef/proprietor Thomas Keller's recipes are exactly described in this beautiful, large format cookbook. No shortcuts have been taken, no critical steps ignored, and all have been thoroughly tested in home kitchens. It's the next best thing to eating at the French Laundry. With incredible photography, this book is part of a growing genre of cookbooks loosely described as "food porn". Hardcover, 325 pgs.