By Thomas Keller
OCRed, Paginated and with a stunning TOC.
Thomas Keller, chef/proprieter of the French Laundry within the Napa Valley—"the most enjoyable position to devour within the United States," wrote Ruth Reichl within the big apple Times—is a wizard, a purist, a guy keen about getting it correct. And this, his first cookbook, is each piece as gratifying as a French Laundry meal itself: a sequence of small, impeccable, hugely sophisticated, intensely concentrated courses.
Most outstanding is how uncomplicated Keller's equipment are: squeegeeing the moisture from the outside on fish so it sautées fantastically; poaching eggs in a deep pot of water for excellent form; the preliminary steeping within the shell that makes cooking uncooked lobster out of the shell a cinch; utilizing vinegar as a taste enhancer; the repeated washing of bones for inventory for the cleanest, clearest tastes.
From leading edge soup strategies, to the correct technique to cook dinner eco-friendly greens, to secrets and techniques of serious fish cookery, to the construction of breathtaking truffles; from beurre monté to foie gras au torchon, to a wild and punctiliously unforeseen tackle espresso and doughnuts, The French Laundry Cookbook captures, via recipes, essays, profiles, and awesome images, one in every of America's nice eating places, its nice chef, and the foodstuff that makes either unique.
One hundred and fifty superlative recipes are detailed recipes from the French Laundry kitchen—no shortcuts were taken, no serious steps overlooked, all were completely demonstrated in domestic kitchens. in case you can't get to the French Laundry, now you can re-create at domestic the very event the Wine Spectator defined as "as just about eating perfection because it gets."
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Additional info for The French Laundry Cookbook
Reduce the heal to 350°F. and bake fratchc until stiff. Reserve I to 2 teaspoons of thc minced truffle to for an additional 20 to 25 minutes. When the gougeres arc done. they garnish the dip and stir the remaining truffle into the creme rraiche. should be a light golden brown color. When you break one open. it Add the truffle oil and season to taste with salt and pepper. should be hollow. the inside should be cooked but still slightly moist. 48 Preheat the oven to 300°F. FOR T H E C H IPS : Spoon the dip into a serving bowl and sprinkle with the reserved Remove the pans from the oven and serve the gougcres while hot.
Help keep the shellfish hot and give off a fragrant aroma. It can be kept FOR T H E "' CAPE l l l NI " : Using a mandoJine. -ineh-lengthwise slices from one side of the cucumber until you reach the seeds. Turn the cucumber and continue to cut slices from all four sides of the cucumber. indefinitely at room temperature. There are no specific proportions or spices for this mix. Use the salt as a base and mix in as much of each spice as you wish. Stack the slices and cut them lengthwise into 1/16-inch julienne strips to Mix the ingredients.
About 1/. cup in each serving cup or bowl. Top each serving of consomme covered. for several hours, or overnight. to gel . The consomme will keep with a quenelle (see page 274), or small oval scoop. me refrigerated Cor up to 3 days (after 3 days. it can be reboiled and kept for fraiche and sprinkle ,'lith the brunoise and. if using, grated lobster coral. I to 2 more days). For longer storage. Y M a i n e Lobsler B l'Olh Gazpacho 114 cup conolo oil 3 10bsler bodies 1 cup chopped red onIons (12 Ounces tOlal, see page 1 24), cut into quarters 1 cup chopped green bell pepper 1 112 cups chopped tomatoes 1 cup chopped English cucumber 1/2 cup chopped corrals 1 cup peeled and chopped tomatoes 1 bunch tarragon (1/2 ounce) 1 % teaspoons chopped garlic 2 cups heavy cream 1 112 teospoons kosher salt l obsters and cream is a luxurious combination.
The French Laundry Cookbook by Thomas Keller