The French Laundry Cookbook

The French Laundry Cookbook is a culinary masterpiece that brings the artistry of Thomas Keller's renowned restaurant into your kitchen. With 150 meticulously tested recipes, it offers an in-depth exploration of refined techniques and flavor layering. While the dishes are complex and time-consuming, the clear instructions and stunning photography make the journey rewarding. This book is not just a collection of recipes; it's an educational experience for those serious about elevating their cooking skills

I purchased this cookbook after watching the Antichef on yt. I am extremely grateful of his coverage of this book. This cookbook isn't just a catalog of recipes that one skims over. The insight and wisdom that was found in this book is wonderful. Starting off not knowing much about cooking, I shrug off over complicated recipes often times, however, he breaks it down extremely well step by step. Furthermore, his reminder that you don't have to prepare everything in a recipe, if you don't want the main ingredient, still try making the sauce or vinaigrette. I don't know why that never occurred to me. I do truly appreciate not only the delicious recipes in this cookbook, but the wisdom and the story of him. Definitely recommend.

This is a wonderful book. It has great pictures and great recipes. I gave it to a friend that is an amateur chef and he loved it. It is one of the nicest cookbooks I have ever found! It is so nice that it could serve as a coffee table book. It is geared for the more advanced chef. Awesome book…

It was a fast shipment

Must have in any kitchen

Was I sober when I ordered this book? What was I thinking...? (I mean this with humor). If you are not a professional chef, or maybe if you are, this book will be... humbling. It’s beautiful, of course, and humongous. It’s obviously not meant to be a grab-and-cook cookbook, but certainly built as a coffee table book. The stories are interesting, I loved learning about the mushroom lady (I’m not really someone who reads cookbooks for entertainment, though I can appreciate this, especially from a world renowned chef). I’m familiar with the French Laundry, but not *that* familiar, and as a lowly home cook who wants to cook interesting and thoughtful meals, this book is just way over my level - both in technique and energy. I think these could be fun recipes to try as an activity with family or a loved one or just on a day you have to yourself, but these aren’t recipes you’ll be whipping out regularly to feed your kids, especially if you have other things you need to do with your day, it just would require so much time and effort for what amounts to mostly bite-sized (but undoubtedly delicious) dishes. I’m honestly not sure I’ll ever attempt any recipes in this book, but I’m keeping an open mind. I just don’t know if I have the sheer patience and energy, let alone the tools in my kitchen or the availability of ingredients near me. So, like I said, I don’t really know what I was thinking when I bought this, and that’s on me. Maybe I’ll appreciate it more down the line once I’ve been cooking more and as I slowly grow my own experience and skill (and curiosity) in the kitchen. But for now, it’ll probably sit on my bookshelf making me look classier than I am, and I’ll try to crack it open now and then to remind myself that food should of course taste good, but it can be beautiful and artistic and creative, too.

The easiest way to put this book into it's unique perspective is with an amusing metaphor. This is the sort of book that hardcore foodies and regular line chefs alike read in the same way that a horny teenage boy will oogle a drop-dead gorgeous penthouse centerfold ... the essential experience is one of vicarious (but maddeningly indirect) communion with utterly impractical & unnattainable perfection. The recipes that Thomas Keller creates & serves at The French Laundry in Napa Valley California (which is widely acknowledged as one of the greatest restaurant experiences in America) simply cannot be made at home, or even in 95% of most restaurants, without the aid of a top-flight fully staffed "brigade system" of supporting chefs, along with a commitment to using nothing but the absolute best and freshest high-end ingredients available, without regard to labor or cost. The average chef, hardcore or not, simply doesnt keep (for example) a speed rack of 12 varieties of freshly made herb oils, 12-15 varieties of freshly made and perfectly clarified and reduced demi-glaces of assorted wild game, veal, beef, and lobster on hand ... and that's just for sauce bases and garnishes. Even the simpler recipes with relatively few ingredients are all difficult, if not impossible to make, without 'brigade' support, because the ingredients required aren't commonly available (or are of insufficient quality/freshness), and require skills and/or time commitments that are beyond one's ability, impractical, or both. And even if you DO succeed in making a given dish, the essence of 'amuse bouche' is to enjoy only a tiny portion (a mere 1-2 bites) before palate fatigue can mute the expience. Like I said ... most home chefs arent going to expend copious manhours making a dish that you're only supposed to have 1-2 worshipful tastes of. So, this is a book that you read because you want to commune, in some small way, with the mindset and spirit of the man who authored it ... and Thomas Keller is all about the quest for brief moments of sublime perfection. He will stop at nothing to attain the perfect taste experience. That's what "amuse bouche" (small 1 bite appetizers) are all about. It's a humbling experience to buy and avariciously savor, from cover to cover, an entire cookbook, and STILL know that it's unlikey that you'd ever be able to do justice to even a tiny handful of the recipes described within. Very highly recommended ... but also wildly impractical for most home cooks.

Un libro hermoso en el diseño, las anécdotas del chef son interesantes y reflexiones para quien se dedica a la cocina, eso sí las recetas son de nivel de chef profesional y a pesar de que muchas son relativamente sencillas las técnicas requieren de un entrenamiento previo. Es un libro que debe tener quien siente que quiere llegar a un manejo más elevado de las técnicas de cocina. Claro algunos ingredientes son difíciles de conseguir en México.

Great product, with excellent delivery time, and in good condition, good communication with seller. Another optimal buying experience with amazon.

I just received it.. cover was torn.

Th Keller est sans nul doute l'un des meilleurs chefs américains. Ce livre est à l'image de sa cuisine: précis, rigoureux, original. Les recettes sont un peu longues, mais, avec un peu d'application, il est possible d'obtenir un résultat époustouflant

my book plsplspls..