The French Laundry Cookbook

By Thomas Keller

Original Publisher
Artisan
Date of publication
1999
ISBN
1579651267

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Recommended by

Christopher Archambault

Chef

The French Laundry restaurant is a culinary benchmark recorded forever in this sacred book. A flawless must have made marvelous by the great technician and zen monk of cookery, Thomas Keller, the masterful food writer Michael Ruhlman and ground breaking photographer Deborah Jones. The detail, format and sheer style of this and Keller’s proceeding books set him apart from the tight pack at the top. This book presents one with some of the very best food devised, in such a way that much can be recreated with success in the home kitchen by a savvy cook. Buy it now.

Lisa Q. Fetterman

Cofounder and CEO of Nomiku

An iconic book that in many ways is the quintessential fine dining restaurant book. Nothing that came before comes close to matching the way it truly encapsulates the spirit and ethos of a great restaurant at the height of its powers. Aside from being hugely influential on all restaurant books since, it features a parable in which Thomas Keller murdalizes a bunny rabbit, which is basically the best, weirdest thing ever.

Dan Toombs

Food writer

I’ve been cooking as far back as I can remember. In 2000 my mum sent me a copy of this cookbook. It was everything I had always wanted in a cookbook. I think I’ve made every recipe in the book, some many times. The techniques I learned from The French Laundry have helped me to progress as a cook and inspired me to take many of my own recipes to the next level.

Ivan Orkin

Chef

This book was very inspirational when trying to find my path for the ramen shop. Good cooking is paying attention to detail and if it's one thing Thomas Keller does it's pay attention to detail. And the story about the rabbits has never left me!

Charlie Lee-Potter

Writer, broadcaster and academic

I don't get the hang of people who complain about cookery books that are so complicated that the recipes are impossible to make at home. Isn't that the point? To teach us something we didn't know and might not be able to achieve, even if we do.

Matt Goulding

Co-founder of Roads & Kingdoms and author of Rice, Noodle, Fish: Deep Travels Through Japan’s Food Culture

The benchmark by which all other restaurant cookbooks shall forever be judged, filled with gorgeous photography, fantastic writing, and the kinds of deep kitchen thinking that will forever alter the way its readers cook.

Rukmini Iyer

Food stylist and food writer

An amazing insight into the very best of restaurant cooking, with some of the recipes surprisingly achievable at home (with patience and time). Wonderful for reference as well.

Graham Garrett

Chef and owner of The West House

I still love this book as much as the first time I saw it. It made me realise the importance of the produce above technique. so much more than just a coffee table book.

Andy Ricker

Chef/Owner Pok Pok Restaurants

My first glimpse into modern, super technique heavy recipes, and a the Deep Throat of cookbooks, kicking off food porn as we know it today.

Bronte Aurell

Co-owner of ScandiKitchen

Okay, I rarely cook from it as the recipes take more time than allows a busy mother who runs her own business, but WOW its amazing.

John Birdsall

Food Writer

The recipes turn precise technique into joyful expression, an approach that has come to drive more than fine dining cookbooks.

Darren Purchese

Chef and owner, Burch & Purchese Sweet Studio

This book has inspired me throughout my career, way ahead of its time.

James Winter

Executive Editor, Saturday Kitchen

The greatest chef in the world lays down his how he does it.

Andrew Dargue

Executive chef/owner

I love the honesty and attention to detail in this book.

Donovan Cooke

Executive Chef and co-owner, The Atlantic Restaurant

Recommended by me...and everyone else it seems.

Russell Brown

Founder of Creative about Cuisine

A book about absolute attention to detail.

Daniel Galmiche

Chef

Very well made, lovely idea, very French.

Jonathon Sawyer

Chef/Owner The Greenhouse Tavern, Noodlecat, Trentina, Tavern Vinegar Co. Cleveland, OH

Truly the best modern American cookbook

Alexander Talbot

Author and Blogger at Ideas in Food

Russ Parsons

Food columnist of LA Times

Tyson Cole

Partner/executive chef

Gavin Kaysen

Chef/Owner

Luke Mangan

Chef/Restaurateur

Michael Rantissi

Kepos Street Kitchen & Kepos & Co

Chase Kojima

Executive Chef of Sokyo and Kiyomi

Anthony Power

Chef and author

David Moore

Restaurateur

Béatrice Peltre

Food writer, stylist, and photographer

Sue Carter

Oenophile and Home Cook

Adam D’Sylva

Executive Chef

Andrew McConnell

Executive Chef and Owner

Dalton Wilson

Owner and executive chef, DW Bistro

Alexander Rozin

Professor in the Department of Music Theory, History, and Composition

Jason Atherton

Chef and restaurateur

Sabrina Ghayour

Cook and food writer

Gary Rhodes

Chef, restaurateur, author

Chris Young

Co-founder of ChefSteps and author

Andrew Blake

Owner and chef, Blakes Feast

Justin Burdett

Executive Chef/Owner, Local Provisions

Carianne Wilkinson

Vice-principal of Silwood Cookery School

David Gillmore

Head Chef at James Street South, Belfast

Vikas Khanna

Chef, restaurateur, food writer

Paul A Young

Master Chocolatier & Director, Paul A. Young fine chocolates

Barry Smith

Professor

Noam Ben-Ami

Host of Platypus (San Francisco pop-up)

Peter Gilmore

Executive Chef, Quay Restaurant and Bennelong

Daniel Klein

Chef and filmmaker

Scott Hallsworth

Chef and restaurateur

Andrew Pern

Chef and owner, The Star Inn at Harome

Jamie Bissonnette

Co-chef/owner of Toro NYC, Toro Boston, and Coppa

Jonah Straus

Founder and principal of Straus Literary

Dan Hong

Executive Chef, Mr. Wong, Ms G’s, Papi Chulo, El Loco

Gabriel Rucker

Executive chef and co-owner, Le Pigeon and Little Bird

Matt Abé

Chef de Cuisine, Restaurant Gordon Ramsay

Candy Argondizza

ICC's Vice President of Culinary and Pastry Arts

Maxime Bilet

Founder of Imagine Food and author

George Kao

Director of Sales, Sun Noodle

Daniel Doherty

Executive chef, Duck & Waffle

Philip Howard

Chef and Owner, The Square

Raymond Blanc

Chef Patron

David Higgs

Chef, restaurant owner and partner

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