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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
The recipes turn precise technique into joyful expression, an approach that has come to drive more than fine dining cookbooks.
Chef and owner, Burch & Purchese Sweet Studio
This book has inspired me throughout my career, way ahead of its time.
Executive Editor, Saturday Kitchen
The greatest chef in the world lays down his how he does it.
I love the honesty and attention to detail in this book.
Executive Chef and co-owner, The Atlantic Restaurant
Recommended by me...and everyone else it seems.
Founder of Creative about Cuisine
A book about absolute attention to detail.
Very well made, lovely idea, very French.
Chef/Owner The Greenhouse Tavern, Noodlecat, Trentina, Tavern Vinegar Co. Cleveland, OH
Truly the best modern American cookbook
Chef and filmmaker
Host of Platypus (San Francisco pop-up)
Owner and executive chef, DW Bistro
Executive chef, Duck & Waffle
Chef and restaurateur
Chef and Owner, The Square
Founder and principal of Straus Literary
Founder of Imagine Food and author
Vice-principal of Silwood Cookery School
Head Chef at James Street South, Belfast
Chef, restaurateur, food writer
Master Chocolatier & Director, Paul A. Young fine chocolates
Executive Chef, Quay Restaurant and Bennelong
Food columnist of LA Times
ICC's Vice President of Culinary and Pastry Arts
Director of Sales, Sun Noodle
Chef de Cuisine, Restaurant Gordon Ramsay
Executive chef and co-owner, Le Pigeon and Little Bird
Chef, restaurant owner and partner
Executive Chef, Mr. Wong, Ms G’s, Papi Chulo, El Loco
Co-chef/owner of Toro NYC, Toro Boston, and Coppa
Chef and owner, The Star Inn at Harome
Executive Chef/Owner, Local Provisions
Cook and food writer
Co-founder of ChefSteps and author
Chef, restaurateur, author
Owner and chef, Blakes Feast
Chef and restaurateur
Professor in the Department of Music Theory, History, and Composition
Oenophile and Home Cook
Food writer, stylist, and photographer
Executive Chef and Owner
Chef and author
Executive Chef of Sokyo and Kiyomi
Kepos Street Kitchen & Kepos & Co
Author and Blogger at Ideas in Food