The French Laundry Cookbook

by Thomas Keller

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from the publisher

Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley – "the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times – is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautes beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monte to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, "The French Laundry Cookbook" captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen--no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience "Wine Spectator" described as "as close to dining perfection as it gets."
Original Publisher
Artisan
Date of publication
1999
ISBN
1579651267

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

Noam Ben-Ami

Host of Platypus (San Francisco pop-up)

Sue Carter

Oenophile and Home Cook

Andrew McConnell

Executive Chef and Owner

Béatrice Peltre

Food writer, stylist, and photographer

Anthony Power

Chef and author

David Moore

Restaurateur

Andrew Pern

Chef and owner, The Star Inn at Harome

Adam D’Sylva

Executive Chef

Jason Atherton

Chef and restaurateur

Sabrina Ghayour

Cook and food writer

Gary Rhodes

Chef, restaurateur, author

Peter Gilmore

Executive Chef, Quay Restaurant and Bennelong

Dan Hong

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

Alexander Rozin

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

Raymond Blanc

Chef Patron

Paul A Young

Master Chocolatier & Director, Paul A. Young fine chocolates

Chris Young

Co-founder of ChefSteps and author

Andrew Blake

Owner and chef, Blakes Feast

Justin Burdett

Executive Chef/Owner, Local Provisions

Candy Argondizza

ICC's Vice President of Culinary and Pastry Arts

David Higgs

Chef, restaurant owner and partner

George Kao

Director of Sales, Sun Noodle

Chase Kojima

Executive Chef of Sokyo and Kiyomi

Tyson Cole

Partner/executive chef

Russ Parsons

Food columnist of LA Times

Gavin Kaysen

Chef/Owner

Philip Howard

Chef and Owner, The Square

Daniel Doherty

Executive chef, Duck & Waffle

Alexander Talbot

Author and Blogger at Ideas in Food

Scott Hallsworth

Chef and restaurateur

Jonah Straus

Founder and principal of Straus Literary

Vikas Khanna

Chef, restaurateur, food writer

Barry Smith

Professor

Gabriel Rucker

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

Dalton Wilson

Owner and executive chef, DW Bistro

Carianne Wilkinson

Vice-principal of Silwood Cookery School

Maxime Bilet

Founder of Imagine Food and author

Luke Mangan

Chef/Restaurateur

Daniel Klein

Chef and filmmaker

David Gillmore

Head Chef at James Street South, Belfast

Michael Rantissi

Kepos Street Kitchen & Kepos & Co

Jamie Bissonnette

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

Matt Abé

Chef de Cuisine, Restaurant Gordon Ramsay