The French Laundry, Per Se

The French Laundry, Per Se

The French Laundry, Per Se

Limited by a typical way of thinking, connected by live video, staffed by a framework of imaginative and gifted gourmet specialists, the kitchens of Thomas Keller's praised eateries—The French Laundry in Yountville, California, and as such, in New York City—are seeing someone in the realm of top notch food. Thoughts skip to and fro in a dance of inventiveness, information, development, and greatness. It's a relationship that is the actual encapsulation of cooperation, and of the entire being more prominent than the amount of its parts. And every last bit of it is caught in The French Laundry, Per Se, with fastidiously nitty gritty plans for 70 adored dishes, remembering Smoked Sturgeon Rillettes for an Everything Bagel, "The Whole Bird," Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches 'n' Cream.

Simply perusing these plans is an expert class in the cutting edge of cooking today. We figure out how to utilize a dehydrator to heighten the flavor and surface of leafy foods. To make the crunchiest covering with a cornstarch–egg white glue and potato drops. To restrict squander in the kitchen by aging vegetable decorations for sauces with a sudden profundity of flavor. Furthermore, that fundamental Keller quality, to take a work of art and reevaluate it: like the French onion soup, with a mushroom substance stock and trimming of braised meat cheeks and Comté mousse, or an exemplary crème brûlée reconsidered as a rich, velvety frozen yogurt with a fresh sugar tuile to mirror the caramelized covering.

All through, there are 40 plans for the rudiments to lift our home cooking. Some are old backups, similar to the best forms of beurre manié and béchamel, others more surprising, including a ramen stock (also known as the Super Stock) and a Blue-Ribbon Pickle.

Furthermore, with its notes on strategy, anecdotes about ranchers and purveyors, and brilliant expositions from Thomas Keller—"The Lessons of a Dishwasher," "Motivation Versus Influence," "Tolerance and Persistence"— The French Laundry, Per Se will change how youthful gourmet specialists, decided home cooks, and committed food darlings comprehend and approach their cooking.

About the Author
Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or Foundation—established with chefs Jérôme Bocuse and Daniel Boulud—Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.
I've been a professional chef for 25 years, so this sort of book is interesting to me. I've read his other books, and this one differs in that it's a refined vision of what he's been doing for decades. The recipes are even more precise in their measurements yet less reliant on mysterious methods than earlier books, and in the end the food represents an improvement of earlier methods, combinations and techniques. He and his chefs at both the New York and California locations have created intense versions of dishes like shrimp bisque, French onion soup, and fish and chips, while also providing some weirder and inspirational dishes like caviar with chocolate-hazelnut emulsion. This is a more professionally minded book, aimed at people who have the ambition for learning what the book puts forth. It is also rewarding to those who appreciate the longer "project" types of recipes that many restaurant chefs grapple with on a daily basis. --NHChef

Techniques and equipment are far beyond my ability or checkbook. Having said that I love the descriptions of all components of the recipes. In there I see bits and pieces I want to attempt and where I know I will be successful. I am in awe; I am inspired. I am chasing perfection. --Martha Haynes 

sublime. keller does it better than anyone. this is a classy book. completed during covid-19, it's wonderfully put together. the photography is stunning, of course, but so is keller's narrative. it provides a window into his remarkable world. it's remarkably refined and the acme of sophistication and finesse. --Picky Fella 

Download Cooking Ebook The French Laundry, Per Se | 33 Mb | Pages 399 | EPUB | 2020

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