The French Laundry Cookbook (The Thomas Keller Library)

I recently started trying to make recipes from this book. I definitely find it challenging in comparison to other cookbooks I’ve used but the results are beautiful. It’s encouraged me to plate better but also test my cooking skills. If you want to make your own ‘Michelin star’ style meals at home, then this is the book for you. If you just casually just want to cook a simple meal for your family, then this may not be best.

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.

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.

I cooked some of his recipes and they tasted amazing! I am not a good cook so it didn't look good as pictured in the book but I was surprised how it came out so well like a Michelin star restaurant quality! It takes time to prepare and cook like a whole weekend project but each step is simple and well described. I now understand why the restaurant is so expensive and will appreciate more when I have a chance to eat there (if I happen to be able to make a reservation). Here are the menus I have tried and came out really good: Canapés: * Sabayon of Perl Tapioca with Malpeque Oysters and Ostra Caviar I used different kind of oyster and didn't use caviar but still good! * "Linguine with White Clam Sauce I bought fresh pasta instead of making by myself. Garlic sauce was amazing! * Creamy Maine Lobster Broth The best way to utilize lobster body! * Blini with Roasted Sweet Peppers and Eggplant Caviar I never liked peppers and eggplant so much! Fish: * Sautéed Cod with Cod Cakes and Parsley Oil I especially liked the cod cakes. * Red Mullet with Palette d'Ail Doux and Garlic Chips I couldn't get red mullet so used different white fish instead. The garlic & egg palette was amazing! Meat: * Braised Prime Beef Short Ribs with Root Vegetables and Sautéed Bone Marrow Braised prime beef only can be a really good meal! Dessert: * Cream of Walnut Soup This was quick to make and tasted amazing! * Lemon Sabayon I used almond instead but still good.

It’s a very nice coffee table cookbook. I will probably never make anything out of it. I bought it for the nostalgia factor of having once had the privilege to dine at TFL. It was an experience that will probably never be repeated in my life and I have fond memories of the food and the service. I’m sure most foodies will really appreciate having some recipes.

Beautiful book for foodies: more a read than a reference

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.

Purchased this as a gift. A very good cookbook. Would like to sample some of the dishes but would need to go back to California.

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