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The French Laundry Cookbook (精装)
by Thomas Keller (Author) , Deborah Jones (Photographer)
| Category:
Cookbook, Original books |
| Market price: ¥ 468.00
MSL price:
¥ 458.00
[ Shop incentives ]
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| Stock:
Pre-order item, lead time 3-7 weeks upon payment [ COD term does not apply to pre-order items ] |
MSL rating:
 Good for Gifts |
| MSL Pointer Review:
The author Thomas Keller expresses his core value in this excellent book: "Cooking is not about convenience, and it's not about shortcuts. Take your time. Move slowly and deliberately, and with great attention." |
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AllReviews |
1 Total 1 pages 10 items |
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A reader (MSL quote), USA
<2007-02-07 00:00>
Chef Thomas Keller's first cookbook The French Laundry ia a beautiful book and a must read for any professional cook. While so many celebrity chefs try to cash in on their fame with a quick restaurant cookbook, Thomas Keller seems to be trying to do something much different. His book is more about how cooking "feels" rather than the actual physical process itself. The recipes are all very workable for a professional chef but would be difficult for home cooks to execute. It really doesn't seem to matter though, because just reading it is enough. The photographs are wonderful and the "zen like" narratives about food from the Chef and his support staff are fascinating. His love and respect for what he does certainly shines through. I think this cookbook is a definite classic and well worth the price. A absolute must-read for anyone interested in food.
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John Kelly (MSL quote), USA
<2007-02-07 00:00>
The French Laundry is a rarity in today's food world - a restaurant founded on traditional French cooking which turns out surprising and inventive fare that people actually enjoy eating. (For proof, try to get a reservation.) A major reason for this is the passion and dedication of chef Thomas Keller. Mr. Keller has shared his views on food, his recipes and methods, and his inspirations in this well-written and beautifully-photographed book. I brought my copy to the family Christmas gathering, and it was passed from hand to hand for days. My sister called me later to tell me "if you love me you will buy me one." That sort of says it all.
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A reader (MSL quote), USA
<2007-02-07 00:00>
This is a great book if you are looking for inspiration to bring to your own dishes. However, if you are simply looking for new recipes to try this would not be the best book to purchase. The recipes in this book require a great deal of culinary knowledge to create. On the positive side, this book is a great read because it contains some amazing photography coupled with high scale food. I thoroughly enjoyed this book and I would make some of the recipes for special occassions but the recipes are too costly and time consuming for everyday cooking for most people. If you are looking for inspiration and examples of creativty and innovation from a great restarant I would definately buy this book.
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M. Ross (MSL quote), USA
<2007-02-07 00:00>
This is a beautiful cookbook. It would make a great gift. Of course, I'm prejudiced because I have eaten at the French Laundry and would classify that dinner as unforgetable. The recipies are complicated and require a lot of time, but Keller gives you every detail necessary to make the dish. We've tried a couple of things, and they were definitely worth the time and trouble. It serves as a reference book as well because Keller explains many techniques. I love the pictures. Even if you don't cook anything out of it, it's lovely to have.
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Thomas Lelli (MSL quote), USA
<2007-02-07 00:00>
Yes, this book in not for the cook who wants to grab a few recipes and try to reproduce food from arguably one of the best restaruants in this country. Nor should it be. Yes, this book may not be for the average cook at first glance because a lot of the recipes are time consumming and require a solid foundation in classical cooking, but this book is not about recipes. It is all about the personal approach one takes on cooking and the willingness to make the best food you can possibly make in any situation. The choices a cook makes when he or she cooks is all about who they are as a cook. In a world of fast food and cooking shortcuts Thomas Kellar emplores us to make the effort to cook again. I am a professional chef of 27 years and a culinary instructor and I refer young cooks to this book all the time. They may not always have the abilty to do what is in the book, but they have the ability to try. They learn about the possibilities they have. That is all Thomas Kellar asks of us, to cook no matter what level one is at. If this book inspires you to learn one thing from it or to even pick up another book and learn something or to cook with just a little more care it will be well served. This is not some recipe cookbook that will fade away with the trends and the passing of time. It is a book that your cooking soul can return to for nourishment time and time again. |
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Trish Renehan (MSL quote), USA
<2007-02-07 00:00>
You must dine at the French Laundry to truly appreciate and understand what is behind the book. We had the honor of being invited back to the kitchen to meet Chef Keller and in awe of the precision and simplicity behind the scenes. We are still pinching ourselves. If you are "in the business" you must take yourself there and absorb every crumb.
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A reader (MSL quote), USA
<2007-02-07 00:00>
I was impressed by Keller's honesty, since the reciepes are very precise and descriptive. To agree with most everybody, it takes skill, patience and some experience to reproduce Keller's magic, but as you can probably imagine, it is worth all the time and effort. If you are not so sure about your culinary skills, go to the bookstore and read through this book before you buy.
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Bob Carpenter (MSL quote), USA
<2007-02-07 00:00>
Thomas Keller brings to food what the modernists such as van der Rohe and Le Corbusier brought to architecture: a disciplined geometry that distills classical elements to their pureset forms. Eggplant is reduced to its essence in a quenelle of Keller's "caviar". The accompanying potato "blini" are as light as air yet provide an intense potato flavor. Gazpacho is refined to a clear perfectly balanced nectar, peas to a verdant spring broth. Keller, like the modernists, is focused on bending ingredients to his will rather than presenting them in their natural form.
Whether you prefer Keller's platonic food or more rustic bistro fare, his cookbook is worth studying for the clinic it provides on basic French technique. As with most brilliant artists with a clearly articulated vision, Keller first mastered the basics. Tom Collichio, who was Keller's sous chef at Rakel in New York, presents a more down-to-earth version of much of the same technique in his "Think Like a Chef". I now consult Keller and Collichio on everything from vegetable stock to bordelaise sauce.
Surprisingly, there are many recipes, such as the gazpacho or bordelaise sauce, which are not at all difficult to make, and many others that can be easily simplified. Others start with ingredients like whole lobes of foie gras.
Deborah Jones's photographs are wonderful, ranging from black and white photojournalism in the kitchen through architectural renderings of Keller's food to still lifes of the restaurant and grounds awash in warm California light. The combination of huge format, high quality paper and fine printing make this book ideal for browsing, but difficult to fit in my tiny kitchen.
A worthwhile companion to this cookbook is the third of Michael Ruhlman's book "The Soul of a Chef" devoted to Ruhlman's experience of being introduced to Keller and the French Laundry prior to co-authoring the French Laundry Cookbook. |
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A reader (MSL quote), USA
<2007-02-07 00:00>
Dining at the French Laundry was fantastic. Owning the cookbook puts me no closer to enjoying the wonderful experience they provided. Our esteemed chef has shared his recipes, methods and philosophy - That is what this book is about. Altho I am foody who loves to cook, I have attempted one simple recipe from the book, with limited success. Do you really want to prepare a recipe that requires 5 addditional sub-recipes for all its components, and that for just One course? Don't expect to re-create the French Laundry experience. Just enjoy the book as a window on the world of that special place.
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Dr. Jekill (MSL quote), USA
<2007-02-07 00:00>
If you love food and you love books this one is a must have. It is worthy of every penny. This beautiful book includes 150 recipes from the French Laundry. Thomas Kellar goes to great lengths explaining technigues throughout so that you can create these wonderful recipes. There is even a section on how to use the book. Tips are plentiful throughout making preparing things such as Black Sea Bass with Sweet Parsnips, Arrowleaf Sinach, and Saffron-Vanilla Sauce a lot less daunting. Kellar is very particular about presentation and thus provides pointers in this respect as well. The pictures are breathtaking making for a beautiful book that I love to just even flip through and peruse. It makes for a good read as well as for good cooking! Recipes do take time and some ingredients require a bit of what seems like a scavenger hunt but it is all well worth the experience!
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1 Total 1 pages 10 items |
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