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The French Laundry Cookbook (Englisch) Gebundene Ausgabe – 26. November 1999


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Produktinformation

  • Gebundene Ausgabe: 320 Seiten
  • Verlag: Workman Publishing; Auflage: 2nd ed. (26. November 1999)
  • Sprache: Englisch
  • ISBN-10: 1579651267
  • ISBN-13: 978-1579651268
  • Größe und/oder Gewicht: 28,7 x 3,2 x 28,6 cm
  • Durchschnittliche Kundenbewertung: 4.2 von 5 Sternen  Alle Rezensionen anzeigen (23 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 31.482 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
  • Komplettes Inhaltsverzeichnis ansehen

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Produktbeschreibungen

Amazon.de

To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world.

This cookbook provides 150 recipes exactly as they are used at Keller's restaurant. It is also his culinary manifesto, in which he shares the unique creative processes that led him to invent Peas and Carrots--a succulent pillow of a lobster paired with pea shoots and creamy ginger-carrot sauce--and other high-wire culinary acts. It offers unimagined experiences, from extracting chlorophyll to use in coloring sauces to a recipe for chocolate cake accompanied by red beet ice cream and a walnut sauce. You are urged to follow Keller's recipes precisely and also to view them as blueprints. To keep them alive, they must be infused with your own commitment to perfection and pleasure, as you define those terms.

Keller's story, shared through the writing of Michael Ruhlman, shows how this chef was both born and made. After winning rave reviews when he was still in his 20s, it took a more experienced chef throwing a knife at him because he did not know how to truss a chicken to open his eyes to the importance of the discipline and techniques of classical French cooking. To acquire these fundamental skills, he apprenticed at eight of the finest restaurants in France.

Grounded in classic technique, Keller's cooking is characterized by traditional marriages of ingredients, assembled in breathtakingly daring new ways, such as Pearls and Oyster, glistening caviar and oysters served on a bed of creamy pearl tapioca. Continually piquing the palate, his meals are a procession of 5 to 10 dishes, all small portions vibrantly composed. For example, Pan Roasted Breast of Squab with Swiss Chard, Seared Foie Gras, and Oven-Dried Black Figs require just three birds to serve six. The result: you are never sated, always stimulated.

The 200 photographs by Deborah Jones include more than just beauty shots: they show how to prepare various dishes; how Keller, shown stroking a whole salmon, respects his ingredients; and how the perfection of baby fava beans still nestled in the downy lining of their succulent pod, or the seduction of an abundance of fresh caviar, calls out the best from the chef. --Dana Jacobi

Synopsis

One hundred and fifty recipes are presented in this cookbook, many of them unique to the author's restaurant, such as lobster-filled crepes with a carrot-emulsion sauce, topped with a pea-shoot salad dressed lightly with lemon-infused oil, to name one of the simpler ones!

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Kundenrezensionen

4.2 von 5 Sternen

Die hilfreichsten Kundenrezensionen

6 von 6 Kunden fanden die folgende Rezension hilfreich Von Yalek Ho am 12. Juli 2000
Format: Gebundene Ausgabe
We got this cookbook last Christmas and used the recipets on the new year dinner. In the cookbook, most of the dishes are elegant and well present. But it did not mention how much works and patient are involved. We made the lobster soap and it took almost a whole day to cook it. Finally, we spent almost 3 days and 4 people to prepare for that dinner. However, most of the dishes were phenomenal. To be honest, I don't think I will try to use that cookbook again unless special occasion. But I truly enjoy the whole process. Cooking is not only to make a dish to eat. If I just want to eat, I will go to restaurant. But the process, the achievment and the joy are way more important. So, I still think this is a great cookbook. It give us more than food(after a long, painful process). It is the joy. Thank you, Mr. Keller.
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2 von 2 Kunden fanden die folgende Rezension hilfreich Von greg leaf am 14. Mai 2000
Format: Gebundene Ausgabe
Mixed thoughts, but glad we bought it. "Spectacular" is an appropriate description. Both the photography and the written insights are stunning. Not an everyday, or reference cookbook, it is a welcome change of pace. It shows how the other "one per cent" live. It will stay in our collection; a special book with limited application, but a very valuable insight into an alternative approach to food and nourishment. It helps me define the upper limits of cuisine.
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1 von 1 Kunden fanden die folgende Rezension hilfreich Von Ein Kunde am 12. Januar 2000
Format: Gebundene Ausgabe
A beautiful book that is nice to browse through for the non-culinary inclined and inspirational to those who love to cook. Keller is a genius, that is evident in the recipes. However, to successfully recreate a French Laundry meal from this book will be a daunting task for the more experienced home cook and virtually impossible for a beginner. The small portion sizes require at least 4 or 5 dishes to comprise an entire meal (although the recipes may be scaled up to more typical serving sizes without much problem). The book can be pretentious (witness the blurb entitled 'the importance of offal'), includes recipes that 99.9% of readers will not bother to attempt (stuffed pigs heads, for example) and more than a few recipes require a very well equipped kitchen to pull off (juicers, mandolines, silipat baking sheets, variety of strainers, etc...), but all seem accessible if you take your time and have mastered some basic cooking skills. A very fun and informative book for those who love to cook and enjoy a challenge in the kitchen. If you are serious, you will have a blast, learn a lot, and eat some spectacular food. If the food tastes this good when I make it, I can only imagine how good it is at the restaurant.
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1 von 1 Kunden fanden die folgende Rezension hilfreich Von John M. Kelly am 31. Dezember 1999
Format: Gebundene Ausgabe
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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1 von 1 Kunden fanden die folgende Rezension hilfreich Von James R Collins am 30. November 1999
Format: Gebundene Ausgabe
Keller is, as you have probably surmised from the other reviews, the consumate chef's chef. Food at the French Market is spectacular and the book is worth having if you are interested in cooking at all. However, do not expect to rush home after a busy day and prepare one of these dishes. I would call the ingredient list "Gourmet" and many of the preparations "advanced." Your average main course prep time will be two to three hours (not including shopping). That said, the menus I have tried are accurate and clear in instruction. Guests at your upcoming dinner parties will rave about your culinary prowess.
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1 von 1 Kunden fanden die folgende Rezension hilfreich Von Lady Baggs am 13. Dezember 1999
Format: Gebundene Ausgabe
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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1 von 1 Kunden fanden die folgende Rezension hilfreich Von Robert F. Weir am 1. Juni 2000
Format: Gebundene Ausgabe
Let's face it. I collect many cookbooks because they are just plan interesting to look at. If there are recipes inside that make my life even more enjoyable, all the better. This book falls into that category. While I may make four or five recipes out of this book, I absolutely love the photography! I want to go to the restaurant someday and it's great to daydream about my trip by looking at the fabulous photography in this book.
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1 von 1 Kunden fanden die folgende Rezension hilfreich Von eve alintuck am 10. Mai 2000
Format: Gebundene Ausgabe
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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