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The French Laundry, Per Se

The Art of Finesse

The French Laundry, Per Se
Thomas Keller By (author)
9781579658496
Product ID:  85849
$100.00
Hardback
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Available
2020/10/27
Artisan

Limited ***

11.0 X 11.0 in
400 pg


COOKING / Individual Chefs & Restaurants
COOKING / Regional & Ethnic / American / California Style
COOKING / Methods / Gourmet


Description

The cookbook mold is about to be broken again with a new book (the first since 2012) from America’s most celebrated chef, Thomas Keller—this time focusing on his legendary American fine dining institutions, the French Laundry and Per Se.

Reviews

“Recipes, beautiful photographs, and lessons learned from [Keller’s] decades of cooking.”
—NPR
 
“Inspirational and elaborate. . . . Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” 
Publishers Weekly, STARRED REVIEW
 
The French Laundry, Per Se vividly depicts the synergy between these celebrated kitchens through a series of iconic recipes, personal essays, gorgeous photography, stories about suppliers, and tips on fine cooking techniques. . . . Revelations include [Keller’s] approach to sourcing superior ingredients, encouraging young talent, and what it takes to cook and lead a business at the highest level. With nearly 400 pages, The French Laundry, Per Se is a fascinating and eloquent exploration of one of the most significant restaurant relationships in modern times.  
Departures

 “Culinary demigod Thomas Keller’s [new] cookbook . . . is a compendium of signature recipes from his two 3-Michelin star restaurants, an intimate look at how they operate in parallel, as well as a masterclass in fine dining kitchen fundamentals.”
Sunset

“If you’re looking to level up your home cooking, consider Thomas Keller’s new cookbook a masterclass.”
WWD

 “Keller poured his lifetime of knowledge from The French Laundry and Per Se into this cookbook that includes meticulously detailed recipes for seventy beloved dishes ranging from Smoked Sturgeon Rillettes on an Everything Bagel and Celery Root Pastrami to Steak and Potatoes and Peaches ‘n’ Cream. There are also a number of recipes for elevated basics like bechamel and ramen broth, along with notes on technique, stories about farmers and purveyors, and revelatory essays from the man himself. This is the foodie book of 2020.”
Cool Material

“To peruse The French Laundry, Per Se, it is to fall into a foodie wonderland created by a culinary imagination without borders, at least in terms of the fanciful, the elusive, the startling, the amusing, and the doubtlessly delicious. In this world, even the familiar is something different. . . . It’s a book to inspire dreams, like the 2020 version of the old Sears Roebuck ‘Dreambook,’ a catalog for foodies as well as young chefs.”
Napa Valley Register



Author Bio

Thomas Keller is the author of The French Laundry CookbookBouchonUnder PressureAd 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.