The French Laundry cookbook /
Keller, Thomas,
The French Laundry cookbook / Thomas Keller with Susie Heller and Michael Ruhlman ; photographs by Deborah Jones. - Second edition. - ix, 325 pages : illustrations (some colour) ; 29 cm
Includes index.
Pleasure and Perfection -- The Road to the French Laundry -- A Sad Happy Story -- Cornets -- About the Chef -- When in Doubt, Strain: Notes on How to Use This Book -- Canapes -- The Law of Diminishing Returns -- The Mushroom Lady -- Soup -- Blini -- The Importance of Hollandaise -- Garden Canapes -- First Course -- Big-Pot Blanching -- Hearts of Palm Grower -- Tools of Refinement: The Chinois and Tamis -- Agnolotti -- Truffles -- Foie Gras -- The Importance of Staff Meal -- Fish -- A Passion for Fish -- The Accidental Fishmonger -- Cooking Lobster -- Beurre Monte: The Workhorse Sauce -- Infused Oils -- Meat -- The Importance of Trussing Chicken -- Salt and Pepper and Vinegar -- Braising and the Virtue of the Process -- The Pittsburgh Lamber -- Vegetable Cuts -- The Importance of Rabbits -- The Importance of Offal -- Stocks and Sauces"Quick" Sauces -- Powders -- Cheese -- The Composed Cheese Course -- The Importance of France -- The Attorney Cheesemaker -- Dessert -- Beginning and Ending -- The Ultimate Purveyors.
1579651267 9781579651268
99032473
French Laundry (Restaurant)
Cooking, French
TX719. / K35 1999
641.50979419
The French Laundry cookbook / Thomas Keller with Susie Heller and Michael Ruhlman ; photographs by Deborah Jones. - Second edition. - ix, 325 pages : illustrations (some colour) ; 29 cm
Includes index.
Pleasure and Perfection -- The Road to the French Laundry -- A Sad Happy Story -- Cornets -- About the Chef -- When in Doubt, Strain: Notes on How to Use This Book -- Canapes -- The Law of Diminishing Returns -- The Mushroom Lady -- Soup -- Blini -- The Importance of Hollandaise -- Garden Canapes -- First Course -- Big-Pot Blanching -- Hearts of Palm Grower -- Tools of Refinement: The Chinois and Tamis -- Agnolotti -- Truffles -- Foie Gras -- The Importance of Staff Meal -- Fish -- A Passion for Fish -- The Accidental Fishmonger -- Cooking Lobster -- Beurre Monte: The Workhorse Sauce -- Infused Oils -- Meat -- The Importance of Trussing Chicken -- Salt and Pepper and Vinegar -- Braising and the Virtue of the Process -- The Pittsburgh Lamber -- Vegetable Cuts -- The Importance of Rabbits -- The Importance of Offal -- Stocks and Sauces"Quick" Sauces -- Powders -- Cheese -- The Composed Cheese Course -- The Importance of France -- The Attorney Cheesemaker -- Dessert -- Beginning and Ending -- The Ultimate Purveyors.
1579651267 9781579651268
99032473
French Laundry (Restaurant)
Cooking, French
TX719. / K35 1999
641.50979419