Showcases dishes that can be made everyday, with insider tips, secrets, tricks and anecdotes accompanying 200 recipes for classics such as fried chicken, roast lamb and apple fritters...
Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro...
In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods...
Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley--"the most exciting place to eat in the United States, " wrote Ruth Reichl in The New York Times--is a wizard,...
When The French Laundry Cookbook was published in 1999 (five years after the opening of the French Laundry restaurant), it broke the mold of all previous cookbooks; it has since come...
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