The French Laundry Per Se

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Named a Best Book of 20 Named a Best Cookbook of the Year by the Los Angeles Times, Food & Wine, Saveur, and more, this is the definitive cookbook from Thomas Keller, one of the most respected chefs in the world. In it, he shares the wisdom, philosophy, and recipes—70 in all—that have made his two restaurants, The French Laundry in Yountville, California, and Per Se in New York, perennial contenders on the World's 50 Best Restaurants list. More than a collection of recipes, The French Laundry, Per Se is a master class in cooking. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.