The French Laundry Cookbook
by Thomas Keller
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Book Reviews of The French Laundry Cookbook
Book Review: Novice Chef's This is Not For You
Summary: 5 Stars
Well that's not strictly true. This book is so artistically designed that it can be used to inspire the novice chef however the recipes inside are too complicated for beginners. I read the reviews below and apparently people who didn't like this book had no idea what is was they were buying. This is the cook book based on the recipes Keller uses in the French Laundry! All you whiny amateurs complaining that the reicpes are too difficult-IT'S NOT FOR YOU! I am a home chef and true there are quite a few recipes I cannot attempt yet but I can handle most of them. Keller is very comforting to the reader, letting us know it's okay if we just want to make one particular part of a recipe and that with practice we will get better.
Some people clame to have found better recipes for the food presented in this book elsewhere but to them I have only this to say: Thomas Keller is recognized the world over as one of the gods of cuisine and while you may think other recipes are equal they are only inferior renditions dumbed down for amateurs. Finally there are some who would complain that the ingredients are too expensive that Keller calls for. To those who say so I have this to say. The meals at the French Laundry can cost up to $200 per meal so if you can make it yourself for less than that you are saving money. I hope this rant hasn't turned you off of this wonderful book, just be aware of what you are getting.
Book Review: This is my bible
Summary: 5 Stars
Yes, this book in not for the cook who wants to grab a few recipes and try to reproduce food from arguably one of the best restaruants in this country. Nor should it be. Yes, this book may not be for the average cook at first glance because a lot of the recipes are time consumming and require a solid foundation in classical cooking, but this book is not about recipes. It is all about the personal approach one takes on cooking and the willingness to make the best food you can possibly make in any situation. The choices a cook makes when he or she cooks is all about who they are as a cook. In a world of fast food and cooking shortcuts Thomas Kellar emplores us to make the effort to cook again. I am a professional chef of 27 years and a culinary instructor and I refer young cooks to this book all the time. They may not always have the abilty to do what is in the book, but they have the ability to try. They learn about the possibilities they have. That is all Thomas Kellar asks of us, to cook no matter what level one is at. If this book inspires you to learn one thing from it or to even pick up another book and learn something or to cook with just a little more care it will be well served. This is not some recipe cookbook that will fade away with the trends and the passing of time. It is a book that your cooking soul can return to for nourishment time and time again.Book Review: Pinacle
Summary: 5 Stars
I just finished making 'Pan Roasted Striped Bass with Artichoke Ravioli and Barigoule Vinaigrette' for my wife for Valentine's day. I picked this one because it looked like an easier recipe. It was challenging, took two days to make, I had to substitute several items, but it was worth it. Not only was it the best thing I ever made, it was the best I ever ate and I learned a lot in the process.
If you are looking for a challenge, this book is it. I would just give you one piece of advice. Don't feel that you have to do everything verbatim. I didn't make my own Ravioli Pasta and I had to use Haddock since Striped Bass was out of season, but again, this was the best meal I ever had. And I've been to some top restaurants in Boston, New York, Napa Valley and San Francisco.
This book will be worthless for a beginner. But if you've mastered the more difficult recipes from Gourmet magazine and the Food Network, this book is the greatest challenge and will be the greatest reward for you.
I'm too tired to think about trying another recipe for a couple of months, and too broke.
But you can bet I'll be 'window shopping' through the pages to get ahead on my next project.
My sincerest thanks to the authors for sharing their expertise.
Book Review: Great book.. if you know what you're getting
Summary: 4 Stars
Keller provides a fascinating view of perspective on cooking. The recipes here are valuable for their insight on technique, pairings of tastes and textures, and approach to cuisine. A few can be made by the reasonably capable home cook.
For someone looking for a 'how to" book for fancy meals, The French Laundry Cookbook will be only partly satisfying. The recipes are long and in many cases, quite complicated. The reader must understand that food like Keller's requires sometimes exotic ingredients, a great deal of time, and careful attention.
Someone who's looking to learn about how Keller approaches cooking and cuisine will find this book eminently satisfying. Whether you agree with his approach or not, he makes his message clear.
The much written-about rabbit anecdote is a gruesome part of the book, and it's not clear why it''s included. One can find a similar version of this story by the way in co-author Ruhlman's book about his experience in the Culinary Institute of America.
The best parts of this book are some of the techniques embedded in the recipes or mentioned as annotations, and the recipes for some of the components of the larger dishes. These can be made as side dishes or accompanyments that can be paired with other things.
Book Review: Perfection in the Kitchen- Experts Only
Summary: 5 Stars
Thomas Keller is cleary both a genius and a perfectionist in the kitchen. The recipes require special equipment, such as pastry rings, a tamis, a china cap, a chinois, a silpat, squeeze bottles, and others. Most of the recipes involve 3 or 4 or 5 parts, some recipes take multiple days to complete.The photography is beautiful, and might inspire you to visit his restaurant, as it did for me.
He explains his philosophy about cooking, and includes some personal stories, all which I found to be very good. Keller explains salt and pepper, the importance of respecting meat, the importance of straining and skimming, and others.
The clean design of the book focuses on the food, their are no distractions.
Recipes I have made with success
-Black Sea Bass with Parsnip Puree, Arrowleaf Spinach and Saffron Vanilla Sauce
-Comice Pear "Strudel" with Chestnut Cream, Pear Syrup, Creme Anglaise and Pear Chips (this one takes forever, but is worth it)
-Sweet Potato Agnolotti with Sage Cream, Brown Butter, Prosciutto and Fried Sage Leaves (Agnolotti are similar to ravioli)
-Creamy Maine Lobster Broth
-Parmesan Lace Baskets with Goat Cheese
Overall, a fantastic book for serious chefs who are in no rush whatsoever.