Artisan The French Laundry, Per Se

I've been a professional chef for 25 years, so this sort of book is interesting to me. I've read his other books, and this one differs in that it's a refined vision of what he's been doing for decades. The recipes are even more precise in their measurements yet less reliant on mysterious methods than earlier books, and in the end the food represents an improvement of earlier methods, combinations and techniques. He and his chefs at both the New York and California locations have created intense versions of dishes like shrimp bisque, French onion soup, and fish and chips, while also providing some weirder and inspirational dishes like caviar with chocolate-hazelnut emulsion. This is a more professionally minded book, aimed at people who have the ambition for learning what the book puts forth. It is also rewarding to those who appreciate the longer "project" types of recipes that many restaurant chefs grapple with on a daily basis.

Just love this book, the photos and recipes are quite complicated but it is from a 3 star Michelin chef. I bought this to try and push myself and my cooking skills, as of yet have only tried bits of the menu to enhance what I am already cooking. Also there are some ingredients that as a home cook have not used before. Gorgeous book for a present or for anyone interested in upping their game at dinner parties (which I will attempt to do.

Beau livre, des belles photos, et toujours la perspicacité d’un des meilleurs cuisiniers du monde!

Para todo seguidor y admirador de Keller, un gran aporte de su filosofía de trabajo y visión, mucha técnica! 💪🏼

Great book by Thomas Keller still in original packaging fast delivery.