The French Laundry Cookbook

I recently started trying to make recipes from this book. I definitely find it challenging in comparison to other cookbooks I’ve used but the results are beautiful. It’s encouraged me to plate better but also test my cooking skills. If you want to make your own ‘Michelin star’ style meals at home, then this is the book for you. If you just casually just want to cook a simple meal for your family, then this may not be best.

The French Laundry Cookbook is a culinary masterpiece that brings the artistry of Thomas Keller's renowned restaurant into your kitchen. With 150 meticulously tested recipes, it offers an in-depth exploration of refined techniques and flavor layering. While the dishes are complex and time-consuming, the clear instructions and stunning photography make the journey rewarding. This book is not just a collection of recipes; it's an educational experience for those serious about elevating their cooking skills

Beautiful coffee table book with wonderful recipes

Beautiful book. Lots of details on making beautiful dishes. Gives the reader a greater appreciation for the attention to detail and effort required to make delicious food.

Beatiful book. Thomas Keller is one of most important Cooks of american contemporary cuisine

Was I sober when I ordered this book? What was I thinking...? (I mean this with humor). If you are not a professional chef, or maybe if you are, this book will be... humbling. It’s beautiful, of course, and humongous. It’s obviously not meant to be a grab-and-cook cookbook, but certainly built as a coffee table book. The stories are interesting, I loved learning about the mushroom lady (I’m not really someone who reads cookbooks for entertainment, though I can appreciate this, especially from a world renowned chef). I’m familiar with the French Laundry, but not *that* familiar, and as a lowly home cook who wants to cook interesting and thoughtful meals, this book is just way over my level - both in technique and energy. I think these could be fun recipes to try as an activity with family or a loved one or just on a day you have to yourself, but these aren’t recipes you’ll be whipping out regularly to feed your kids, especially if you have other things you need to do with your day, it just would require so much time and effort for what amounts to mostly bite-sized (but undoubtedly delicious) dishes. I’m honestly not sure I’ll ever attempt any recipes in this book, but I’m keeping an open mind. I just don’t know if I have the sheer patience and energy, let alone the tools in my kitchen or the availability of ingredients near me. So, like I said, I don’t really know what I was thinking when I bought this, and that’s on me. Maybe I’ll appreciate it more down the line once I’ve been cooking more and as I slowly grow my own experience and skill (and curiosity) in the kitchen. But for now, it’ll probably sit on my bookshelf making me look classier than I am, and I’ll try to crack it open now and then to remind myself that food should of course taste good, but it can be beautiful and artistic and creative, too.

Beautiful book for foodies: more a read than a reference

I readily admit that I have never attempted any of the elaborate recipes in this touchstone cookbook for the aspiring chef because I am intimidated by the beauty and intricacies of Thomas Keller's culinary concoctions. For those fortunate enough to have experienced an evening at his world-renowned restaurant in Yountville, the book provides a vivid reminder of what visual and edible splendors abound in that place. What I enjoy about this coffee table book is that it is more than the sum of its 150 recipes but a genuinely insightful look at Keller's burgeoning artistry and impressive career. What results is a singular perspective on food borne out of the abiding respect he has for those who taught him his well-explained techniques. There is no getting around the expansive time consumption behind the preparation of these dishes, but that's Keller's point - that such an investment is priceless for the resulting masterpieces. There are over 200 color photographs to attest to that supposition. When you see dishes like Pan-Roasted Maine Jumbo Scallops with Morel Mushrooms and Asparagus Puree or Parmigiano-Reggiano Custards with Romaine Lettuce, Anchovy Dressing, and Parmesan Crisps (that's Keller-speak for Caesar salad), you know this is someone who has taken the time and patience to perfect his creations. For a brief moment of nirvana, I was able to have one of his nine-course Chef's Tasting Menus (which is now priced at a startling $210) a few years ago, and I still remember the joy of the unbridled experience. What amazes me is how Keller gets away with such luxuriant pricing by his sheer exuberance and willingness to experiment, traits that come across quite adroitly in this wondrous tome.

Un libro hermoso en el diseño, las anécdotas del chef son interesantes y reflexiones para quien se dedica a la cocina, eso sí las recetas son de nivel de chef profesional y a pesar de que muchas son relativamente sencillas las técnicas requieren de un entrenamiento previo. Es un libro que debe tener quien siente que quiere llegar a un manejo más elevado de las técnicas de cocina. Claro algunos ingredientes son difíciles de conseguir en México.

Great product, with excellent delivery time, and in good condition, good communication with seller. Another optimal buying experience with amazon.

Purchased this as a gift. A very good cookbook. Would like to sample some of the dishes but would need to go back to California.

I just received it.. cover was torn.

Th Keller est sans nul doute l'un des meilleurs chefs américains. Ce livre est à l'image de sa cuisine: précis, rigoureux, original. Les recettes sont un peu longues, mais, avec un peu d'application, il est possible d'obtenir un résultat époustouflant