(Hardback)

The cookbook mold is about to be broken again with a new book (the first since 2012) from Americas most celebrated chef, Thomas Kellerthis time focusing on his legendary American fine dining institutions, the French Laundry and Per Se.

(Hardback)

There is wonderment in cooking sous vide - in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly. This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves flavour.

(Hardback)

Presents lessons, secrets, tips and tricks - as well as personal anecdotes - that accompany recipes for such classics as fried chicken, beef Stroganoff, roasted spring leg of lamb, hamburger, the crispiest fried fish, chicken soup with dumplings, potato hash with bacon and melted onions, and grilled cheese sandwiches, and buttermilk biscuits.

(Hardback)

Contains recipes, essays, profiles, and photography. This work includes one hundred and fifty recipes, which are receipts from the French Laundry kitchen.

(Hardback)

Includes "French Laundry Cookbook", and "Ad Hoc At Home".