The French Laundry, Per Se

(Hardback)

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Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Kellers celebrated restaurantsThe French Laundry in Yountville, California, and per se, in New York Cityare in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. Its a relationship thats the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, The Whole Bird, Tomato Consomm, Celery Root Pastrami, Steak and Potatoes, Peaches n Cream.

Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarchegg 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 Comt mousse, or a classic crme brle 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 mani and bchamel, 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 KellerThe Lessons of a Dishwasher, Inspiration Versus Influence, Patience and PersistenceThe French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.

Reviews

Recipes, beautiful photographs, and lessons learned from [Kellers] decades of cooking.
NPR

Inspirational and elaborate. . . . Every elegant page projects Kellers high standard of perfect culinary execution. . . . This superb work is as much philosophical treatise as gorgeous cookbook.
Publishers Weekly, STARRED REVIEW

The French Laundry, Per Sevividlydepicts the synergy between these celebrated kitchens through a series of iconic recipes, personal essays, gorgeous photography, stories about suppliers, and tips on fine cooking techniques. . . . Revelations include [Kellers] approach to sourcing superior ingredients, encouraging young talent, and what it takes to cook and lead a business at the highest level. With nearly 400 pages,The French Laundry, Per Seis a fascinating and eloquent exploration of one of the most significant restaurant relationships in modern times.
Departures

Culinary demigod Thomas Kellers [new] cookbook . . . is a compendium of signature recipes from his two 3-Michelin star restaurants, an intimate look at how they operate in parallel, as well as a masterclass in fine dining kitchen fundamentals.
Sunset

If youre looking to level up your home cooking, consider Thomas Kellers new cookbook a masterclass.
WWD

Keller poured his lifetime of knowledge from The French Laundry and Per Se into this cookbook that includes meticulously detailed recipes for seventy beloved dishes ranging from Smoked Sturgeon Rillettes on an Everything Bagel and Celery Root Pastrami to Steak and Potatoes and Peaches n Cream. There are also a number of recipes for elevated basics like bechamel and ramen broth, along with notes on technique, stories about farmers and purveyors, and revelatory essays from the man himself. This isthefoodie book of 2020.
Cool Material

To peruse The French Laundry, Per Se, it is to fall into a foodie wonderland created by a culinary imagination without borders, at least in terms of the fanciful, the elusive, the startling, the amusing, and the doubtlessly delicious. In this world, even the familiar is something different. . . . Its a book to inspire dreams, like the 2020 version of the old Sears Roebuck Dreambook, a catalog for foodies as well as young chefs.
Napa Valley Register

Author Bio

Thomas Kelleris the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Mentor BKB Foundationestablished with chefs Jrme Bocuse and Daniel BouludKeller led Team USA to win the Bocuse dOr competition in Lyon, France, for the first time ever.