作者：ThomasKeller
出版社：Artisan
出版年：1999-11-01
页数：320
定价：USD50.00
装帧：Hardcover
ISBN：9781579651268
内容简介
······
Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley–"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times–is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.
Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautees beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monte to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.
One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen–no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as "as close to dining perfection as it gets."
评论 ······
It's The French Laundry, but that doesn't mean it's intimidating. A wonderful book with great humor. It's complicated to make many of the dishes, but doable. Love the stories. Inspiring. Enjoyed the f…
洗衣店用餐体验非常好，每个流程细节都精益求精，他们每天的菜单都会按照当天自家菜园摘的食材做调整。看食谱就能体会到团队的创意用心和认真，对比价位真的很良心高性价比了。
这本书里的菜很难做的。但是文字很好很有趣，Keller是个自学成才的名厨，这本书里的故事("宰兔子"，"因为不知道怎样绑鸡被师傅扔刀子"， 等)和他对烹调的态度和想法很有意思。他的另外几本书里的菜比较适合家庭学做。
繁复，不适于一般家庭
评论前必须登录！
注册