FRENCH LAUNDRY COOKBOOK
Thomas keller, chef/proprieter of the french laundry in the napa valley--"the maximum exciting location to eat inside the america," wrote ruth reichl in the the big apple times--is a wizard, a purist, a man captivated with getting it right. And this, his first cookbook, is every bit as satisfying as a french laundry meal itself: a chain of small, impeccable, especially refined, intensely focused courses.
Most wonderful is how simple keller's methods are: squeegeeing the moisture from the pores and skin on fish so it sautes beautifully; poaching eggs in a deep pot of water for ideal shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; the use of vinegar as a taste enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
From progressive soup strategies, to the right way to cook inexperienced veggies, to secrets of extremely good fish cookery, to the advent of breathtaking desserts; from beurre monte to foie gras au torchon, to a wild and carefully sudden take on coffee and doughnuts, "the french laundry cookbook" captures, through recipes, essays, profiles, and extremely good images, one in every of the us's excellent restaurants, its excellent chef, and the meals that makes each specific.
A hundred and fifty superlative recipes are exact recipes from the french laundry kitchen--no shortcuts have been taken, no crucial steps unnoticed, all had been very well tested in domestic kitchens. In case you can not get to the french laundry, you could now re-create at domestic the very experience "wine spectator" defined as "as close to dining perfection because it gets."
Maximum stunning is how easy keller's strategies are: squeegeeing the moisture from the skin on fish so it sautées superbly; poaching eggs in a deep pot of water for best shape; the initial steeping in the shell that makes cooking uncooked lobster out of the shell a cinch; using vinegar as a taste enhancer; the repeated washing of bones for inventory for the cleanest, clearest tastes.
From modern soup strategies, to the right way to prepare dinner inexperienced greens, to secrets of superb fish cookery, to the creation of breathtaking cakes; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected tackle coffee and doughnuts, the french laundry cookbook captures, thru recipes, essays, profiles, and excellent photography, one among the us's high-quality eating places, its super chef, and the meals that makes both particular.
A hundred and fifty superlative recipes are exact recipes from the french laundry kitchen—no shortcuts had been taken, no essential steps overlooked, all had been thoroughly tested in domestic kitchens. In case you cannot get to the french laundry, you could now re-create at domestic the very experience wine spectator described as.
"An dazzling cook dinner, blessed with uncommon intelligence and impeccable taste." --Irene Virbila
"The maximum thrilling region to devour within the usa." -- Ruth Reichl
DOWNLOAD FREE COOKING EBOOK THE FRENCH LAUNDRY COOKBOOK BY THOMAS KELLER | 68 Mb | Pages 342 | PDF | English
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