The French Laundry Cookbook
by Thomas Keller
Editor: Workman Publishing
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Thomas Keller, chief proprietor of the French laundry in Napa Valley– “the most exciting place to eat in the United States,” wrote Ruth Reichl in The New York Times, which is an assistant, a purist, a man obsessed with obtaining this right.And this, his first cookbook, is just as satisfying as a French laundry meal in itself: a series of small, impeccable, very refined, very concentrated and very concentrated courses.More dazzling is how simple Keller’s simple methods are: squeegeeing the moisture of fish skin, skimming beautifully; poaching eggs in a deep pot of water for a perfect silhouette; the first dip in the shell that makes raw lobster cooking out of the shell in a flash; using vinegar as a flavor enhancer; and the first dip in the shell that makes raw lobster cooking out of the shell in the blink of an eye; using vinegar as a flavor enhancer.From the innovations of soup to the techniques, to the right way of cooking green vegetables, the secrets of a great fish, cooking, from the creation to breathtaking desserts; from butter goes up to foie gras to tea towel, to a wild and completely unexpected take of coffee and doughnuts,”Le français de Blanchisserie Livre de cuisine”, seizes, through recipes, essays, profiles and extraordinary of the “French cookbook”.One hundred and fifty superlative recipes are precise recipes from the French kitchen laundry-no shortcuts have been taken, no critical steps ignored, all have been tested in the kitchens of homesIf you can’t get French-style Laundry, you can now recreate at home the experience of the Wine Spectator described as “as close to restaurants, of perfection as it happens”.”
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