The French Laundry Cookbook (The Thomas Keller Library) Hardcover – November 1, 1999

Maybe one of the best cookbooks ever written....certainly in the top 5 in my opinion. LOADED with fantastic recipes and excellent instructions.

This book provides important insight into the philosophy behind great cooking. Some might argue that the recipes are too complicated— and some are— but there is a great story incorporated into this book. The author talks about the philosophy and he highlights the people that provide the products that he uses. The photographs alone are worth the price of the book.

The easiest way to put this book into it's unique perspective is with an amusing metaphor. This is the sort of book that hardcore foodies and regular line chefs alike read in the same way that a horny teenage boy will oogle a drop-dead gorgeous penthouse centerfold ... the essential experience is one of vicarious (but maddeningly indirect) communion with utterly impractical & unnattainable perfection.The recipes that Thomas Keller creates & serves at The French Laundry in Napa Valley California (which is widely acknowledged as one of the greatest restaurant experiences in America) simply cannot be made at home, or even in 95% of most restaurants, without the aid of a top-flight fully staffed "brigade system" of supporting chefs, along with a commitment to using nothing but the absolute best and freshest high-end ingredients available, without regard to labor or cost.The average chef, hardcore or not, simply doesnt keep (for example) a speed rack of 12 varieties of freshly made herb oils, 12-15 varieties of freshly made and perfectly clarified and reduced demi-glaces of assorted wild game, veal, beef, and lobster on hand ... and that's just for sauce bases and garnishes. Even the simpler recipes with relatively few ingredients are all difficult, if not impossible to make, without 'brigade' support, because the ingredients required aren't commonly available (or are of insufficient quality/freshness), and require skills and/or time commitments that are beyond one's ability, impractical, or both. And even if you DO succeed in making a given dish, the essence of 'amuse bouche' is to enjoy only a tiny portion (a mere 1-2 bites) before palate fatigue can mute the expience.Like I said ... most home chefs arent going to expend copious manhours making a dish that you're only supposed to have 1-2 worshipful tastes of.So, this is a book that you read because you want to commune, in some small way, with the mindset and spirit of the man who authored it ... and Thomas Keller is all about the quest for brief moments of sublime perfection. He will stop at nothing to attain the perfect taste experience. That's what "amuse bouche" (small 1 bite appetizers) are all about.It's a humbling experience to buy and avariciously savor, from cover to cover, an entire cookbook, and STILL know that it's unlikey that you'd ever be able to do justice to even a tiny handful of the recipes described within.Very highly recommended ... but also wildly impractical for most home cooks.

Possibly the best cookbook written to date

I readily admit that I have never attempted any of the elaborate recipes in this touchstone cookbook for the aspiring chef because I am intimidated by the beauty and intricacies of Thomas Keller's culinary concoctions. For those fortunate enough to have experienced an evening at his world-renowned restaurant in Yountville, the book provides a vivid reminder of what visual and edible splendors abound in that place. What I enjoy about this coffee table book is that it is more than the sum of its 150 recipes but a genuinely insightful look at Keller's burgeoning artistry and impressive career. What results is a singular perspective on food borne out of the abiding respect he has for those who taught him his well-explained techniques. There is no getting around the expansive time consumption behind the preparation of these dishes, but that's Keller's point - that such an investment is priceless for the resulting masterpieces.There are over 200 color photographs to attest to that supposition. When you see dishes like Pan-Roasted Maine Jumbo Scallops with Morel Mushrooms and Asparagus Puree or Parmigiano-Reggiano Custards with Romaine Lettuce, Anchovy Dressing, and Parmesan Crisps (that's Keller-speak for Caesar salad), you know this is someone who has taken the time and patience to perfect his creations. For a brief moment of nirvana, I was able to have one of his nine-course Chef's Tasting Menus (which is now priced at a startling $210) a few years ago, and I still remember the joy of the unbridled experience. What amazes me is how Keller gets away with such luxuriant pricing by his sheer exuberance and willingness to experiment, traits that come across quite adroitly in this wondrous tome.

My biggest dislike was how small the type is. Can't read it from a short distance.

This cookbook blew my mind on page two. Page 2: “When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy. That’s what cooking is all about.” This is inherently true. The recipes in this book are yet to be tried and devoured, but the layout, stories, and pictures, are exactly (and more-so) what I wanted from this book. I will say that I am a very seasoned and talented home cook, so my experience may be different than others’ experience. I have had training and tips from professional chefs. But I am a home cook and have never cooked professionally, unless you count throwing wings in a fryer at a bar. I’m looking forward to making many of these recipes, and the inspiration behind them inspires me. I probably have over 150 cookbooks in my collection. This one will be used AND displayed. ❤️