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From the Publisher
From the Introduction to THE FRENCH LAUNDRY, PER SE
“For me, the ability to evolve lies in the building blocks: approaching purveyors as true partners, seeking tools that improve efficiency, supporting a vigorous exchange of ideas between my chefs at The French Laundry and Per Se, and of course, finessing any and every detail.” —Thomas Keller
Smoked Sturgeon Rillettes on an Everything Bagel
Everything Bagel, Pickled Pearl Onions, and Regiis Ova Caviar
Salad Rouge
Ruby Beets, Purple Brussels Sprouts, Pink Pearl Apples, Red Onion, and Pickled Beet Puree
Soft-Boiled Bantam Hen Egg with Shaved White Truffles
Creamed Arrowleaf Spinach and Sauce Soubise
Charcoal-Grilled Honeynut Squash
Anson Mills Farro Verde, Lacinato Kale, and Preserved Yuzu Emulsion
La Ratte Potato Culurgiones
Black Winter Truffle Consommé, Parmesan Tuile, and Shaved Black Winter Truffles
Japanese Sayori
Spicy Mango Puree, Coconut Pudding, Toasted Quinoa, and Thai Basil
Champignon de Bois
Cèpes Mushroom Croquette, Creamed Watercress Puree, and Tiny Blooms
Celery Root Pastrami
Wilted Bok Choy, Scallion Mousseline, Szechuan Peppercorn Jus, and Crispy Bone Marrow
Snake River Farms Calotte de boeuf
Pumpernickel Melba, Petite Lettuces, Persian Cucumbers, and Burgundy Mustard