The French Laundry Cookbook (The Thomas Keller Library)

Thomas Keller is the number one chef in this country. Having had the experience of eating at French Laundry and, myself, graduating from Cordon Bleu, this book could not be better. The recipes are wonderous and the photography is amazing. NOT a book for beginners! But hell, after you've mastered the kitchen reward yourself with this book!

This is a beautiful cookbook. I had the chance to eat at the French Laundry about 10 or 12 years ago and it was a wonderful experience (I don't think I could afford it now, so glad I went when I did). Absolutely delicious and beautiful dishes and so I got this book with a bit of nostalgia. The pictures are lovely and inspirational. I admit that I have not tried any of the recipes, but having looked through them I am not sure I will. The recipes seem overly complicated and many seem incomplete, such as missing steps or lacking detail on how to achieve the desired results. When I have more time, I will try out a recipe or two, but this will not be a "go-to" book for me because of how overly complicated the dishes are and how many key details seem to be lacking.

There is no denying that this is a gorgeous cookbook with beautiful photos. It is produced to the highest standard and worthy of a top chef such as Thomas Keller. The French Laundry restaurant is one which all gourmets aspire to dine at eventually. My problem with this cookbook is that the recipes are so difficult, that this book is pretty much useless as anything more than a coffee table book. Almost all of these recipes necessitate having ten skilled chefs in the kitchen to reach the desired level of perfection that the recipes demand. Also, many of the ingredients are rare or hard to obtain. I expected all of this before I bought this cookbook. I am not displeased with my purchase. I am happy for at glimpse behind the curtain, to see how these masterpieces of the kitchen are produced. Some recipes, such as “OYSTERS AND PEARLS”, which is a Sabayon of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar, ARE recreatable. This signature dish has been described by many as the most delicious thing they have ever eaten. In summary, this is not a cookbook for the amateur cook. It is a testament to the greatness and imagination of a supremely talented chef named Thomas Keller.

This is a beautifully illustrated book that shows you how spuce up a menu and make the simple very elegant. I made the custard in the egg cups and the speg/white clam sauce with all of the French Laundry finesse. My guests loved it. Someday I hope to get to Napa!

Pretty. Lovely photography. Good reading, Zen-like. just the thing for a Sunday afternoon browse or to place on a coffee table for guests. *Not* terribly useful. If you want to read the story about how chef Keller got his ideas and motivation for dishes, then by all means buy this book. There are more 'utilitarian' french cookbooks with excellent dishes available, such as Greenspans etc., that oh, for example say, have an index.

Great book. Amazing photos. Most of the recipes are above the average cooks ability and grocery budget but that's to be expected from the French Laundry. You can make some great dishes in here. If you are looking to impress some dinner guests, this is the book.

PROS
- Gorgeous food photography
- Exciting and interesting dishes
- Beautiful hardcover book that will handsomely grace your kitchen or bookshelf

CONS
- Does not include reservations to any Thomas Keller restaurant

Cookbooks will give you ideas, while the local markets where you live will give you dinner.
Take stock of what you already know and build on that.
This book offers pages of distant and obscure ingredients with an extensive index of food purveyor sources you will need making these recipes.
Don’t shop for lots of things you’ve never bought or tasted, much less cooked. Such chances you take doing so are rife with failure, great expense and lost time.
When I cook with what I know, I make the best food, which leads to the underlying requirement for any lover of good food as you decide what to buy when in season and then discover how to cook it to its highest potential.
Making a simple dish three times in two weeks can teach you more about cooking than trying three different dishes in the same period of time.
I gladly donated my French Laundry Cookbook to my local library in an effort to prevent others from buying this book.

“Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.” Thomas Keller

Permit me to suggest: Judy Rogers "Zuni Cafe" cookbook and anything written by Alice Waters of Chez Panisse. Marcella Hazan has wonderful Italian recipes.

PROS
- Gorgeous food photography
- Exciting and interesting dishes
- Beautiful hardcover book that will handsomely grace your kitchen or bookshelf

CONS
- Does not include reservations to any Thomas Keller restaurant

Cookbooks will give you ideas, while the local markets where you live will give you dinner.
Take stock of what you already know and build on that.
This book offers pages of distant and obscure ingredients with an extensive index of food purveyor sources you will need making these recipes.
Don’t shop for lots of things you’ve never bought or tasted, much less cooked. Such chances you take doing so are rife with failure, great expense and lost time.
When I cook with what I know, I make the best food, which leads to the underlying requirement for any lover of good food as you decide what to buy when in season and then discover how to cook it to its highest potential.
Making a simple dish three times in two weeks can teach you more about cooking than trying three different dishes in the same period of time.
I gladly donated my French Laundry Cookbook to my local library in an effort to prevent others from buying this book.

“Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.” Thomas Keller

Permit me to suggest: Judy Rogers "Zuni Cafe" cookbook and anything written by Alice Waters of Chez Panisse. Marcella Hazan has wonderful Italian recipes.