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A bread-making masterclass for home bakers, featuring simple, satisfying breads, loaves, and rolls made from a range of flours, including gluten-free varieties

In The Bread Book, Éric Kayser - founder of the legendary French bakery Maison Kayser and bestselling author of The Larousse Book of Bread makes baking bread from scratch both accessible and exciting.

Kayser begins with the fundamentals of bread-making, offering primers on traditional leavening techniques, types of flour, and essential ingredients, as well as a helpful glossary. Each recipe is explained with concise, easy-to-follow instructions, and includes prep, proofing, and baking times to aid with time management. Step-by-step photography demystifies the more complex breadmaking processes, and a handy troubleshooting section addresses common breadmaking dilemmas.

The collection of 60 recipes includes foolproof versions of boulangerie and international staples; healthy recipes featuring heritage grains - from high-protein lentil and chickpea flours to low-gluten and gluten-free varieties made with einkorn, buckwheat, spelt and rye, as well as a mouthwatering range of sweet loaves and brioches.

Clear, comprehensive, and beautifully produced, The Bread Book is a kitchen shelf essential for the modern home baker.

Chapters and recipes include:

- Classic Breads: Baguette; Boule; Heritage Wheat Bread; No-Knead Bread; Rye Loaf
- Breads with Heritage Grains: Corn and Sunflower Seed Bread; Grape Seed Bread; Hemp Bread; Rice Flour and Buckwheat Bread; Quinoa Flour Bread
- Breads of the World: Bao Buns; Challah; Naan; Pita; Rosemary Focaccia
- Stuffed Loaves: Cheese Bread; Fig, Hazelnut, and Fennel Bread; Matcha and Candied Orange Bread; Mixed Fruit and Nut Crown; Olive Bread
- Brioches: Babka; Chocolate and Banana Brioche; Ekmek with Raisins and Pecans; Japanese Milk Bread with Pistachios and Cherries; Pain Au Lait
- Specifications

About the Author:

Hailed as one of France's best bakers, Éric Kayser comes from a long line of French bakers, and is the founder of the award-winning international bakery chain Maison Kayser.

Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world — outside on the grill, as well as in the kitchen.

Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it — even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket — Jakes Double Brisket Cheeseburgers.

In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites — or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces. 

About the Author:

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. 

From the no 1 bestselling author DJ BBQ comes the definitive burger book. This is the only burger book you'll ever need - the only burger book you'll ever want! And it's not just beef burgers - The Burger Book is packed with burger recipes covering options for fish, chicken, veggie, vegan, pork and lamb. It has buns. It has sauces. It has sides.

It has all the delicious flavours and madcap shenanigans that you've come to expect from DJ BBQ and his crew. So whether you want a classic, 10inch, lockjaw beef burger, or fancy trying a smoked haddock burger, beetroot burger or gravy burger (yes, the burgers are soaked in gravy!), this is the book for you.

Learn to cook these burgers like a pro, whether on the grill or back indoors, and understand the art of assembling the ultimate bun-wrapped feast.

More than 100 cocktail recipes.

Navigate the bewildering world of cocktails with this elegant A to Z guide to every recipe that you need to know. Complete with the stories behind the famous drinks and know-how on key cocktail topics and techniques, The Cocktail Dictionary is the discerning drinker’s guide to the art of sipping.

Covering everything from the Old Fashioned, Martini, Margarita and Daiquiri to key cocktail techniques such as muddling, shaking, stirring and the perfect ice.

Includes stunning illustrations throughout the book.

About tht Author:

Henry Jeffreys is a drinks expert and award-winning author. His writing has appeared in the Guardian, the Daily Telegraph, BBC Good Food and the Spectator, and he was the Features Editor at spirits specialists Master of Malt.

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Пролистать книгу The Cocktail Dictionary: An A–Z of cocktail recipes, from Daiquiri and Negroni to Martini and Spritz на Google Books.

From the wildly creative team behind Philadelphia's Art in the Age comes The Cocktail Workshop, a deep-dive into 20 classic drinks that make up the foundation of cocktail creation, and the delicious variations that will make them all your own.

Learn to craft a perfect, classic drink, or workshop that creation into a unique, flavor-forward spin with The Cocktail Workshop, an indispensable guide to foundational cocktails and the tools to elevate them into master-level creations. In this richly illustrated book, the team behind Philadelphia's beloved Art in the Age guides aspiring mixologists through the fundamentals of 20 essential cocktails. Then, each foundational drink is spun off into creative and customizable riffs on flavors, techniques, and ingredients, called Apprentice, Journeyman, and Master versions. Each classic drink is concluded by a Workshop: how to take your at-home bar efforts to the next level with aging, infusing, garnishing, and more.

Drawing on the building blocks of iconic cocktails like the daiquiri and the old-fashioned, readers will grow their knowledge base as they move through each drink, taking away real skills for their home bar — like the proper way to dry-shake an egg white cocktail or carve a manicured lime twist — and an understanding of the fundamentals of cocktailing: how drinks are created, related, and integrated.

About the Author:

Steven Grasse is an entrepreneur equally influenced by punk rock and New England transcendentalism. Steven has created some of the most outrageous booze brands of the twenty-first century: Hendrick's Gin, Sailor Jerry Rum, Art in the Age Craft Spirits-all seemingly out of thin air. He is the part-owner and creative mastermind behind Narragansett beer, and his agency, Quaker City Mercantile, has brought similar success to beer icons Pilsner Urquell, Guinness, and, most recently, Miller High Life. His first distillery, Tamworth Distilling & Mercantile, opened in 2015 and gained international press and awards within its first year. Steven is also the author of Colonial Spirits: A Toast To Our Drunken History, The Good Reverend's Guide to Infused Spirits, and Evil Empire. He lives and works in Philadelphia. Adam Erace is a food and travel writer, restaurant critic, recipe developer, and co-author of the cookbooks Laurel: Modern American Flavors in Philadelphia and Dinner at the Club: 100 Years of Stories and Recipes from South Philly's Palizzi Social Club. He contributes to more than 50 publications, including Fortune, Men's Journal, Travel + Leisure, and Food & Wine, and his work has been recognized with awards from the International Association of Culinary Professionals and the Association of Food Journalists. He lives in South Philly with his wife, Charlotte, and three maniacal rescue dogs.

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Пролистать книгу The Cocktail Workshop An Essential Guide to Classic Drinks and How to Make Them Your Own

Food & Wine’s Best Cookbooks of Spring 2024, and as seen in The Evening Standard, Epicurious, and Imbibe

Recreate the Connaught Bar’s signature cocktails at home, with over 200 recipes for drinks and homemade ingredients

Step inside one of the best bars in the world and learn how the Connaught Bar’s virtuoso mixologists create 100 elegant cocktails – both contemporary and timeless classics – with easy-to-follow recipes and clear instructions on how to recreate them at home. Alongside expert guidance for essential bar tools, glassware, and spirits, there are 120 additional recipes for homemade syrups, infused spirits, and garnishes that Master Mixologist Agostino Perrone and his team use to make their signature celebrated drinks, including the famed Connaught Martini.

Each cocktail recipe is introduced with a narrative from Perrone about the inspiration and ingredients that make these cocktails truly sensational experiences. With a foreword by legendary chef Massimo Bottura and a preface by Anistatia Miller and specially commissioned cocktail photography by Lateef Okunnu, The Connaught Bar is the ultimate cocktail recipe and hospitality book and companion.

‘When I think about the Connaught Bar, I return again and again to the hospitality, the methodology and the quality experiences that I have experienced there over the past decade.’ – Massimo Bottura 

About the Authors:

Agostino Perrone is Director of Mixology at the Connaught hotel and Connaught Bar in Mayfair, London. After moving from Italy to London in 2003, he worked at a variety of esteemed establishments before moving to The Connaught in 2008, where he has revolutionized the hotel bar scene. His unique approach to hospitality and mixology has garnered international acclaim and accolades.

Maura Milia is Bar Manager and Giorgio Bargiani is Assistant Director of Mixology at the Connaught Bar, London.

Massimo Bottura is the chef patron of Osteria Francescana, a globally celebrated three Michelin star restaurant based in Modena, Italy, where he grew up. The restaurant is now in the ‘Best of the Best’ group on the World’s 50 Best List. He has published a number of best-selling books, including Never Trust a Skinny Italian Chef and Bread is Gold.

Anistatia Miller is an award-winning drinks historian and cocktail specialist. She is co-director with Jared Brown of Mixellany Limited, a consultancy company that specialises in spirits and mixed drinks. She has written, with Brown, more than 30 books, including Spiritous Journey: A History of Drink.

Since 2011, the Connaught Bar has been in the top ten (including #1 twice) of the World’s 50 Best Bars, which awarded Perrone the Industry Icon Award in 2022. Among the numerous additional honors, there are World’s Best Bartender, Bar Mentor, and Hotel Bar from ‘Tales of the Cocktail’ Spirited Awards.

For the lovers, for the adventurous, for the curious, for the bakers. Especially for the bakers.

Birds do it, bees do it. And guess what — cookies do it, too. In fact, never have a pair of gingerbread cookies looked so pleased. Yes, the Kama Sutra meets the Joy of Cooking. Featuring an unabashed gingerbread couple, who are photographed in unflinching full color, the Cookie Sutra is a recipe for pleasure.

There is The First Posture, where two are yoked as one (yet the calorie count remains unchanged). The Pair of Tongs, allowing the woman to be open, free, sweet and crunchy. Pounding the Spot, requiring the suppleness of freshly rolled dough. There is Scissors, Autumn Dog, Tripod, The Wheelbarrow, The Snake Trap. And, for the advanced and adventurous, The Suspended Congress — great care must be taken lest the cookies crumble.

A great gift for a bride or groom, for your valentine, or for a home baker with a sense of adventure.

Enjoy over seventy delicious, seasonal recipes from the country's best independent breweries in this cookbook and beer pairing guide — a must-have book for craft beer lovers, home cooks, and fans of homebrewing.

Packed with bright, fresh, bold flavors and beer pairings to complement each dish, The Craft Brewery Cookbook brings the biergarten straight to your kitchen. Organized into chapters according to beer type, including hoppy ales, lagers and pilsners, wheat beers, and Belgian-style ales, this cookbook will help readers discover each beer's style and flavor profile and how it pairs with the accompanying recipes, each from a different American brewery.

Whether you're a fan of fruited kettle sours or New England IPAs, this cookbook from the co-host of the podcast Steal This Beer will show you how to create the ideal meal to accompany your favorite brew. These mouthwatering dishes — seafood, meat, vegetarian, vegan, and desserts among them — are depicted in photographic detail, showcasing modern, flavorful food rather than typical pub food. This cookbook breathes new life into the concept of food and drink pairing by offering an inspired take on contemporary beer styles and cuisine.

Sample recipes include:

- Spicy Fish Ceviche with Grilled Pineapple
- Jagerschnitzel with Mushroom Gravy
- Mushroom & Vegetable Dumplings with Mango Chili Nuoc Cham
- Merguez Spiced Lamb Burger
- Warm Farro, Mushroom, and Romanesco Salad
- Lemony White Bean and Sausage Soup
- Citrus Tres Leches Cake
- Air-Fried Chicken Wings with Honey Barbecue Sauce
- Smoked Adobo Chicken
- Kale Caesar Salad with Miso and Shrimp
- Grilled Pumpkin Flatbread
- Falafel and Spiced Yogurt
- Peanut Butter Bonbons
And many more!

About the Author:

John Holl is an internationally acclaimed beer expert, journalist, and co-host of the podcast Steal This Beer. He is the author of The American Craft Beer Cookbook (Storey, 2013) and lives in New Jersey. Photographer Jon Page is an Asheville, NC-based journalist covering spirits, beer, and the outdoors. He is an assistant editor of Craft Spirits Magazine and was previously managing editor of All About Beer Magazine.

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Пролистать книгу The Craft Brewery Cookbook: Recipes To Pair With Your Favorite Beers  на Google Books.

Compose a quick and delicious small-bite meal out of simple recipes and thoughtfully selected ingredients.

Elevate the art of composing delicious small-bite meals with inspiration from The Curated Board. From family breakfast and afternoon tea to date night and game night, food stylist Bebe Carminito presents twenty-eight themed boards and platters with more than sixty-five effortless recipes and suggests perfect pairings along with styling tips for optimal presentation.

Presenting a diverse array of platters from culinary influencers celebrating their gastronomic heritage, The Curated Board invites you to create spreads for all your special occasions. Raid your pantry and fridge and pair your favorite prepared foods with Bebe’s delicious homemade dips, snacks, baked goods, salads, cocktails, and sweets.

Relish in Green Chile, Spinach & Artichoke Dip, Pineapple-Jalapeño Cheese Balls, Herbes de Provence Grissini, Campanelle Pasta Salad, Basil Gimlets, and Cherry-Almond Oat Bars, among many others―the possibilities are endless.

Enjoy themed boards for any occasion, including:
• Granola, Fruit & Yoghurt Board
• Lebanese Sheet Pan Brunch
• An English Tea Party
• Girl’s Day Charcuter-Yay Board
• Ukranian Budmo Board
• Aperitivo Time
• Dim Sum Celebration
• Chocolate Lover’s Soirée
• Halva-Licious Board

These fun and easy-to-prepare meals will have you pulling out your platters and boards, making the most of your pantry, and gathering with loved ones around a cornucopia of delectable small bites.

About the Authors:

Bebe Black Carminito is a food stylist, recipe developer, content creator, and professional makeup artist. She co-runs and oversees three global cookbook clubs. Her foray into cookbooks was The California Date Cookbook, as well as styling for 52 Shabbats. Bebe attended the San Francisco Cooking School and started her culinary career at A16, an acclaimed restaurant in San Francisco. She resides in San Francisco in her teeny-tiny apartment with her husband and best friend, David Carminito. Marie Reginato is a photographer, cooking video host, and author of Alternative Vegan and The Ultimate Vegan Cookbook. She lives in Los Angeles, California. Susan Spungen, a founding food editor at Martha Stewart Living, was the culinary consultant and food stylist on the films Julie & Julia, It’s Complicated, and Eat, Pray, Love. She is also the author of Recipes: A Collection for the Modern Cook, What’s a Hostess to Do?, and Strawberries (A Short Stack Edition) and co-author of the bestselling Martha Stewart’s Hors d’Oeuvres Handbook. She lives in New York City and East Hampton, New York.

Dan Toombs, The Curry Guy, has perfected the art of British Indian Restaurant (BIR) cooking. In his highly anticipated new book, Curry Guy Easy, Dan shares the secrets of fuss-free curries, ones that can be made in half the time but still taste as good as the takeaway.

Dan has been besieged by requests for more curry house favourites, ones that can be cooked with very little equipment and faff, and without all the need for complex restaurant preparation. Here he shares long-awaited recipes for the likes of Chicken 65, Black Dhal, Aloo Chaat, Simple Dosas, Prawn Balti, Lamb Keema Saag, and many more. Whether it's getting your curry cooked and on the table speedily, or doing minimal chopping and mixing before popping into a pan to simmer away happily, Dan's dishes mean you spend less time on the washing-up and more on the enjoyment of eating.

For BIR food lovers all over the world, this is an essential guide to making their favourite recipes at home. Dan has spent years researching the methods and secrets of Indian chefs and here he distills that knowledge into a fabulous collection of 100 simple, delectable dishes.

About the Author:

In five short years, Dan Toombs has taken The Curry Guy from an idea to a reliable brand. The recipes are all developed and tested in Dan’s home kitchen. And they work. The 130,000 curry fans who visit his blog every month can testify to that fact.

Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house…but they thank him for getting it right.  

The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema. Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.

About the Author:

In five short years Dan Toombs has taken The Curry Guy from an idea to a reliable brand. The recipes are all developed and tested in Dan’s home kitchen. And they work. The 130,000 curry fans who visit his blog every month can testify to that fact.

From modern foraging and entomophagy to future foods involving 3D printing, this book compiles current food trends from around the world

Today, food and beverages are a vital part of creative culture. The Delicious presents pioneers, traditionalists, and entrepreneurs who are breaking new ground and enriching the culinary world with their innovative concepts. The book also presents eatery owners who are creating unusual spaces for the enjoyment of food, moving away from the classic restaurant setting.

Eating is more than a pastime, it’s a party; food is more than nourishment, it’s a social experience. The Delicious helps you stay up-to-date with the world’s cooking and dining trends.

Whether it’s being eaten, cooked, grown, prepared, or cultivated, food is today’s hottest topic. Its many facets spur our interest, arouse our passion, and provide us with pure pleasure. Being a foodie means being in-the-know about different cultures, traditions and the good life. Regional cuisines are becoming more dynamic — even well beyond the areas where they originated. Cooking classes serve as creative meeting points, market halls are becoming weekend travel destinations, and supper clubs are experiencing a growing popularity. Culinary magazines, special interest publications, and blogs are further fueling the current enthusiasm for food.

Against this background, The Delicious takes readers on a mouth-watering visual journey to discover what’s cooking around the world. It compiles developments in today’s new food culture, such as health conscious cafeterias, contemporary fast food, and restaurants with cutting-edge ideas, as well as innovative catering and culinary events both public and private. From experimental new dishes to modern interpretations of familiar classics, the featured examples will give readers new perspectives and inspire them to broaden their food horizons.

The book introduces pioneers, traditionalists, and entrepreneurs who are enriching the culinary world with their concepts. It also focuses on local cultivation and environmentally responsible distribution to support sustainability and ensure the quality of meat and vegetables. In The Delicious, everything is possible, everything is delectable, and everything promises full enjoyment.

The American journalist Giulia Pines has already written several food and lifestyle books, including Finding Your Feet in Berlin: A Guide to Making a Home in the Hauptstadt (2014) and Slow Travel Berlin’s 100 Favorite Places (2013). She has also written on a range of topics including Berlin’s coffee culture, supper clubs, Jewish identity in Europe, short film festivals, and art exhibitions.

The Explorer’s Library combines the two New York Times bestselling guides from Atlas Obscura, packaged in a slipcase that evokes the timeless allure of travel. It is the perfect gift for the person who lets curiosity be their compass, who is alive to the world in all its possibilities.

Atlas Obscura, is a “wanderlust-whetting cabinet of curiosities on paper” (New York Times) and a runaway New York Times bestseller. Featuring hundreds of unexpected entries that cover all corners of the globe, Atlas Obscura changes the way we think about the world, expanding our sense of how strange and marvelous it really is.

A feast of wonder and another New York Times bestseller, Gastro Obscura transforms our sense of what people around the world eat and drink. Ready for a beer made from fog in Chile? Sardinia’s “threads of God” pasta? But far more than a menu of curious delicacies and unexpected dishes, Gastro Obscura focuses on food’s place in our lives, touching on history, culture, travel, festivals, and more.

About the Authors:

Atlas Obscura is the definitive guide to the world’s hidden wonders. Based on the community-driven, editor-curated website atlasobscura.com, Atlas Obscura uncovers unusual and overlooked places not found in your average guidebook. Cofounders Joshua Foer and Dylan Thuras are two of the authors of the # 1 New York Times bestselling book Atlas Obscura: An Explorer’s Guide to the World’s Hidden Wonders.

Dylan Thuras is the cofounder and creative director of Atlas Obscura. He lives in Rosendale, NY.

Cecily Wong is a writer at Atlas Obscura, and the author of the novel Diamond Head, a Barnes & Noble Discover Great New Writers selection, recipient of an Elle Readers' Prize, and voted a best debut of the Brooklyn Book Festival. She lives in Oregon.

Ella Morton is a New Zealand-born, Australian-raised, Brooklyn-based writer, focusing on overlooked aspects of history and culture. After covering consumer technology at CNET she hosted Rocketboom NYC, a web show about New York’s quirkier people and places. Her most popular interview was a chat with Cookie Monster on the set of Sesame Street. Ella was associate editor at AtlasObscura.com, where she wrote about such topics as tobacco smoke enemas, Victorian streaming music services, and the etiquette of marrying a ghost.

Joshua Foer is the cofounder and chairman of Atlas Obscura. He is also the author of Moonwalking with Einstein: The Art and Science of Remembering Everything, a bestseller published in 33 languages, and a forthcoming book about the world's last hunter-gatherers.

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Посмотреть видео о книге Atlas Obscura, 2nd Edition: An Explorer's Guide to the World's Hidden Wonders

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Посмотреть видео о книге Gastro Obscura: A Food Adventurer's Guide

IACP Award Winner

2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley — “the most exciting place to eat in the United States” (The New York Times). The most

Reading books is a kind of enjoyment. Reading books is a good habit. We bring you different kinds of books. You can carry this book where ever you want. It is easy to carry. It can be an ideal gift to yourself and to your loved ones. Care instructions keep away from fire.

About the Author:

Thomas Keller is the author of The French Laundry, Per Se, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or Foundation — established with chefs Jérôme Bocuse and Daniel Boulud — Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.

Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants — The French Laundry in Yountville, California, and per se, in New York City — are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream.

Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating.

Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle.

And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller — “The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence” — The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.

Named a Best Book of 2020 by Publisher's Weekly
Named a Best Cookbook of 2020 by Amazon and Barnes & Noble
“Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.”
— Publishers Weekly, STARRED REVIEW

About the Author:

Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or Foundation — established with chefs Jérôme Bocuse and Daniel Boulud — Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.

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Пролистать книгу Thomas Keller - The French Laundry, Per Se на Google Books.