A revolution in cooking

Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.

The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection — and they show the way in this collection of never-before-published recipes from his landmark restaurants — The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

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.

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

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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.

Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart — flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.

In Ad Hoc at Home — a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville — he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics — here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

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 Ad Hoc At Home: Family-Style Recipes на Google Books.

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.

Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery

The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.

Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.

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.

Sebastien Rouxel, co-author with Thomas Keller of Bouchon Bakery, oversees all aspects of the pastry department for Bouchon Bakery, The French Laundry, and per se. In 2005, he was named a "Rising Star" by StarChefs magazine. In 2006 and again in 2008, Pastry Art & Design magazine declared him one of the "Top Ten Best Pastry Chefs in America."

Widely regarded as one of the world’s preeminent hospitality designers and an early pioneer of the restaurant design profession, Adam D. Tihany shares his fascinating story and most spectacular projects in Tihany: Iconic Hotel and Restaurant Interiors.

His fluid, profoundly diverse design vocabulary has for decades affected change and influenced the global luxury market, one that has embraced his complex mix of sophistication, provocation, and pampering. His original and impeccably executed work has influenced a generation of designers and captured the imaginations of countless diners and guests, making Tihany the undisputed master of the art of hospitality design.

This book offers an in-depth tour of some of the designer’s most defining projects including the restaurants Per Se and Daniel in New York, Apsley’s and Dinner in London, as well as the Westin Chosun in Seoul and the One&Only resort in Cape Town.

About the Authors:

Adam D. Tihany is known around the globe for creating unique, luxury interior design for hotels and restaurants His outstanding contribution to the world of design has been recognized with numerous honors and awards including an Honorary Doctorate from the New York School of Interior Design and induction into the Interior Design Hall of Fame. A frequent contributor to international lifestyle, design, and travel magazines, he is a credited expert and has published two previous books.

Thomas Keller is an American chef, restaurateur, and cookbook writer whose famed restaurants include The French Laundry and Per Se.

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Moving beyond familiar rustic, old-fashioned Greek fare are the delicious and unique offerings of premier chef, Pano Karatassos, tailored for the home cook.

These 100 best-loved recipes served at Chef Pano’s award-winning Atlanta restaurant, Kyma, showcase his inspiration: paying homage to the flavors and traditions of Greece, and to the wealth of insight about Greek cooking passed down from his grandmother; his classical French training, and even a touch of his Southern roots.

The 100 dishes are Chef Pano’s updated takes on Greek flavor combinations and ingredients. Meze include Spicy Red Pepper Feta Spread; Grilled Eggplant and Walnut Spread; Steamed Mussels with Feta Sauce; Braised Octopus with Pasta and Tomato Sauce; and Lamb Phyllo Spirals. Entrees showcase seafood in Braised Whole Fish with Tomatoes, Garlic, and Onions and Olive Oil–Poached Cod with Clams and Melted Leeks; as well as meat dishes such as Grilled Lamb Chops with Greek Fries. Manouri Cheese Panna Cotta, Semolina Custard and Blueberry Phyllo Pies, and Hazelnut Baklava Sundaes are among the desserts. Accompanying the dishes are approximately 60 full-color photographs by renowned food photographer Francesco Tonelli. Greek wine expert Sofia Perpera provides the wine pairings.

About the Authors:

Chef Pano Karatassos is the executive chef of Kyma, the country’s most celebrated Greek seafood restaurant. He studied at the Culinary Institute of America and trained under world-renowned chefs Thomas Keller, Jean-Georges Vongerichten, and Eric Ripert. Kyma was named one of the 20 best restaurants in the country by Esquire magazine. He is a member of the prestigious Culinary Institute of America Society of Fellows. Francesco Tonelli is a world-class food photographer whose images grace some of the best-selling cookbooks in the U.S.

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