Get Free Ebook , by Thomas Keller Deborah Jones
Kamis, 07 Juli 2016
Get Free Ebook , by Thomas Keller Deborah Jones
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, by Thomas Keller Deborah Jones
Get Free Ebook , by Thomas Keller Deborah Jones
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Product details
File Size: 39858 KB
Print Length: 336 pages
Publisher: Artisan; 2 edition (October 25, 2016)
Publication Date: October 25, 2016
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B01L0SSK3O
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Amazon Best Sellers Rank:
#3,602 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
This is a stunning masterpiece. Even if you don't cook you'll love it for the visual style, writing and sheer magnificence. It is an exquisite gem. The food is art. The food recipes are amazing, although a novice would find them challenging. You could get some great ideas from the book, even if you don't follow the recipe exactly. The photographs are art. It may be the greatest art cookbook ever published.
I cooked some of his recipes and they tasted amazing! I am not a good cook so it didn't look good as pictured in the book but I was surprised how it came out so well like a Michelin star restaurant quality! It takes time to prepare and cook like a whole weekend project but each step is simple and well described. I now understand why the restaurant is so expensive and will appreciate more when I have a chance to eat there (if I happen to be able to make a reservation). Here are the menus I have tried and came out really good:Canapés:* Sabayon of Perl Tapioca with Malpeque Oysters and Ostra Caviar I used different kind of oyster and didn't use caviar but still good!* "Linguine with White Clam Sauce I bought fresh pasta instead of making by myself. Garlic sauce was amazing!* Creamy Maine Lobster Broth The best way to utilize lobster body!* Blini with Roasted Sweet Peppers and Eggplant Caviar I never liked peppers and eggplant so much!Fish:* Sautéed Cod with Cod Cakes and Parsley Oil I especially liked the cod cakes.* Red Mullet with Palette d'Ail Doux and Garlic Chips I couldn't get red mullet so used different white fish instead. The garlic & egg palette was amazing!Meat:* Braised Prime Beef Short Ribs with Root Vegetables and Sautéed Bone Marrow Braised prime beef only can be a really good meal!Dessert:* Cream of Walnut Soup This was quick to make and tasted amazing!* Lemon Sabayon I used almond instead but still good.
I purchased this cookbook for my husband as a birthday gift. He loves to cook--especially when it comes to trying new techniques and dishes. He mentioned that he wanted this book, but in the regular bookstore it was $50+. Once I saw that Amazon had it discounted, I decided it would be a good idea to purchase it for his birthday that was coming in a few weeks. He has already enjoyed using it and learning about the techniques of French cooking. I've benefited from it, too, because I get to try the yummy stuff he's making! Overall, great purchase for someone who really enjoys cooking and learning some of the science behind it, too.
Got this for a friend for her bday and we both loved it. Great recipes and can also be used as a nice coffee table book because the pictures are beautiful and lots to read about. Great gift for the cost. Highly recommend for a chef or just for a normal cook that would love to visit The French Laundry one day!
I have never met Mr. Keller but after visiting a few of his restaurants I have a feeling I did. There is that much personality infused in everything you are served. I gave this book to two of my friends - a restaurant owner and a chef - and they literally worn their copies out.
I agree with other reviewers that the recipes are complicated and time-consuming, but you can apply Chef Keller's concept - small, delicious bites, served in eye-appealing layers - using your own recipes, or you can adapt his to make them simpler. I'm making his lobster broth using my own homegrown crawdads (cheaper by far) and am now serving homemade ice cream on a homemade shortbread cookie, in two complimentary layers, with a scoop of vanilla cradling a spoonful of black sesame/vanilla, topped with black sesame seeds and a mint leaf. My future cooking is going taste and look extra exciting because of The French Laundry Cookbook. Thanks Chef Keller!!! Lynne Farr, author of Off The Grid: What's Cookin'?
Lovely book with recipes that you can actually make that tastes good. A worth while add to your cook book collection for those of you looking for something to cook from instead of just being a coffee table dust collector.
This book is just a pleasure to read--lovely photographs and beautifully written about Thomas Keller's journey to becoming a chef. It's filled with the tips and wisdom that come from experience about how to get the most out of your food preparation/cooking.
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