Bouchon Bakery

#1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling (2013) Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for ...

Author: Thomas Keller

Publisher: Artisan Books

ISBN: 1579657559

Category: Cooking

Page: 400

View: 800

Winner, IACP Cookbook Award for Food Photography & Styling (2013) #1 New York Times Bestseller 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.

Mike Colameco s Food Lover s Guide to New York City

Though not technically a chocolate store, starting in the fall of 2006, the small
take-out section of Bouchon Bakery (see page 55 and 350) began selling some
of the best chocolates in the city. third fl oor Expensive The pastry chef for Per Se,
 ...

Author: Mike Colameco

Publisher: John Wiley & Sons

ISBN: 0470044438

Category: Cooking

Page: 462

View: 454

The insider's food guide to New York City-from trusted New York food expert and TV/radio host Michael Colameco New York is the food capital of the United States, with an incredibly rich and diverse dining scene that boasts everything from four-star French restaurants, casual neighborhood bistros, and ethnic restaurants from every corner of the world to corner bakeries, pastry shops, and much more. Now Mike Colameco, the host of PBS's popular Colameco's Food Show and WOR-Radio's "Food Talk", helps you make sense of this dizzying array of choices. He draws on his experience as a chef and New York resident to offer in-depth reviews of his favorite eating options, from high-end restaurants to cheap takeout counters and beyond. His work has given him unprecedented access to the city's chefs and kitchens, allowing him to tell you things others can't. He offers inside information about different establishments, giving a detailed and sometimes irreverent sense of the food and the people behind them. Goes beyond ratings-centered guides to offer detailed, opinionated reviews by an experienced chef and longtime New Yorker Recommends restaurants, bakers, butchers, chocolatiers, cheese stores, fishmongers, pastry shops, wine merchants, and more Entries include basic facts, contact information, and a thoughtful, personal review Includes choices in every price range and neighborhood, from Tribeca to Harlem Whether you're visiting for a weekend or have lived in New York for years, this guide is your #1 go-to source for the best food the city has to offer.

Great Chefs Cook Vegan

In 1994, he opened The French Laundry in Napa, California, and in 2003, it was
rated at the top of the World's Best 50 Restaurants in London's Restaurant
magazine. His bistro, Couchon opened in 1998 with Bouchon Bakery five years
later.

Author: Linda Long

Publisher: Gibbs Smith

ISBN: 9781423609858

Category: Cooking

Page:

View: 999

Unlike any other cookbook, Great Chefs Cook Vegan includes recipes from 25 of today's greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more.

The Gluten Free Revolution

Using Chef Keller's Cup4Cup all-purpose gluten-free baking mix, these come via
Bouchon Bakery by Thomas Keller and Sebastien Rouxel, executive pastry chef
for the Thomas Keller Restaurant Group, twice declared to be one of the “Top ...

Author: Jax Peters Lowell

Publisher: Holt Paperbacks

ISBN: 0805099549

Category: Health & Fitness

Page: 656

View: 888

An expanded, revised, and exhaustively updated 20th anniversary edition of the book that fired the first shot—a comprehensive and entertaining guide to living gluten-free Way ahead of its time, the original edition of this book, Against the Grain, was the first book of its kind: a funny, supportive, and absolutely essential handbook for gluten-free living. With two successful editions and countless devoted fans, this book has helped thousands of gluten-free readers follow their diets with creativity, resourcefulness, and, always, good humor. The Gluten-Free Revolution is fully revised and updated with the newest resources and information, and is packed with authoritative, practical advice for every aspect of living without gluten. With her signature wit and style, Lowell guides readers through the intricacies of shopping; understanding labels, from cosmetics to prescription drugs; strategies for eating out happily and preparing food safely at home; advice about combining gluten-free eating with any other diet, like gluten-free-paleo and gluten-free-dairy-free; negotiating complicated emotional and interpersonal reactions to your new diet; and includes fabulous gluten-free recipes from the best chefs in the world, including Thomas Keller, Rick Bayless, Alice Waters, Bobby Flay, and Nigella Lawson, among many others. The Gluten-Free Revolution remains the ultimate and indispensable resource for navigating your gluten-free life.

The Thomas Keller Bouchon Collection

These are recipes that have endured for centuries, and they find their most perfect representation in the hands of the supremely talented Thomas Keller.

Author: Thomas Keller

Publisher: Artisan Publishers

ISBN: 9781579655532

Category: Cooking

Page: 760

View: 405

Bistro food is the food of happiness. The dishes have universal allure, whether it’s steak frites or a perfectly roasted chicken, onion soup or beef bourguignon. These are recipes that have endured for centuries, and they find their most perfect representation in the hands of the supremely talented Thomas Keller. And just as Bouchon demonstrated Keller’s ability to distill the sublime simplicity of bistro cooking and elevate it beyond what it had ever been before, the #1 New York Times best-seller Bouchon Bakery is filled with baked goods that are a marvel of ingenuity and simplicity. From morning baguettes and almond croissants to fruit tarts and buttery brioche, these most elemental and satisfying of foods are treated with an unmatched degree of precision and creativity. With this exciting new collection, readers are sure to expand their knowledge, enrich their experience, and refine their technique.

The Chowhound s Guide to the San Francisco Bay Area

4 Bouchon Bakery...................... ... Yountville ............... ---- ... 4 Boulange de Polk.....
.................... Russian Hill ............... ... . . . . . . .214 Bovine Bakery -----------------------
Point Reyes Station ........................4 Bread Basket Bakery .

Author: Chowhound

Publisher: Penguin

ISBN: 1101221445

Category: Travel

Page: 432

View: 935

With more than 740,000 visitors a month, Chowhound.com has become a favorite source of information for those who want to take their dining experiences off the beaten path. So why should San Francisco eaters limit their choices to the same old locales found in most restaurant guides? As fun to read as it is comprehensive, The Chowhound’s Guide to the San Francisco Bay Area is all about finding the perfect bite for every occasion, focusing on the undiscovered gems that will generate tomorrow’s buzz. From the best Chinatown noodle shops and secret tamale ladies to sumptuous sushi meccas and sensational stock-up stops for a romantic Sonoma picnic, this is the richest treasure trove of San Francisco restaurants, cafes, take-out counters, delis, farmer’s markets, and food carts ever compiled. On the web: http://www.chowhound.com

The Modern Cafe

Bouchon Bakery), I was initially very hesitant about the bakery aspect, since it
was not part of my “comfort zone” at the time. I was actually more concerned
about producing for the Bouchon Bakery than The French Laundry itself. There
were ...

Author: Francisco J. Migoya

Publisher: John Wiley & Sons

ISBN: 047037134X

Category: Business & Economics

Page: 550

View: 659

A collection of recipes for many popular cafâe standards, including savory items, chocolates and confections, beverages, packaged retail items, and frozen desserts.

Bouchon

This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork.

Author: Thomas Keller

Publisher: Artisan Books

ISBN: 1579657540

Category: Cooking

Page: 360

View: 195

Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

Culinary Trends

It began with bread Thomas Keller ( of French Laundry and Per Se fame ) is the
creator of Bouchon Restaurant and Bouchon Bakery , located in Yountville , Calif
. , and Las Vegas , Nev . The bakery was originally established to provide his ...

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Category: Cooking

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The Manhattan Diet

Jess andI were introduced by a mutual friend and have started our shopping date
at Bouchon Bakery, chef Thomas Keller's jewel box of a snack and breakfast bar
in the Time Warner Center. Bouchon isa favourite spot for Upper West Side ...

Author: Eileen Daspin

Publisher: Hachette UK

ISBN: 178206169X

Category: Health & Fitness

Page: 272

View: 118

How do Manhattan women remain so stunningly svelte, despite the fact that New York has more top restaurants than any other city on the planet, not to mention a bagel bar or pizzeria on nearly every corner? They eat out often, indulge in all types of cuisine and even sneak in junk food, but manage to stay trim and toned nonetheless. So what's their secret? Now you can learn to eat, lose weight and live your life the way chic New Yorkers do - and enjoy the same fabulous results. Manhattan insider Eileen Daspin reveals what real New York women - including celebrities like Sarah Jessica Parker, Anna Wintour and Tina Fey - really think about dieting and how they shop for food, cook, order in restaurants, eat, cheat, and splurge. Discover their eating secrets and waist-trimming tips, plus a detailed weight-loss program and 28-day eating plan that will fit easily into your personal lifestyle. Along with wisdom from leading nutritionists, tips from celebrity trainers and recipes by New York's most celebrated chefs, The Manhattan Diet gives you everything you need for a slim and stylish life - wherever you live.

Karen Brown s California

The Bouchon Bakery and Restaurant are just round the corner . A Four Sisters
Inn . Directions : Coming north from Napa on Hwy 29 , turn right into Yountville
onto Washington Street , keep to the right onto Yount Street . D EPO & Notebook
 ...

Author: Karen Brown

Publisher: Karen Brown's Guides

ISBN: 9781933810010

Category: Travel

Page: 257

View: 457

California, the Golden State, is fascinating with its diverse regions, dramatic scenery, exciting places to visit, and appealing places to stay. There is almost too much--it can be confusing. Not to worry, we have done your homework for you. Five detailed driving itineraries cover everything from beaches to wine tasting. Drive the beautiful California coast, ride a cable car in San Francisco, be awed by the grandeur of Yosemite, visit the sidewalk of stars on Hollywood Boulevard, and taste your way through the wine country while staying in boutique hotels, luxury resorts and lovely inns.

New York

At Bouchon Bakery in the Time Warner Center, the seven-Michelin-star superchef
has also delved into the world of Oreos, Nutter Butters, and even Pop-Tarts, but
his chef d'oeuvre— his legacy, perhaps— is the pecan sticky bun. Meticulously ...

Author:

Publisher:

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Category: New York (N.Y.)

Page:

View: 191


The Love Book

After an early breakfast meeting at Bouchon Bakery with her friend David, the
editor, Emily went to the Columbus Circle gym to take an exercise class. The third
sticky bun had done her in. This was not the super-mommy-on-the-go crowd she
 ...

Author: Nina Solomon

Publisher: Akashic Books

ISBN: 1617753378

Category: Fiction

Page: 320

View: 342

“Fans of Sarah Dessen and Mary Kay Andrews will enjoy this grown-up Sisterhood of the Traveling Pants, a story of risk, reward, loss, and love” (Booklist). A Publishers Weekly Pick of the Week and a New York Post Required Reading Pick It all starts when four unsuspecting women, on a singles’ bike trip through Normandy, discover a mysterious red book about love. But did they discover it—or did the book bring them together? Somehow the possibly magical Love Book will insinuate itself into Emily’s, Beatrice’s, Max’s, and Cathy’s lives, which so far haven’t turned out exactly the way society, their families, or they themselves have planned. Along the way, they’ll be nudged, cajoled, inspired—perhaps even “guided”—in spite of themselves to discover love, fulfillment, and the true nature of being a soul mate. “The Love Book should come with a warning: Do not begin unless you can afford to finish it—today. I could not, and did not, put it down. A contemporary Jane Austen, Nina Solomon has written a smart and funny book about what it’s like to be a woman, no longer young but not yet old and still single, looking for love in all the wrong places, only to find life. I laughed out loud so often I was downright downcast when I reached the last page and had to give up the good company of these wonderful characters.” —Beverly Donofrio, author of Astonished: A Story of Healing and Finding Grace “Happy endings abound in this novel about the power of love and friendship.” —Kirkus Reviews “A compelling mix of story lines . . . Plenty of good banter and characterization.” —Publishers Weekly

A Taste of Chardonnay

Bouchon Bakery for their TLC cookies, Bottega for dinner—” “Amy . . .” He kept
his voice steady. She was the third woman he'd had to contend with today and it
wasn't even noon. “There's not going to be a next time. It's a safe bet Chardonnay
 ...

Author: Heather Heyford

Publisher: eKensington

ISBN: 1601833598

Category: Fiction

Page: 170

View: 836

Join author Heather Heyford as she uncorks a sparkling new series following the St. Pierre sisters, heiresses to a Napa wine fortune who are toasting the good life and are thirsty for love. . . Chardonnay St. Pierre's father is as infamous for his scandals as he is for his wine, and it's up to Char to restore the family name. The Challenge, an elite charity competition held in Napa, seems like the perfect opportunity for the socialite to cement her image as a philanthropist. But all eyes--including Char's--are on the Hollywood heartthrob who's also entered the race. . . Long before his face was splashed across the gossip magazines, Ryder McBride grew up in a working-class family in Napa. He knows all about the St. Pierre sisters and their notorious father, and when he learns he'll be up against Char in The Challenge, he assumes the grape doesn't fall far from the vine. But the more they get to know one another, the more they begin to realize that nothing pairs better with a heated rivalry than a healthy pour of flirtation. . . 54,600 Words

Shucked

Our dinner reservation was set for eight p.m. That morning, the guys came with
me to the Time Warner Center, where we fueled up on grilled cheese
sandwiches at Keller's casual boulangerie, Bouchon Bakery. I tried very hard to
remain calm ...

Author: Erin Byers Murray

Publisher: St. Martin's Press

ISBN: 1429989092

Category: Biography & Autobiography

Page: 368

View: 510

Bill Buford's Heat meets Phoebe Damrosch's Service Included in this unique blend of personal narrative, food miscellany, and history In March of 2009, Erin Byers Murray ditched her pampered city girl lifestyle and convinced the rowdy and mostly male crew at Island Creek Oysters in Duxbury, Massachusetts, to let a completely unprepared, aquaculture-illiterate food and lifestyle writer work for them for a year to learn the business of oysters. The result is Shucked—part love letter, part memoir and part documentary about the world's most beloved bivalves. Providing an in-depth look at the work that goes into getting oysters from farm to table, Shucked shows Erin's fullcircle journey through the modern day oyster farming process and tells a dynamic story about the people who grow our food, and the cutting-edge community of weathered New England oyster farmers who are defying convention and looking ahead. The narrative also interweaves Erin's personal story—the tale of how a technology-obsessed workaholic learns to slow life down a little bit and starts to enjoy getting her hands dirty (and cold). This is a book for oyster lovers everywhere, but also a great read for locavores and foodies in general.

The Thin Green Line

I interviewed Jeannie Krieger on January 24, 2011, and some of what we talked
about appeared in a February 9, 2011, story I wrote in the New York Times. I first
met her son-in-law Joe Duran at Bouchon Bakery in the Time Warner Center on ...

Author: Paul Sullivan

Publisher: Simon and Schuster

ISBN: 1451687265

Category: Business & Economics

Page: 256

View: 288

“Wealth Matters” columnist for The New York Times reveals the decisions, behaviors, and worldviews that lead to true wealth. For the better part of the past decade, Paul Sullivan has written about and lived among some of the wealthiest people in America. He has learned how they save, spend, and invest their money; how they work and rest; how they use their wealth to give their children educational advantages, but not strip them of motivation. He has also seen how they make horrendous mistakes. Firsthand, Sullivan knows why some people, even “rich” people, never find true wealth, and why other people, even those who have far less, are far better off financially. This book shows how others can make better financial decisions—and come to terms with what money means to them. It lays out how to avoid the pitfalls around saving, spending, and giving money away and think differently about wealth to lead a more secure and less stressful life. An essential complement to all of the financial advice available, this “timely…smart” (Publishers Weekly) guide is a welcome antidote to the idea that wealth is a number on a bank statement.

The Cheese Chronicles

Jeanty, with its recommended rabbit patés and gluey pigs' feet, to Keller's
Bouchon Bakery and Bouchon, where I planned the next day to get warm, buttery
croissants and coffee with hot milk for breakfast, followed by oysters and steak
frites for ...

Author: Liz Thorpe

Publisher: Harper Collins

ISBN: 0061901032

Category: Cooking

Page: 400

View: 189

The Cheese Chronicles is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today. Thorpe travels to the nation's cheese farms and factories, four-star kitchens and farmers' markets, bringing you along for the journey. In her quest to explore cheesemaking, she high-lights the country's greatest cheeses and concludes that today's cheesemakers can help provide more nourishing and sensible food for all Americans. Steve Jenkins, author of the celebrated Cheese Primer, calls this "the best book about cheese you'll ever read." The Cheese Chronicles is a cultural history of an industry that has found breakout success and achieved equal footing with its European cousins.

Sweet Envy

B& N& N& W& LNUT MUFFINS Every Sunday in New York we would walk up to
the Bouchon Bakery and get one of these muffins and a sticky bun. We'd then
head to CentralPark to watch people being healthy and jogging. Ifelt pity for them:
 ...

Author: Alistair Wise

Publisher: Allen & Unwin

ISBN: 1743436351

Category: Cooking

Page: 256

View: 277

Sweet Envy is an old-fashioned sweet parlour, cake shop and bakehouse rolled into one destination of deliciousness in Hobart, Tasmania, and run by acclaimed pastry-chef Alistair Wise and his wife and business partner Teena. The recipes in this book are a snapshot -- a slice in time -- of the expert artisan produce of Sweet Envy: from pork & harissa sausage rolls and sticky pecan buns, to the perfect croissant, or a seriously haute-couture cake with lashings of buttery icing. Within these pages are over one hundred fabulous recipes for pastries, both savoury and sweet, desserts, tarts, old-fashioned sweets, biscuits, cupcakes, gorgeous celebration cakes and ice cream to drool over (you'll want to lick the page, seriously). The authors have worked in some of the most prestigious pastry kitchens and restaurants in the world, so these recipes are packed with the ancient wisdoms of professional pastry-chef experience. As well as this, their hilarious anecdotes and wry observations of community life among Hobart's farmers, foodies and friends, provide a refreshing and somewhat anarchic sense of humour not usually associated with the sweet art of baking.

The French Laundry Cookbook

The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right.

Author: Thomas Keller

Publisher: Artisan Books

ISBN: 1579657567

Category: Cooking

Page: 336

View: 903

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 transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

The French Laundry Per Se

. This superb work is as much philosophical treatise as gorgeous cookbook.” —Publishers Weekly, STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas ...

Author: Thomas Keller

Publisher: Artisan Books

ISBN: 1648290035

Category: Cooking

Page: 400

View: 538

“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 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.