![]() ![]() To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. ![]() Just reading these recipes is a master class in the state of the art of cooking today. 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. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. This superb work is as much philosophical treatise as gorgeous cookbook.”īound 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. “Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. ![]() Named a Best Cookbook of 2020 by Amazon and Barnes & Noble Named a Best Book of 2020 by Publisher's Weekly ![]()
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