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• by:
• Keller, Thomas

This cookbook, Keller's first, is as satisfying as a French Laundry meal, a series of small, highly refined, intensely focused courses. 150 recipes an more than 200 photographs Keller's wit and whimsy find expression in unique recipes (and titles) such as lobster-filled crepes with a carrot emulsion sauce, topped with a pea shoot salad dressed lightly with lemon-infused oil (Peas and Carrots), or sauteed monkfish tail with braised ox tails, salsify, and crepes (Surf and Turf).

This is a book to cook from, to learn from, to savor.

Thomas Keller is chef and owner of the French Laundry and the more casual Bouchon in Yountville, California. He was the chef of La Reserve, Raphael, and Rakel in New York before moving to California.