The French Laundry Cookbook

About

The French Laundry Cookbook is a seminal work by Thomas Keller, Michael Ruhlman, and Susie Heller, first published in 1999. This comprehensive guide offers 150 recipes from Keller's renowned restaurant, The French Laundry, in Napa Valley. The book is divided into six sections, each mirroring a course of a meal, providing detailed techniques and recipes that embody Keller's culinary philosophy. It includes innovative methods for cooking fish, green vegetables, and desserts, as well as techniques like squeegeeing fish skin for better sautéing and poaching eggs to perfection. The cookbook has been praised for its focus on precision and quality, though some critics note its complexity and the time required to execute its recipes. The cookbook features stunning photography and essays that delve into Keller's relationship with suppliers and his commitment to using high-quality ingredients. It won the 2000 IACP Cookbook of the Year award and has been widely influential in the culinary world. The book is not just a collection of recipes but an educational tool that sets standards for culinary excellence. Despite being described as labor-intensive, it remains a cherished resource for both professional chefs and home cooks seeking to elevate their culinary skills. Its enduring popularity is evident in its numerous printings and its status as one of the most influential cookbooks of the past century.