About this title: One hundred and fifty recipes are presented in this cookbook, many of them unique to the author's restaurant, such as lobster-filled crepes with a carrot-emulsion sauce, topped with a pea-shoot salad dressed lightly with lemon-infused oil, to name one of the simpler ones!
Note: This is a general synopsis. Each listing is described below.
Description: Very Good. 1579651267 Very little shelf wear/scratching on outer covers, a few crinkled pages. Perfect otherwise. Remainder mark Free bookmarks with all orders and all orders ship same or next business day! 461. read more
Edition: Ninth Edition
Binding: Hardcover
Publisher: Artisan, New York
Date Published: 1999
ISBN-13:9781579651268ISBN:1579651267
Description: Photos by Deborah Jones. Near Fine in Very Good + jacket. This cookbook has a white dj with gray and blue lettering and a color cover photo illustration. DJ has some rubbing, edgewear and soil; book has minor edgewear, but is overall clean, tight and unmarked. In this book, Keller not only describes the recipes, but also the techniques that made French Laundry one of the most talked-about restaurants in California. 325 pages, including index; approx. 11"x11". read more
Binding: Hardcover
Publisher: Artisan
Date Published: 1999
ISBN-13:9781579651268ISBN:1579651267
Description: New in New dust jacket; Slight shelf wear on dust jacket's edge & small tear on top of front flap crease. 1579651267. Hard cover + dust jacket. BRAND NEW! Dust jacket is protected by new Brodart clear polyester cover. Ships immediately with free delivery confirmation. Not ex-lib. Not a remainder.; 1.3 x 11.39 x 11.34 Inche; 336 pages. read more
Edition: Third Edition
Binding: Hardcover
Publisher: Artisan, NY
Date Published: 1999
ISBN-13:9781579651268ISBN:1579651267
Description: Fine in Very Good dust jacket. 1579651267. Dust Jacket: Tiny tears and wrinkle at top of spine; Color Photographs by Deborah Jones; Large quarto. read more
Binding: Hardcover
Publisher: Artisan
Date Published: 1999-11-01
ISBN-13:9781579651268ISBN:1579651267
Description: Very Good. This a hardcover book with a dust jacket. In very good condition, a nice, clean book! ! Dust Jacket shows some minor wear. read more
Description: Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley--"the most exciting place to eat in the United States, " wrote Ruth Reichl in The New York Times--is a wizard, a purist, a man obsessed with getting it right. And this, his first... read more
Edition: 2nd printingnd edition
Binding: Hardcover
Publisher: Artisan, NY
Date Published: 1999
ISBN-13:9781579651268ISBN:1579651267
Description: fine hard cover book in fine dust jacket. Before Per Se, there was The French Laundry, "...the most exciting place to eat in the United States, " wrote Ruth Reichl, illustrated. read more
Edition: Ninth Edition
Binding: Hardcover
Date Published: 1999
Description: Hardcover, no dustjacket. Good condition. Thomas Keller, chef/proprietor of the French Laundry Restaurant in Napa Valley, California, here presents 150 superlative recipes that recreate the French Laundry experience for home chefs. One hundred and fifty recipes are presented in this cookbook, many of them unique to this restaurant, such as lobster-filled crepes with a carrot-emulsion sauce, topped with a pea-shoot salad dressed lightly with lemon-infused oil, to name one of the simpler ones! ... read more
Description: Very good in very good dust jacket. Sewn binding. Paper over boards. With dust jacket. 320 p. Contains: Illustrations. Audience: General/trade. read more
"One can never be "done" reading cookbooks...our son and DIL bought us this for a Christmas present...beautiful pics...I admit, I haven't tried a recipe yet..."
"God this book is pretty and informative too. This cookbook is not for beginers but would be great for an intermediate or advanced cook. The recipies are not difficult per se, but this cookbook sets forth dishes that take a while to prepare. If you love cooking, this wouldn't bother you. I've just made the roasted garlic today and am now obsessed with straining sauces. He gives good tips and also instructs you on how to plate the meals once cooked. The dishes and presentations are a bit more formal than I usually do, but I like it for the idea of a nice dinner when company is coming or a romantic dinner for two."
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