The French Laundry, Per Se
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- Create Date：2021-06-16 06:53:40
- Update Date：2025-09-06
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- Author：Thomas Keller
- ISBN：1579658490
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Summary
Named a Best Book of 2020 by Publisher's Weekly
Named a Best Cookbook of 2020 by Amazon and Barnes & Noble
“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。
Named a Best Cookbook of 2020 by Amazon and Barnes & Noble
“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。
Reviews
Ursula S
，
Beautiful book。 If you are into gourmet food and the preparation of it， you will enjoy this book。 Nice photos。
Lorna
，
The French Laundry， Per Se by Chef Thomas Keller was a tribute not only to his iconic The French Laundry in Napa Valley and its sister restaurant in New York City， Per Se， but to his unique and loving view and humbling respect for food and all of its meanings as he so skillfully brings it all together in his lovely restaurants。 While having seen the beautiful The French Laundry in Napa Valley， I have never had the privilege of dining there。 However， I remember a few years ago that one of my favo The French Laundry， Per Se by Chef Thomas Keller was a tribute not only to his iconic The French Laundry in Napa Valley and its sister restaurant in New York City， Per Se， but to his unique and loving view and humbling respect for food and all of its meanings as he so skillfully brings it all together in his lovely restaurants。 While having seen the beautiful The French Laundry in Napa Valley， I have never had the privilege of dining there。 However， I remember a few years ago that one of my favorite episodes on the late Anthony Bourdain's Parts Unknown series when he actually wore a suit and tie to dine with Eric Ripert for an exciting seven-course dinner taking place over hours at The French Laundry。 What I love most about The French Laundry is the bountiful garden adjacent to the restaurant with the produce a big determinant of what may be served on the daily menu。 However， I have had the pleasure of dining in Keller's Bouchon， an exciting French Bistro in Las Vegas a few times and was not disappointed。I think Thomas Keller set the tone for this book in his introduction as he grounds us in the reality of where our country and the world stands today in these important words: "As I write today， the world is in the midst of a pandemic that has taken the lives of hundreds of thousands， sickened millions， and brought the global economy to its knees。 While few sectors have been spared the devastation， fewer still have been hit harder than the profession I know best。 The COVID-19 crisis has shuttered restaurants and their suppliers around the globe （many of them permanently） while upending countless lives and livelihoods。 The depth of the damage is difficult to quantify yet impossible to ignore。 One of the many truths the current crisis has revealed is the value of restaurants as a social force。"I enjoyed reading this book as it made Keller's high standards accessible。 It was interesting to hear that as a teenager， he worked as a dishwasher in a restaurant managed by his mother in Palm Beach， Florida。 It was here that he learned many of the basics tenants of organization that gave him the insight and abilities to create some of the most esteemed restaurants。 It was telling that when he opened Per Se in New York City fifteen years ago， he shuttered The French Laundry in Napa for a short time to bring all of his French Laundry team to shepherd the new restaurant and its people to Keller's standards and ideals。 However， he quickly learned that in failing to bring the dishwasher， he was missing a key member of the team and its organization。 That was immediately corrected。 While I enjoyed this book on many levels， I must say that the recipes were all way beyond me， and probably for most home kitchens。 But Thomas Keller's words throughout the book as well as the absolutely stunning photographs of the restaurants， the chefs， and the delicious and appetizing offerings made this a worthwhile read， especially if you are a foodie！And in the words of Thomas Keller: "As the poet and philosopher Rumi once observed， 'Gratitude is wine for the soul。' I've been blessed to have my fill。" 。。。more
Pcox
，
Very interesting to hear his reflections on fine dining and how his failures due to his impatience informed his success。 I can't imagine making any of the recipes but the photos were so beautiful and the explanations extremely detailed that I learned to have an even deeper appreciation for the complexity that goes into the execution。 Very interesting to hear his reflections on fine dining and how his failures due to his impatience informed his success。 I can't imagine making any of the recipes but the photos were so beautiful and the explanations extremely detailed that I learned to have an even deeper appreciation for the complexity that goes into the execution。 。。。more
Beth
，
Award winning Chef Thomas Keller's latest book is part history， part philosophy， and over 100 recipes from the French Laundry （historically one of the best restaurants in America， with it's whimsical， refined， carefully crafted modern cuisine） and Per Se （it's sister restaurant in NYC， is no less exacting）。 The dishes in this lavishly illustrated coffee-table sized cookbook are intended for recreation by home chefs -- or at least， home chefs who are fine dining devotees， have watched Food Networ Award winning Chef Thomas Keller's latest book is part history， part philosophy， and over 100 recipes from the French Laundry （historically one of the best restaurants in America， with it's whimsical， refined， carefully crafted modern cuisine） and Per Se （it's sister restaurant in NYC， is no less exacting）。 The dishes in this lavishly illustrated coffee-table sized cookbook are intended for recreation by home chefs -- or at least， home chefs who are fine dining devotees， have watched Food Network for ten+ years， own a sieve， and have the time， budget and equipment to devote to multistep recipes。 The volume does recognize not everyone cooks en souvide at home or owns a $400 hot/cold blender， and offers substitutions， alternatives， and scheduling help。Each dish is a work of art， and the food photography is gorgeous。 I doubt I will attempt to make a single thing， but I loving reading the thoughtful essays， reading through the recipes， and eating with my eyes。 。。。more
Jon
，
As good as the OG French Laundry book was and is， this is TK's best。 This is Keller in full-on Legacy Mode。From giving full credit everywhere to longtime CDCs David Breeden （TFL） and Corey Chow （PS）， to revisiting refinements to big pot blanching and sous vide， to updates on purveyors， this is entirely THE fine dining restaurant cookbook for 2020 and beyond that was sorely needed。If you work in fine dining， everything here is quickly understood， ingenious， and efficient （pre-hydrating xanthan gu As good as the OG French Laundry book was and is， this is TK's best。 This is Keller in full-on Legacy Mode。From giving full credit everywhere to longtime CDCs David Breeden （TFL） and Corey Chow （PS）， to revisiting refinements to big pot blanching and sous vide， to updates on purveyors， this is entirely THE fine dining restaurant cookbook for 2020 and beyond that was sorely needed。If you work in fine dining， everything here is quickly understood， ingenious， and efficient （pre-hydrating xanthan gum by weight in particular shows brutal simplification）， and a lot of it is immediately usable in your own kitchens。 The essays carry just as much influence （NOT inspiration） as the original。If you're in the profession （NOT industry）， this needs to become part of the lexicon for you， just the same as the rest of TK's main books。 For the home cook， this is about as ambitious an undertaking as you can take on。 。。。more
Blair
，
Stunning book。 I will likely never cook a single one of the recipes， but I so enjoyed reading all of it and not only Thomas Keller's story， but the other chefs as well。 This is just a beautiful book。 Far more than a mere cookbook。 Stunning book。 I will likely never cook a single one of the recipes， but I so enjoyed reading all of it and not only Thomas Keller's story， but the other chefs as well。 This is just a beautiful book。 Far more than a mere cookbook。 。。。more
Ethan Tuazon
，
Extremely amazing recipes。 These recipes take a ton of technique to master。 I enjoyed learning how Thomas Keller tries to utilize every part of the produce。 As well as minimize the amount of waste created with the smallest details in the recipes。
Robert LoBiondo
，
A loveletter to delicious food and to the bakers and chefs that created the recipes。I will never be on a level to create such masterpieces but why can't I just enjoy what there is？ The Chefs say at the start that they are showing exactly how this delicious treasures are made and not changed （reduced/redone） for a home cook。 It's a marvel to read the details going into each dish。I have friends who see when I go to PerSe and say "that's it？？" for a dish。 If they saw the time energy and craftsmansh A loveletter to delicious food and to the bakers and chefs that created the recipes。I will never be on a level to create such masterpieces but why can't I just enjoy what there is？ The Chefs say at the start that they are showing exactly how this delicious treasures are made and not changed （reduced/redone） for a home cook。 It's a marvel to read the details going into each dish。I have friends who see when I go to PerSe and say "that's it？？" for a dish。 If they saw the time energy and craftsmanship it took to get such umami out of a "small wafer" they may understand more。 。。。more
Mat
，
PW2020Top
Stacy
，
Thanks to NetGalley and Artisan Books for an advanced readers copy in exchange for an honest review。 Absolutely beautiful cookbook with tons of photos and short bios on Per Se employees。 This book made me yearn for the days of expense accounts。 I enjoyed reading the book and skimming the recipes but they are too complicated for my culinary skills。
Alicia Bayer
，
This is a gorgeous gourmet cookbook that is completely out of my league as a home cook but I appreciated the stories， techniques and mouthwatering photos。 Those who possess the equipment， ingredients and time to replicate these recipes will certainly be thrilled。 Others will likely just enjoy the food porn aspect of flipping through it。 I read a temporary digital ARC of this book for review。
Janet
，