Customer Reviews: Read 9 more reviews...
 One for the competant and confident. September 30, 2008
An engrossing book.
This book gives an excellent insight into the work and philosophy of a first rate chef. Most of the recipes are quite sophisticated, and the book is probably not one for a novice or nervous cook. The photographs are beautiful, and give splendid ideas for presentation. As a vegetarian, I was particularly interested in the puddings, which use pectin as a setting agent, rather than gelatine. Interesting and useful too are the 'mini recipes' - the bits between the main productions with instructions and techniques on making and using such things as powders, oils and stocks.
Great book September 22, 2008
0 out of 1 found this review helpful
"Mummy.... MUMMY! What's for supper?"
"Its white truffle oil-infused custards with black truffle ragout".
"Again!?"
"Well you don't have to eat it".
Fantastic August 9, 2008
1 out of 1 found this review helpful
This book is amazing. Not only does it look great, the recipes contained within it are superb. It is so beautifully produced that it wouldn't look out of place on your coffee table or in your kitchen.
However, it is the food that this is really about. The French Laundry has three Michelin stars and is consistantly voted the best restaurant in North America and one of the top five in the world. Having been lucky enough to eat there and then wondered how the chefs are able to create such amazing dishes, I now know.
This book makes it possible to create Michelin star dishes at home. Sure, they can be very fiddly and a lot of work, but you can do it and it really makes you appreciate the work that goes into putting that marvellous food in front of the customers, day in/day out.
If you are really serious about good quality, haute cuisine then this book is a must. If you're not, then enjoy it for the fabulous photography and anecdotes, and leave it on your coffee table to impress guests.
One step out of the ordinary November 25, 2007
2 out of 5 found this review helpful
Truly an amazing book, if you happen to be at the stage where you have mastered the basics of home cooking, and begin to be bored by the ideas of Jamie or Nigella. Thomas Keller admits to his recipes being a little complicated at times, and they are, but they were definitely the next step for me. Oh, and you should not think that all his Michelin-stars and all those years in professional kitchens have taken Keller too far from average home cooks: in most recipes, he notes the things you might see and would probably be alarmed by and tells you how things look when they are normal and when you should start lowering the heat. If you're prepared to spend a few hours in the kitchen to get some "wow"-s and "oh my God, you're a genious"-s from your guests or family, buy the book.
Simply Superb July 29, 2007
17 out of 23 found this review helpful
If you want to cook Michelin standard recipes look no further than this cookbook from what many rate as the Best restaurant in the world. Although whether this Napa Valley restaurant is the worlds best may be a matter of personal taste, what is certainly not in doubt is the quality of this work. The recipes are clearly laid out with comprehensive instructions. All the recipes would be Michelin star winning in Europe and though not for the faint hearted are stunning and worth all the effort required.
The book is beautifully shot and is in itself a work of art.
It almost goes without saying that any serious amateur or proffessional cook should have this bible on their shelf. Superb (but from the best restaurant in the world you would expect no less!)
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