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 cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.
Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautees beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monte to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.
One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen--no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as "as close to dining perfection as it gets."
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评分這本書裏的菜很難做的。但是文字很好很有趣,Keller是個自學成纔的名廚,這本書裏的故事("宰兔子","因為不知道怎樣綁雞被師傅扔刀子", 等)和他對烹調的態度和想法很有意思。他的另外幾本書裏的菜比較適閤傢庭學做。
评分書很有趣,不過自己做的話實踐度確實麻煩,感覺重要聚餐的時候倒是可以搞一搞。TK的書一嚮定量和操作描述都清晰明確,一個食譜看下來脈絡理得很順,即便不做 看看也蠻有意思的。
评分書很有趣,不過自己做的話實踐度確實麻煩,感覺重要聚餐的時候倒是可以搞一搞。TK的書一嚮定量和操作描述都清晰明確,一個食譜看下來脈絡理得很順,即便不做 看看也蠻有意思的。
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