The French Laundry, Per Se -- Thomas Keller

<b>Named a Best Book of 2020 by <i>Publisher's Weekly</i> <p/> Named a Best Cookbook of 2020 by Amazon and Barnes & Noble <p/> "Every elegant page projects Keller's high standard of 'perfect culinary execution'. . . . This superb work is as much philosophical treatise as gorgeous cookbook."</b> <br><b>--<i>Publishers Weekly</i>, STARRED REVIEW</b> <p/> 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 <i>The French Laundry, Per Se</i>, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, "The Whole Bird," Tomato Consomm , Celery Root Pastrami, Steak and Potatoes, Peaches 'n' Cream. <p/> 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 unexpec