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The French Laundry Cookbook is a 1999 cookbook written by the American chefs Thomas Keller, Michael Ruhlman, and Susie Heller; illustrated by Deborah Jones.The book features recipes from Keller's restaurant The French Laundry. [1]
Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur and cookbook author. He and his landmark Napa Valley restaurant, the French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, including Best California Chef in 1996 and Best Chef in America in 1997.
The French Laundry was one of the first restaurants to offer what would become known as California cuisine. [9] [10] The Schmitts ran the restaurant for 17 years before selling it to Thomas Keller in 1994. [11] [12] In 1999, Keller published The French Laundry Cookbook, which he considers his definitive
Molokai Sweet Potato Mille-Feuille, excerpted from "The French Laundry, Per Se." Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 ...
American celebrity chef Thomas Keller first wrote about a dish he called "byaldi" in his 1999 book The French Laundry Cookbook. [5] Keller's variation of Guérard's added two sauces: a tomato and pepper sauce at the bottom ( piperade ), and a vinaigrette at the top.
The French Laundry Cookbook (1999) by Thomas Keller, with Susie Heller and Michael Ruhlman; The Soul of a Chef (2000) Wooden Boats (2001) A Return to Cooking (2002), with Eric Ripert and Valentino Cortazar; Walk On Water: Inside an Elite Pediatric Surgical Unit (2003) Bouchon (2004) by Thomas Keller and Jeffrey Cerciello, with Susie Heller and ...