$178.22
- Hardcover
360 pages
- Release Date
1 February 2005
Summary
James Beard Award Winner
IACP Award Winner
Thomas Keller, chef/proprietor of Napa Valley’s French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful abil…
Book Details
| ISBN-13: | 9781579652395 |
|---|---|
| ISBN-10: | 1579652395 |
| Author: | Thomas Keller, Jeffrey Cerciello, Michael Ruhlman, Susie Heller, Deborah Jones |
| Publisher: | Workman Publishing |
| Imprint: | Artisan Books |
| Format: | Hardcover |
| Number of Pages: | 360 |
| Release Date: | 1 February 2005 |
| Weight: | 2.26kg |
| Dimensions: | 286mm x 290mm x 30mm |
| Series: | Artisan |
What They're Saying
Critics Review
“It may be the best cookbook ever about bistros and bistro food.” –The New York Times
“It may be the best cookbook ever about bistros and bistro food.” —The New York Times
About The Author
Thomas Keller
Jeffrey Cerciello has cooked with Thomas Keller for ten years, first at the French Laundry and since 1998 as executive chef of Bouchon in Yountville, California. Cerciello opened the second Bouchon in Las Vegas, at The Venetian Hotel-Resort-Casino, in spring 2004. He lives in Napa with his wife and two daughters.
Susie Heller, executive producer of PBS’s Chef Story, has produced award-winning television cooking series and co-authored numerous award-winning books, among them The French Laundry Cookbook by Thomas Keller and Bouchon by Thomas Keller and Jeffrey Cerciello. She lives in Napa, California.
Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or BKB Foundation—established with chefs Jérôme Bocuse and Daniel Boulud—Keller led Team USA to win the Bocuse d’Or competition in Lyon, France, for the first time ever.
Deborah Jones’s recent honors include Best Photography in a Cookbook from the James Beard Foundation for her work in Bouchon. A frequent contributor to national magazines, she conducts a parallel commercial career from her San Francisco studio.
Michael Ruhlman is the author of The Elements of Cooking, The Soul of a Chef, and The Making of a Chef: Mastering Heat at the Culinary Institute of America, among others.
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