Thomas Keller is the chef/proprieter of the French Laundry in the Napa Valley, dubbed "the most exciting place to eat in the United States," by Ruth Reichl in The New York Times.
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 recipes are exact recipes from the French Laundry kitchen and all have been thoroughly tested in home kitchens.
Get it here:
USA: The French Laundry Cookbook (The Thomas Keller Library)
UK: The French Laundry Cookbook (Thomas Keller Library)
