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desertcart.in - Buy The French Laundry, Per Se book online at best prices in India on desertcart.in. Read The French Laundry, Per Se book reviews & author details and more at desertcart.in. Free delivery on qualified orders. Review: I've been a professional chef for 25 years, so this sort of book is interesting to me. I've read his other books, and this one differs in that it's a refined vision of what he's been doing for decades. The recipes are even more precise in their measurements yet less reliant on mysterious methods than earlier books, and in the end the food represents an improvement of earlier methods, combinations and techniques. He and his chefs at both the New York and California locations have created intense versions of dishes like shrimp bisque, French onion soup, and fish and chips, while also providing some weirder and inspirational dishes like caviar with chocolate-hazelnut emulsion. This is a more professionally minded book, aimed at people who have the ambition for learning what the book puts forth. It is also rewarding to those who appreciate the longer "project" types of recipes that many restaurant chefs grapple with on a daily basis. Review: Beau livre, des belles photos, et toujours la perspicacité d’un des meilleurs cuisiniers du monde!
| Best Sellers Rank | #460,079 in Books ( See Top 100 in Books ) #5,419 in Food, Drink & Entertaining (Books) |
| Customer Reviews | 4.8 4.8 out of 5 stars (1,308) |
| Dimensions | 28.58 x 3.81 x 28.58 cm |
| Hardcover | 400 pages |
| ISBN-10 | 1579658490 |
| ISBN-13 | 978-1579658496 |
| Importer | Bookswagon, 2/13 Ansari Road, Daryaganj, New Delhi 110002, [email protected] , 01140159253 |
| Item Weight | 2 kg 610 g |
| Language | English |
| Packer | Bookswagon, 2/13 Ansari Road, Daryaganj, New Delhi 110002, [email protected] , 01140159253 |
| Publisher | Artisan Division of Workman Publishing (27 October 2020); Hachette Ireland; Hachette Ireland; [email protected] |
N**F
I've been a professional chef for 25 years, so this sort of book is interesting to me. I've read his other books, and this one differs in that it's a refined vision of what he's been doing for decades. The recipes are even more precise in their measurements yet less reliant on mysterious methods than earlier books, and in the end the food represents an improvement of earlier methods, combinations and techniques. He and his chefs at both the New York and California locations have created intense versions of dishes like shrimp bisque, French onion soup, and fish and chips, while also providing some weirder and inspirational dishes like caviar with chocolate-hazelnut emulsion. This is a more professionally minded book, aimed at people who have the ambition for learning what the book puts forth. It is also rewarding to those who appreciate the longer "project" types of recipes that many restaurant chefs grapple with on a daily basis.
D**K
Beau livre, des belles photos, et toujours la perspicacité d’un des meilleurs cuisiniers du monde!
B**N
Para todo seguidor y admirador de Keller, un gran aporte de su filosofía de trabajo y visión, mucha técnica! 💪🏼
A**G
Great book by Thomas Keller still in original packaging fast delivery.
M**O
Un excelente libro, Tengo la colección de libros de Thomas Keller y como siempre son grandes libros, de una excelente calidad. Las recetas no son sencillas de replicar en casa como por ejemplo en el caso del libro ad hoc at home, sin embargo son recetas de gran valía e inspiración para algún platillo.