Review: The French laundry Cookbook

The French Laundry Cookbook offers a peek inside the kitchen of what has been called one of the world’s finest restaurants. Situated in the Napa Valley, California, the rustic luxury of the Michelin starred restaurant has inspired a mouth-watering book. This article will provide a review on the French Laundry Cookbook.

Cooking the books

Restaurateur and chef Thomas Keller, also of Bouchon and Per Se restaurants, shares not only 150 recipes, cooked in or inspired by the French Laundry, but also his philosophy towards food and fascinating tales of how he came to be considered as one of the world’s most renowned and innovative chefs. With beautiful images from photographer Deborah Jones, this is not just a book for amateur chefs, but it is for anyone who is interested in good food. This is also a book that would not look out of place on a coffee table, such is the beautiful presentation.

A celebration of food

The French Laundry Cookbook, often cited by food critics and chefs, as one of the best cookbooks of the past twenty years. It is not a book about popping a quick TV dinner in the microwave or rustling up a feast of leftovers after work. Keller sets the scene himself in the book’s introduction: "Cooking is not about convenience and it’s not about short-cuts. The recipes in this book are about wanting to take the time to do something that I think is priceless. Our hunger for the twenty minute gourmet meal, for one-pot ease and pre-washed, pre-cut ingredients has severed our lifeline to the satisfaction of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention." It is a sumptuous celebration of food to be savoured, exquisite combinations of foods that require time, patience and more than a pinch of passion.
Keller wants you to enjoy the whole experience of creating a meal from peeling vegetables to the finished product. It’s a wonderful idea as you can enjoy the process as well as the product. Respect the food and you’ll always create a winning dish.

Michelin magic

The recipes can seem more than a little intimidating. For example, Keller’s bacon and eggs' recipe is pretty far removed from a greasy weekend fry-up. His bacon uses most parts of the pig and his poached eggs are quail rather than chicken. However, if you are willing to throw yourself into his philosophy and techniques, you could just create some Michelin starred magic in your very own kitchen.