Thomas Keller Library: The French Laundry, Per Se

基本信息

Format Hardback | 400 pages

Dimensions 279 x 279 x 33.02mm | 2,562.8g

Publication date 27 Oct 2020

Publisher ARTISAN

Imprint Artisan Division of Workman Publishing

Publication City/Country New York, United States

Language English

ISBN10 1579658490

ISBN13 9781579658496

页面参数仅供参考，具体以实物为准

书籍简介

当The French Laundry Cookbook于1999年出版时（The French Laundry开业五年后），它打破了以往所有食谱的模式；此后，它被许多人认为是有史以来最重要的餐厅食谱。这本书已经印刷了60多万册，对成千上万的人来说是一种教育，从家庭厨师到有抱负的专业人士，在世界各地的书店、酒厂、百货公司、杂货店，甚至机场销售。20年后的今天，The French Laundry, Per Se将重新打破这一模式。

凯勒于2004年在纽约市开设了Per Se餐厅，从那时起，法国洗衣店和Per Se餐厅已经密不可分，通过厨师和思想的交流，相互影响着对方的发展。20年来发生了很多变化，The French Laundry, Per Se中的食谱和技术将使专业和家庭厨师感到高兴和鼓舞，只有凯勒的书中才有这样的内容。在这里，他和他的厨师们为深受喜爱的标志性菜肴提供了细致深入的食谱--例如，鲑鱼肉、"豌豆和胡萝卜 "以及黄油煮龙虾--以及反思文章、餐厅日常运营的说明、关于农民和供应商的信息，以及对全世界年轻厨师的教训。除了100多道菜谱之外，还有一个基础知识章节，介绍了帕尔马森老鼠、番茄水和各种汤汁等启示，不仅让读者了解了这些开创性菜谱的基础，而且还可以用来提升任何家庭厨师的食物。The French Laundry, Per Se肯定会成为今年最令人期待的烹饪书。

When The French Laundry Cookbook was published in 1999 (five years after the opening of the French Laundry restaurant), it broke the mold of all previous cookbooks; it has since come to be considered by many to be the most important restaurant cookbook ever published. With more than 600,000 copies in print, the book has been an education for thousands, from home cooks to aspiring professionals, selling in bookstores, wineries, department stores, grocery stores, and even airports throughout the world. Now, 20 years later, The French Laundry, Per Se is set to break the mold anew.

Keller opened Per Se in New York City in 2004, and since that time, the French Laundry and Per Se have become inextricably linked, influencing each other's evolution through the exchange of chefs and ideas. A lot has changed in 20 years, and the recipes and techniques featured in The French Laundry, Per Se will delight and inspire professional and home cooks as only those in Keller's books can. Here, he and his chefs offer meticulous, in-depth recipes for both beloved and iconic dishes--Salmon Cornet, "Peas and Carrots," and Butter-Poached Lobster, for example--as well as essays of reflection, notes on the restaurants' daily operations, information about farmers and purveyors, and lessons for young chefs the world over. In addition to more than 100 recipes, a basics chapter featuring such revelations as Parmesan mouse, tomato water, and a variety of stocks not only give readers insight into the foundations of these groundbreaking recipes but can also be used to elevate the food of any home cook. The French Laundry, Per Se is sure to be the year's most anticipated cookbook.

媒体推荐

"食谱、美丽的照片，以及从[凯勒]几十年的烹饪中获得的经验"。

-NPR

"鼓舞人心和精心制作。. . . 每个优雅的页面都体现了凯勒 "完美烹饪执行 "的高标准。. . . 这部杰出的作品既是哲学论文，又是华丽的烹饪书。" 

-《出版商周刊》，星级评论

"The French Laundry, Per Se通过一系列标志性的食谱、个人文章、华丽的摄影、关于供应商的故事以及关于精细烹饪技术的提示，生动地描述了这些知名厨房之间的协同作用。. . . 启示包括[凯勒]采购优质食材的方法，鼓励年轻人才，以及在*高水平上烹饪和领导企业所需的条件。The French Laundry, Per Se有近400页，是对现代最重要的餐厅关系之一的迷人和雄辩的探索。 

-《启程》(Departures)

 "烹饪大师托马斯-凯勒的[新]烹饪书......是他的两家米其林三星餐厅的招牌食谱汇编，是对它们如何平行运作的亲密观察，也是高级餐厅厨房基础知识的大师班。"

-夕阳红

"如果你想提高你的家庭烹饪水平，可以把托马斯-凯勒的新食谱看作是一个大师班。"

-WWD

 "凯勒将他一生从法国洗衣店和Per Se学到的知识倾注在这本食谱中，其中包括七十道心爱的菜肴的细致食谱，从万能面包圈上的烟熏鲟鱼里脊肉和芹菜根熏牛肉到牛排和土豆以及桃子和奶油。此外，还有一些高层次的基本菜谱，如豆瓣酱和拉面汤，以及关于技术的说明、关于农民和供应商的故事，还有他本人的启示性文章。这是2020年的美食书"。

-酷料

"仔细阅读The French Laundry, Per Se，就像掉进了一个由无边界的烹饪想象力创造的美食仙境，至少在奇特的、难以捉摸的、惊人的、有趣的以及毫无疑问的美味方面。在这个世界上，即使是熟悉的东西也是不同的。. . 这是一本激发梦想的书，就像2020年版的老西尔斯-罗巴克'梦想书'一样，是一本为美食家以及年轻厨师准备的目录。"

-纳帕谷注册报

“Recipes, beautiful photographs, and lessons learned from [Keller’s] decades of cooking.”

—NPR

“Inspirational and elaborate. . . . Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” 

—Publishers Weekly, STARRED REVIEW

“The French Laundry, Per Se vividly depicts the synergy between these celebrated kitchens through a series of iconic recipes, personal essays, gorgeous photography, stories about suppliers, and tips on fine cooking techniques. . . . Revelations include [Keller’s] approach to sourcing superior ingredients, encouraging young talent, and what it takes to cook and lead a business at the highest level. With nearly 400 pages, The French Laundry, Per Se is a fascinating and eloquent exploration of one of the most significant restaurant relationships in modern times.  

—Departures

 “Culinary demigod Thomas Keller’s [new] cookbook . . . is a compendium of signature recipes from his two 3-Michelin star restaurants, an intimate look at how they operate in parallel, as well as a masterclass in fine dining kitchen fundamentals.”

—Sunset

“If you’re looking to level up your home cooking, consider Thomas Keller’s new cookbook a masterclass.”

—WWD

 “Keller poured his lifetime of knowledge from The French Laundry and Per Se into this cookbook that includes meticulously detailed recipes for seventy beloved dishes ranging from Smoked Sturgeon Rillettes on an Everything Bagel and Celery Root Pastrami to Steak and Potatoes and Peaches ‘n’ Cream. There are also a number of recipes for elevated basics like bechamel and ramen broth, along with notes on technique, stories about farmers and purveyors, and revelatory essays from the man himself. This is the foodie book of 2020.”

—Cool Material

“To peruse The French Laundry, Per Se, it is to fall into a foodie wonderland created by a culinary imagination without borders, at least in terms of the fanciful, the elusive, the startling, the amusing, and the doubtlessly delicious. In this world, even the familiar is something different. . . . It’s a book to inspire dreams, like the 2020 version of the old Sears Roebuck ‘Dreambook,’ a catalog for foodies as well as young chefs.”

—Napa Valley Register

作者简介

托马斯-凯勒是The French Laundry烹饪书、Bouchon、Under Pressure、Ad Hoc at Home和Bouchon Bakery的作者，在美国有五家餐厅和五个面包店。他是*个也是*一一个拥有两家米其林指南三星级餐厅的美国厨师，即The French Laundry和Per Se，这两家餐厅继续在美国和世界最佳餐厅中排名。2017年，作为与大厨杰罗姆-博古斯（Jerome Bocuse）和丹尼尔-布洛（Daniel Boulud）共同建立的Ment'or BKB基金会的一部分，凯勒带领美国队在法国里昂赢得了博古斯金奖比赛，这是有史以来的第一次。

Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery, has five restaurants and five bakeries in the United States. 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 2017, as part of the Ment'or BKB Foundation, established with chefs Jerome Bocuse and Daniel Boulud, Keller led Team USA to win the Bocuse d'Or competition in Lyon, France, for the first time ever.

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