LEADER 00000cam  2200421 i 4500 
001    sky300712069 
003    SKY 
005    20210301124630.0 
008    200430s2020    nyua          001 0 eng   
010    2020019707 
020    9781579658496|q(hardcover) 
020    1579658490|q(hardcover) 
040    DLC|beng|erda|cDLC|dSKYRV|dUtOrBLW 
042    pcc 
043    e-fr--- 
082 00 641.5944|223 
092    641.5944|bKEL 
100 1  Keller, Thomas,|d1955-|eauthor. 
245 14 The French laundry, Per Se /|cThomas Keller ; David 
       Breeden, Corey Chow, and Elwyn Boyles ; with Susie Heller 
       and Michael Ruhlman ; photography by Deborah Jones. 
264  1 New York :|bArtisan, a division of Workman Publishing Co.,
       Inc.,|c2020. 
300    xvii, 381 pages :|bcolor illustrations ;|c29 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
500    Includes index. 
505 00 |tCanapes --|tFirsts --|tVegetables --|tFIsh --|tMeat --
       |tDessert. 
520    "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"--|cProvided by
       publisher. 
610 20 French Laundry (Restaurant) 
650  0 Cooking, French. 
655  7 Cookbooks.|2lcgft 
700 1  Breeden, David,|eauthor. 
700 1  Chow, Corey,|eauthor. 
700 1  Boyles, Elwyn,|eauthor. 
700 1  Heller, Susie,|eauthor. 
700 1  Ruhlman, Michael,|d1963-|eauthor. 
700 1  Jones, Deborah|c(Photographer),|ephotographer.