Review by Publisher's Weekly Review
"Cooking is not about convenience, and it's not about shortcuts. Take your time. Move slowly and deliberately, and with great attention," writes Keller, the owner of the French Laundry in Napa Valley who was named 1997's best chef in America by the James Beard Foundation. At a decidedly unhurried pace, Keller delivers 150 recipes that reflect the perfectionism that catapulted him to national acclaim. With few exceptions (e.g., Gazpacho, Eric's Staff Lasagne), recipes are haute, labor-intensive preparations: Lobster Consomm en Gele, Warm Fruitwood-Smoked Salmon with Potato Gnocchi and Balsamic Glaze, or Braised Stuffed Pig's Head. Tongue-in-cheek recipe names like "Macaroni and Cheese" (aka Butter-Poached Maine Lobster with Creamy Lobster Broth and Mascarpone-Enriched Orzo) and "Banana Split" (actually, Poached Banana Ice Cream with White Chocolate-Banana Crepes and Chocolate Sauce) belie the complexity of the dishes. Throughout, Keller conveys his vision as a culinary artist in spare, meticulous prose, emphasizing form over expedience: "the great challenge [of cooking] is... to derive deep satisfaction from the mundane." (Nov.) (c) Copyright PWxyz, LLC. All rights reserved
(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review
Although this stunning work is structured in chapters ranging from canaps to desserts, to consider it merely a "cookbook" would be to trivialize its content and impact. The French Laundry (in Yountville, CA) is one of the most important restaurants in the United States, and owner Keller is an articulate chef with culinary principles. His philosophy: the palate gets weary, so small and often exotic courses should be designed to maximize the experience of each flavor and texture. He defends tradition, e.g., chickens must be trussed, and yet each recipe is startlingly original. Although this is a complex book for the average busy person--Keller advises: "Take your time. Take a long time"--there are also fairly simple dishes. Epitomizing a love of ingredients (there is a resource guide to esoterica) and an almost magical approach to food, this is required for any real "cookbook" collection.--Wendy Miller, Lexington P.L., KY (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
