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The Complete Keller: The French Laundry Cookbook & Bouchon
enlarge	Author: Thomas Keller Publisher: Artisan Category: Book List Price: ~~$100.00~~ Buy New: $55.82 You Save: $44.18 (44%) New (20) Used (2) from $55.82 Avg. Customer Rating: 12 reviews Sales Rank: 12339 Media: Hardcover Number Of Items: 1 Pages: 696 Shipping Weight (lbs): 11.9 Dimensions (in): 11.7 x 11.6 x 3 ISBN: 157965293X Dewey Decimal Number: 641.5944 EAN: 9781579652937 ASIN: 157965293X Publication Date: September 30, 2006 Availability: Usually ships in 1-2 business days Condition: NEW COMPLETE SET!! WE SHIP 6 DAYS A WEEK!!

Editorial Reviews: Product Description From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever published—now packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover. First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, “so that I’d have a place to eat after cooking all night at the French Laundry,” and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this year’s opening of the Bouchon Bakery in New York City, and last year’s momentous Michelin guide that awarded Keller’s Per Se the top honors, Keller is increasingly in the limelight—and his inventive, delicious food is increasingly in the consciousness of a national audience. The Complete Keller is the perfect gift for anyone who loves fine food. Book Description When Thomas Keller imagined opening a second restaurant in Napa Valley, next door to his French Laundry, he envisioned a place serving food that excited him in a different way from the food at the French Laundry. He craved food that was less complicated, and a place that was more casual, where he could go every night after work. And that was how Bouchon was born. Bouchon cooking is about elevating to elegance the simplest ingredients, because the best food isn't necessarily what is served at white-tablecloth restaurants, and the best meals--as most chefs will tell you--don't require the most expensive ingredients or lots of them or lots of steps. The only thing that's required is that you care about all the stages of the process--the slow browning of sliced onion for an onion soup, the proper cutting of the potatoes for a gratin, the right amount of salt on a raw chicken, how long you cook a pot de crme. All the emblematic bistro dishes are here, interpreted and executed as they've never been before. The confit of duck, country-style pts, soupe l'oignon gratine, steamed mussels, steak frites, gigot d'agneau, all achieve the impossible: they get even better.

Customer Reviews: Read 7 more reviews... Great for all cooks. August 17, 2008 This collection is great. pictures of all the dishes, full recipes, as well as good tips while cooking. Amazing, Artistic, Delicious July 13, 2008 The books arrived in excellent condition, they are high quality books. The other reviewer mentioned the quality of the paper isn't high, I disagree, I think it's great. I bought this book for my wife. She is from Hong Kong and already cooks amazing chinese food (her father is head chef at an LA Chinese restaurant). She's now venturing into french food and has made several dishes (more so from Bouchon) My wife is a former paralegal, now a stay at home mom. She's had no formal training from a cooking school. With that in mind, she can realistically make about 30% of the food from French Laundry and about 50% of Bouchon's recipes. The reason why they are so difficult is that it is tough to find fresh food that is mentioned in the book. You don't find rabbit, frog legs or veal at the local Schnucks or commissary (we're military). Some of the techniques require tools that aren't readily available to regular "non-chef" consumers. Bouchon - Our favorite has been the flatiron steak and the trout from Bouchon. My wife said it was fairly simple to make. Very little prep time. The french fries came out delicious and they too were easy to make. French Laundry - The salmon tartare came out nice. Again, the directions were easy to follow. The rest of the dishes in this book however are much more involved. The book itself has great pictures had great write-ups on certain techniques. While the books were expensive (We normally get $5 cookbooks from the bargain bin), they are well worth it. I am one lucky man . .. Over the top! December 25, 2007 0 out of 7 found this review helpful Beautiful coffee table book. Limited is use for an amateur, or even a serious amateur. But it's fun to read and the photography is stunning. Bouchon book set December 23, 2007 So much more than just cookbooks! It's very visual, makes you excited about cooking and partaking. Emphasizes simple flavors of food, don't complicate what can easily achieve perfection on its own. The Complete Keller is complete December 11, 2007 2 out of 4 found this review helpful The Complete Keller is completely wonderful. Beautifully written and photographed, these books are a wonderful escape to Keller-world.

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