Authors | Thomas Keller, Michael Ruhlman and Susie Heller |
---|---|
Illustrator | Deborah Jones |
Language | English |
Subject | Cookbook |
Published | 1 November 1999 (Artisan) |
Publication place | America |
Media type | |
Pages | 336 |
Award | 2000 IACP Cookbook of the Year |
ISBN | 978-1579651268 |
The French Laundry Cookbook is a 1999 cookbook written by the American chefs Thomas Keller, Michael Ruhlman, and Susie Heller; illustrated by Deborah Jones. The book features recipes from Keller's restaurant The French Laundry.[1] It won the 2000 International Association of Culinary Professionals (IACP) Cookbook of the Year award,[2][3] as well as the IACP's best designed cookbook and best first cookbook awards.[1] The French Laundry Cookbook is in its sixteenth printing[4] and has been printed over 400,000 times.[5]
The French Laundry Cookbook contains 150 recipes divided into six sections, each representing a course of a meal.[6] The cookbook also includes cooking and food preparation techniques.[6]
The Wall Street Journal called the cookbook "notorious for including some of the most laborious recipes in print", commenting that "putting the ingredients together on a plate properly can be an architectural challenge".[5] Restaurants & Institutions called the cookbook "too esoteric for home cooks" but found that it "does inspire, teach and set standards for any chef".[7] Grant Achatz of Alinea has called it "[t]he ultimate reference for cooks [who wish] to be inspired by the pursuit of perfection".[8] The cookbook has also been cited as an inspiration by David Chang of Momofuku and Éric Ripert of Le Bernardin.[8]
The French Laundry Cookbook was bundled with another of Keller's cookbooks, Bouchon, in a book called The Complete Thomas Keller.[9]