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I have this cookbook and have made quite a few things out of it.
Thomas Keller is amazing!
One recipe I will caution you about....there is a flaw in the Concord Grape jelly recipe....it will not set no matter what you do to it.
Enjoy your new cookbook! Once you have read through this one pick up Bouchon--it's great as well.
A chef friend of mine who spent a day working in my shop kitchen on Christmas Eve as part of my Christmas gift mentioned that the new pastry chef at French Laundry has a book out and that it is awesome. That's next on my list of must haves!
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Have not seen that one but my Mother got me Chef Gordon Ramsay's 3-Star Chef as well as the newest CIA text complete with workbook (talk about flash backs to school!) and the companion book In a Chef's Hands which is a neat little book on kitchen tools and how to best utilize them. The other book I got was a text/cookbook from Le Cordon Bleu-Paris.
I too am deep in reading. The Chef Ramsay book has a nice narrative by him about how he got to where he is in his career as well as photos and recipes of what he considers his best 50 recipes from appys to entrees to desserts. It pretty much has a bunch of neat recipes that I too know I will never be able to completely replicate without the quality ingredients.
Still fun to read though and to try!
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)