Book
Keller T. The French Laundry Cookbook. New York: Artisan; 1999. 326 p.
Why we cite it
A recipe and philosophy book. In the book’s account, world-class cooking starts with perfect ingredients treated with precision and respect, not elaborate combinations or exotic techniques.
About the author
Thomas Keller (b. 1955, Oceanside, CA): Chef and restaurateur. No formal culinary education — self-taught through professional kitchens. Trained under Roland Henin; staged at Guy Savoy and Taillevent in Paris (1983-85). Opened The French Laundry in Yountville, CA (1994). Has held three-Michelin-star ratings at two restaurants at once (The French Laundry, Per Se). James Beard Awards: Outstanding Chef (1997), Outstanding Restaurateur (2007), Outstanding Restaurant (2007). Named “America’s Best Chef” by TIME (2001). Chevalier of the French Legion of Honor (2011). Six cookbooks. Consulting chef for Pixar’s Ratatouille (2007).
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