FRENCH LAUNDRY PER SE (ARTISAN) (HB)

The French Laundry Cookbook, published in 1999, it has been an education for thousands, from home cooks to aspiring professionals across the world, showcasing the acclaimed Napa Valley restaurant of chef Thomas Keller. Now, 20 years later, The French Laundry, Per Se breaks the mould anew with inspiration from his per se restaurant in New York City. In addition to more than 100 recipes, essays, notes and advice, a basics chapter featuring such revelations as Parmesan mouse, tomato water, and a variety of stocks will not only give readers insight into the foundations but will elevate the food of any home cook.