The first cookbook from America's premier chocolate makers, filled with recipes, kitchen tips, and dazzling photographsAs Americans have become fascinated by chocolate, and especially high-quality chocolate, one name has risen above the rest: Scharffen Be
2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone
When Thomas Keller, owner of the Napa Valley's French Laundry, decided to open a second eatery, he wanted it to be a place that was more casual, serving less complicated food. Thus, Bouchon was born. This cookbook contains recipes for the emblematic bistr
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 Vall
The books that we choose to keep --let alone read-- can say a lot about who we are and how we see ourselves. In MY IDEAL BOOKSHELF, dozens of leading cultural figures share the books that matter to them most; books that define their dreams and ambitions a
Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery. The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the b
A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at pr
CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasse
Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute
