The French Laundry, Per Se

Such a special book, absolutely lovely! I ordered this for a friend as a birthday gift and he loved it! It was it wrapped in shrink wrap when it arrived, made the presentation even better!

Fantastic book! Thomas Keller and team are legendary.

I am a chef and worked in michellin star restaurants as well. I love French laundry Recepies, chef thomas keller is the legend.

The French Laundry, Per Se is an absolute gem for anyone who loves the world of fine dining and cooking, in general. The book is as beautiful as it is inspiring, with stunning photography that makes it even more special. The recipes are detailed but surprisingly approachable. What really stands out is the philosophy behind it all—Thomas Keller’s deep respect for ingredients and his dedication to creating memorable experiences through food. It’s not just about cooking; it’s about embracing the joy and artistry of the culinary world. Best bday present.

I get it, The French Laundry is his first baby, but I really wanted more about per se. It is a good read, not the one I expected.

Total winner

A bit expensive, but realize, this is a very substantial book. Much bigger, and sturdier than I had anticipated. I haven’t read a word of it yet, so will refrain i’m saying much else than the following, which I noticed while thumbing through. The book has an older feeling to it. I was a little surprised by the photography, because as I recall, some of the people said how beautiful the photos were. Actually, by today’s standards, they aren’t that impressive not nearly as clear and vibrant as some I’ve seen. But that’s not why I bought the book and hopefully it’s not your sole reason for wanting to purchase. If it is, you should probably skip this particular volume. It has a retro feel to it like picking up an old textbook and that feeling you get by seeing photos that just aren’t quite the same as today. Perhaps, some would actually enjoy that aspect of the book. It has a built-in antique quality about it.

I've been a professional chef for 25 years, so this sort of book is interesting to me. I've read his other books, and this one differs in that it's a refined vision of what he's been doing for decades. The recipes are even more precise in their measurements yet less reliant on mysterious methods than earlier books, and in the end the food represents an improvement of earlier methods, combinations and techniques. He and his chefs at both the New York and California locations have created intense versions of dishes like shrimp bisque, French onion soup, and fish and chips, while also providing some weirder and inspirational dishes like caviar with chocolate-hazelnut emulsion. This is a more professionally minded book, aimed at people who have the ambition for learning what the book puts forth. It is also rewarding to those who appreciate the longer "project" types of recipes that many restaurant chefs grapple with on a daily basis.