{"title":"Thomas Keller","description":"\u003cp\u003eThomas Keller's books offer a masterclass in culinary artistry, blending precise techniques with an unmistakable passion for quality and flavour. Through titles like \u003cem\u003eBouchon Bakery\u003c\/em\u003e and \u003cem\u003eThe French Laundry\u003c\/em\u003e, readers gain insight into refined American and French cooking, guided by one of the most celebrated chefs of our time.\u003c\/p\u003e\n\n\u003cp\u003eWhether exploring intricate recipes or the philosophy behind extraordinary dining experiences, Keller’s work is a celebration of craftsmanship in the kitchen. His books appeal to dedicated home cooks and professional chefs alike, inviting readers to elevate their approach to cooking and presentation.\u003c\/p\u003e","products":[{"product_id":"the-french-laundry-per-se-by-thomas-keller-9781579658496","title":"The French Laundry, Per Se","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eBound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts.\u003c\/p\u003e\n\n\u003cp\u003eAnd all of it is captured in \u003ci\u003eThe French Laundry, Per Se\u003c\/i\u003e, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream.\u003c\/p\u003e\n\n\u003cp\u003eJust reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavour and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavour. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelised coating.\u003c\/p\u003e\n\n\u003cp\u003eThroughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle.\u003c\/p\u003e\n\n\u003cp\u003eAnd with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—\u003ci\u003eThe French Laundry, Per Se\u003c\/i\u003e will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46833633198316,"sku":"9781579658496","price":140.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/11462463482750.jpg?v=1758470453"},{"product_id":"bouchon-bakery-by-thomas-keller-9781579654351","title":"Bouchon Bakery","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003e#1 \u003ci\u003eNew York Times\u003c\/i\u003e Bestseller\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinner, IACP Cookbook Award for Food Photography \u0026amp; Styling (2013)\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBaked goods that are marvels of ingenuity and simplicity from the famed \u003ci\u003eBouchon Bakery\u003c\/i\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe 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 beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the \u003ci\u003etartes aux fruits\u003c\/i\u003e.\u003c\/p\u003e\n\n\u003cp\u003eCo-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavour and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47485964353772,"sku":"9781579654351","price":79.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/ff5344694d127483994a636bdfef35f5.jpg?v=1775785178"},{"product_id":"the-french-laundry-cookbook-by-thomas-keller-9781579651268","title":"The French Laundry Cookbook","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cb\u003eIACP Award Winner\u003c\/b\u003e\n\n\u003cp\u003e2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (\u003ci\u003eThe New York Times\u003c\/i\u003e). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef\/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.\u003c\/p\u003e\n\n\u003cp\u003eMost dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavour enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.\u003c\/p\u003e\n\n\u003cp\u003eFrom innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, \u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.\u003c\/p\u003e\n\n\u003cp\u003eOne hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience \u003ci\u003eWine Spectator\u003c\/i\u003e described as “as close to dining perfection as it gets.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":47487595675884,"sku":"9781579651268","price":110.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/4c5018c37efa2cb131a689898bfc11f0.jpg?v=1775772896"}],"url":"https:\/\/bookhero.co.nz\/collections\/thomas-keller.oembed","provider":"Book Hero","version":"1.0","type":"link"}