When The French Laundry Cookbook was published in 1999 (five years after the opening of the
French Laundry restaurant) it broke the mold of all previous cookbooks it has since come to
be considered by many to be the most important restaurant cookbook ever published. With more
than 600 000 copies in print the book has been an education for thousands from home cooks to
aspiring professionals selling in bookstores wineries department stores grocery stores and
even airports throughout the world. Now 20 years later The French Laundry Per Se is set to
break the mold anew. Keller opened Per Se in New York City in 2004 and since that time the
French Laundry and Per Se have become inextricably linked influencing each other's evolution
through the exchange of chefs and ideas. A lot has changed in 20 years and the recipes and
techniques featured in The French Laundry Per Se will delight and inspire professional and
home cooks as only those in Keller's books can. Here he and his chefs offer meticulous
in-depth recipes for both beloved and iconic dishes--Salmon Cornet Peas and Carrots and
Butter-Poached Lobster for example--as well as essays of reflection notes on the restaurants'
daily operations information about farmers and purveyors and lessons for young chefs the
world over. In addition to more than 100 recipes a basics chapter featuring such revelations
as Parmesan mouse tomato water and a variety of stocks not only give readers insight into the
foundations of these groundbreaking recipes but can also be used to elevate the food of any
home cook. The French Laundry Per Se is sure to be the year's most anticipated cookbook.
