Thomas Keller Boeken

Offers one hundred and fifty recipes from the French Laundry kitchen, including "parmigiano-reggiano crisps with goat cheese mousse", "shrimp with avocado salsa", and "strawberry and champagne terrine"

Collects recipes from the famed Bouchon Bakery, including chocolate eclairs, cherry-whipped cream doughnuts, poached pears, and sourdough boule.

Meticulously crafted recipes and insights from renowned chef Thomas Keller highlight the evolution of his celebrated restaurants, French Laundry and Per Se. This cookbook features over 100 recipes, including iconic dishes like Salmon Cornet and Butter-Poached Lobster, alongside essays that reflect on daily operations and collaborations with farmers. A dedicated basics chapter introduces foundational techniques, making it a valuable resource for both professional chefs and home cooks. This anticipated release promises to inspire culinary creativity and elevate everyday cooking.

A revolution in cookingSous 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 precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook , this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.In Ad Hoc at Home —a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

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 bistro dishes served at Bouchon, interpreted and executed as they've never been before.

Focusing on fiber-polymer composites, this open access book provides a critical review of current knowledge in the field, enhanced by innovative analyses. It aims to bridge gaps in understanding and present new insights, making it a valuable resource for researchers and professionals interested in the advancements and applications of composite materials.

Chef Rudolph 'Rudi' Sodamin doesn't want you to just eat your food, he wants you to come face-to-face with it. The award-winning chef is a master of original plating. Getting up close and personal with his 'food face' creations is a unique adventure. -Martha Stewart Living.com

Nicht nur in Europa, sondern auch in Ländern anderer Kontinente geraten Kormorane in das Konfliktfeld „Mensch - Natur“. Kormorane als fischfressende Kolonievögel werden fast überall als große Gefahr für die Fischwirtschaft angesehen. Die Basis für ein erfolgreiches Management - das die Interessen von Vogelschutz als auch Fischwirtschaft im Auge behält - kann nur über genaue wissenschaftliche Untersuchungen, Erfahrungsaustausch und Informationsvermittlung gelegt werden. Dieser Sonderband der Zeitschrift „Die Vogelwelt“ möchte dies leisten. Beiträge internationaler Wissenschaflter informieren über die Bestandsentwicklung des Kormorans, über die Nahrungsökologie und über die Möglichkeiten zum Management dieser „Problemvögel“. Damit wird eine Grundlage geliefert, mit der Strategien entwickelt werden können, um die Konflikte um diese interessante Vogelgruppe zu entschärfen.